Kamut© bread
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Kamut© bread
Characteristics and description
Kamut flour has a different type of gluten then traditional wheat and the dough is more delicate. Bread made with Kamut will have less volume and more density then traditional all wheat flour bread
Use the setting « basic rapid » with the crust coloration set to« dark ». With this setting you minimise the work on dough, which gives lower bread volume. It is quite important to set coloration to « dark » because Kamut flour needs more cooking then traditional wheat flour.
Milk gives a better coloration at the crust.
Ingredients
Makes one loaf
|
1000 g |
6 1/2 tasses |
1625 ml |
Flour kamut® |
|
20 g |
1 Teaspoon |
5 ml |
Salt |
|
700 g |
2 3/4 tasses |
700 ml |
Water |
|
4 g |
1/2 teaspoon |
5 ml |
Yeast |
Preparation
- Mix flour kamut ® and water at low speed for 5 minutes.
- Let the dough rest for 30 minutes (while the process of autolysis takes place).
- Add yeast and salt to the dough. Mix and knead at low speed for 6 minutes.
- Let rise in a bowl for 90 minutes or until it has doubled in size.
- Divide dough in two. Cover and let stand for 30 minutes.
- Train rolls with the dough, knead gently and no.
- Let the loaves rest for 30 minutes.
- Bake in a preheated 450 ° F (230oC) for 35 minutes
