12 Steps to Whole Foods

Replacing White Flour with Whole Grains
Darlene’s Kamut Sourdough Bread
Darlene U., in Canada, was one of the very earliest loyal readers of GreenSmoothieGirl.com when it went live
in 2007. She faced daunting health challenges and became, and remains, one of the most committed wholefoodies
I know. Like me, her health crisis has become a blessing in many unanticipated ways: she’s become an
educator of others, she’s been able to help her children and parents, and she remains committed because her
health quickly backslides if she even briefly experiments with inferior food.
She makes sourdough bread far more than I do and she is tremendously detail oriented and analytical, so I
asked for her recipe for you. She says that bread making is an art and you must have patience to get to know
your starter and to experiment with textures, temperatures, and details.
Kamut is a nonhybridized wheat and makes a wonderful bread. The photos are Darlene’s.
4 C active starter (which means that it is rising well and has the ability to double in size between
feedings) *
2 Tbsp. extra virgin olive oil
1 C water
2 tsp. sea salt
5-6 C Kamut flour
Preheat oven to 350º. Mix ingredients together until they combine well. Knead the dough for about 10 min., let
it rest 10 min., and then knead another 10 min. Form it into two loaves.
NOTE: A stickier dough will produce a lighter loaf, whereas a less tacky dough will produce a denser loaf.
Line loaf pans with parchment paper and allow each loaf to rise, covered, until it doubles in size. Then bake for
30-35 min. until loaves are nicely browned.
* About my starter: I begin with a couple of
tablespoons of starter in a mason jar and then feed it
equal portions of water and flour 2 or 3 times,
allowing it to double in size between feedings until
the final rising period results in 4 C of active starter
(4 C is when the starter reaches the top of the jar).
The jar makes it easy to see when it has doubled.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 271