22 Jan Seeded Kamut & Spelt Sourdough
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.
