Mastering Enkir Bread: A Delightful Journey with Durum Wheat Flour and Brewer's Yeast
Here is my loaf of bread with Enkir and Durum wheat flour. I made it recently, and I hope you will enjoy it as much as I did. Honestly, when I think of the aroma of freshly made bread, this is very close to what I have in mind. I shall not add the pumpkin's seeds on top of it next time as they burned and did not taste very good, but worth the try :)
Introduction:
If you're a bread lover willing to take your baking skills to the next level, then learning Enkir bread is an exciting endeavour. Enkir bread, or Farro bread, is a rustic yet delicate loaf made from durum wheat flour and enhanced with the magic of brewer's yeast. This comprehensive guide will walk you through the enchanting process of creating your Enkir bread from scratch. Get ready to impress your family and friends with this ancient grain bread's irresistible aroma and taste.
Top Picks for Ingredients:
1. Durum Wheat Flour: The critical ingredient in Enkir bread, durum wheat flour lends a distinct nutty flavour, a beautiful golden colour, and a delicate texture to your loaf. Opt for organic stone-ground durum wheat flour for the best results.
2. Brewer's Yeast: This special yeast provides a unique depth of flavour and improves the dough's rise. You can find brewer's yeast in health food stores or online. Be sure to activate and proof the yeast properly to ensure a good rise for your Enkir bread.
3. Water: As with any bread recipe, high-quality water is crucial to achieve the right hydration balance. Filtered or spring water will give your dough the best consistency and taste.
Ingredients for this Enkir Bread with Brewer's Yeas
470g of re-milled/fine durum wheat semolina (I used the finely ground Simec semolina)
150g of Enkir flour
180g of Manitoba
460g of water
10g wheat malt powder (or barley malt cream)
18g of salt
15g of fresh and pure brewer's yeast
These ingredients are for two loaves of about 550-600g
Step by Step to prepare Enkir Bread with Brewer's Yeast
Add the malt and salt to the mixer and combine well with the whisk.
Add the water with the yeast and start kneading at low speed.
When the dough is homogeneous and soft, raise the speed to medium and bring it to stringing.
The dough will be strung when it becomes smooth, homogeneous, semi-gloss, and elastic. It rolls up entirely around the hook, detaching from the bottom. Do the veil test to check the stringing. Roll a piece of dough between two hands until you get a thin veil. If you can, you have strung well; otherwise, the dough has to be worked again. Oil a container with transparent and vertical walls, lay the dough in it, and level it well. Then, put a little piece of scotch where the dough arrives and label it with a marker to determine the height it reaches.
Please wait until the dough doubles, then place it on the worktop, deflate it and divide it into two pieces of the same weight. Make two folds on the two dough pieces: take a flap of dough from time to time with your right hand, pull it and press it in the centre, rotate the dough a few degrees and repeat the operation; go on like this until you have done the rounds.
Now flip the loaves upside down and work them in a ball; at this point, flour them very well and abundantly assemble two oven peels or two overturned trays without edges or grooves. Wait for doubling... At least half an hour before baking, turn on the oven at maximum temperature with the grill on and the refractory or drip pan right under the grill. When the oven is at a temperature lower to 210 ° bake it for about 50 minutes, after which open the oven door for 1 minute to let the steam out and close it again, leaving the bread inside for 5 minutes,
Curiosity on the Enkir cereal
Enkir is an ancient wild cereal grown in the Near East not less than 8,000 years ago: I normally don't find it in supermarkets but you have a few choices in Amazon.
Tailoring the Recipe to Perfection Tips and Tricks
1. Preparing the Levain: Create a pre-yeast (Polish), a natural fermentation starter, by combining durum wheat flour, brewer's yeast, and water. Allow it to ferment overnight, bolstering the bread's flavour and structure.
2. Mixing the Dough: Combine the Polish with additional durum wheat flour, water, and salt. Knead the dough until it becomes smooth and elastic. Patience is vital during this stage, as proper kneading develops the gluten, resulting in a lighter, more airy loaf.
3. Proofing the Dough: Allow the dough to rest and rise in a warm environment. This period enables the yeast to work magic, transforming the dough into a fluffy and aromatic masterpiece. Follow the suggested proofing time closely to ensure the desired texture.
4. Shaping and Scoring: Gently shape the dough into a round or oblong loaf after proofing. A brief rest after shaping will relax the gluten, making it easier to score before baking. The scoring adds an aesthetic touch and allows the bread to expand evenly in the oven.
5. Baking to Perfection: Preheat your oven and transfer the shaped loaf onto a baking stone or sheet. Bake at the specified temperature, allowing the irresistible aroma to fill your kitchen. Be mindful of the baking time; when tapped, the crust should turn golden brown and develop an audible hollow sound.
Soft and quick homemade Enkir bread is ready!