The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

That touch of rye

hreik's picture
hreik

That touch of rye

I've been enamored of Kamut and recently I've been making a bread w 25% Kamut ( sometimes with just whole grain, sometimes with 1/2 Whole grain and 1/2 White Kamut).  I've liked the crisp crust and the lovely rise. The flavor hasn't been quite as full as I like even when I was using just whole grain. Recently I added just 5% rye and it hit the sweet spot for me.  Nice oven spring, crisp crust and a lot of flavor.  I find that Kamut really needs a lot of time to rise properly and often I need to adjust around it's quirks.   But totally worth it.

 

Comments

DesigningWoman's picture
DesigningWoman

Hats off to another great bake!

Carole 

hreik's picture
hreik

it is yummy

dabrownman's picture
dabrownman

when it comes to bread as fa as I'm concerned.  5% each whole: rye, wheat, oat and spelt will do it for just about any bread. Some sprouted even better

Happy baking Hreik

hreik's picture
hreik

For the compliment and the advice.

hester

syros's picture
syros

Such a lovely looking bread. You know I love kamut as well. It’s true, kamut takes a long while to rise. But so delicious. 

Sharon

hreik's picture
hreik

Every time I use it, I have to plan flexibility around it... like sometimes it will rise 30% overnight in the fridge, sometimes, just 10% and then I have to give it more time at RT.  Very finicky.  Totally worth it.

hester

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

and rye and Kamut is a great combination! Kat