If you like soft and fluffy sandwich bread, but prefer a flavorful and nutritious loaf to one that’s bland and full of empty calories, you might enjoy this Sorghum, Kamut and Pumpkin Seed Bread. It’s made with an overnight levain of sorghum flour and Kamut sourdough and an overnight poolish made of Kamut white and whole grain flours. I’ve been working with Khorasan wheat
Baking Einkorn Sandwich Loaf in a Hot Kitchen
I’ve been working with einkorn flour for a couple of years, and as with every other type of grain I’ve experimented with, I’ve had some successes and some flops. It takes a little while to get used to how the grain works, especially when compared to regular bread flour, but that’s part of the fun. The “Baking with Einkorn” workshop I attended a couple
Ancient Grain Tartine-style Loaf with Spelt Einkorn and KAMUT
The Bread of the Month (BOM) for the Artisan Bread Baker’s FB group is Spelt-Wheat Sourdough (modified from a Tartine recipe). I made it exclusively with ancient grains by substituting Einkorn for the regular whole wheat, and all-purpose KAMUT and Spelt flours for the bread flour. I utilized an Einkorn sourdough starter and mixed it with all-purpose Spelt to create the levain. The loaves were