Rustic spelt & kamut bread – high in fibre

Spelt and Kamut (Khorasan) are species of wheat that considered to have more fiber and proteins than the common wheat so are healthier.

This bread is full of fiber and considering the dough rests for more than 24 hours, it’s packed with nutritions and flavors and is easier to digest.

Ingredients | 2 breads

• 500g/17.7oz whole Spelt flour
• 200g/7oz Kamut (Khorasan) flour
• a pinch of Yeast (the smallest piece of dry or fresh yeast, less than 1g/0.03oz)
• 70g/2.4oz whole Wheat flour (for the base)
• 540g/19oz Water
• 12g/0.4oz Salt

Nice to have:

• Durum flour to avoid the dough sticks to the working board and baking mold
• Water spray for when we are baking bread in the oven

Preparation

– Dissolve yeast in 70g/2.4oz water then mix it with 70g/2.4oz of whole wheat flour. Let the starter rests, overnight. (12 hours)

– Next morning the small bubbles on our starter dough, shows that it’s ready.

– In a big bowl, mix spelt and Kamut (Khorasan) flours and salt.

– Add the starter to the water followed by the flour mixture.

➡️ At this point with the help of a wooden spoon it’s easier to make the dough.

– Cover the bowl with a foil and proof in room temperature for ⏳ 6 hours.

– Then transfer the dough to the fridge to rest overnight.

➡️ Why? To avoid the dough gains a yeasty taste. We just slow down the fermentation process in fridge.

Next morning (photo), remove the bowl from the fridge and leave it in room temperature for ⏳ 1 hour.

Prepare the bread proofing containers:

– Bring 2 salad bowl with wide rim.

– Put a clean kitchen cloth on each container and sprinkle flour (durum flour)

Divide the dough in two. To each dough ball do the following:

1. Flatten/stretch it
2. Fold it, like a blanket
3. Roll it up tightly on itself

– Cover the top with foil and proof for the last time for ⏳2 hours. (I put them in an off oven)

– Place a flat tray on the bottom side of the oven and set the heat to ♨️ 230C°/440F° for ⏳15 minutes prior to baking time.

How to put the dough in the oven:

1. Place a parchment paper on a wide flat tray or -if you have- a shovel.
2. Upturn the dough container on it.
3. With a very sharp knife make a cut (or two) in the middle.
4. With the help of tray or shovel put the parchment paper and dough in the oven.

In the oven:

• The first ⏳ 20 minutes: bake at ♨️ 230C°/440F°
• The next ⏳ 40 minutes: lower the heat to ♨️ 200C°/390F° and finish baking the bread. Spray water in the oven twice during this part for a better crust.

Notes

• Durum flour absorb more humidity, it’s suitable when we want to avoid dough sticks to the kitchen towel or working board.
• The tray on the bottom side of the oven should be flat with short edges, so the humidity comes out of bread more quickly.

I forgot to put the parchment paper under one of the dough balls, so it sticks to the shovel and it shape got funny 🙂

This bread is a great source of fiber and protein perfect for breakfast.

Give it a try! ☺️