How to Vegan Perfect 50% Kamut Sourdough bread

How to Vegan Perfect 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. We loved the Kamut flavour in the last loaf I baked last week but wanted a stronger flavour from the Kamut. Still being unsure about going higher because I wasn't sure how thirsty Kamut is and what effect on the gluten it would have.

While spelt gave the bread a more distinct flavour and fragrance compared to 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.

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. Prepare of Sponge.

2. Prepare 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. It’s 1 1/2 cup of fed sourdough starte*.

6. It’s of Dough.

7. Prepare 1 tbsp of organic sugar.

8. You need 2 tsp of salt.

9. Prepare 1 tbsp of water.

10. It’s 1 cup of organic all purpose flour.

11. Prepare 1 cup 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.

The spelt flour is very soft and light and the resulting dough is very soft, but still bubbles up beautifully.

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..

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.

Combining einkorn with bread flour, this is one for fans of ancient grains.

A grainy sourdough sandwich bread with wholewheat flour and seeds.