Congratulations to Jacquie who won a copy of this fabulous book, plus five pounds of our Organic Whole Wheat Flour and a package of our Active Dry Yeast. Jacquie was selected randomly from all who entered. Thank you to everyone who participated. As a reminder, if you'd like to buy your own copy of this book, you can do so online. Special thanks to Ryland, Peters and Small for providing this prize and the following recipe. This wonderful recipe comes from
By Emmanuel Hadjiandreou. You can make this bread using Spelt Flour or Kamut® Flour, although I bet you could also use whole wheat flour if those two flours are hard to come by. Kamut or Spelt Bread Kamut and spelt are known as ancient grains. They have become popular due to their taste and digestibility. For the time being, spelt flour is more widely available than Kamut, but Kamut is often sold in health food stores.
Makes 1 small loaf 1 In one (smaller) mixing bowl, mix the flour and salt together and set aside. This is the dry mixture. 2 In another (larger) mixing bowl, weigh out the yeast. Add the water and stir until the yeast has dissolved. (You will need slightly less water if you are using Kamut flour.) This is the wet mixture. 3 Add the dry mixture to the wet mixture. Mix with a wooden spoon and then your hands until they come together to form a dough. 4 Cover with the bowl that had the dry mixture in it and let stand for 10 minutes. 5 After 10 minutes, the dough is ready to be kneaded. Leaving it in the bowl, pull a portion of the dough up from the side and press it into the middle. Turn the bowl slightly and repeat this process with another portion of dough. Repeat another 8 times. The whole process should only take about 10 seconds and the dough should start to resist. 6 Cover the bowl again and let stand for 10 minutes. 7 Repeat Steps 5 and 6 twice, then Step 5 again. Cover the bowl again and let rise for 1 hour. 8 Punch down the dough with your fist. 9 Lightly dust a clean work surface with flour. 10 Remove the dough from the bowl and place on the floured work surface. 11 Gently flatten into an oval. Fold the right end over into the middle, then the left. 12 Press down slightly to seal the dough together. You will now have a roughly rectangular shape. Pull and fold the top of the rectangle one third of the way toward the middle, pressing it into the dough. 13 Swivel it 180˚ and keep folding as in Step 12 until you have a shape roughly the size of your loaf pan. 14 Place the dough inside the prepared loaf pan, seam-side down. 15 Cover the loaf pan and let rise until slightly less than double the size – about 30–45 minutes. 16 About halfway through the rising, preheat the oven to 240˚C (475˚F) Gas 9. Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and set aside. 17 When the dough has finished rising, remove the bowl or covering. 18 Place the bread in the preheated oven. Pour the reserved cupful of water onto the hot roasting pan and lower the temperature to 220˚C (425˚F) Gas 7. 19 Bake for about 35 minutes, or until brown. Turn the bread out of the loaf pan and set on a wire rack to cool.Kamut Bread made with 100% Fresh Milled Khorasan Wheat Berries, will it work? Ok, so if you have done any research on whole wheat berries, or whole wheat kernels, you probably have heard that the recommended wheat for a light and fluffy raised bread is a hard white or hard red wheat. This is because the hard wheat varieties have the capability of producing the most gluten without adding any additives. This got me experimenting…
Homemade Bread, Ingredients Khorasan Kamut Wheat And Rye Flour, Salt, Water, Leavened Naturally For 24 Hours With Yeast Base Stock Photo
Well, Kamut (Khorasan) Wheat happens to be one of my favorite wheat varieties. Also, generally it is known that Kamut is fairly low in gluten, but not quite as low as a soft wheat variety. So, I wanted to see for myself just how much gluten I could get from it. So, let’s get into it, and I will let you know my thoughts about my little experiment.
Firstly, let me start off by saying, I really love to play around with different grains and combinations of grains/wheats. This gives me the opportunity to experience the difference between each one, and not just take someone else’s word for it. And, I had a thought…
I wonder if I take my favorite sandwich bread recipe, which you can find HERE . (This is also the very recipe that I make a couple times a week for my family.) And, what if I tried to make that same recipe with 100% Kamut flour that I milled myself. So, come with me on this little experiment, so we can see what happens. (spoiler- you can already see the end result in the pictures.)
Sprouted Kamut Bread With No Flour
This recipe will guide you through the process of making 100% Kamut bread, a delicious and nutritious option for those looking to incorporate ancient grains into their diet. Kamut flour is an ancient grain that has been gaining popularity in recent years due to its high protein content and nutty flavor.
Not only is Kamut bread delicious, but it’s also packed with nutrition. Kamut flour contains high levels of protein, fiber, and minerals like selenium and zinc. Plus, it’s easy to digest and may be a good option for those with gluten sensitivities.
10. After the dough has doubled, take to a clean surface, and spread a little olive oil on it with your hands, and lightly coat your hands to help prevent the dough from sticking.
How To Make Kamut® Sandwich Bread
11. Then cut the dough in half, and press one of the dough pieces flat. Then roll it up to shape it into a loaf. Make sure there is some surface tension.
17. Lastly, remove bread from oven, and remove from bread tins right away onto a wire cooling rack. (be careful not to burn yourself!)
Kamut and Khorasan wheat are technically the same thing. Kamut is the “name brand” a lot of people know it as, but the wheat variety is actually Khorasan Wheat. So, either way, you know you are getting the same wheat variety.
Grainfields Bakery Super Flax Kamut Bread 600g
If you are interested in learning more about Kamut/Khorasan Wheat, I have a lot of info HERE in my post about making pasta with Kamut flour. I talk about the health benefits, and the benefits of Kamut, and dive into the history a bit as well.
Ok… So, my thoughts on this 100% Fresh Milled Kamut Flour Bread Recipe… Well, based on the taste, it was amazing! There was a buttery sweetness to the flavor. And, texture-wise, it was pretty great! It reminded me of some of my earlier bread loafs before I discovered that kneading to the window pane resulted me a softer fluffier loaf. (But, I digress, more on that in my window pane short video HERE. This was a game changer!)
So, next time, I think I will probably still add some hard white wheat variety and see just how much Kamut I can get in there. All while still keeping the gluten integrity intact. So, I can still get that soft and squishy loaf, but with the flavor, and benefits that the Kamut/Khorasan Wheat has to offer.
High Fiber Bread Pack Of 10
Thank you for following me along on this little experiment. Don’t forget to check out some of my other recipes and videos to learn more about milling your own flour, and all the recipes I have to offer. I am adding more every week!
This recipe will guide you through the process of making 100% Kamut bread, a delicious and nutritious option for those looking to incorporate ancient grains into their diet. Kamut flour is an ancient grain that has been gaining popularity in recent years due to its high protein content and nutty flavor
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But I will only suggest items I actually Love and Have Used!
Yeast Free Whole Grain Kamut Rye Bread
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