Wholemeal Crust Bread

Explanation about kamut flour:

1. Kamut flour is one of the oldest types of wheat in the world. Like spelled, it had been forgotten and was rediscovered. Kamut flour has many advantages because it has a much higher nutritional content, contains a lot of high quality proteins and the gluten content is also lower. It is not an alternative to conventional flour for people sensitive to gluten, but for some it is easier to digest. It also has a high zinc, magnesium and selenium content, has polyunsaturated fatty acids, a lot of fiber and vitamins B and E. You can buy it either directly from a mill or online. The price is a little higher than regular flour, but it’s also healthier.

Preparation:

1. Dissolve the dry yeast in lukewarm water. Melt butter over mild heat. Sieve kamut flour, 200 g wholemeal spelled flour and spelled flour 1050 into a bowl. Mix with rye malt and salt. Then with the dough hook running, first add the yeast water and then the melted butter and knead everything until the dough turns smoothly away from the bowl wall. It is then still quite soft. Seal the bowl and put it in a warm place for 9 hours. (If the oven is not needed for anything else, just switch on the lamp and put the bowl in there. During the 9 hours, fold the raised dough twice at intervals in the bowl. Close the bowl again and let it rest.
2. After the 9 hours have elapsed, knead in the remaining 100 g of spelled volkorn flour. Butter a loaf pan 30 x 11 cm and sprinkle with flour. Pour in the dough, sprinkle its surface with “baking seeds” (see end of the recipe) and a little flour and cut lengthways approx. 1 cm deep with a sharp knife. Then cover the mold with a cloth and let the dough rest for another hour.
3. Preheat the oven to 240 ° O / bottom heat. Put the tin on the lowest rack in the oven and bake for 15 minutes. Then switch the temperature down to 200 ° and bake for another 15 minutes. Then take the bread out of the oven (do not switch it off), remove it from the mold (be careful when it is hot), put it back in the oven on the grid and bake for the last 15 minutes. Then turn off the heat, open the door, lock it with a trowel so that it stays ajar and let the bread stay in it for another 10 minutes.
4. The bread has a nutty and spicy taste thanks to the kamut flour and rye malt, is cross on the outside and has a soft crumb on the inside.
5. Back seeds are a mixture of different grains and cereal flakes. You can make it yourself, but you can also buy it as a mixture on the Internet. Unfortunately, I only have one photo of the production, because my camera was “tweaking” a bit …; – ((
6. The number of people stated above relates to a bread of approx. 1000 g,