Here is an easy, high-hydration bread recipe. Many bread recipes with over 80% hydration are difficult to work with, but not this one. It includes ancient grains like millet, spelt, and einkorn, resulting in a delicious bread with a lovely texture and moist crumb.
This post may contain affiliate links. That means I make a small commission for purchases made through these links, at no extra cost to you. All opinions are my own. You can read my full disclosure here.
Table of Contents
Introduction to the high-hydration bread recipe
While searching for a convenient take-along dinner roll recipe, I came across a technique that involved making a roux-like paste before mixing the dough. I decided to try this method with my regular bread recipe, and the result was exceptional.
Take a look at what made this high-hydration bread so great and how I modified the recipe:…
What does high hydration mean for bread dough?
Baker’s percentages explained
When you are checking out a bread recipe, some only provide the weight measurements while others provide more convenience by including the baker’s percentages.
Recipes that list the baker’s percentages enable you to know the exact water-to-flour ratio. This makes it easy to adjust the recipe as you can calculate the amount of water required for a specific amount of flour.
Moreover, if you wish to bake a bigger loaf, you can use the baker’s percentages to recalculate the entire recipe, for instance, using 750 grams of flour.
Therefore, the baker’s percentages indicate the flour-water ratio precisely, with the flour always being 100%.
To illustrate, 100% flour and 60% water means that for every 500 grams of flour, you should add 300 grams of water to your bread recipe (500×0.6=300).
However, if you prefer to use 750 grams of flour, then 750×0.6= 450 grams of water is what you need.
Free e-book for you to expand your skills
Want to know more about sourdough and ancient grains?
Discover a new skill by getting your hands on the complimentary e-book “Starting Sourdough”. This valuable FREE resource guides you through all the necessary steps, starting from creating your own starter to proofing and baking your first sourdough bread.
Click the image above to claim this free ebook!
Handling High-Hydration Bread Dough
It can be hard to handle high-hydration bread dough because it becomes stickier as you add more water. Time Is key here. You need to give high-hydration bread dough ample time for gluten development.
And, some grains are “thirstier” than other types of flour. This dough, however, is not hard to handle…
You might also like…
Click on the blog post titles below for more recipes and homemaking ideas!
Secret Ingredient: Tangzhong
The technique that makes this high-hydration bread dough easy to handle is called tangzhong. A Japanese technique used to make super fluffy bread.
A tangzhong is made of water (or, milk) and flour. The water and flour are slowly heated to gelatinize the starch in the flour. This process is called amolyse.
By using the tangzhong method in your high-hydration bread dough the bread dough is able to hold much more liquid.
If you would calculate the total amount of flour and water the baker’s percentage would be 100% or more for this recipe!
Making the Easy High-Hydration Bread
Don’t wait any longer! Gather your supplies and ingredients and try this high-hydration bread recipe. I’m confident you’ll love it!
You can find the complete instructions on the recipe card below.
Easy High-Hydration Bread with Einkorn, Spelt and Millet
Here is the recipe for an easy, high-hydration bread. Many recipes with over 80% hydration are difficult to work with, but not this one. It includes ancient grains like millet, spelt, and einkorn, resulting in a delicious bread with a lovely, moist crumb.
Ingredients
For the Tangzhong
- 200 grams of water
- 50 grams of flour
For the bread dough
- 400 grams of spelt flour
- 50 grams of millet flakes
- 50 grams of einkorn flour
- 300 grams of water
- 7 grams of yeast
- 10 grams of fine sea salt
- Flour for dusting
Optional
- Millet Flakes for decoration
Supplies
- Cast Iron Pan with a lid
- Parchment Paper
Instructions
- To make the tangzhong: add water and flour to a saucepan. Gently heat until a roux-like consistency forms. Let cool
- For the bread dough: Combine flour, salt and yeast and give it a quick stir to combine.
- Add the water and the cooled tangzhong to the bread dough and mix until the dough no longer sticks to the sides of the bowl.
- Let the dough rise for about an hour or until about doubled in size.
- While the dough rises preheat the oven to 250°C/ 482°F with the cast iron pan in the oven. Take the lid off the pan and place in the oven as well.
- Transfer the dough to a floured surface and quickly shape into the form of your cast iron pan. Be sure not to flatted the dough (too much).
- Place the dough on the parchment paper and place in the pre-heated cast iron pan.
- Put the pre-heated lid on the pan.
- Place in the oven for 20 minutes
- After 20 minutes take the lid off the pan.
- Reduce the temperature to 220°C/ 428°F. Place the cast iron pan back in the oven for another 15-20 minutes.
- After baking, take the bread out of the pan immediately and let it cool before slicing.
Save for later…
