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Impromptu Honeyed Spelt, Kamut and Bulgur

Danni3ll3's picture

Impromptu Honeyed Spelt, Kamut and Bulgur

Once again, I had some left over levain from my usual batch of 12 loaves and wanted to use it up. I came up with this combo because the daughter complained that the last couple of loaves I made for her were too plain. These have Spelt and Kamut flakes as well as bulgur and a touch of honey. I added a pinch of yeast to try to speed things up a bit because I was putting this together fairly late in the day.




Makes one batard



25 g Spelt flakes

25 g Kamut flakes

25 g bulgur

25 g honey

100 g boiling water



250 g unbleached flour

60 g high extraction Spelt flour (Mill 65 g spelt berries and sift)

60 g high extraction Kamut flour (Mill 65 g Kamut berries and sift)

240 g water

7 g salt

120 g 100% hydration levain (3 stage)

10 g yogurt

pinch of yeast


  1. Mix the spelt, kamut and bulgur with the honey. Pour the boiling water over and let sit till cool.
  2. Place the 240 g of water in a mixing bowl. Add the unbleached flour with the kamut and spelt flour and mix until there is no dry flour. Let autolyse for about 45 minutes to an hour.
  3. Add the salt, the yogurt, the levain and the add-ins as well as the pinch of yeast. Mix on the second speed of a stand mixer for about 5 to 6 minutes.
  4. Remove the dough to a plastic tub and do stretches and folds every 30 minutes for 4 sets. Do two more sets on 60 minute intervals then place in the fridge for a couple of hours.
  5. Tip the dough out on the counter, sprinkle with flour and then shape loosely into a batard with a dough knife. Let rest one hour.
  6. Do a final shape into a batard and place into a banneton sprinkled with rice flour, as well as spelt and kamut flakes. Cover and put in the fridge overnight (~10 hours).
  7. The next day, bake in a graniteware roaster (line bottom with parchment paper) at 450 F for 30 minutes, and then at 425 F for 17 minutes.


Oven spring could definitely be better. I believe that the daughter is taking this one to work so there may not be a crumb shot. 

 ETA: We sliced it here for her to take so here is the crumb. 


trailrunner's picture

Do you have a flaker or do you buy the grains already flaked ?  Love that you can make such a great spur of the moment loaf !  Beautiful crumb !  c

Danni3ll3's picture

Although there are times I do look at those flakes with envy!