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Kamut® (Khorasan) Sourdough Bread
My goal in experimenting with Kamut wheat was to see how the dough behaved with different ratios of whole grain Kamut flour to bread flour. I made three versions and all turned out delicious, but I recommend trying the 40% whole grain for a nice balance of fluffy open crumb and whole grain nutrition. The photograph in the printable recipe of the cut slice on a plate is from the 40% whole grain Kamut loaf.
Here are some of my observations:
The photo gallery below shows each of the three versions at the end of the bulk fermentation, the baked boules, and the crumb. You can see that the whole grain dough after fermentation was quite different in texture than the ones with some bread flour: grittier looking, with popped rather than formed bubbles.
Another experiment one could do would be to use only Kamut wheat and compare Breadtopia’s whole grain vs. bolted vs. “white” Kamut.
About Kamut® / Khorasan Wheat
Khorasan is a large kernel wheat with more protein, lipids, amino acids, vitamins and minerals than modern wheat. Originating in the Fertile Crescent, khorasan is believed to be a distant relative to durum, but unlike durum, khorasan was not heavily cultivated during the past several thousand years.
Khorasan was introduced to the U.S. in 1949, when an airman sent grains of it to his father, a farmer in Montana, who then grew it on a small scale. In 1977, two other Montana farmers, father and son Bob and Mack Quinn, obtained khorasan grains and began growing the wheat on a larger scale and in sync with growing public interest in nutrition and ancient grains.
In 1990, the Quinns registered their khorasan wheat under the trademarked name Kamut. It is a protected, cultivated variety that remains unhybridized, organic, and meets certain nutritional characteristics.
Kamut is known for its smooth texture and nutty, buttery flavor. Despite having gluten, some people believe it is easier to digest than conventional wheat. This small study indicates that compared to regular wheat, Kamut may improve metabolic, lipid, antioxidant and inflammatory blood profiles.
Whole Grain Kamut boule
Kamut® (Khorasan) Sourdough Bread
Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb.
Ingredients
All Kamut Whole Grain
40% Kamut Whole Grain
20% Kamut Whole Grain
Instructions
Shopping List
Kamut® (Khorasan) Sourdough Bread