Kamut Bread with Oats and Millet

For the kamut bread, dissolve the salt and yeast in water, mix with the sourdough and the remaining ingredients to form a rather soft dough.

Let rest for 45 minutes.

Divide into 2 equal pieces, work into rounds, then shape into rolls.

Roll in oat flour or oat bran, place in bread pans.

Let rest again for 45 minutes.

Preheat the oven to 250 °C, place a container with water.

Put the loaves in and turn down to 180 °C after 3 minutes.

Allow the kamut bread to cool well before cutting.

Preparation Tip:

Kamut bread with oats and millet is particularly characterized by good shelf life.

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