Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, 50% kamut sourdough bread. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
50% Kamut Sourdough bread is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. 50% Kamut Sourdough bread is something that I have loved my entire life.
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. It wasn't the easiest thing to find here in Toronto, but I recently came upon a new organic market that carries Kamut grown in Canada.
To get started with this recipe, we must first prepare a few components. You can cook 50% kamut sourdough bread using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 50% Kamut Sourdough bread:
- Get Sponge
- Get 1 1/2 cup Organic Kamut flour
- Take 1 1/2 cup organic all purpose flour
- Get 1 1/2 cup water
- Prepare 1 1/2 cup fed sourdough starte*
- Prepare Dough
- Prepare 1 tbsp organic sugar
- Prepare 2 tsp salt
- Make ready 1 tbsp water
- Make ready 1 cup organic all purpose flour
- Prepare 1 cup organic kamut flour
Taking the simple elements of starter, flour, water & salt and creating a beautiful loaf never fails to make me happy. 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. I'm hoping to jump back in now that I have had some healing (GAPS diet, in case anyone's wondering), but at.
Instructions to make 50% Kamut Sourdough bread:
-
- 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.
- 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.
- 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.
- 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.
As I bake sourdough bread weekly, I prefer and am constantly looking for recipes that include the whole grains. 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. If you don't have access to Khorasan flour, please feel free to substitute any other whole grain flour. I love Khorasan's creamy golden color and wonderful flavor!
So that is going to wrap it up with this special food 50% kamut sourdough bread recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
