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.