Seeded Kamut Bread Recipe

Kamut flour and various seeds make up this hearty Kamut Bread Recipe.


| 2013 Guide to Homemade Bread


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Homemade No-Knead Bread Recipes

Seeded Kamut Bread Recipe

2 1/4 cups bread flour
3/4 cup Kamut flour
1 1/4 teaspoon salt
1/2 teaspoon active dry yeast
1 tablespoon ground flax seed meal
1/2 cup pumpkin seeds
1/4 cup sunflower seeds plus extra to sprinkle on top before baking
1 tablespoon sesame seeds plus extra to sprinkle on top before baking
1 tablespoon poppy seeds plus extra to sprinkle on top before baking
1 1/2 cups cool water
1 teaspoon honey, mixed into the cool water

Combine all dry ingredients in large mixing bowl. Mix thoroughly.

Combine buttermilk and 3/4 cup water in measuring cup and add to dry ingredients. Stir with rubber spatula. Add remaining water as needed until you have a thoroughly mixed, wet, sticky mass of dough. (The dough will not be like any other bread you’ve made — this will be much wetter and will not form a ball.)

Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours.

After 12 to 18 hours have passed, your dough should be dotted with bubbles and more than doubled in size. (It may also have a strong alcohol smell to it, but don’t mind that, it will burn off in the baking.) Dust wooden cutting board with bread flour and, using your plastic dough scrapers, scrape dough loose from sides of bowl and turn out onto board in one piece. Dough will be loose and sticky, but do not add more flour. Dust top lightly with flour and cover with clean cotton or linen tea towel (terry cloth will stick and leave lint on dough). Let dough rise for another 1 to 2 hours.

Sabrerocket
11/5/2013 8:48:31 AM

OK>>> WHERE is the measurement for the BUTTERMILK???






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