The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman [Kamut] Multigrain

Filomatic's picture
Filomatic

Hamelman [Kamut] Multigrain

This is a pretty bold bake on my Hamelman 50% WW multigrain with freshly home milled kamut in place of WW.  I sifted and used the hard bits in the levain.  My hot soaker was a mix of durum, toasted old bread crumbs from my last batch, brown flax (left whole for a change), mixed rolled grains, and my faux red rye malt.  The cold final rise was about 18 hours.  I was happy that the timing worked for me to give the less bold loaf to my mother for her 81st birthday.  We were both pleased with the taste.

I was hoping for a more open structure, but it's not dense either.  I just read here that you can expect a denser loaf with kamut (http://www.thefreshloaf.com/node/55892/khoisan-flour-says-15-gram-protein).

I also read in the latest Breadtopia post  (https://breadtopia.com/how-to-get-an-open-crumb-with-whole-grain-sourdough-bread/) that cold final rises result in a denser middle, and mine certainly evidences that.

 

Comments

Bread1965's picture
Bread1965

Your breads look great! The crumb looks nice and I'm sure it's very flavourful! Enjoy..

Filomatic's picture
Filomatic

Thanks!  Just looked up your breads and am very impressed.  Amazing work.

isand66's picture
isand66

Crumb looks good to me for this type of bread.  I'm sure it tastes great as well.

Regards

Ian

Filomatic's picture
Filomatic

Thanks, Ian!

Mini Oven's picture
Mini Oven

Wow, those are winners, they look absolutely Wonderful!   

Filomatic's picture
Filomatic

Thanks, Mini!

not.a.crumb.left's picture
not.a.crumb.left

I love the colour and that red hue is stunning! I bet they taste great too!   Kat

Filomatic's picture
Filomatic

Thanks, Kat!  Yes, kamut not only tastes amazing, but the color is so attractive.

gillpugh's picture
gillpugh

Lovely taste on this grain.  I must like it - I've ordered some more flour.