LUCKY KAMUT BREAD

A few weeks ago I got smitten once more by a post on Farine’s blog  showcasing a bread made exclusively with whole wheat flour.  She used a mixture of spelt and kamut to bake a pavé style of bread that seemed perfect for a hearty sandwich.   I was quite curious about kamut flour, and thrilled to buy the last bag available in the only grocery store in town that carried it.  My adventure to procure kamut flour involved a phone call to the manager who personally held that bag for me until I could drive to the store later in the day.  That should clarify the title of this post. ;-)

SPELT AND KAMUT BREAD
(from Farine’s blog, adapted from Thierry Delabre)
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247 g whole kamut flour
247 g whole spelt flour
375 g water
148 g levain at 100% hydration
9 g salt
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Mix both flours with all the water until no dry flour remains and let rest, covered, 20 to 40 minutes Add the sourdough starter and mix until incorporated Add the salt Cover the dough and let it rest, doing as many folds as necessary to obtain medium soft consistency.  I did five sets of folds, the first three 30 minutes apart, the last two 45 minutes apart.  At that point the dough was rising for 3 hours.  I let it rise undisturbed for 2 and a half hours more, by that time the dough was threatening to reach the top of the bowl.
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Remove the dough from the bowl onto a floured surface and fold it once over itself lengthwise, forming a long, non-overlapping rectangle.  Cut the dough into two pieces, and let them proof over heavily floured parchment paper for about 45 minutes, loosely covered.   Heat your oven to 450F and bake the loaves (with initial steam) for 30 to 35 minutes, until golden brown.    Cool on a rack.
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ENJOY!
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to print the recipe, click here
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This is the kind of bread that makes you feel healthier with each bite.  It has that wholesome quality of a typical rustic loaf, but a texture with more moisture than you would expect from a bread made exclusively with whole wheat.  I  urge you to read Farine’s original post, as she describes her adaptations from the original recipe in great detail.  I always learn a lot reading her blog, she is an amazing bread baker!
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The sourdough taste in this bread was stronger than usual, but the interesting thing is that next day the bread had mellowed down considerably.  Not sure why, but the world of bread leavened with wild yeast is mysterious. And fascinating!
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Usually Phil is the master sandwich maker, but this time I hit a jackpot with my concoction:  chipotle-smoked turkey breast, provolone cheese, and a spread of tomatillo-avocado salsa.  A show-stopper!
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Farine, thanks for the constant inspiration!  My list of breads to make from your blog only keeps growing and growing… ;-)
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I am submitting this post to Susan’s Yeastspotting event.
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9 thoughts on “LUCKY KAMUT BREAD

  1. Sally, I am awed and humbled by your kind words. The truth is of course that you are a born baker and all you ever needed was a tiny spark of encouragement. Same spark I got years ago when I discovered Nancy Silverton’s Bread from the La Brea Bakery… A tiny spark and I was on my way. Same as you!
    The bread came out beautifully. It must indeed have been a joy to bite into this sandwich. Phil is truly a lucky man, in more ways than one!

    • Oh, believe me, I was not a born baker by ANY stretch of the imagination! My attempts at bread baking turned hockey pucks for years and years, not until I was introduced to minimal kneading through Dan Lepard’s Handmade Loaf things started to change. Amazing how ONE book, one set of instructions, can make a world of difference…. that spark ;-)

  2. Sally, I believe you are the bread making queen. Your breads always look so perfectly baked, the texture looks amazing. Though I love baking breads and bagels, I always feel like I need a whole day set aside for the task so I just don’t bake as much as I’d like. This one will definitely be my next attempt!

    • :-)
      I started singing Abba’s The Dancing Queen but changing it to Baking Queen – and of course, it quickly turned into a ear worm, I was whistling it in the lab the whole day yesterday.

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