Sourdough Kamut/Khorasan Sandwich Bread

My first taste of Kamut/khorasan. It was delicious!

recipe by: butterforall.com

In the late evening/night
245g (1cup) milk
60g (3Tbsp) honey
125g (1/2 cup) active starter
270g (2 cups) kamut/khorasan flour
135g (1 cup) white hard wheat flour
28g (2Tbsp) melted/soft butter
**Mix until blended
12g(1 1/2 tsp) salt
**add the salt and continue to mix for 5 minutes.
**Cover and rest 5-10 minutes
**Knead for 3-5 minutes
**Cover and rest 5-10 minutes
**shape dough and place in a covered bowl, overnight. Keep out on the counter

In the Morning
*Gently knead and shape the dough into a loaf
**Place in lined bread pan, cover, and allow to double
**Preheat oven to 400ºF/205ºC 30-40 minutes. Internal temperature should be around 210ºF
**cool on a cooling rack at least 4-5 hours before slicing.