Homemade bread, part 2: Kamut & sunflower seeds bread

Well, as indicated in my previous post, I had to make 2 not-so-successful attempts to make my own bread, and the third one turned out really good, close to a perfect loaf of bread! (let’s not be modest!!)
I followed the instructions indicated on the website “pain bio” (“organic bread”) except for my ingredients! I wouldn’t be myself if I would not change a recipe!!!

50g of homemade levain (sourdough)

250g of organic Kamut flour. Kamut is an old variety of wheat, originating from Egypt, which is more nutritious than wheat and contains less gluten. (for more info on Kamut, please click here)

125 g of lukewarm boiled water

5 g salt

1 cup of sunflower seeds


Combine all the ingredients together, and mix thoroughly for 1 or 2 minutes. The dough should be sticky and quite liquid.

Cover with a wet piece of cloth and leave in a warm place for the dough to rise. (about 5-6 hours or a night)

Transfer the mixture into a cake mould, that you will have brushed with oil beforehand. Again, cover with a wet piece of cloth and leave in a warm place for about 2-3 hours.

Preheat your oven to 240°C and add a big bowl of water on the lower tray of the oven.

Take a sharp knife and incise the top of the dough, making a cross.

Put into the oven for 20 minutes. Then, lower the heat to 220° C  for 20 minutes. Remove the mould and bake for 10-15 more minutes.

Voilà 🙂


2 thoughts on “Homemade bread, part 2: Kamut & sunflower seeds bread

  1. Thanks, Hannah.
    I am indeed a great fan of Kamut bread!
    For the moment, I have only used Kamut flour for bread, but I want to do some experimentation with baking cakes or pastries!!! The flour has a good consistency for baking, I think.
    Will also try to use Kamut (not kamut flour) in some upcoming posts 🙂

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