Sourdough Kamut with Hazelnuts and Rosemary

IMG_9994We had a beautiful sunny weekend here in Seattle – not something to take for granted in April. It was the perfect opportunity to fire up the oven, bake some crusty bread, and enjoy it with a glass of crisp white wine out in the backyard.

This time I hit the temperature just perfectly – I really like the color and texture of the crust. The bread is a simple kamut sourdough, with a generous addition of toasted hazelnuts and fresh, chopped rosemary.


  • 250 g active starter
  • 750 g kamut flour
  • 20 g sea salt
  • 100 g toasted hazelnuts
  • 2 tbsp chopped rosemary
  • water as needed



YeastSpotting submission #11

This entry was posted in Bread, Food and Cooking. Bookmark the permalink.

3 Responses to Sourdough Kamut with Hazelnuts and Rosemary

  1. Anonymous says:

    Lovely bread – can’t wait to try it. What is your hydration percentage for starter, please?

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