How to Prepare Eating on a Dime 50% Kamut Sourdough bread

How to Prepare Eating on a Dime 50% Kamut Sourdough bread Delicious, fresh and tasty.

50% Kamut Sourdough bread. 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. 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". We loved the Kamut flavour in the last loaf I baked last week but wanted a stronger flavour from the Kamut.

This flour is also known as kamut, and originated in Egypt, dating back to use during Pharaonic times.

It's still a common wheat used in Egypt and surrounding areas.

This ancient grain has a high nutrition count and excellent rich flavors.

You can cook 50% Kamut Sourdough bread using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of 50% Kamut Sourdough bread

1. It’s of Sponge.

2. It’s of Organic Kamut flour.

3. It’s of organic all purpose flour.

4. You need of water.

5. It’s of fed sourdough starte*.

6. You need of Dough.

7. Prepare of organic sugar.

8. You need of salt.

9. Prepare of water.

10. You need of organic all purpose flour.

11. Prepare of organic kamut flour.

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.

Rinse the raw wheat berries several times with water.

As I bake sourdough bread weekly, I prefer and am constantly looking for recipes that include the whole grains.

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, dont 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..

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.

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.

I am brand new to this site, but not new to sourdough bread baking.