SERVES:
PREPARATION:24h for the “poolish” technique + 10 minutes + 1h 40 in the bread maker
COOK:15/20 minutes at 250°C
DIFFICULTY:

What do you need ?
For the “poolish”:

• 59g  of plain flour
• 29 g of whole wheat flour
• 1 pinch of dried yeast
• 88 ml of water

For the bread:

• 100 ml of water
• 150 g of plain flour
• 60 g of Kamut flour
• 1 teaspoon of salt
• 1/2 teaspoon of dried yeast

How to make Kamut bread on “poolish”?

• Mix all the ingredient for the “poolish” all together and leave it cover for 1 day

• Then, in a your bread maker, put the water with the salt
• Add the plain four, Kamut flour
• Add the dried yeast

• And add on the top the “poolish”

• Let the bread maker does it job with the dough programme for 1,5 hours

• Then put the dough in a long mould

• And let the dough rise for 30 minutes in a warm environment

• In the same time, pre heat the oven at 250°C for 15 minutes
• Then put the bread to the oven for 15 minutes (still at 250°C)

Be careful:  you need to keep an eye on the bread in order to avoid it to burn

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