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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SUNNY KAMUT SALAD WITH ROASTED LEMON VINAIGRETTE

If you have cholesterol-issues,  omit the egg on top, otherwise go for it!  I actually do a lighter version of the “sunny-side-up” using a trick I read somewhere last year.  I spray a very small amount of olive oil on a non-stick pan, once it’s very hot I place the egg, and season it with salt and pepper.  When the bottom part is setting up, I quickly pour 1 tablespoon of water on the side of the egg, and cover the pan with a lid.  It works best with a lid smaller than the frying pan, so that the egg is fully enclosed by a shot of steam.   This makes the top of the yolk set nicely without that slimy white that turns most people off…  and the amount of fat in this “pseudo-fried” egg is pretty negligible.    Eggs are a great source of protein, and since I have super low cholesterol,  I enjoy them many times per week.     And now, let’s go straight to the  heart of the matter…

SUNNY KAMUT SALAD WITH ROASTED LEMON VINAIGRETTE
(from the Bewitching Kitchen)

to cook the grain:
1 cup kamut , soaked in water (6 hours to overnight)
4 cups water for cooking
1/2 tsp salt

recipe for dressing: 
click here

for the salad:

asparagus, finely sliced in tiny “coins”
diced tomatoes
diced cucumber
sliced celery stalks

Cook the soaked kamut by mixing it with water and salt in a saucepan, bringing it to a boil and gently simmering it for 45 minutes to 1 hour  (taste to decide when it’s fully cooked, but don’t let it get mushy).  Once the grain is cooked to your liking, drain the water. Cool it to room temperature.

Make the salad dressing as described in the “roasted lemon vinaigrette” link. Reserve.

Add the asparagus, cucumbers, and celery slices to a small bowl, moisten with some of the salad dressing, mixing to lightly coat the veggies. Amounts are flexible, use as much or as little of each veggie as you feel like.

When ready to serve the salad, mix the cooked kamut with the veggie/vinaigrette mixture, add the tomatoes, and adjust seasoning with salt and pepper.  If you like, add  some lemon zest on top. Enjoy it as a side dish for meats, or with a “figure-friendly” sunny-side egg on top.  It is also excellent all by itself.

ENJOY!

to print the recipe, click here

Comments:  Kamut is a close relative to farro, so you can use either one.  Sometimes farro is hard to find, whereas I never have any trouble getting kamut. I am quite fond of salads made with grains because they are filling, nutritious, and lighter than most types of side-dishes one would pair with meat.

Is this post coming from the new Bewitching Kitchen?  No, not yet.  Life is extremely frantic and won’t get much better in the near future. Until the dust settles,  I will be publishing posts from stuff made before our move.  Rest assured, there will be quite a bit of blog-noise when the first post from the new kitchen is up!  😉

ONE YEAR AGO: Pane de Casa & Crostini

TWO YEARS AGO: Down-home Dig-in Chili (fantastic recipe, by the way!)

THREE YEARS AGO:  Cinnamon Rolls