Kamut Soft Sourdough Bread
Recipe taken from the book For the Love of Sourdough
Yields
Makes 2-4 loaves large loaves, or 6-10 “baby” loaves
Ingredients
Leaven
Prepare this leaven about 10-12hrs before you plan to start baking.
| Ingredient | Weight |
|---|---|
| Starter | 40g |
| White Flour | 200g |
| Water | 200g / 90ºF |
Note: Should you want to use a kamut-based starter for the leaven, that should work just fine. In my experience the weights or ratios won’t need to change.
Final Dough
| Ingredient | Weight |
|---|---|
| Water | 425g |
| Whole Milk | 160g |
| Leaven | 300g |
| High-Quality Honey | 160g |
| Kamut Flour | 675g |
| High-Quality White Flour | 290g |
| Melted Butter | 4tbsp |
| Salt | 17g |
Timing
- Leaven preparation: 10-12hrs
- Initial Autolyse: 20-30mins
- Bulk fermentation: 4-10hrs
- Final Proof: 2-4hrs
- Bake Time: 40-50mins
Sample Schedule
Assuming that a longer bulk fermentation is needed
- 8:00am: Feed your starter
- 10:00pm: Mix the leaven
- 9:00am: Begin mixing the ingredients and allow autolyse time
- 10:00am: Bulk fermentation starts
- 6:00pm: Divide and shape
- 8:00pm: Bake
- 9:00pm: Done
Steps
- Combine the water and milk in a small pot and warm on the stovetop
- Don’t boil, just bring it to where it’s warm and not hot to the touch
- If it’s too hot, it could kill the natural yeast in the leaven
- Mix the following in a larger bowl or tub:
- Leaven
- Warmed water + milk
- 80g of the honey
- Note: This is NOT all of the honey
- All (675g) of the kamut flour
- Let this sit covered for 20mins
- Add the following and mix well
- Remaining honey (80g)
- Standard white flour (290g)
- Melted butter
- Salt
- Pour out onto a floured surface and knead till elastic and satin-like
- Bulk ferment while covered on the counter for 4-10 hours, depending on the activity of your leaven
- Look to see it almost triple in size
- Note: Depending on the weather and your ambient temp in your house, it could take longer. On warmer days I’ve had this rise entirely in 4 hours, and on colder days it’s taken the full 10.
- Divide the dough according to your preferred loaf sizes and shape
- If baking mini loaves, ~220 grams is an ideal weight
- Place in the bread pans, cover, and let rise 2-4 hours (depending on ambient temp and leaven activity)
- Preheat the oven to 400ºF
- Place loaves in the oven and drop the temp to 350ºF as soon as they’re loaded into the oven
- Bake 40-50mins
- Brush the tops of the loaves with butter as soon as they’re out