Rye Sourdough with Beer Soaked Kamut

Kamut flour is soaked in Pilsener beer over night and added to rye sourdough and 50/50 rye/wheat flour. It seems beer breads always turn out great, and so did this one. It shows that 4 different types of flour and a few proving periods make for a really good bread and there is no need to add any additional flavoring. OK, besides the beer that is in this case. ;-)

Multi-Grain Sourdough with Kamut

Seven different grains and seeds and four different types of flour go into this rye sourdough bread: Whole grain rye flour to make the sourdough; wheat, spelt and kamut flour in the main dough. A soaker made from pumpkin seeds, oat flakes, flax seeds and cracked wheat and rye provides some crunch. And finally sunflower seeds and rye flakes as decoration.

Dark Beer Rye Sourdough with Kamut

A rye sourdough bread made from 2:1 rye:wheat flour. Kamut flour and oat flakes were soaked in dark beer, which always add really good flavor to the bread. The two ends of the bread were twisted against each other, a technique I hadn't used before and makes for an interesting surface pattern.