Freekeh Bread

This recipe is from Komarovsky’s The Baking Book, which is currently available in Hebrew only. Freekeh flour isn’t easily available to buy in England, however, I have simply ground the easily accessible cracked kernels in a coffee grinder to the required consistency of fine flour. This is a textured bread, with a nutty flavour from the toasting of the wheat. Freekeh loses a little of its smokiness when mixed with other ingredients and baked, but remai