Kavilca bread is a dark loaf made with flour from kavilca, an ancient wheat whose bran remains attached to the grain. Kavilca flour is even darker and heartier than whole-wheat flour; a spoonful of grape molasses is added to soften the flavor. The molasses is there to feed the yeast and color the crust, not to sweeten the bread, so do not increase the amount.
Combine the kavilca flour and bread flour in a large bowl. Dissolve the grape molasses in the lukewarm water, add the yeast, and let it foam for 6 minutes; yeast starts more slowly in whole-grain flours, and this step helps shorten the delay.
Add the yeast mixture to the flours, add the salt, and knead for 8 minutes. Kavilca dough feels firmer than other doughs because the bran absorbs water slowly. Do not add water right away; the dough will soften on its own after 5 minutes.
During the first rise, fold the dough twice at 45-minute intervals, bringing the edges toward the center.
Turn the dough out onto a floured surface and fold the edges toward the center to shape it into a long loaf. Transfer it to a parchment-lined baking sheet seam side down. Cover and let it rise for the final proof.
Preheat the oven to 225°C / 435°F and place a small pan of water on the lower rack; the steam delays crust formation and helps the bread rise more. Score the loaf with three diagonal cuts using a razor blade and bake for 45 minutes. It is done when the crust is dark brown and the bottom sounds hollow when tapped.
Let the dough rise for 2.5 hours during the first rise, then for 60 minutes after shaping. These two resting periods are not included in the recipe duration. Kavilca rises slowly, so do not shorten the times.
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