The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to Home Milling - Looking for recipes that include Kamut, whole wheat and Amanarth

keenens's picture
keenens

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!

 

 

 

clazar123's picture
clazar123

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!