Traditional sourdough mixed with Kamut flour in this bread makes it extra nutritious without unwanted flavors. Butter it up or make an egg sandwich or paninis… Ohhhh yeah….
Why Kamut?
Kamut, aka Khorasan wheat, is very nutritious!
It’s High in dietary fiber which, helps obesity, stroke, heart disease, high blood cholesterol, diabetes and helps maintain good digestive health.
Kamut provides great source of the essential minerals, selenium and manganese. Both minerals function as antioxidants, which mean they protect yours genetics and cell membrane damaging caused by free radicals.
With great levels of magnesium, Kamut helps maintain healthy teeth and bones. It also triggers the activity of enzymes, and regulates the body’s levels of vitamins and minerals like copper, vitamin D, potassium and zinc.
It also is a great source of protein. helping your body with oxygen transport, immune function, and helps maintain good weight and muscle.
Check out why sourdough is good for you here
Makes one loaf in 12-24 hours.
What’s in it?
150g/1c Liquid levin (aka sourdough starter)
480g/2c warm water (85-110 degrees)
500g/4c All purpose flour
200g/2c Kamut flour
18g/1Tb Salt
How do ya make it?
- Mix levin and water in large mixing bowl
- Add flours and salt and mix throughly, knead inside the bowl by folding half of the dough over the other half, and turning your bowl quarter, and repeating about 15 times.
- let rest overnight, or 8-10 hours.
- Preheat oven to 425 degrees. Take dough out of bowl and place on baking sheet, pizza stone, or your choice of bread baking dish*. Flour and shape, then score on top and bake until golden brown, about 30 minutes.
*I like to use our pizza stone for baking our bread, our Fisher and Paykel oven does a great job with making the bread crunchy on the outside and soft on the inside with the “aero bake” setting.
the potters table 