This Lemon Rosemary Spelt KAMUT Campagne Boule, made with whole grain spelt and Kamut, is filled with a slurry of rosemary, lemon zest and olive oil. The crumb has a slightly tangy flavor due to the lemon zest and the crust has a toasty undertone due to the inclusion of whole grain spelt and KAMUT flours.
This whole grain loaf was the monthly bake for the Grain Mill Group last month. The challenge was to make a whole grain version of Della Fattoria’s Meyer Lemon Rosemary Campagne Boule.
The first time I made it, I used emmer and KAMUT. The loaf turned out a little dense, and I thought the emmer was a bit overpowering for the flavors in the slurry. So I decided to try it again.
The next time I made the bread with spelt and emmer. The second version probably would’ve worked out okay except I got distracted when I baked it. I was trying to rush the baking process and hold a conversation with my son at the same time. This of course, didn’t work out so well. When I placed the loaves onto the baking stone, they flopped over the sides. I ended up throwing the whole mess away. This just goes to show that I should’ve paid attention to my son and bake the loaves one at-a-time. Lesson learned.
I waited a few days then tried it again. This time, I used a mixture of KAMUT and spelt flour. This version turned out to be the winning combination. I made two loaves and scored each one a little differently.
Lemon Rosemary Spelt KAMUT Campagne Boule
This recipe has been adapted from the Della Fattoria Bread Cookbook by Kathleen Weber.
As posted in the Grain Revival – Whole Grain Bakers’ FB group with my changes in italics.
Pain De Campagne Dough
- 130 grams 100% hydration starter, active and recently fed
- 250 grams whole grain KAMUT Khorasan flour
- 250 grams whole grain Spelt flour
- 204 grams all-purpose Spelt flour
- 600 grams water, plus more if needed
- 14 grams salt (I used less salt)
Additions to dough after the pre-shape:
- 1.5 tablespoons grated lemon zest (preferably from Meyer lemons, but other lemons will do just fine)
- 1.5 tablespoons chopped fresh rosemary
- 3 tablespoons olive oil
- 1-1.5 teaspoons of coarse sea salt
INSTRUCTIONS:
Autolyse your flour with the water for 1 hour before you are ready to do the final mix of dough.
At the end of that hour, add the starter and salt and 20 grams of water (if necessary) to allow the starter and salt to more easily incorporate into the flour mixture. Use a pinching/squeezing motion to thoroughly mix everything together. Once mixed, allow to sit for 30 minutes before doing your first stretch and fold.
For the first fold, wet your hands and then pull the dough up from the bottom of the container and fold dough over on itself from left to right and then top to bottom. Cover and let rest for 30 minutes.
For the second fold, repeat as for the first. Then cover and let rest for another 30 minutes.
For the third and final fold, repeat as before. Cover and let ferment in a warm draft free spot until there is bubbling on the surface of the dough, 1.5-3 hours depending on the conditions of your kitchen.
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