Recipe: Appetizing 50% Kamut Sourdough bread

50% Kamut Sourdough bread. 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". 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. I'm still working my way through the two sacks of Great River raw wheat berries I purchased a while back, but I've found the wheat to have an excellent flavor regardless.

50% Kamut Sourdough bread Welcome to the wonderful world of foodbod Sourdough! 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. 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. You need of Sponge.
  2. It's 1 1/2 cup of Organic Kamut flour.
  3. It's 1 1/2 cup of organic all purpose flour.
  4. It's 1 1/2 cup of water.
  5. It's 1 1/2 cup of fed sourdough starte*.
  6. Prepare of Dough.
  7. Prepare 1 tbsp of organic sugar.
  8. Prepare 2 tsp of salt.
  9. It's 1 tbsp of water.
  10. Prepare 1 cup of organic all purpose flour.
  11. It's 1 cup of organic kamut flour.

Taking the simple elements of starter, flour, water & salt and creating a beautiful loaf never fails to make me happy. Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work. 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.

50% Kamut Sourdough bread step by step

  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..

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. With its creamy coloured crumb and soft KAMUT® texture, you could be forgiven for forgetting that this is a whole grain loaf. After months of waiting, the grains I ordered overseas arrived! But still with a little understanding you can take it in a direction in which the fermentation is a special one. It is to allow more whole grain to be incorporated into our daily diet.

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