Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, 50% kamut sourdough bread. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
50% Kamut Sourdough bread is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. 50% Kamut Sourdough bread is something which I’ve loved my whole life. They’re fine and they look fantastic.
Kamut® (Khorasan) Sourdough Bread My goal in experimenting with Kamut wheat was to see how the dough behaved with different ratios of whole grain Kamut flour to bread flour. Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work. 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".
To get started with this particular recipe, we must first prepare a few ingredients. You can have 50% kamut sourdough bread using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make 50% Kamut Sourdough bread:
- Make ready Sponge
- Make ready 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*
- Take Dough
- Take 1 tbsp organic sugar
- Get 2 tsp salt
- Prepare 1 tbsp water
- Get 1 cup organic all purpose flour
- Make ready 1 cup organic kamut flour
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. I am brand new to this site, but not new to sourdough bread baking.
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.
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. After months of waiting, the grains I ordered overseas arrived! We also include some really helpful and informative notes from Graham Beck of Little Stream Bakery. The spelt flour is very soft and light and the resulting dough is very soft, but still bubbles up beautifully.
So that is going to wrap it up with 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 is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
