Ancient Grain Seeded No-Knead Sourdough Bread

I’ve begun exploring kamut and spelt flours in no-knead bread.

They are easy to find here in San Francisco in the bulk section of Rainbow Grocery.┬áThese old varieties of wheat have slightly different flavors, nutritional profiles, and baking properties than whole wheat. Kamut tends to have less gluten than modern wheat varieties so I’ve kept the proportion of whole-grain flours (the rye and kamut) to about 30 percent of the total.

To add more nutritional umph, I add some chia seeds and flax seeds for their omega-3s as well as oat bran for soluble fiber. Sometimes I grind the flax; it has a terrific flavor that reminds me of sesame. But it’s also fun to soak it and the chia seeds. Soaking softens the seed coats and turns the mass into a sort of jelly. The whole seeds give the bread a rustic, attractive look.

 

43 g organic rye flour

99 g organic kamut or whole-wheat spelt flour

241 g organic bread flour

28 g organic oat bran

6 g kosher salt

14 g organic chia seeds

20 g organic flax seeds

354 g water

28 g fresh sourdough starter or 1/4 teaspoon dried yeast

Weigh the flours, oat bran, and salt into a bowl and whisk together until blended. Weigh the chia and flax seeds into a small bowl and add half the water. Let soak a few minutes until gelled.

Make a well in the center of the dry ingredients and pour in the soaked seeds and the soaking water, the remaining water, and the starter. Mix together until you have a shaggy dough. Cover with plastic wrap and set aside at room temperature for 30 minutes. Take a bowl scraper and fold the dough over on itself, folding with one hand and turning the bowl with the other, until you have worked your way all around the bowl. Recover the bowl. Repeat the resting and folding twice more, and then set the dough aside until fully fermented, about 24 hours.

Continue with the folding, shaping, proofing, and baking methods explained in no-knead bread and whole-grain variations.

 


 
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