50% Kamut Sourdough bread
50% Kamut Sourdough bread

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, 50% kamut sourdough bread. 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 one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. 50% Kamut Sourdough bread is something which 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". The spelt flour is very soft and light and the resulting dough is very soft, but still bubbles up beautifully. I've been thinking about this recipe for some time, and I've been tinkering with it for just about as long. As I bake sourdough bread weekly, I prefer and am constantly looking for recipes that include the whole grains.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 50% kamut sourdough bread using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make 50% Kamut Sourdough bread:
  1. Prepare Sponge
  2. Get 1 1/2 cup Organic Kamut flour
  3. Make ready 1 1/2 cup organic all purpose flour
  4. Get 1 1/2 cup water
  5. Take 1 1/2 cup fed sourdough starte*
  6. Prepare Dough
  7. Make ready 1 tbsp organic sugar
  8. Take 2 tsp salt
  9. Get 1 tbsp water
  10. Make ready 1 cup organic all purpose flour
  11. Get 1 cup organic kamut flour

Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work. Sourdough Ravioli with Whole Grain Kamut. Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work. 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.
  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.

Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work. 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. Though both are whole grain flours, kamut gave the bread a softer texture, both crust and crumb, compared to spelt.

So that’s going to wrap it up with this exceptional food 50% kamut sourdough bread recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at 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!