Kamut Bread

Have you heard of Kamut (pronounced kah-MOOT)? Kamut is an ancient variation of wheat under a brand name. The type of grain (wheat) is khorasan and it is described as an “ancient relative of modern durum wheat originating in the Fertile Crescent region reaching from Mesopotamia to Egypt. KAMUT^® brand khorasan wheat is always grown organically, has never been hybridized or genetically modified, and has high quality standards.”  Read more about Kamut brand grain.

The advantages of using Kamut are many, either for people who cannot tolerate modern wheat, sometimes they can eat Kamut, or just to add a new dimension to your baking, the flavor of Kamut is rich and buttery and it has a light, springy texture that works well in breads, cakes, muffins, cookies and even pasta!

Try adding Kamut brand khorasan grain into your regular recipes and enjoy.

KAMUT BREAD 
Yield: 4 loaves

Mill whole Kamut grain into flour with WonderMill grain mill

Place in a mixer or mixing bowl:
4 cups warm water (110 degrees)
4 cups Kamut flour, freshly-ground
1 Tablespoon SAF instant yeast
1 teaspoon organic apple cider vinegar (optional)

Mix well until it forms a batter-like consistency. Cover and let sit for 30 minutes to sponge.

Stir down batter and add:      

1/2 cup extra virgin olive oil, or organic coconut oil, melted
1/2 cup raw honey
1/2 cup vital gluten flour (optional)
1 teaspoon salt
Additional freshly-ground Kamut, enough to make a study but moist dough, approximately 4-5 cups. Only add enough flour to have the dough form a ball and pull away from the sides of the bowl. Mix well until dough holds together.

If using a stand mixer, knead on medium-low for 5 minutes, or until dough is smooth and springy, but not sticky. If kneading by hand, this will take 10-12 minutes on an oiled surface.

Cover and let rise in a warm place until doubled, about 30-45 minutes.

Stir down dough and divide into 4 equal portions.  Shape each portion into a loaf and place in a greased loaf pan to rise. Let rise for 30-45 minutes or until loaves are domed on top and have risen about 1 -2 inches above the rim of the loaf pan. *I use the 8 x 4-inch pans.

Preheat oven to 350 degrees while the bread is rising.

When oven and bread are ready, bake for 30-35 minutes or until bread is browned. Remove bread from oven, remove the bread from the pans and place the loaves onto a wire rack cooling sheet. Cover with a clean dishcloth and let the loaves cool completely.

B’Teavon! (Bon Appetit!)