Sourdough Kamut Cranberry & Sunflower Bread
May 14, 2024
This bread begins with premium Kamut flour, one of the finest ancient grains to ensure exceptional quality and flavor. With its rich, nutty undertones and hearty texture, Kamut flour forms the foundation of this hearty bread.
To add a burst of flavor and a touch of sweetness, we folded in plump dried cranberries. Complementing these juicy gems are crunchy sunflower seeds, adding a delightful contrast of texture and a hint of earthy goodness.
This combination will satiate your hunger as real bread should, while staving off dessert cravings, making this a sweet healthy food staple.
Sourdough Kamut Cranberry & Sunflower Bread
Rated 5.0 stars by 1 users
Category
Bread
Author
MP Geulah
Whether enjoying this bread toasted and topped with our premium Olive Oil for a quick healthy breakfast or paired with fermented veggies and homemade preserves for a gourmet picnic, our Sourdough Kamut Sunflower and Cranberry Bread is sure to elevate to any occasion.
Ingredients
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3 Cups Kamut Flour + Extra for Dusting
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½ Cup Sunflower Seeds
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½ Cup Dried Cranberries
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1 Cup Active Sourdough Starter
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1 Cup Lukewarm Water
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2 Tbsp. Honey
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2 Tbsp. Olive Oil
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1 Tsp. Sea Salt
Directions
1. Preparing the Dough:
In a large mixing bowl, combine the active sourdough starter, lukewarm water, honey, and olive oil.
Add the kamut flour and salt to the sourdough mixture. Stir until it forms a shaggy dough.
Allow the dough to rest for 30 minutes to (optimally) 1 hour to help the flour fully hydrate and develop.
2. Mixing in Sunflower Seeds and Cranberries:
After resting, sprinkle the sunflower seeds and dried cranberries over the dough.
Fold the dough over itself several times to evenly distribute the sunflower seeds and cranberries.
3. Bulk Fermentation:
Cover the bowl with a damp kitchen towel or plastic wrap and let it ferment at room temperature for about 6-7 hours, or until it has doubled in size. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours to strengthen the dough.
4. Shaping and Final Rise:
After the bulk fermentation, gently shape the dough into loaves or rolls of your size preference and place onto a greased loaf pan.
Cover with a kitchen towel or plastic wrap and let rise at room temperature for another 2-4 hours, or until the dough has visibly increased in size and passes the poke test.
5. Baking:
Place a baking stone on the center rack of your oven and preheat it to 450°F (230°C) for at least 30 minutes. This ensures that the baking stone is thoroughly heated, which helps create a crispy crust.
Dust the baking stone and carefully transfer the loaves to the preheated baking stone.
Score the top of the dough with a sharp knife or bread lame to allow for proper expansion during baking.
Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Once baked, carefully remove the bread from the oven using oven mitts and transfer it to a wire rack to cool completely before slicing.
Recipe Note
By baking the Kamut Sunflower and Cranberry Bread on a baking stone, you'll achieve a beautifully crisp crust and a perfectly baked interior, ensuring a delightful dining experience with every slice.