Best Sourdough Sandwich Bread

Modified from Amber's Kitchen (Instagram)

Fill mixing bowl with 2.5 c. warm water

Add 2 c. Kamut sourdough starter (fed and stirred down to release bubbles)

Add 3/4 c. honey or agave syrup

Add 1 egg (at room temp)

Add 1/3 c. melted coconut oil

Add 1 TBS. Redmond sea salt

Add 9-9.5 c. Lehi Mills (turkey bread flour) flour

Knead for 5-10 min at 3-4 speed on Bosch, dough should be smooth and elastic and not stick to the side of mixer.

Let rise until doubled (depends on temperature, anywhere from 3-8 hours)

Dump onto oiled counter.  Knead by hand, and roll out into loaves - each weighing approx 750g.

Let rise until doubled again (could be 3-8 hours again)

Preheat oven to 380.  Bake for 28 - 30 minutes.  Remove from pan immediately and place on wire rack to cool.

Makes about 3 loaves plus a couple mini loaves to give away.

Overnight Yeasted Kamut Waffle Dough

1/2 c. warm water

1 TBS. sugar

2 tsp. yeast

Mix the above ingredients and let stand about 10 minutes or until yeast activates and becomes foamy.

2 c. milk (I used 2%)

1/2 melted butter 

1 tsp. salt

2 c. kamut flour

1 TBS. sugar (optional)

Add above ingredients to yeast mixture and stir until smooth.  Cover tightly with plastic wrap and leave out overnight on countertop (do not put in fridge).

In the morning add:

2 large eggs

2 tsp. vanilla

1/4  tsp. baking soda

Place about 1/2 c. dough on a hot, well-greased waffle iron and sprinkle with large granules turbinado sugar.  Bake about 4 minutes.  Serve with fresh fruit and cream or syrup.

Tomato Cream Risotto with Spinach

1 jar Kirkland marinara (remove 6 oz. to have a total of 24. oz marinara sauce)

5 cups chicken broth

2 tablespoons unsalted butter

3 garlic cloves, minced

Half a yellow onion, small diced

2 teaspoons kosher salt

1½ cups arborio rice

6 tablespoons heavy cream

1/2 c. Shredded Parmesan

Thinly sliced spinach (about 3 cups)

Preparation

1. Combine marinara sauce and chicken broth in a pot over high heat. Bring to a simmer, then turn off the heat.

2. In a large saucepan, melt butter over medium-low heat. Add garlic, onion, and kosher salt. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in arborio rice until rice is completely coated.

3. Gradually ladle broth into the rice. Allow each ladle of broth to completely absorb into the rice, stirring occasionally, before adding more broth. Continue adding broth and stirring until the rice is tender. This whole process will take 30-40 minutes.

4. Once rice is tender, turn off heat, then stir in heavy cream and remove from heat.

5. Serve risotto, garnished with shredded Parmesan and thinly sliced spinach.