This recipe is for those of you who want a darker (probably even healthier) sourdough. It reminds me of the brown bread that we enjoyed so much while we were living in Germany. I used organic Kamut and Dark Rye to make it darker/healthier.
Why Kamut and Dark Rye?
I wanted to use organic, pesticide-free grains whenever possible since we all know that pesticide can cause cancer, so the less of that we eat the better. We got whatever organic grains we could from the Healthy Options online store, and we were able to get Bob’s Red Mill Kamut, Dark Rye and Buckwheat Flour
Organic Kamut Flour is a stone ground brand of Khorasan wheat or Oriental wheat. It is an ancient grain and relative of modern wheat. It is twice the size of modern-day wheat and is known for its buttery, nutty flavor. It’s good for pretzels, bread, cookies, muffins, crepes, waffles, etc.
Dark Rye Flour is flavorful, 100% whole grain flour with nutritious bran, germ and endosperm, ground from organic dark, plump rye berries. Rye is rich in dietary fiber and iron. It is also a nutritious source of antioxidants and nutrients including selenium, phosphorous, magnesium, copper, zinc and protein. It is great for hearty, peasant-style bread and can also be used in pancakes, waffles, cookies, pie crust, crackers, muffins, stollen, cakes and even pizza crust
Sourdough with Kamut & Rye
Recipe is adapted from The Fresh Loaf
- 250g rye starter
- 300g white bread flour
- 100g dark rye
- 100g kamut
- 300g water
- 8g salt
1. Day 0: I use the scrapings method for my starter so I just make sure to feed it 3x the day before with 25g each water and (dark) rye. This is #CarrieBreadshaw my sourdough starter
Fed it Kamut which is yellow 
Then Rye so it’s grayish here
2. Day 1: I wake up late so I usually feed once at lunch then another one a few hours after, because I usually start baking in the evening. If you feel it you wont have enough for the 250g starter required you can increase your feed to 50grams each water and rye. Just make sure that it’s double in side and has lots of air bubbles before you use it.
3. Mix the starter with the water using a spatula or scraper to cut up the starter.
4. Then mix in all the other ingredients.
5. Leave it for ten minutes, knead lightly for 30 seconds, then repeat this kneading two or three times in the next 50 minutes. I just knead it inside my big stainless steal bowl.
6. After another hour, fold the dough, wait another hour and fold again. This is how I fold:
7. Then dust with flour and place seam-side up into the proving colander lined with a flour-dusted tea towel. Dust with a little flour on top if you like.
8. Leave overnight in the refrigerator, no cover needed, just fold the edges of the tea towel on top. *If you aren’t doing this at night then you can skip this step.
9. (When I wake up I bring it out of the refrigerator to) sit in room temperature for two to three hours. Always adjust the schedule of the bread to your schedule. Not the other way around.
10. Preheat oven with your Dutch oven inside it for 30minutes at 250C.
11. Bring out the Dutch Oven and transfer the dough into it seam-side down. Be careful because the Dutch Oven and the cover is very hot, so do it quickly. The dough is Seam-side up in the #proofingcolander, so I quickly plopped it onto my hand and gently into the hot Dutch Oven
Remember to use your oven gloves to put on the cover. This is super useful:
It always looks so awkward in the Dutch Oven, but don’t worry it will puff up.
12. Score the bread like in the video above. He did a classic square!
13. Place the Dutch Oven inside the oven.Pour hot water into the tray underneath to steam the bread.
14. Bake it for 15 minutes at 250C and then take it out. It looked like this for me:
15. Uncover the Dutch oven and put it back in again to bake for another 20minutes at 190C. Put more hot water in the tray underneath to steam. This is how it looked after 20mins:
16. Carefully remove the bread from the Dutch Oven and place on a tray and bake for about 10mins at 190C or until you are satisfied with the brown color. Watch the color. This step is all about getting it as brown as you like, without burning it of course.
17. Cool on a baking tray or (if don’t have a baking tray, like us) a wooden board like I did. I am so proud that this one had an ear!
A little close up to remember this victory!
DiploBaby said that it smelled cheesy but he doesn’t eat brown bread. My MIL said she prefers this version to my first attempt at sourdough. My first attempt was using an all-purpose flour starter and white bread flour. According to my MIL, this one had a crunchier crust.
I’m really happy with my 2nd attempt at sourdough and I like that this recipe combines kneading and waiting, so it’s shortened the preparation time versus the first recipe I used.
This recipe was adapted from The Fresh Loaf.
GOOD FOR YOU
Sourdough is good for your gut health and is said to be okay in small quantities for gluten-intolerant because the gluten is digested by the long process. If you want the benefits without the long process, support small businesses ! Below are my favorite sourdough bakers that you can order from:
Leave a Reply