The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

kneading times

Joyce Billy's picture
Joyce Billy

kneading times

I have begun to experiment with grains other than wheat.  I use a Bosch machine, and knead whole wheat bread for 10 minutes with excellent results.

Does anyone know about kneading time for a bread 50% kamut and 50% spelt? 

clazar123's picture
clazar123

Kamut tends to make a really stretchy dough. I'm not sure how much the spelt will firm it up. I usually mix kamut with whole wheat. I have made 100% kamut but it really needs a loaf pan or to be made into a flat.

I never had any problem getting the gluten to developso no special thoughts on kneading time but kamut overproofs very easily.There is a very short interval between a high percentage kamut being adequately proofed and over-proofed.

Joyce Billy's picture
Joyce Billy

Thank you for sharing your experience.  I got a decent loaf (in a pyrex loaf pan) with spelt and kamut.  I found that it browns more quickly than wheat, and was glad to have the glass pan to see the sides and bottom.  Even with spelt, it was more stretchy than whole wheat dough.  The flavor is superb!  Especially toasted.  

 

I will try mixing with whole wheat to see how it compares, both the dough stretchiness and flavor.  As for flavor, I prefer spelt/kamut to whole wheat, but my six year old prefers whole wheat.  

 

By the way, I used Peter Reinhart's mash method with barley malt, 50/50 spelt/kamut and did not need to make any measurement adjustments compared to whole wheat.