April 19, 2019 - 7:05am
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
Hats off to another great bake!
Carole
it is yummy
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
For the compliment and the advice.
hester
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
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
and rye and Kamut is a great combination! Kat