Freekeh is an ancient grain that is picked when it is still young and green. The berries are then carefully burned and rubbed to remove the chaff. A nutritional powerhouse and versatile to boot, this retro grain is enough to make you freekeh out!! The Baker’s Percentage for this bread is as follows:
Total Flour 1,000 g 100%
White Flour 900 g 90%
Whole-wheat Flour 100 g 10%
Whole or Cracked Freekeh Grain 200 g 20%
Levain 200 g 20%
Water 650 g 65%
Salt 24 g 2.4%
The night before you mix the dough, soak the freekeh by pouring over enough boiling water to cover. Mix until all the grains are hydrated and cover with a towel. Add the soaked grains in at the Mix and continue on through the Bake. The grains will have absorbed most of the water in the soaker, so use your intuition to feel out the dough when mixing.
This turns out a hearty loaf but can be used for just about anything. If you have any that has gone a bit stale, it makes wonderful croutons.