Spring Herb Sourdough Bread
Prep time
Cook time
Total time
Homemade sourdough bread made with whole grain Kamut flour and delicate herbs.
Recipe type: Bread
Serves: 1 loaf
  • 2 cups very ripe sourdough starter
  • 1 Tbsp olive oil
  • ½ cup water
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tsp each dried chervil, summer savory and tarragon
  • 1 ½ cups Kamut flour
  • 1 ½ cups unbleached all-purpose flour
  1. In a large bowl or stand mixer bowl, combine all ingredients. Mix well.
  2. Knead until the dough is smooth and shiny.
  3. Shape dough and place in a floured brotform pan or a greased loaf pan. Let rise about 3 hours or until puffy.
  4. Preheat oven and baking stone to 375 degrees. Slash the top of the round and slide onto the hot stone. Bake for 55 – 60 minutes or until golden brown and sounds hollow when tapped on the bottom. Move bread to a cooling rack and let cool completely, or at least 15 minutes before slicing.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2017/04/20/spring-herb-sourdough-bread/