Kamut & Spelt Fruit 'N Grains Loaf

Ingredients To Prepare

Working Method

Add all, but fruit, ingredients to mixer and mix for 5 minutes on slow speed & 6 minutes on fast speed. Add dried fruits at the end of mixing and mix for additional 2 minutes, until fruits are evenly incorporated. Dough will be properly mixed when fully homogenized.

Scale and Make Up
Bulk ferment dough for 30 minutes. Scale to 550 g and let rest for 15 minutes. Pre-shape into round boule and let rest for 15 minutes. Final shape into ovals and place into baking pans. Top with flour and proof for 60 minutes.

Oven temperature to be set at 190°C / 374°F with steam. Bake for 25-30 minutes.

Good to Know
Soak dried fruits in warm water for 1 hour. Drain excess water before adding to the dough.


Complexity level:  

The best of Ancient Grains - Kamut and Spelt come together in this loaf for a one of a kind flavour that is mild, nutty slightly sweet. The addition of currants, apricots and barberries brings it all together, perfectly complementing the combination of grains throughout.