Seeded Kamut bread

 

120g Kamut flour (Khorasan wheat flour)

380g organic, unbleached strong white flour

280g bottled water

20g olive oil

30g linseed

30g chia seeds

150g sourdough starter

3g baker’s yeast

10g kosher salt

 

Put the flour in a mixing bowl.  Add the water, salt, chia seeds, linseed, sourdough starter, olive oil and baker’s yeast.  Mix together well and knead the dough for 5 - 8 minutes.  Leave to rise covered by a tea towel for about 1.5 to 2 hours.  Take the dough out of the bowl, shape into a ball and place on a greased tray or place in a well floured banneton.  Leave the dough to rise for about 2 hours or until it has doubled in bulk. Dust with Kamut flour, slash a cross on the bread with a lame or razor blade.  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.

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