Sourdough Saturday – Simple Kamut Round

Sometimes a simple country bread is just right. The other night I made a comfort food-friendly dinner of BBQ lentils, homemade macaroni and cheese with goat cheese and Romano, winter squash from the garden roasted with maple syrup, and green peas. (We needed something green and I no longer will serve the grandchildren a green salad unless the lettuce comes from my own garden. Too many food safety issues these days.)

So I wanted a bread that would enhance, but not compete with all those flavors. This simple Kamut® loaf was just right. The Kamut® flour lent the bread a soft yellow color and and a nutty taste.

I used the Kamut® flour for the last feeding of the sourdough starter as well as in the bread itself. Therefore, the bread is softer than many sourdough breads, but lasts a long time without becoming stale.

Sorry I can’t show you the sliced bread, but it disappeared before I could take photos! Even the 4 year old came back for seconds.

  • 1 cup sourdough starter (find out how to make your own starter here)
  • 2 1/4 cups all-purpose flour
  • 1 1/4 cup Kamut® flour
  • 1 1/2 tsp salt
  • 1 – 1 1/4 cups water

In a large bowl or stand mixer bowl, combine the starter all ingredients. Knead until the dough is smooth but still slightly sticky.

Let dough rise in a greased, covered bowl 3 – 4 hours. Shape into a round, cover and let rise on a parchment lined bakers peel for another 1 – 1 1/2 hours. Since this is a soft dough, it will spread out a little, that’s ok.

Preheat oven and baking stone to 400 degrees. Slash the top of the round and slide onto the hot stone. Bake for 35 – 45 minutes or until the internal temperature is about 205 degrees. Move bread to a cooling rack and let cool for at least 15 minutes before slicing.

Once again I will be submitting this recipe to Yeastspotting. Check out all of their great bread recipes here.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

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