Recipe: Perfect 50% Kamut Sourdough bread

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50% Kamut Sourdough bread. Using a stiff spatula or a spoon, mix everything until it looks like torn up pieces. So, I ordered Kamut flour from Montana and the label reads "Kamut Whole Grain Flour" on the bag-they didn't write "Whole Wheat flour". I baked a sourdough loaf using Kamut for the first time.

50% Kamut Sourdough bread Their grabbing baking aroma, dark crust and nutty flavor is what wins it over for me. This recipe is one of that variety, but with addition of kamut as described in my opening lines, it is a class of its own. Welcome to the wonderful world of foodbod Sourdough! You can have 50% Kamut Sourdough bread using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of 50% Kamut Sourdough bread

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

Thank you so much for joining me in my world of sourdough. I love baking sourdough, I love everything about it, from start to finish. Taking the simple elements of starter, flour, water & salt and creating a beautiful loaf never fails to make me happy. Quantity: Clear: Kamut Sourdough Bread quantity.

50% Kamut Sourdough bread instructions

  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..

I love authentic organic sourdough bread, the traditional levain bread that was common centuries ago before yeast was developed.. 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. Though both are whole grain flours, kamut gave the bread a softer texture, both crust and crumb, compared to spelt.

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