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Pane al kamut e semi di lino

Giustamente fa un caldo bestiale e cosa c'è di meglio che fare un buon pane fragrante con il forno a 200° ???!!

Ma se una ha un allevamento di pasta madre mooolto vivace, che talvolta straborda dal suo barattolo, almeno una volta alla settimana deve utilizzarla.

This time I found a very interesting kamut flour, flax seeds I have recovered from the pantry and thought I'd make this bread, which everyone loved it.

Kamut Bread and linseed

• 200 to 250 grams sourdough
• 200 to 250 grams of flour kamut + other 200 to 250 g after
• 1 teaspoon Malt
• 1 / 2 cup of salt water
• linseed

The night before preparing the dough with the dough: Dissolve the malt in the water and sourdough, so you have a thick batter. Add flour until you get a compact ball. Knead for at least 10 minutes. Then form a ball and, having carved a cross with a knife, put it to rest in a bowl with a damp cloth or a jar with a cork. If it gets too hot, as in these days, allow to rise in the fridge.

The next morning, remove it from the refrigerator and allow to warm and swell at room temperature for at least 4 -5 hours. When it is soft and swollen, mix it with more flour for at least another 10 minutes. Add salt and linseed. Form a large disk and put it directly on the baking sheet, making the cross once again with the knife. Allow to swell for more hour.

Preheat the oven to 200 degrees, bake bread and cook for 45 to 60 minutes. It must be very colorful (but not burned). Allow to cool on wire rack.

The next day is even better.