Sourdough Bread with Kamut Khorasan Flour
I started using Kamut khorasan flour in bread baking two months ago and have not stopped using it since. It tastes excellent in sourdough breads and I’ve baked some of the best loaves of bread I’ve ever tasted with this beautiful flour. Here is my Kamut bread recipe, also incorporating flax seeds. I recommend it!
“Kamut” is a trademark which has been set up for a species of ancient wheat called khorasan to guarantee certain qualities of the grain. For example, the name KAMUT® certifies that khorasan wheat has been organically grown.
The khorasan grain is not suited to the UK’s soil or climate conditions and is currently grown in North America. In the UK, you can buy Kamut Khorasan Flour from Doves Farm, the licensed UK supplier of KAMUT® khorasan grain.
Kamut khorasan flour is high in protein and has a mild, slightly nutty taste and golden colour. It contains gluten, but is reported to be tolerated well by those sensitive to gluten. It’s generally advisable to mix Kamut flour with plain flour – your loaf of bread might otherwise be quite dense due to the khorasan flour’s high gluten content.
Find out more about Kamut at Kamut.com.
Kamut Khorasan Sourdough Bread Recipe
This sourdough bread recipe takes the pain de campagne French country bread recipe a step further by incorporating Kamut Khorasan flour and a flaxseed soaker.
- 40g flaxseeds
- 125g cold water
Mix together and cover overnight.
- 50g wheat sourdough starter
- 100g wholewheat flour
- 100g water
Mix together and cover overnight (about 12 hours).
- 200g preferment (see above)
- 165g flaxseed soaker (see above)
- 250g Kamut flour
- 100g bread flour
- 100g plain flour
- 250g water
- 9g salt
- Combine all ingredients
- Knead for 10 minutes
- Leave to rest for an hour
- Stretch and fold and carefully cover with a layer of flour
- Place in a well floured proving basket, cover with a polythene bag and rest at room temperature – the proofing process might take quite a few hours depending on the temperature in your room (recently I had to proof the dough overnight – 6 hours – before baking as it was quite cold)
- Preheat the oven to 240°C half an hour before baking
- Bake for 45 minutes, turn down the heat to 200°C after 10 minutes
- Cool on a wire rack
Here are some more pics from other Kamut bakes.