The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

kamut berries

subfuscpersona's picture

internet mail order source for organic kamut grain - free shipping - for home millers

August 8, 2011 - 7:01pm -- subfuscpersona

Kamut is a wonderful grain. I'm posting to share a mail order source for organic kamut for those who are familiar with this grain and own a grain mill. (I'm not posting to extoll the virtues of kamut - I happen to love this grain because of it's nutty flavor but I expect readers already to be interested in it and know how to use it)

Mini Oven's picture
Mini Oven

Ongoing Kamut experiment... a short one.

Monday Morning:

I have 600g Kamut berries.  Dirctions say how to cook, 2 cups water for 1 cup berries washed in sieve.  I decided to use the rice cooker for my good 4 cups of grain.  By washing, it was clear that the grain was better washed in a large bowl and water poured off the top to remove parts of hulls and dust.  The berries are large enough to drain in a colander.   I then let the rice cooker do the work with 1 tsp of salt.  All the water was absorbed and the grain took on a caramel color with a nutty fragrance. 

Now what?  I was hoping to put this grain into a rye bread but I had to eat some first.  Very chewy.  Very chewy indeed!  Now I'm not so sure I want it whole in my bread.  I was eating chili for lunch so I combined some cooked grain into it.  Uh, ok, not the best idea, but I did get a glimpse of the texture with other food.  The tough chewy berries stood out.  "Roughage" kept going through my head.  I guess the blender is the next step, make the grains smaller.  Will I come out with a pudding like substance?   I have to think about this....  any ideas?  (Meanwhile, starter is being refreshed.)  I need some coffee.


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