How to Prepare Tasty 50% Kamut Sourdough bread

50% Kamut Sourdough bread. 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. As I bake sourdough bread weekly, I prefer and am constantly looking for recipes that include the whole grains.

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. It is to allow more whole grain to be incorporated into our daily diet. 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. 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. Prepare of Dough.
7. You need 1 tbsp of organic sugar.
8. You need 2 tsp of salt.
9. You need 1 tbsp of water.
10. Prepare 1 cup of organic all purpose flour.
11. It's 1 cup of organic kamut flour.

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. After months of waiting, the grains I ordered overseas arrived! While spelt gave the bread a more distinct flavour and fragrance compared to kamut.

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..

Whole grain breads can be difficult. Nobody likes a dry dense whole grain bread. This whole wheat sourdough bread, however, is neither heavy nor dense. 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.