The reason I bring up my anniversary is that I have bought myself something I've wanted for awhile--a grain mill for my Kitchen Aid stand mixer. (I actually would rather have a kitchen gadget than jewerly!)
Emmer Wheat, also known has farro It's an ancient grain which has a distinctive flavor that is sweet, nutty, and a little gritty. You might have had it in salads or soups, but it's best in flour form.
The grain mill attaches to the Kitchen Aid and you set the dial for how fine you want the flour; I set it on the lowest for the most fine grind.
3 cups King Arthur all-purpose flour
1 cup Emmer Wheat flour
1 1/2 T dry yeast
2 T granulated sugar
2 T shortening
1 1/2 tsp. Kosher salt
3/4 - 1 cup warm water
In a 1 cup measure, proof the yeast. Sprinkle the dry yeast over 1/2 cup warm water (105F-degrees). Add about 1 tsp. of sugar and whisk. Set aside to proof, about 7 minutes.
In a stand mixer, using the dough hook attachment, measure the flours, sugar, salt, and shortening and mix to combine. Add the proofed yeast and 3/4 to 1 cup of water. Mix on Speed #2 until the dough comes together and the sides are "clean."
Transfer dough to a lightly floured board and knead until the dough is smooth. Form into a ball.
Place the dough into a bowl, lightly sprayed with cooking spray, turn once. Cover with plastic wrap and let rise until doubled, (I use a plastic "bucket").
When doubled, about 45 minutes to 1 hour. Turn dough out on a lightly floured board and divide into 6 pieces. Roll each piece into a 15"-18" rope.
Refer to this video on King Arthur flour's site for braiding.
|I'm still working on that 6 section braid:-)|
Cover again with plastic wrap and let rise another 30 to 40 minutes. In the meantime, preheat oven to 375F-degrees.
When doubled, baked for 40 to 45 minutes until a golden brown and the internal temperature reaches 190F-degrees
The loaf had a wonderful crust with a soft middle. It was perfect with a bowl of soup, which I also made today since it looked a little grey outside and very fall-like.
I also baked a cake today...yes, I went a little nuts, but after getting my September bon appetit magazine in the mail a couple of days ago, this cake just begged to be baked.
It's a Devil's Food Cake with an addictively wonderful hazelnut crunch.
I'm thinking it's going to be a great dessert for a special anniversary; what do you think! Enjoy!!