It is spring – finally! I bath in yellow sunshine and admire the green of leaves and listen to the bees collecting pollen and nectar. And I try to catch this spring feeling a bread. It has the same colour combination of green and yellow. The yellow stems from the high carotenoid content of the kamut flour while pumpkin seeds adds green sprinkles in the crumb. A bit of honey remembers on the busy bees.

To fit the bread in my full weekend schedule (new garden and my bee keeper course is keeping me still busy) I opted for a overnight version with a young sourdough and “quick” poolish. As both preferments do not stand so long  I decided to increase the amount of preferment. So all Kamutflour is fermented for a longer time which increases flavour and digestibility.

Spring bread

yields 3 breads

Sourdough

• 250g Whole Grain Kamut flour
• 250g Water
• 50g sourdough

Poolish

• 250g Whole Grain Kamut flour
• 250g Water
• 4g fresh yeast

Soaker

• 200g Pumpkin seeds
• 100g boiling water

Dough

• 500g spelt flour Type 630
• 200g Water
• 40g Honey
• 4g Psyllium hulls
• 20g Butter
• 20g Salt

Mix the ingredients for the poolish and sourdough and ferment both for 10-12  hours.

For the dough, knead all ingredients 8 min at slow speed.

Let rise overnight in the fridge (12-16 hours).

Divide into three equal parts and form into long loaves. Grease three bread pan (16 cm for 500g loaves) . Place the loaves in the pan and sprinkle with oat bran.

Proof for 1.5 hour.

In the meantime heat the oven to 250°C.

Place the breads in the oven and reduce the temperature to 220°C. Bake for 50 min with steam.