Best 3 Spelt And Kamut Whole Grain Sourdough Bread Recipes
Take a culinary journey into the world of ancient grains with our delectable Spelt and Kamut Whole-Grain Sourdough Bread. This artisan bread is a symphony of flavors and textures, crafted with the finest organic ingredients. Each loaf is a labor of love, patiently fermented for a rich, tangy sourdough taste and baked to perfection for a golden-brown crust.
Indulge in the wholesome goodness of our Spelt and Kamut bread, packed with essential nutrients, dietary fiber, and a delightful nutty flavor. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes guide you through every step of the process, from preparing the sourdough starter to shaping and baking the perfect loaf.
Embrace the rustic charm of our Spelt bread, known for its slightly sweet flavor and dense texture. Discover the versatility of Kamut bread, with its mild, buttery notes and light, airy crumb. Both recipes offer variations for different baking methods, including a traditional Dutch oven and a convenient bread machine.
As you embark on this baking adventure, you'll not only create a delicious, wholesome bread but also gain a deeper appreciation for the art of sourdough baking. Whether you're slicing it fresh for breakfast toast, crafting hearty sandwiches, or savoring it as a side to your favorite soup or stew, our Spelt and Kamut Whole-Grain Sourdough Bread is sure to become a staple in your kitchen. So, gather your ingredients, prepare your sourdough starter, and let's begin our journey into the world of ancient grain sourdough baking.
SPELT SOURDOUGH BREAD
Whole wheat spelt makes delicious and wholesome sourdough bread. This rustic sourdough bread is easy to make with basic instructions that are easy for beginner sourdough bakers.
Provided by Dahn Boquist
Categories Breads
Time 12h55m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in the bowl and stir until it is well combined. The dough will have a rough, chunky look.
- Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Approximately 10 to 12 minutes. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
- Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)
- Turn the dough out onto a work surface and form it into a round ball. (See notes)
- Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
- Let the dough rise again a second time for 3 to 6 hours** at room temperature until almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
- Preheat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.
- Place a piece of parchment on a board then lay it on top of the proofing basket. Flip the board and basket so the basket is on top then remove the basket.
- When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.
- Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.
- Let the bread cool completely before slicing it.
Nutrition Facts : Calories 173 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 slice, Sodium 216 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
WHOLE SPELT SOURDOUGH BREAD
This spelt bread recipe is as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one a whirl.
Provided by Eric Rusch
Categories Recipes
Yield 1 Loaf
Number Of Ingredients 5
Steps:
- Follow the instructions in the video.
- Bake at 450 for 45 minutes or until internal temp is 195-200.
WHOLE GRAIN KAMUT SOURDOUGH BREAD
Kamut wheat flour and aromatic rye sourdough starter make up this quick and delicious whole grain sourdough bread. Keeping the hydration low, limiting the fermentation, and chilling the dough before baking allow for a relatively tall bread given the low gluten strength of the dough. The result is a flavorful bread that's great for toasts, dipping, and sandwiches.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Mix the ingredients together in a large bowl. Cover and let the dough rest for about 20 minutes, and then stretch and fold the dough with damp fingers. The dough should be sticky but not wet and gloppy. If the dough is soupy, add 30g more flour i.e. a couple tablespoons.
- Repeat the 20 minute rest followed by stretching and folding with damp fingers two more times, and then let dough rise until it has expanded by close to 40%. This took my dough about 4 hours from when I initially mixed it, but could be anywhere from 2-8 hours depending on your ambient temperature and starter strength.
- Scrape the dough out onto a well-floured countertop and shape it for your proofing basket (batard, boule, oblong). The dough has almost no gluten tension, so there's no need to do a pre-shape.
- Place the shaped dough in a floured proofing basket, cover, and let it expand for 1-2 hours.
- When the dough has expanded (see photos above), put the proofing basket in the refrigerator, and then begin to preheat your oven and baking vessel at 500°F for 30 minutes.
- Remove the chilled-stiff dough from the refrigerator and flip it onto parchment paper or directly into your hot baking vessel. Score the dough and bake as follows:
- 20 minutes at 500°F with the lid on
- 8 minutes at 450°F with the lid on
- 8 minutes at 450°F with the lid off
- If you're using a cast iron baking vessel, you may want to lower the oven temperature earlier.
Tips:
- Before you begin, ensure that all of your ingredients are at room temperature. This will help ensure even mixing and a consistent rise.
- Use filtered or spring water for the best results. Avoid using tap water, as it may contain impurities that can affect the flavor of your bread.
- When measuring your flour, use a kitchen scale for the most accurate results. Weighing your flour will ensure that you are using the correct amount and that your bread turns out perfectly.
- Be patient during the rising process. Sourdough bread takes time to develop its flavor and texture. Don't rush the process or you will end up with a dense, gummy loaf.
- When baking your bread, use a covered baking dish to create a humid environment. This will help to prevent the crust from becoming too hard and will also help the bread to rise evenly.
Conclusion:
Spelt and kamut whole grain sourdough bread is a delicious and nutritious bread that is perfect for any occasion. It is easy to make at home with just a few simple ingredients. With its complex flavor and chewy texture, this bread is sure to become a favorite in your household.
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