Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD.

It seems that there’re not a lot of sourdough recipes on TFL that involve peanuts. In an attempt to change that, I tossed some peanuts into the dough…


Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD


Dough flour (all freshly milled):

150g      50%       Sprouted kamut flour

90g        30%       White wheat flour

60g        20%       Whole durum flour


For leaven:

5g        1.67%       Starter

20g      6.67%       Bran sifted out from dough flour

20g      6.67%       Water


For dough:

280g     93.3%       Dough flour excluding bran for leaven

170g     56.7%       Water

100g     33.3%       Whey

45g          15%       Leaven

9g              3%       Vital wheat gluten

5g          1.67%      Salt


30g        10%       Toasted skin-on peanuts

21g          7%       Dried cranberries

3g            1%       Toasted whole black peppercorn



302.5g      100%       Whole grain

292.5g     96.7%       Total hydration

Sift out the coarse bran from the dough flour, reserve 20g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Soak the cranberries in a little hot water to re-hydrate. Set aside until needed.

Combine all leaven ingredients and let sit until doubled, around 3 hours.

Roughly combine all dough ingredients except for the salt and leaven, autolyse for 20 minutes. Knead in the reserved ingredients than ferment for 15 minutes. Fold in the add-ins and ferment for 2 hours 45 minutes longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 12 hours.

Preheat the oven at 250°C/482°F. Take the dough out of the fridge and let it warm up for 20 minutes at room temperature.

Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

The dough sprang pretty well in the oven. It didn’t spread much but I think it was owed to the relatively low hydration rather than proper shaping 🙂

If you’re like me, who complain that cracked black peppers could hardly be detected in bread, you have to try using whole peppercorn. The pop of spiciness is so stimulative!

This bread has well-balanced flavor: sprouted kamut produces a very sweet crumb, cranberries give some tanginess, toasted peanuts are toasty and savory, while the black peppers add hotness.



Sweet & sour chicken, garlic scraps with tofu skin & black fungus, and eggs & shrimps. Served with super delicious plain Japanese brown rice

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Post Author: MNS Master