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Kammut-Emmer-Spelt Wholemeal Bread

updated

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Ingredients for 1 servings:

  • 350 g sourdough (whole grain rye sourdough) ready made
  • 15 g salt (up to 20 g)
  • 3 tbsp oil
  • 150 g grains (kammoth), ground
  • 150 g wholemeal emmer flour
  • 320 g wholemeal spelt flour
  • 450 g whole wheat flour
  • 12 g yeast
  • 500 g kefir

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

with sourdough

Knead all ingredients into a smooth, non-sticky bread dough. Let rest for a while, then repeat the stretch-and-fold process. Transfer to a floured proving basket, cover, and let rise for 2-3 hours. Preheat oven to 230°C (450°F). Turn the bread out onto a baking sheet and score it. Bake for 10 minutes under steam, then reduce the oven temperature to 200°C (400°F) and bake for another 40-50 minutes. Tap the bread or check the core temperature to determine when it’s done. Let it cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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