My Sourdough Journey
I love making sourdough with ancient grains because they add much characters to the bread. And this Seeded Spelt & Kamut Sourdough is definitely one of my recent favorite sourdough recipes. I even kept making them over and over again as everyone around me seem to love it 😝 It’s perfect for both savoury or sweet toppings or you can just eat this plain.
Seeds, spelt and kamut gave this sourdough bread some nutty flavors which I really like. Feel free to experiment with different ratio of flour and let me know how it goes. I used Shipton Mill Seeded White flour. But you can just use white flour and add seeds by yourself.
Spelt & Kamut – Nutritious Ancient Grains
Spelt (aka dinkel wheat) is an ancient grain that is not only more nutritious than modern grains, but also has a unique nutty flavor. This characteristic makes spelt a perfect ingredient for wholegrain bread. What’s more, spelt is rich in iron, magnesium, phosphorous, zinc and vitamin B-3.
Similar to Spelt, Kamut (aka Khorasan wheat) is also an ancient grain and a close variation of wheat. Kamut contains a higher percentage of zinc, magnesium and selenium than modern wheat. Selenium is very important for vegans and is responsible for our immune system, thyroid function and reproduction.
Seeded Kamut & Spelt Sourdough
Course: MainCuisine: SourdoughDifficulty: High4
servings30
minutes40
minutesIngredients
- Autolyse
Spelt flour 10%
Kamut flour 10%
Water 70%
- Dough
Water 5%
Levain 18.75%
Salt 2%
Directions
- Autolyse
- Mix everything except levain and salt and autolyse for 2 hours.
- Dough
- Add in salt, additional water and levain to the dough. Use pincer method to mix well. Cover and start bulk fermentation.
- Stretch & fold at 30 min, 60 min, 90 min, 120 min, 180 min and let it rest until it has risen for 20-30%.
- Pre-shape and bench rest for 20 mins. Generously flour a banneton. Shape the dough into a batard and gently place it into banneton.
- Wrap the banneton in a plastic bag and let it rest at room temperature for around 15-20 mins before retarding in the fridge for 10-16 hours (depending on your schedule).
- In the next morning, preheat your cast iron pan to 250 degrees Celsius for at least 45 mins.
- Take the dough out of the fridge. Score and bake in the cast iron pan for 20 mins at 250 °C . Remove the lid of the cast iron pan nd bake at 230 °C for another 20-25 mins or until the crust is browned to your preference.
Technolong.Com
March 15, 2020Ancient grains add so much character to the bread. It’s good for both savory or sweet toppings or you can just eat this plain. The seeds, spelt, and Kamut give this bread some nutty flavors you’re going to love!
Lady
April 25, 2020Place the flour and water in a large mixing bowl and stir to incorporate. Let it mingle for 40 minutes.
Tina
June 21, 2020Hi, I am still somewhat of a beginner but would love to try this recipe. I can’t figure out how percentages work, could you provide actual grams for all ingredients in this recipe?
Angie
June 25, 2020Hi1 The percentage is based on total grams of flour you are using. For example, if you use 300g of flour, then it will be 30g of spelt and 30g of kamut flour respectively 🙂