bread with kamut

[Guest guest]

>>>Anyone made bread with kamut? Dennis

Kemnitz<<<

I make yeast bread with kamut, but I haven't yet made sourdough using

kamut. Kamut is my favorite grain--slightly higher in some minerals and

considerably higher in magnesium and zinc than wheat, but spelt is higher

in nutrients than wheat, also. I also really like the flavor of kamut.

When I make yeast bread, I use a smaller amount of yeast and let the

bread rise (sitting out) overnight, so I figure it has the phytates more

broken down than with a quicker rising. I also believe that develops the

flavor better.

Kamut is wonderful for making pancakes, and anything else for that

matter! I actually often like to do a combination of various grains for

pancakes--kamut, buckwheat, millet, amaranth, etc. Just toss a bit of

all different grains in my grinder! But I like to use kamut as the basic

grain. Kamut is equally interchangeable with wheat in recipes. Spelt

doesn't always do well if you substitute it equally (although I always

did, before I learned different, and I don't think I ever had any real

problems!). With spelt, you may want to use 1 1/4 c. of flour when

substituting for each 1 c. of whole wheat flour called for in a recipe.

(Or you can decrease the liquid--use 2/3 to 3/4 c. for every 1 c. called

for in the recipe.)

Bonnie in NC

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