I recently bought a Mockmill 100 stone grain mill so that I can make flour from black beans, garbanzo, and other grains I’d like to include in my baking and cooking that are not readily available as flour.
I did run a variety of dried beans through it the moment I got it. Black beans, red lentils, rice, garbanzo…(I’m sure the grinder got the shock of it’s life!😊) It was wonderful! The flour is really fine, which is perfect as I want to use the flour for pasta.
Debating to exchange it with the Mockmill 200 but decided I do not need it for now. I’ll do a review of it soon, as I truly love the fact that I can have a flour of any grain I can get my hands on!
Back to sourdough, I had been making our breads for a while now, only supplementing with store bought when needed. And I had been incorporating various grains in my regular Country Sourdough.
This bread has Dark Rye and Kamut. Yummy and very healthy too! I hope you like it!
Note: This recipe makes 2 loaves, around 900-950 grams dough weight each prior to baking, and 750-800 more or less after it’s baked. So feel free to halve the recipe if you only want 1 loaf.
720 grams bread flour
90 grams dark rye flour
90 grams kamut flour
700 grams water
180 grams starter
18 grams sea salt
1. Mix everything together until a rough dough forms. Cover and set aside for about an hour or so.
2. Grab one side of the dough and pull straight up, stretching the dough, then press it on the opposite end of the dough. Turn bowl half way and repeat. Do this 2 more times to finish 4 stretch and folds. This is one set. Try to do 3 more sets, about half an hour apart.
3. After the stretch and folds, cover and let dough rest for 2 – 4 hours at room temperature.
4. Weigh and divide the dough into 2 equal parts. Shape and place in a floured banneton (or bowl, or colander). Cover and let rise for an hour or two. Place in the refrigerator overnight.
5. Next morning, take dough out of the fridge and invert onto a piece of parchment paper. Score and place in a dutch oven or clay baker. Cover dutch oven or clay baker.
6. Place the dutch oven or clay baker in a COLD oven and close oven door. Set temperature of the oven to 500F. When it reaches the temperature, lower to 450F and time for 25 minutes. After 25 minutes, remove cover and bake for 20-25 minutes more, until browned.
7. Remove bread from oven and place on a wire rack to cool completely. Enjoy!