Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, 50% kamut sourdough bread. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
50% Kamut Sourdough bread is only one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. 50% Kamut Sourdough bread is something which I’ve loved my entire life.
Making food like whole wheat sourdough bread, butternut squash risotto, soup, whole-wheat pasta, and an apple pie or pear tart. Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work. With its creamy colour and close textured crumb, you could be forgiven for forgetting that this is a whole grain loaf.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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
- Take 1 1/2 cup water
- Make ready 1 1/2 cup fed sourdough starte*
- Prepare Dough
- Prepare 1 tbsp organic sugar
- Prepare 2 tsp salt
- Take 1 tbsp water
- Make ready 1 cup organic all purpose flour
- Take 1 cup organic kamut flour
The bloom is wide, and the crumb is that classic golden color of khorasan and durum wheats. 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 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.
I have even made this bread with a little bit of Rye in it. There really are a lot of possiblities that I can think of with the basic idea of how this bread is made. 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! The spelt flour is very soft and light and the resulting dough is very soft, but still bubbles up beautifully.
So that’s going to wrap it up for this special food 50% kamut sourdough bread recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
