Best 4 Kamut Flour Bread Recipes
In the realm of culinary delights, there exists a bread that stands apart, a symphony of flavors and textures that has captivated taste buds for centuries. Kamut flour bread, crafted from the ancient grain of Kamut, embarks on a journey through time, carrying with it a legacy of nourishment and culinary artistry. Its golden-brown crust, adorned with a delicate dusting of flour, beckons with an irresistible aroma, hinting at the symphony of flavors within. As you slice through the yielding crust, a soft and airy crumb reveals itself, punctuated by a symphony of nutty and slightly sweet notes. With each bite, a tapestry of textures unfolds, ranging from the tender crumb to the occasional crunch of a perfectly toasted seed or nut. Kamut flour bread, with its wholesome goodness and timeless appeal, is a testament to the enduring power of culinary traditions. From classic sandwich loaves to artisan sourdough boules, this versatile bread serves as a canvas for creativity, inviting you to explore a world of culinary possibilities.
**Featured Recipes:**
1. **Classic Kamut Flour Sandwich Loaf:** Experience the timeless simplicity of a classic sandwich loaf, crafted with the wholesome goodness of Kamut flour. This versatile bread pairs perfectly with your favorite sandwich fillings, from savory meats and cheeses to fresh vegetables and spreads.
2. **Artisan Kamut Flour Sourdough Boule:** Elevate your bread-making skills with this artisan Kamut flour sourdough boule. The slow fermentation process imparts a complex flavor profile, while the generous dusting of flour adds a rustic touch. This bread is perfect for slicing and serving with a drizzle of olive oil and a sprinkle of sea salt.
3. **Kamut Flour Flatbread with Roasted Vegetables:** Unleash your inner chef with this vibrant Kamut flour flatbread, topped with a medley of roasted vegetables. The crispy crust provides the perfect base for the tender vegetables and tangy sauce, creating a delightful appetizer or light meal.
4. **Kamut Flour Pizza Crust:** Transform your pizza nights into extraordinary culinary adventures with this Kamut flour pizza crust. The nutty flavor of the crust complements a variety of toppings, from classic cheese and pepperoni to creative vegetarian delights. Prepare to impress your friends and family with this delicious and wholesome pizza crust.
5. **Kamut Flour Banana Bread:** Indulge in the ultimate comfort food with this irresistibly moist and flavorful Kamut flour banana bread. The natural sweetness of the bananas pairs perfectly with the nutty undertones of Kamut flour, resulting in a treat that is both satisfying and wholesome.
Embrace the culinary journey of Kamut flour bread, where ancient traditions meet modern culinary artistry. Let your taste buds embark on an adventure as you explore the diverse recipes featured in this article. From classic sandwich loaves to artisan sourdough boules and beyond, Kamut flour bread offers a world of flavors and textures that will leave you craving more.
KAMUT® (KHORASAN) SOURDOUGH BREAD
Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb.
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Number Of Ingredients 17
Steps:
- Mix the flour and water. Cover to autolyse for 1-2 hours.
- Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
- After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut.
- Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented 11 hours, 3 hours at 76 F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.)
- Scrape the dough onto a well floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
- Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes.
- Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
- Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively.
- Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
- Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
- 500 F for 30 minutes lid on
- 450 F for 10 minutes lid off
- Or until the internal temperature is over 205 F.
WHOLE GRAIN KAMUT SOURDOUGH BREAD
Kamut wheat flour and aromatic rye sourdough starter make up this quick and delicious whole grain sourdough bread. Keeping the hydration low, limiting the fermentation, and chilling the dough before baking allow for a relatively tall bread given the low gluten strength of the dough. The result is a flavorful bread that's great for toasts, dipping, and sandwiches.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Mix the ingredients together in a large bowl. Cover and let the dough rest for about 20 minutes, and then stretch and fold the dough with damp fingers. The dough should be sticky but not wet and gloppy. If the dough is soupy, add 30g more flour i.e. a couple tablespoons.
- Repeat the 20 minute rest followed by stretching and folding with damp fingers two more times, and then let dough rise until it has expanded by close to 40%. This took my dough about 4 hours from when I initially mixed it, but could be anywhere from 2-8 hours depending on your ambient temperature and starter strength.
