KAMUT khorasan whole wheat bread with natural wheat sourdough

  • 24 Aug 2015
  • Reading time 0 min
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  • 1 kg KAMUT® khorasan whole flour
  • 600 g water
  • 17 g salt (or to taste)
  • 17 g dehydrated organic sourdough or 200 g fresh natural sourdough



  1. By hand or with the machine:
  2. 10 min in first gear and 6 min in second gear.

First raise

The dough must double in volume, minimum 2 hours. Knock back the dough to expel the fer-mentation gases.

Second raise

Double the volume, minimum 1h30.


Put a bowl of hot water in the oven.
Temperature between 210° and 220° C or gas-mark 8. 1 hour for 1 kg.

For more KAMUT® khorasan recipes visit this link.