Recipe: Tasty 50% Kamut Sourdough bread

50% Kamut Sourdough bread. Read Customer Reviews & Find Best Sellers. 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".

In the past I have used King Arthur durum flour. For this bake I decided to try Golden Temple Atta. Ingredients: Unbleached untreated wheat flour, organic dark rye flour, rye sour culture, water, yeast, salt. You can cook 50% Kamut Sourdough bread using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of 50% Kamut Sourdough bread

1. Prepare of Sponge.
2. Prepare 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. It's of Dough.
7. You need 1 tbsp of organic sugar.
8. Prepare 2 tsp of salt.
9. Prepare 1 tbsp of water.
10. Prepare 1 cup of organic all purpose flour.
11. Prepare 1 cup of organic kamut flour.

The kamut makes the loaf much denser, so no big holes this time, but a nice textured crumb nonetheless. 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.

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..

Though both are whole grain flours, kamut gave the bread a softer texture, both crust and crumb, compared to spelt. While spelt gave the bread a more distinct flavour and fragrance compared to kamut. The spelt flour is very soft and light and the resulting dough is very soft, but still bubbles up beautifully. Whole grain breads can be difficult. Nobody likes a dry dense whole grain bread.

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