Kamut PurPur Dark Beer Bread with Seeds

Ingredients for 1 servings:

• 170 g flour (Kamut wholemeal flour)
• 170 g water, approx. 38°C
• 35 g starter (wheat starter) active
• 4 g salt
• 50 g wheat bran (purple), coarse
• 50 g bread(s), stale, dried and ground
• 200 g beer (dark beer)
• 40 g sunflower seeds, roasted
• 40 g pumpkin seeds, roasted
• 20 g sesame seeds, light
• 20 g flaxseed (golden flaxseed)
• 20 g linseed, dark
• 100 g water, approx. 70°C
• 350 g flour (kamut flour), light
• 125 g whole wheat flour, (PurPur-)
• 125 g beer, (dark beer) lukewarm
• 20 g butter
• 6 g yeast (fresh yeast)
• 10 g salt

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

Tart taste, baked in a Dutch oven

For the sourdough: Mix the sourdough ingredients together until lump-free and let rest at room temperature in a bowl covered with cling film for between 20 and 22 hours. For the soaking dough: Mix the soaking dough ingredients together and let it rest in the refrigerator for about 13 hours. Before making the main dough, you should take the soaking dough out of the refrigerator about an hour beforehand to let it come to room temperature. For the brewed dough: Make the brewed dough at the same time as making the soaking dough! To do this, mix the dry brewed dough ingredients together and then pour the hot water over them. Then let the brewed dough stand for 13 hours, but at room temperature. For the main dough: The next day, after the specified resting time, knead all the ingredients of the main dough for 5 minutes on speed 1 of the food processor, then for another 5 minutes on speed 2 (the dough will loosen from the bottom of the bowl and be slightly sticky). Let the dough rise at room temperature in a bowl covered with foil or a linen cloth for about 1 hour (24°C is better). After the first 30 minutes, fold the dough once on a floured work surface like an envelope and let it rest in the bowl for the remaining 30 minutes. After the hour, knead the dough thoroughly, shape it into a round so the surface is nice and firm (“rounding” – there are many video tutorials online for this), and place it seam-down in a floured proving basket or a well-floured bowl (a pasta strainer lined with a linen cloth would be better than a bowl, but that will do in a pinch). Now let the dough rest for about 1 hour at room temperature (again, 24°C is better). Preheat the oven to 240°C in good time! This takes a good 45 minutes to 1 hour to get the temperature just right. Since I baked the bread in a Dutch oven, I put the pot in the oven while it was preheating. After the second rest, the bread is baked in the pot, decreasing from 240°C to 210°C in about 1 hour. Without a pot, the bread also needs a good 60 minutes. If you’re not using a pot, heat up an old baking sheet on the bottom of the oven. As soon as the bread is in the oven, pour a glass of water onto the hot baking sheet (careful! Risk of burns!!), close the oven door immediately, and open it again briefly after 10 minutes to let out the steam. This also promotes a nice crumb and a crispy crust! I based my oven on an internal temperature of 98°C. You can also do the tap test. If you tap the bottom of the bread with your fist, it should sound nice and hollow. Then the bread is done baking. If you’re not baking in a pot, you can leave the oven door slightly open five minutes before the end of baking, and let the bread finish baking. This will also give the bread a nice, crispy crust.