Yeast Dough

• Mill your hard white and Khorasan (Kamut) wheat berries into flour. You can use all hard white or another softer grain if you do not have Khorasan. You can even use hard red in place of the hard white if you like a heartier wheat bread flavor.
• Measure out warm water and add olive oil and honey to the measuring cup to mix and disolve the honey.
• To the bowl of a stand mixer, add the flour, salt and warm liquid. Mix just until all flour is moistened. Let autolyse for 20 minutes.
• After the 20 minute autolyse, add the yeast to your bowl and begin mixing. If using the Ankarsrum mixer, fit with the roller and scraper. You can use the dough hook on other style stand mixers.
• Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball. It should be able to pass the windowpane test.
• Cover and proof for 1 hour or until the dough has doubled in size.

  ** I will even make this the day before and allow to bulk ferment in the refrigerator in an airtight container for 12-18 hours.
• After the dough has risen for 1 hour, it is time to shape and add to your loaf pans.
• Line your pan with parchment paper, coming up the sides as well.
• Split your dough in half to make 2 laoves. Each should weigh approximately 848g.
• Once divided, shape your dough by pressing each piece out into a large rectangle, removing the air. Fold each side of the dough in to the center and roll, starting at the end closest to you, as tight as possible until you have good dough tension and a smooth "log" shape. Pinch the ends of your dough to seal. Repeat with your second portioned dough.
• Place each into your prepared loaf pans, with the smooth portion of the dough to the top and the seam toward the bottom.
• Cover with plastic wrap and allow dough to proof for 20 minutes while you preheat oven to 375 degrees F.
• Bake at 375 degrees F for 30-35 minutes, rotating halfway through if needed.
• Take a stick of butter and "paint" the top of the warm loaf with it after removing from the oven.
• Store in a sealed bag or container on the counter for up to 3 days. If you do not eat it fast enough, you can store in the fridge for atleast a week.
• I prefer to slice mine once it cools and place a piece of parchment between each 2 slices. I then place it in the freezer. A good electric knife will help you get thin, even slices.
***If you allowed your dough to bulk ferment overnight in the refrigerator, press dough into pan, and allow to proof for 2 hours instread of just the 30 minutes recommended above.