Emmer Dough dud
Hi all. I just registerd. I received my first order of Emmer flour today, and I wanted to make a quick loaf to see how we'd like it. I started with a cup of warm water, a teaspoon of honey and two teaspoons of plain granular yeast. After the yeast got foamy, I started my mixer and started addding flour. I added a cup of emmer and it made a strange-looking/acting dough so I added half a cup of bread flour and then another half cup of emmer. I also added 2 teaspoons of Xanthan Gum and a dash of ginger powder. This made a very sticky dough that was vitrtually impossible to knead. I kept adding bread flour by hand, but the dough quality never improved. I gave up and decided to let it rise for an hour before kneading it some more. I kneaded in more bread flour and it still was acting weird... tearing apart instead of stretching. The yeast is making plenty of gas, but the dough just won't hold together. Is this normal for emmer? The reason I ask is that this is also my first time adding Xanthan Gum to dough. I've read that it helps with low-gluten baking, but it doesn't seem to be helping me at all.