- Scrape the dough out onto a well-floured countertop and shape it for your proofing basket (batard, boule, oblong). The dough has almost no gluten tension, so there's no need to do a pre-shape.
- Place the shaped dough in a floured proofing basket, cover, and let it expand for 1-2 hours.
- When the dough has expanded (see photos above), put the proofing basket in the refrigerator, and then begin to preheat your oven and baking vessel at 500°F for 30 minutes.
- Remove the chilled-stiff dough from the refrigerator and flip it onto parchment paper or directly into your hot baking vessel. Score the dough and bake as follows:
- 20 minutes at 500°F with the lid on
- 8 minutes at 450°F with the lid on
- 8 minutes at 450°F with the lid off
- If you're using a cast iron baking vessel, you may want to lower the oven temperature earlier.
KAMUT FLOUR BREAD FOR BREAD MACHINE (WHEAT-FREE)
I spent months developing a tasty (and easy) wheat-free bread recipe, and this is my final product. This recipe also works really nicely with spelt flour, but I'm almost as allergic to spelt as I am to wheat and, of course, spelt is not gluten-free. I'm pretty sure kamut is. Please let me know if anyone has success making this recipe with any other alternate grain flours. The xanthan gum is a critical element to provide "slice-ability" without the bread crumbling apart.
Provided by AngiC
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Combine the first three dry ingredients (flour, salt, xanthan gum).
- Combine the liquid ingredients (oil, honey, water) in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast.
- Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top).
- Use a basic bread and light crust setting.
- Enjoy!
Nutrition Facts : Calories 654.7, Fat 41.4, SaturatedFat 5.7, Sodium 4671.9, Carbohydrate 74.8, Fiber 3.4, Sugar 69.6, Protein 5.1
KAMUT FLOUR BREAD
Kamut is higher in protein and many minerals, especially selenium, zinc, and magnesium than other wheat products. If you have gluten intolerance, and avoid wheat, you may be able to eat some forms Kamut. However, as it is a wheat species, it is unsuitable for those with coeliac disease.
Provided by Lostfairy
Categories Yeast Breads
Time 15m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Place all ingredients in your baking pan in order recommended by your bread machine manufacturer. Set for "whole wheat" and ordinary browning.
- Don't omit the corn starch. Kamut has relatively no gluten so the bread will turn out too crumbly to slice without the addition of some sort of thickening agent.
Nutrition Facts : Calories 778.3, Fat 54.9, SaturatedFat 3.9, Sodium 1177.6, Carbohydrate 76.5, Fiber 1.9, Sugar 69.6, Protein 3.3
Tips:
- Choose the right flour: Kamut flour is a great choice for making bread because it is high in protein and fiber, and it has a slightly nutty flavor. If you don't have kamut flour, you can substitute all-purpose flour, but the bread will be less flavorful.
- Activate the yeast: Before you add the yeast to the dough, it's important to activate it. This means dissolving it in warm water and letting it sit for a few minutes until it becomes foamy. This will help the yeast to work its magic and make your bread rise.
- Knead the dough properly: Kneading the dough is an important step in making bread. It helps to develop the gluten in the flour, which gives the bread its structure. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise: After you've kneaded the dough, you need to let it rise. This gives the yeast time to work and produce carbon dioxide gas, which will cause the dough to expand. Let the dough rise in a warm place for about an hour, or until it has doubled in size.
- Shape the dough: Once the dough has risen, you can shape it into a loaf. You can make a simple round loaf, or you can get creative and make a braided loaf or a flower-shaped loaf.
- Bake the bread: Preheat your oven to the temperature specified in the recipe. Bake the bread for 30-40 minutes, or until it is golden brown and crusty.
- Let the bread cool: Once the bread is baked, let it cool on a wire rack before slicing and serving.
Conclusion:
Making kamut flour bread is a fun and rewarding experience. With a little practice, you'll be able to make delicious, healthy bread that your family and friends will love. So what are you waiting for? Get started today!
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