Get Your Freekeh On!

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.


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