Kamut flour is a kind of whole wheat flour that comes from the Kamut grain. This type of flour isn't going to be in all typical grocery stores. You are more likely to find it at a health food store. I am not quite sure where my client bought it, but I do know that she ground the wheat herself before she brought it to me.
Some AWESOME facts I learned about Kamut flour...
- It contains 40% more protein than regular flour. Awesome. You know I love this. (In 1/4 a cup there is 4 grams.)
- It has a sweeter taste to it which means you can cut down on the amount of sugar you use with it when Baking.
- It has a naturally buttery flavor which makes the taste of whatever you are making delicious.
- It is high in fiber. (In 1/4 a cup of Kamut flour there is 4 grams)
- Those who have an allergy to regular wheat can usually tolerate Kamut a lot better.
Basically it is a better tasting whole wheat flour.
Isn't that just pretty? It is SO. DANG. TASTY too.
(Recipe from: Hall and Gibson)
This recipe makes 4 medium loaves
Grind 9 cups of Kamut on medium/fine setting
gently combine together:
3 1/2 cups warm water (105-110 degrees)
2/3 cup honey
4 cups Kamut flour
2-2 1/2 TBS instant yeast
Turn mixer on speed 1 and add in:
3 cups Kamut flour
3 TBL vital wheat gluten
1 1/2 TBL salt
**let this sit for 20 mins**
1 more cup Kamut flour and mix until it is combined.
1/3 cup softened butter
Turn mixer on speed 2 and knead for 8 minutes. Dough should be soft, but not sticky. You can add some more flour if needed. Let it raise in a bowl sprayed with cooking spray, covered for 30 minutes or until dough has doubled. Section dough out into 4 pieces. Loaf into pans. (I rolled out each section into a rectangle with a rolling pin and then rolled them up so they were pretty and smooth in the pan.) Let raise for 30 minutes more, covered. Cook for 32 minutes at 325 degrees.
Before yesterday I had also never baked bread with wheat gluten. I actually wasn't quite sure what it was. Gluten is the main protein in wheat. It is made from wheat flour that is washed until all the starch dissolves, and the elastic mass of gluten remains. Because wheat bread can be so dense, using vital wheat gluten can help to increase the rising potential.
Have you ever baked or cooked with Kamut flour? Do you use vital wheat gluten in your baking? Do you ever make homemade bread? I have a friend who's mom makes fresh wheat bread every week for their family. I think THAT is amazing! If I had a family to cook for I would TOTALLY do that. For now, I'd probably end up eating entire loaves on my own...
Also...Don't forget to enter February's mix giveaway HERE!