Sauerkraut Kamut Bread with Sour Cream and Crisp Fried Onions

A characteristic sauerkraut kamut bread, adapted from Meine Familie & ich: Brote für Genießer 11/2012, packed with wonderful flavour and a tantalizingly crunchy crust. It's hearty, moist, and tasty with a slight sweet tang. Enjoy it with a German sausage salad or simply with cheese.

500 g Kamut flour
100 g Bread flour
42 g Fresh yeast
350 ml Lukewarm water
1 tbsp Raw sugar
150 g Mild wine sauerkraut
1 tbsp Sea salt
1 tbsp Cumin or caraway seeds
50 g Sour cream
3 tbsp Crisp fried onions

Place kamut, bread flours in the bowl of your table mixer. Make a well in the center, crumble the fresh yeast into the well. Add in 100 ml lukewarm water and raw sugar in the well, stirring to dissolve the yeast. Leave it at side for 15 minutes.
Drain and squeeze sauerkraut dry. Add in the rest of water, salt, sauerkraut, cumin, sour cream, and crisp dried onions. Stir until the dough is smooth and pliable, about 7 minutes. Shape the dough into a ball and proof, covered with a kitchen towel, for 30 minutes.
Turn out the dough on the lightly floured work surface and knead thoroughly. Shape the dough into a round or baton or divide the dough into two portions and shape each portion into an oval. Dust the formed loaves with a little rye flour and place them on a parchment-lined baking tray.
Cover the loaves with a clean kitchen towel and proof for about 40 minutes. Preheat the oven to 220C/410F. Slash the top of the loaves and bake for 35 minutes until nicely golden brown and crisp.