Super Easy 50% Kamut Sourdough bread

These 50% Kamut Sourdough bread { has been the most popular prescription in Simply Recipes for over 14 years. Hundred from people make it every day. Why? 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". After months of waiting, the grains I ordered overseas arrived! 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.

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. Welcome to the wonderful world of foodbod Sourdough! Thank you so much for joining me in my world of sourdough. You can cook 50% Kamut Sourdough bread using 11 ingredients and 4 steps. Here is how you achieve it.

Material of 50% Kamut Sourdough bread

1. It's of Sponge.
2. It's 1 1/2 cup of Organic Kamut flour.
3. You need 1 1/2 cup of organic all purpose flour.
4. Prepare 1 1/2 cup of water.
5. Prepare 1 1/2 cup of fed sourdough starte*.
6. Prepare of Dough.
7. You need 1 tbsp of organic sugar.
8. You need 2 tsp of salt.
9. Prepare 1 tbsp of water.
10. You need 1 cup of organic all purpose flour.
11. It's 1 cup of organic kamut flour.

I love baking sourdough, I love everything about it, from start to finish. Taking the simple elements of starter, flour, water & salt and creating a beautiful loaf never fails to make me happy. 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 instructions

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. Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work. 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! With its creamy coloured crumb and soft KAMUT® texture, you could be forgiven for forgetting that this is a whole grain loaf.

So for the rest of me apologize if there is a step by step that is wrong. Hopefully that is what I gave regarding 50% Kamut Sourdough bread {.If you have trouble choosing what menu to serve for friends can directly visit the website elcircodelasmoscas{