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.