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.

Spelt & Kamut Sourdough
Crumb shot of Spelt & Kamut Sourdough
Crust of Spelt & Kamut Sourdough

Seeded Kamut & Spelt Sourdough

Recipe by Angie @ The Floral VeganCourse: MainCuisine: SourdoughDifficulty: High
Servings

6

servings
Prep time

40

minutes
Cooking time

1

hour 

Ingredients

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 dutch oven to 250 degrees Celsius for at least 45 mins.
  • Take the dough out of the fridge. Score and bake in the dutch oven for 20 mins at 250 °C . Remove the lid of the dutch oven and bake at 230 °C for another 20-25 mins or until the crust is browned to your preference.
Crumb shot of Spelt & Kamut Sourdough
Crumb shot of Spelt & Kamut Sourdough
Crumb shot of Spelt & Kamut Sourdough
Spelt & Kamut Sourdough Slices
Spelt & Kamut Sourdough Slices
 

Related Posts

Show Comments Close Comments
  1. Technolong.Com
    March 15, 2020

    Ancient 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!

     
    Reply
  2. Lady
    April 25, 2020

    Place the flour and water in a large mixing bowl and stir to incorporate.  Let it mingle for 40 minutes.

     
    Reply
  3. Tina
    June 21, 2020

    Hi, 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?

     
    Reply
    • Angie
      June 25, 2020

      Hi1 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 🙂

       
      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *