Tangy Kamut and Buckwheat Sourdough in Suffolk

pic by Faith Vincent

pic by Faith Vincent

photo (14)

Last weekend was very special. Our book group went to stay in the Suffolk countryside for a weekend of indulgence – great meals,  a visit to the stormy beach at Walberswick , country walks, wood stove fires, and  I knew I couldn’t let them down on the bread front.

I drew my inspiration from  Chad Robertson’s ‘Book No.3 Modern Ancient Classic Whole’, about baking fabulous bread using whole grains and heirloom flours. I think Chad is the master of creativity in bread making at the moment- and this book is a must.

pic by Faith Vincent

pic by Faith Vincent

I made two loaves- one was a malted flour seeded Sourdough  and the other was a Kamut and Buckwheat Sourdough. This  loaf was an experiment and I thought it might be a bit heavy, and that I would be left with most of it to take home at the end of the weekend. But not a bit of it- it was by far and away the favourite, so I thought I should share my recipe with you. I have to say, it was particularly good with strong cheese ( and we had plenty of that)

I mixed all the ingredients (bar the salt) on Thursday when I came back from work, and let it sit at room temperature until I was ready for bed. Then I added the salt and left it out over night. The next morning I shaped it and put it in  a loaf tin which I then refrigerated . When I came home that evening I took it out of the fridge and we set off for Suffolk in the car,  with the bread dough  on my friend’s lap, warming up during the journey.   I then baked it when we arrived.


1 tbl sourdough starter (see previous blogs on how to make your own sourdough starter, or order some on line)
2 cups water
2 cups Kamut flour
1 cup Buckwheat flour
2 tbl Wheatgerm
2 tbl diastatic malt flour- optional (order on line from Bakery bits)
1 1/4 tsp salt


1. Mix the starter with the water in a large bowl to break it up

2. Add the rest of the ingredients and stir until well mixed

3. Leave for 4 hours, then sprinkle on half the salt and fold several times, and sprinkle the rest of the salt and fold several times

4. Leave covered at room temperature overnight (or around 8 hours)

5. Its a fairly wet dough, so get it in to a loaf shape as best you can and sprinkle with Kamut flour

6. Put the dough in a buttered loaf pan, cover and refrigerate all day (or roughly 8 hours if you want a good sour tang- otherwise you can bake straight away)


7. Take it out of the fridge and let it come to room temperature (at least 2 hours)

8. Preheat oven to 245 degrees C. for half an hour

9. Put a roasting pan with  a cup of boiling water in the bottom of the oven

10. Bake the bread at 245 for 15 minutes (it tends to get very dark quickly, so do remember to turn it down at this point)

11. Turn the oven down to 200 and bake for a further 20 mins

12. Bake at 180 for a further 10 minutes- take it out and let it cool on a wire wrack, unless everyone’s really hungry and they just can’t wait. In which case slice into it when its piping hot!


Just time for one more walk after lunch


And incase you were wondering- we read Diana Athill’s memoir called ‘Somewhere Towards the End’

Do visit Faith’s site : http://www.faithindesign.com/biography.html

This recipe has been sent to yeast spotting: http://www.wildyeastblog.com/2013/12/13/yeastspotting-12-12-13/


Tags: , , , , , , , , , ,

One response to “Tangy Kamut and Buckwheat Sourdough in Suffolk”

  1. classicmontana says :

    What a charming post! It sounds like you had a great time with great food! I saw your post and wanted to share more about the KAMUT(R) wheat flour you used for your tasty bread.

    KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum.

    KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat.

    Please visit the Kamut International website at http://www.kamut.com to learn more. And follow us on Facebook and Twitter to keep up with the latest news!

    My kind regards – Jamie

    Jamie Ryan Lockman | Regional Director – North America
    Kamut International, Ltd.
    P.O. Box 4903 | Missoula, MT 59806 | USA
    406.251.9418 phone | 406.251.9420 fax

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: