You could try grinding them with a meat-type grinder and putting them in a struan-type bread.

--Pamela

had a rough time and I had to add 120g of water to 150g of cold cooked berries just to get some action.  Still rather coarse.   I think the berries may too hard to go thru a meat grinder.  Worth a try.  What the heck.... it worked!  Thanks Pamela!   My machine groaned and I had to run them thru twice because not all the berries got macerated but it worked!

At first they were too soft to grate so I dried some berries somewhat and they made it through my electric grater.  So the rest are out sun drying.  Seems the dryer the easier to grate.  This yields a light fluffy flour like grated nuts.  I keep nibbling on my samples.  The grated berries do need to dry more if not used right away.

So... I came out with 3 sizes: Blender was the largest and wet (more like a dough) just short of chopping with a knife.  Meat grinder makes medium size.  Grater makes fine.

Description: Whole cooked berries top left,  Blenderized with water,  and Grated on the right.   Below is cooked berries coming through the meat grinder.

The plan is to use the largest size (wet at 270g) in a dough tomorrow with water (300g) sd (125g) a little rye (50g) salt, and some bread flour (250-399.9g) to hold it all together.  We shall see.

Mini

That's very interesting experiment that you're doing.  I would like to know how things turn out for you.  I like kamut because of the texture.  I sprout them and eat them as part of my salad.  Other than that I don't know what to do with them.  Do you think I can grind the berries up using my grain mill?  They are much softer than winter hard wheat so I worry that the grains will get stuck between my two stones.  Please keep us posted on your findings.

Tuesday morning:

Rye starter has actually doubled and peaked so I added the 50g rye flour to it to make a thick doughy paste (175g looking like a 100% hydration) and set it aside.   I took the blenderized wheat and added 300g water and 200g wheat bread flour and let the mixer go at it for a minute, switched to dough hooks and added another 100g bread flour.  I was debating adding oil.  Maybe the cooked wheat doesn't need it. Will decide that after I see the finished crumb.

Bit by bit I added sourdough starter and let it blend in.  I covered the bowl and just let it sit there.  After 30 minutes,  turned it out onto the counter top and sprinkled with a lightly rounded teaspoon of table salt and slowly kneaded in another 100g bread flour (total of 400g.)  The dough was very sticky (due to the rye) and the bench scraper got it's work out.  Placed the dough into an oiled bowl and covered to rise.   After 3 hours, I did some folds.  I decided the lumpy dough was firm enough to place into a well floured banneton and there it sits with oiled plastic wrap on top to prevent drying.   The dough weighs in at 1100g.

Meanwhile, on the other side of the kitchen:

I left the cooked grains out to dry overnight and today...tried the grater...this was getting nowhere fast so I jumped to the meat grinder.  Big mistake.  As soon as the berries got into the machine there was a big "c r a c k".  The gear attachment part cracked off, the only plastic part on it... (#!@X#!)   Guess I should have run the berries thru yesterday when they were wetter or soaked them again before trying today.  Now they could go into a mill.  Some of the larger cracked pieces resemble bulgar (almost transparent amber colored pieces) ...makes me wonder...  Just looked it up.  Yup, that's exactly what I made, bulgar, and it looks like it wouldn't gum up a mill.  I don't have one, leider. (Got to still treat this stuff like a non-gluten flour)  Maybe it will end up in a salad.  Thanks athletrainer.

Beginning to think more and more that it is better to purchase the kamut as flour for breads.  It has a sweet taste, like spelt.  Hope the flavor shows up in the loaf.  Very curious how hard those bits of berries will be in the crust.

Mini

The bread is in the oven with a very loose structure.  I just discovered I used AP flour instead of Bread flour.  (#!@X#!)   Today is just not my day...  Time to repeat...  :(

Tuesday Evening:

As my refreshed starter was peaking,  I decided to mix up another batch, this time with bread flour.  (How did that happen?)   And I noticed lots of differences!  The dough pulled together in less time.  It was stretchy (but still sticky) I didn't think I needed a mixer so I mixed it by hand and just used a spatula at first.  I also added a tablespoon of oil and one teaspoon of brown sugar.  Not really needed as the loaf, although flat, has a nice soft crumb texture and good flavour.  (It was just lacking gluten!)  The crust color is also lovely orange brown. 

This new dough is now in the refrigerator retarding and will come out tomorrow to get warmed up, folded and bannatonized before baking.  I got good feelings about this one....Thanks for tuning in,

Mini

This is all very interesting.  I am keeping a close eye on what's happening in your kitchen!  Do you happen to have a picture of your flat yet very tasty bread?  I am curious.

Wednesday: 

The second Kamut loaf has just successfully come out of the oven.  Makes the first loaf look like a frisbee.  Half of yesterday's loaf is gone already.  So here they are:  Loaf on left with bread flour (wheat 700) and the frisbee to the right made with AP flour (wheat 480 griffig)  although it looks like there is a color difference, there is not.  There is a texture difference!

Todays loaf took a long time to warm up, and then I folded it and let it rise some more.  I heated my oven and when the oven reached 250°c  I folded (but not stretched) the dough again, shaping it (wet hands) and placing it on parchment not giving it more than 10 minutes before it went in.  (no banneton)  I gave it an X score and covered it up.  After 20 min I removed the cover , reduced the heat to 210°c and continued baking about 30 min longer.

Thursday:

I have to say that although the first loaf is flatter, it is the best tasting.  The loaf made with bread flour may look fluffier but has more "chew"  and feels heavier or gummy in my mouth and this retarded loaf has more sour.  The first loaf is nuttier, breaks down faster on the tongue with sour more in the background coming as a pleasant after taste that lingers.

Mini

Thanks for sharing, Mini!

I love the photo of your loaves. The one on the right reminds me of a miche, and since I don't eat with my eyes, so I'll go for taste anytime :)  Would you say kamut is similar to spelt in taste?

It looks nice, green and warm where you are **dreamy, envious look**

I really enjoyed your experiment.  Makes me wonder what other flours I could try.  I buy kamut berries from a whole food store.  Unfortunately, kamut is one of the most expensive grains we can get here in Calgary.  I have not try grinding kamut berries but maybe one day I will have enough courage to put them through my stones.  My mill doesn't have problems grinding rye but of course rye is harder than kamut.  I really like the chewy texture and nutty flavor of kamut berries once they're sprouted.  I love nuts and tend to put too many in my salad.  But I can go with a lot less nuts if I put kamut in my salad. 

Speaking of weather, we have just had another blizzard yesterday.  Spring doesn't arrived until after the May long weekend.  Right now I am just using herbs from my Aero Garden.  Can't wait to be able to plant more herbs out in the backyard.  I plan on using a lot of them to make herb breads this summer.