Best 3 Spelt And Kamut Salad Recipes
In a culinary world brimming with diverse grains, spelt and kamut stand out as two ancient grains celebrated for their nutritional prowess and unique flavors. This delectable recipe collection showcases their versatility in a symphony of salads that cater to various dietary needs and flavor preferences. Embark on a culinary journey as we explore a medley of salads featuring spelt and kamut, each offering a distinct taste experience. From the classic Spelt and Kamut Salad brimming with fresh vegetables and zesty dressing to the hearty Roasted Spelt and Quinoa Salad bursting with roasted veggies and tangy vinaigrette, these recipes promise a delightful symphony of flavors and textures. Vegetarians will delight in the Spelt and Lentil Salad, a protein-packed combination of spelt, lentils, and a medley of colorful veggies, while vegans can savor the vibrant Spelt and Black Bean Salad, a fusion of zesty spices and wholesome ingredients. For a lighter option, the Spelt and Arugula Salad offers a refreshing blend of peppery arugula, crunchy walnuts, and a tangy dressing, while the nutrient-rich Spelt and Quinoa Salad with Roasted Vegetables delivers a symphony of roasted veggies, quinoa, and a zesty lemon-tahini dressing.
Check out the recipes below so you can choose the best recipe for yourself!
SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture that appeal to whole grain lovers, as well as people who claim they don't like whole wheat bread.
Provided by Melissa Johnson
Categories Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Autolyse
- Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
- Bulk Fermentation
- Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
- Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
- With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
- Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
- Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
- Pre-Shape, Bench Rest, Shape
- Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
- Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
- Shape the dough. Here are some videos if you want shaping pointers.
- Flour the top of the dough, flip it into your proofing basket and cover.
- Final Proof
- Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
- Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
- Bake
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
- Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
- Remove the lid and bake for 5-10 minutes more.
SPELT AND KAMUT SALAD
This is a very healthy grain salad. I have tried to duplicate the one I buy at the Overwaite deli. It is close but not completely there. Still this is very tasty. You do not want large servings ( apprx 1/2 cup serving) - it is very filling and intended to be served as a side dish. I like to have tomatoes and lettuce along with it or any other green salad.
Provided by Bergy
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring apprx 4 cups of water to a boil, add the Spelt and Kamut, return to boil.
- Reduce heat to low, cook covered until the kernals are tender (apprx 45 minutes).
- Drain well and set aside to cool.
- Whisk together the dressing ingredients,starting with the vinegar, honey & mustard, add the oil slowly whisking all the while, finally whisk in the shallots, ginger & cilantro.
- When the spelt & Kamut are at room temp mix in the cranberries, red pepper & sweet onion.
- Pour the dressing over the salad ingredients, mix well, Cover and refrigerate over night.
- Enjoy.
Nutrition Facts : Calories 165.6, Fat 7.4, SaturatedFat 1, Sodium 14.4, Carbohydrate 23.4, Fiber 3.3, Sugar 7.1, Protein 3.6
KAMUT SALAD WITH CARROTS AND POMEGRANATE
Provided by Maria Speck
Categories Salad Beer Fruit Side Vegetarian Root Vegetable Carrot Pomegranate Advance Prep Required Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- 1 To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat and, if you have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.
- 2 Once the Kamut has cooled, make the salad. Add the carrots and golden raisins to the serving bowl. In a small bowl, whisk together the orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in the olive oil in a thin stream.
- 3 To finish, pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavors to come together. Toss again before serving; sprinkle with the walnuts and garnish with the pomegranate seeds.
Tips:
- Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. For the spelt and kamut, look for organic, whole grain varieties. If you can't find spelt or kamut berries, you can use other whole grains, such as quinoa or brown rice.
- Cook the spelt and kamut properly: Follow the package instructions for cooking the spelt and kamut. Be sure to rinse the grains well before cooking to remove any dirt or debris.
- Use a variety of vegetables: The more vegetables you use, the more colorful and flavorful your salad will be. Try using a mix of hearty vegetables, such as broccoli, carrots, and potatoes, and tender vegetables, such as spinach, arugula, and tomatoes.
- Don't overdress the salad: A little dressing goes a long way. Start with a small amount of dressing and add more to taste. If you're using a vinaigrette, be sure to whisk it well before adding it to the salad.
- Let the salad rest before serving: This will allow the flavors to meld and the salad to absorb the dressing. If you're making the salad ahead of time, store it in the refrigerator for at least 30 minutes before serving.
Conclusion:
Spelt and kamut salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or a side dish. With its hearty grains, fresh vegetables, and flavorful dressing, this salad is sure to please everyone at the table. So next time you're looking for a healthy and satisfying meal, give spelt and kamut salad a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #preparation #4-hours-or-less
You'll also love
