Tuesday, November 9, 2010

Kamut Bread

I have a new love. Only met this one about a month ago, but I've fallen hard--for Kamut!! It has an interesting history, though it probably did not come from any ancient Egyptian tomb as is rumored. If you want to read more about it and its origins, check out http://www.kamut.com/. You often hear that hard white wheat (Prairie Gold) yields a bread that looks closer to a traditional white bread. Kamut is even lighter! But don't let this pale-face fool you. It is an incredibly nutritious grain, high in protein and makes a super yummy buttery tasting bread! I highly encourage you to try this wonderful grain. I promise you'll love it!!

Try this recipe for Kamut bread. (Though you can use the same one for any whole grain bread)

2 1/2 cups warm water
2 Tablespoons SAF yeast
6 cups freshly ground Kamut flour
1/4 cup canola oil
1/4 cup honey
1 1/2 tsp. salt
1/4 cup. vital wheat gluten
1/2 tsp vitamin C crystals

Mix water, oil, honey, yeast and enough flour in your Bosch compact mixer to form a mixture that looks like oatmeal. Let this mixture sit for about 15 minutes, until it doubles in the bowl.

Now add the salt, gluten, & vitamin C crystals. Add enough flour until dough cleans the side of the bowl. Knead for about 8 minutes. Let the dough rest in the bowl for 30 minutes. Turn dough out of bowl onto work surface and shape into 2 loaves. Place in oiled pans. Let rise for 20 minutes in a warm oven. Bake for 20-30 minutes--loaves are done at 180 degrees.

Immediate remove from pans to drying rack and let completely cool before storing in bags.

NOTE: In this particular recipe, I've included a 2nd rise. I'm finding that this more traditional 2nd rise is giving my bread a richer flavor and texture than just one.

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