I’ve recently been experimenting with Kernza®, a perennial grain known for its deep roots and soil-building benefits, and decided to incorporate it into my favorite sourdough process.
With a little research, I picked up a few tips:
- Start with 20–25% Kernza® flour and 75% bread flour
- Increase water by 10–12%
- Mix the Kernza® flour with half the total water and let it absorb for at least 2 hours
- Add extra stretch & folds to help strengthen the gluten
I gave it a try—and it worked! The result: a delicious sourdough with a subtly earthy, nutty flavor and a chewy, airy crumb. Interesting and addictive.
It’s great on its own, but also inspired a “rad” idea from a vivid childhood memory of just-picked radishes, sandwiched between fresh baked bread, smeared with fresh butter. Crisp, creamy, and incredibly simple. Taste is memorable!
Here’s my grown-up take, with a few herby additions:
Start with hearty slices of Kernza® bread, toasted if you like. Spread on quality butter, lightly whipped with fresh chives. Layer thinly sliced radishes, drizzle with basil oil, and finish with flaky sea salt. Top with fresh dill, parsley, and more chives.
I just love how something as humble as a radish sandwich can remind us of how impactful simplicity can be. If you’re into sourdough and curious about baking with Kernza®, this is a pretty delicious place to start and proof that even small ingredient choices can shape the future of food.
Sourdough Bread with Kernza®
Ingredients
STARTER FEED
113 g sourdough starter
113 g bread flour
113 g water (90–110°F)
Instructions
STEP 1 – FEED STARTER
Combine starter, bread flour, and water by hand until fully mixed.
Cover with plastic wrap and secure with a rubber band.
Let rest for 6-8 hours, until active and bubbly.
KERNZA SOAKER®
250g Kernza® flour
350g water (90–110°F)
STEP 2 – PREPARE KERNZA® SOAKER
Mix Kernza® flour with water until combined.
Let rest for 2 hours.
FINAL DOUGH
200g active starter (from Step 1)
750g bread flour
20g kosher salt
370g water (90–110°F)
All of the Kernza® mixture (from Step 2)
STEP 3 – MIX DOUGH
Measure out 200g of the fed starter for the dough.
Return the remaining starter to storage (refrigerate).
In a large bowl, combine: starter, presoaked Kernza® mixture, bread flour, water and salt. Mix until a sticky dough forms.
Cover and rest for 1 hour.
STEP 4 – STRETCH & FOLD
Gently stretch and fold each side of the dough into the center. Cover and rest for 45 minutes. Repeat this process 4 times total, resting 45 minutes between each round.
STEP 5 – DIVIDE & SHAPE
Turn dough onto a clean work surface. Divide into 2 equal portions. Shape each portion: Fold one side to the center. Fold the opposite side over. Form into a ball. Place into lightly floured proofing baskets. Cover and rest for 10 minutes.
STEP 6 – COLD FERMENT
Place covered baskets in the refrigerator. Let ferment for 12 hours.
STEP 7 – PREHEAT OVEN
Place a Dutch oven in a cold oven. Preheat to 500°F.
STEP 8 – BAKE
Remove dough from fridge and flip onto parchment paper.
Score the top with a razor. Carefully place dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes at 500°F. Remove lid, lower temperature to 450°F, and bake 5-10 more minutes until browned.
STEP 9 – COOL
Remove bread and let cool for at least 30 minutes before slicing.
