Thursday, April 7, 2011

Kamut Flour

Do you know about Kamut flour?
It is a wonderful flour/grain that is very high in protein and fiber. 
Many people who are gluten intolerant can handle this grain. 
It is slightly sweeter than other wheat flours and has a delicious nutty flavor.
For me, it has been a great easy on my blood sugars!

The flour is rather dense.  Besides having a delicious French Bread recipe from my friend Beth, I was in need of a good sandwich style loaf. I played around with a few recipes and came up with this one.
The flavor is amazing and the texture is light and moist. 

Kamut Bread

Yield 2 loaves – 24 slices
Preparation Time: 10 minutes
Baking Time: 30 minutes
  • 2 1/2 cups warm water (110 degrees)
  • 2 Tablespoons yeast
  • 6 cups Kamut flour, freshly ground
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 cup honey
  • 1/4 cup Tablespoons vital wheat gluten flour **** do not use in a wheat allergy
  • 1 egg
  • 1/4 c. milk
  • More Kamut flour, as needed
Place warm water, yeast and 2 cups Kamut flour in a large mixing or mixer bowl.  Mix well and let sit covered for 15-30 minutes to sponge. The mixture should be bubbly.
Turn the mixer on briefly to release air, (or stir down with a wooden spoon), and add remaining ingredients, mixing well after each addition. Be sure to add the flour only 1/2 cup at a time and stir well, or add flour with the machine running. Only add enough flour until the dough clings to itself in a ball and cleans the sides of the bowl. The dough should be moist, but not sticky. Knead for 8 minutes in the machine and 10-15 minutes by hand. If kneading by hand, add just enough flour to keep dough from sticking to surface.
Let the dough rise about 30 minutes in a covered bowl. The Kamut dough will be slightly denser than regular whole-wheat dough. Punch dough down by hand, or turn machine on briefly to release air. Turn out on an oiled surface to shape into 2 loaves and place in prepared 8 x 4 inch pans.
Let loaves rise in a warmed oven to about 2 inches above the rim of the loaf pan. I usually just turn my oven to 170 degrees and let them rise in there. Turn oven on to 350 degrees and bake for 30 minutes or until the loaf is golden brown and cooked through. Put a bowl of water on the lowest rack while will help keep the bread moist.

I bought Kamut through one of my favorite co-ops... Azure Standard.

Have a great day!


Anonymous said...

I have never heard of that kind of flour but your photo has me drooling. It looks so good! I have yet to attempt a good sandwich bread recipe. Have a great day.

MarmePurl said...

SO glad I stumbled upon this post. We have planted some Kamut and I am happy watching it grow. I'll look forward to trying this recipe of my growing project is successful.

Unknown said...

This seems like a lot of liquid for the amount of flour. It is a very high hydration level. Do you consistently end up adding additional flour?

Unknown said...

This seems like a lot of liquid for the around of flour you are using. It is a very high hydration level. Do you consistently end up adding additional flour to get the right dough consistency?

Julia said...

Hi Mark,

I usually don't add more flour...just knead the dough a lot! The flour is so dense that the liquid amount is really perfect.


candace said...

Could I successfully half this recipe and use my bread machine? Also would you recommend another flour to use with kamut if u r not so fond of the flavor. Thanks,

candace said...

Could I half the recipe and put it in my bread machine successfully?

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