The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kamut Whole Wheat Ricotta Bread for Yippee

isand66's picture
isand66

Kamut Whole Wheat Ricotta Bread for Yippee

My fellow baker and good friend A.K.A. "Yippee" from The Fresh Loaf site has been gracious enough to mail me several loaves of her awesome bread as well as some other goodies.  It was high time I shared some of my bread with her.  It's taken me longer than it should have, but I needed to figure out how to get the bread to the post office since I leave my house to go into the city every day very early.

She had requested one of my breads with cheese in it, so I sent her a version of my ricotta cheese bread using fresh milled whole wheat and Kamut flour.  I was going to add some potatoes just to make it extra special, but unfortunately they had a mind of their own and decided to hide from me in the refrigerator.

I used my favorite black smoked sesame seeds for the top to give it a little extra flavor.

I didn't have time to take photos, but Yippee was nice enough to take some awesome shots and shared them with me for this post.

This bake really turned out nice and makes for some great grilled bread or as Yippee illustrated it makes a mean brined wild salmon sandwich.

Here are the Zip files for the above BreadStorm files.

[caption id="attachment_5103" align="alignnone" width="839"] Yippee's Brined Wild Salmon...yum![/caption]

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Ricotta Cheese, olive oil and salt and mix on low for 5 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

Comments

Yippee's picture
Yippee

We love your bread!😋😋😋 Making another sandwich for breakfast now! I've wanted to make another loaf of your cheese bread, but time after time the cheese I bought became moldy because I didn't have time to make it.  I've been craving for your cheese bread for two years! So glad I can have it again! Thank you!

Yippee

 

P.S. Had two toasted slice with butter. The crust is crunchy, the sesame's smoky flavor shines through, and the subtle cheese flavor and tanginess lingers👍👍👍

isand66's picture
isand66

I'm so happy you are enjoying it.  I made 2 loaves and the second one is all but gone now :(.  This one makes real good grilled bread too.  I hope you get to try baking one yourself one day too.

Now that I know where the post office is next to my job, it won't take me so long to share with you.  I did have quite the little adventure though. First I couldn't find the Post Office since they changed the name of the building it was in.  Then the medium size box I used didn't come with self stick tape so I had to bring it back to my office and pack it up there.  Of course, they wouldn't come pick it up on the same day for some unknown reason, so back I went to another post office to drop it off!  I'm glad you got it rather quickly and in one piece.

Have a great weekend and enjoy!

Ian

not.a.crumb.left's picture
not.a.crumb.left

unbelievable by sending each other loaves! What a lovely idea and the bread looks amazing! Kat

isand66's picture
isand66

It is such a nice surprise to try other people's breads you see on this site and get to know over the years. 

Thanks for your kind words.

Regards,
Ian

Truth Serum's picture
Truth Serum

Lovely post and lovely recipe.

isand66's picture
isand66

Appreciate it.

Regards,
Ian

Bread1965's picture
Bread1965

Well done.. I like it!

isand66's picture
isand66

Hope you get to try it yourself.  It is a very tasty bread.

Regards,
Ian

Elsie_iu's picture
Elsie_iu

I see nice shape and crumb. The bread has to taste sweet with almost 70% whole wheat and kamut! I've yet to try ricotta in bread but I promise it won't take long. Now I've got a bag of whole milk powder so I can make ricotta anytime desired.

Too bad I don't live near you and Yippee...

 

isand66's picture
isand66

Don't worry, you will get to taste one of my breads soon!  I'm sure I will be making a trip to Asia at some point this year.

You will have to try baking one yourself and then we can compare the two :).

Happy Baking!

Regards,

Ian

dabrownman's picture
dabrownman

That is some nice bread Ian and the lox really set it off.  Well done and happy baking Ian. 

Now I need to get a batch of lox going for her rye bread!

isand66's picture
isand66

Better get Lucy cranking on those Lox 😉.  We're finally getting some nice weather in the 60s so time to do the Spring cleanup 😎.

Max and Lexi are happy they don't need to wear their coats and now it's easier for them to dig holes to China in our backyard!

Guve Lucy Bug 🐜 a belly rub from me and get her in the kitchen where's it's probably cooler than outside 😬.

Look forward to your next concoction.  Let me know if you want to do a bread exchange.  Pick something out and let me know.

Yippee's picture
Yippee

 

  1. Your bread tastes even better when it's not toasted. I thawed out 2 slices for breakfast this morning.
  2. The cheese flavor becomes more pronounced, and it compliments the smoky, crunchy black sesame seeds so well!
  3. It is more springy and savory, just the way I love!

Thank you again, 🤔🤔🤔 of you, Ian!

Yippee

 

P.S. How do you make smoked sesame seeds, or where to buy them? How to create the "ants' trail" pattern on your bread? Thx!

isand66's picture
isand66

So nice to hear you are still enjoying the bread.

I buy the smoked seeds at Homegoods.  You can try and find them on Amazon.

The pattern is just lucky.  I put the seed in the bottom of my basket and roll the dough in them.

You would like the bake I did today.  Keep an eye out for my post.

Happy Baking.

ian