October 28, 2012 - 8:56am
New to Home Milling - Looking for recipes that include Kamut, whole wheat and Amanarth
Hi,
I just got a new KoMo classic. I have successfully made a couple of loaves of 100% whole wheat (hard white) and would like to experiment with different flour mixes. Does anyone have any recipes that mix wheat, Kamut, and aramanth? The loaf I made last night did not rise all that well, inspite of the addition of glutein. Thank you!
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I bought a 70# bag of kamut 2 years ago and hae great fun with it. Do a search and see if you can find some of my questions/threads becasue they may be very helpful to you.
Essentially, the important thing I learned about Kamut is that it has a very extensible glutennot much elasticity. This means it stretches out a lot but doesn't necessarily bounce back. If you make a loaf with just kamut (or a high percentage) it needs a support or it will just relax flat. It is great for flatbreads and pizza dough. The other thing is that if you do make a loaf with all or high percentage kamut, it will go from proofed to way overproofed and deflate in a VERY short period (5 minutes makes a great difference) so be prepared to slightly underproof it or watch it carefully if bringing to full proof.
It imparts a golden deliciousness to the eye and the palate and I do like it. It is a large kernel and VERY hard so the flour can heat up a bit when grinding fine.
Have delicious fun!