Recipes: 50% Kamut Sourdough bread Savoury

Tasty, Fresh, Healthy and Succulent.

50% Kamut Sourdough bread. After months of waiting, the grains I ordered overseas arrived! I am brand new to this site, but not new to sourdough bread baking. However, I haven't made bread in over a year because of gluten sensitivity.

Create all people, cooking is indeed work which is quite easy. Besides they are indeed hobbies cooking and have ability cooking that is quite, they are also creative in integrating each dish so that it becomes dish luscious. But there are those who cannot can cook, so they must learn and see recipes that are simple to follow.

50% Kamut Sourdough bread The bloom is wide, and the crumb is that classic golden color of khorasan and durum wheats. Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work. Though both are whole grain flours, kamut gave the bread a softer texture, both crust and crumb, compared to spelt.

You can cook 50% Kamut Sourdough bread use 11 ingredients and 4 the steps. Here guides how you make it.

The main ingredient 50% Kamut Sourdough bread as follows:

  1. Prepare of Sponge.
  2. Prepare 1 1/2 cup of Organic Kamut flour.
  3. Provide 1 1/2 cup of organic all purpose flour.
  4. Provide 1 1/2 cup of water.
  5. Prepare 1 1/2 cup of fed sourdough starte*.
  6. Provide of Dough.
  7. You need 1 tbsp of organic sugar.
  8. You need 2 tsp of salt.
  9. Prepare 1 tbsp of water.
  10. Prepare 1 cup of organic all purpose flour.
  11. You need 1 cup of organic kamut flour.

While spelt gave the bread a more distinct flavour and fragrance compared to kamut. It is to allow more whole grain to be incorporated into our daily diet. You can find other sourdough recipes that I have made using ancient grains such as organic stone ground spelt and kamut flour. Though both are whole grain flours, kamut gave the bread a softer texture, both crust and crumb, compared to spelt.

Instructions 50% Kamut Sourdough bread

  1. * Fed starter: prep your starter 8 hours. put 3/4 cup starter, 3/4 all purpose flour, 3/4 water. mix well with wooden spoon and let sit at 70 degrees in plastic or glass bowl covered for 8 hours..
  2. take out 1 1/2 cups starter and mix with 1 1/2 cups water and 1 1/2 cups kamut flour and 1 1/2 cups all purpose flour. mix very well until sponge is evenly mixed and sticky. cover and let sit at 70 degrees for 4-5 hours. then place sponge in refrigerator for 12-16 hours. no more than that do to gluten breakdown of kamut flour..
  3. pull sponge from refrigerator. on top of sponge sprinkle sugar, salt, and ONLY 1 tbs water. 1/2 cup kamut and 1/2 cup all purpose. add kamut flour as needed for kneading. knead well, don't be shy. put in greased bowl for enough time for dough to double. about 2 hours. cover..
  4. deflate dough. shape into 4 rolls. cover rerise for about 1.5 hours. preheat oven at 425. bake 25-30 min or until deep golden brown. spray with water every 5 min..

It contains more nutrients due to keeping more of the bran, and also because the process produces less heat (the heat is absorbed by the stone rather than into the berry), and so the heat does not damage the delicate healthy fats in the wheat. It's been a success both time, thank you for this recipe! It's my first success with sourdough, so I'm very happy! I knead it by hand since I don't have a standing mixer and I bake it in a Dutch oven. With its creamy colour and close textured crumb, you could be forgiven for forgetting that this is a whole grain loaf.