Kamut Bread

For a 750 g bread 1. make the sourdough. The easiest way is to get a bag of natural spelt sourdough at the health food store.

Stir three grams of natural sour from the bag, 30 ml of lukewarm water and 100 g of kamut flour to a quantity and let it stand for half a day with the lid closed, preferably in a warm place. Stir the risen sourdough repeatedly with a little more warm water: it is ready to be further processed.

Knead the sourdough with 400 grams of kamut flour, salt and water to form a dough until everything together feels like chewing gum and comes away easily from the baking bowl. The dough should then rest in a warm place with the lid closed. The dough should double in size. This may take longer.

Sourdough needs more time to “rise” than a yeast dough: it can rest up to three hours. When the dough is nice and large and its surface is full of pores, it can be kneaded into a smooth loaf.Since kamut does not rise easily, it is advisable to place the dough in a loaf pan so that the bread does not become a flat cake.

The dough should be given a short rising time from new, about half an hour. Now it is scored lengthwise. The crust will be even more beautiful if the inside of the cut is incised lengthwise from scratch.

The box with the dough goes into the preheated oven (230 degrees ) and must bake for 40 to 60 minutes. During this

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