Tag Archives: Kamut Flour

Kamut Whole Wheat Ricotta Bread

6 Apr

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My fellow baker and good friend A.K.A. “Yippee” from The Fresh Loaf site has been gracious enough to mail me several loaves of her awesome bread as well as some other goodies.  It was high time I shared some of my bread with her.  It’s taken me longer than it should have, but I needed to figure out how to get the bread to the post office since I leave my house to go into the city every day very early.

She had requested one of my breads with cheese in it, so I sent her a version of my ricotta cheese bread using fresh milled whole wheat and Kamut flour.  I was going to add some potatoes just to make it extra special, but unfortunately they had a mind of their own and decided to hide from me in the refrigerator.

I used my favorite black smoked sesame seeds for the top to give it a little extra flavor.

I didn’t have time to take photos, but Yippee was nice enough to take some awesome shots and shared them with me for this post.

This bake really turned out nice and makes for some great grilled bread or as Yippee illustrated it makes a mean brined wild salmon sandwich.

Here are the Zip files for the above BreadStorm files.

Yippee’s Brined Wild Salmon…yum!

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Ricotta Cheese, olive oil and salt and mix on low for 5 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

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Sprouted Kamut Rice Bread

30 Jan

I have been meaning to sprout some flour again and finally got around to doing it.  Boy am I glad I did!  The unique flavor from using freshly ground sprouted flour is amazing.

I made 1 big loaf and about 5 rolls which I ended up eating in 2 days 😬.  I do have to say the rolls were probably some of the best ones I have made to date.  The combo of rice, potatoes and sprouted flour made them nice and soft and full of so much flavor.  I am going to make another batch of just rolls next time and freeze them for later use so I don’t eat all of them right away!

If you don’t have Kamut to sprout you can use Durum which would be just as good.  I used some Organic Jade Pearl Rice I bought at Whole Foods.  The uncooked rice is very unique and looks like little green shards of jade and has a very mellow pleasant taste.  If I didn’t tell you there was rice in the bread you would never know, but it does help add another layer of flavor and texture.  You can certainly use any style of rice you have on hand and it should be just as good.

Formula

Download the BreadStorm File Here

 

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and cooked rice together in your mixer or by hand along with 385 grams of the water, until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes or longer.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, potatoes and the balance of the water and mix on low for 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours (If you use a proofer set to 78 degrees you can finish in about 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1  hour.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 545 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 2 minutes lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Kamut Ricotta Black Sesame Porridge Bread

11 Dec

  I usually only put seeds on the outside of my breads but I decided to try adding it to the porridge and see what happened.

Well, I was pleasantly surprises at how tasty this one came out and the seeds add a nice extra burst of flavor as well.

The crumb was nice and open and moist as well.  This one is worth trying for sure.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, olive oil, ricotta cheese, and salt and mix on low for 4 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Kamut WW Cottage Cheese Rice Potato Rolls

3 Nov

I am really loving adding rice to my doughs and this bake was no exception.

I wanted some nice soft rolls especially so I could freeze some of them to have for burgers and sandwiches as needed

I added mashed potatoes  with the skins on, some cottage cheese and a little maple syrup for a bit of sweetness.

When I was ready to bake them I used an egg wash and sprinkled black sesame seeds, garlic sesame seeds and smoked Gouda cheese on some of the rolls.

All I can say is these were not only nice and soft but full of flavor and perfect for any use.

Formula

Download the BreadStorm File Here

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and cooked rice together in your mixer or by hand along with the water, until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes or longer.  Next add the salt, starter (cut into about 7-8 pieces), and the rest of the ingredients and mix for 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours (If you use a proofer set to 78 degrees you can finish in about 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1  hour.  Remove the dough and shape into rolls.   Cover with moist tea towels or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 435 degrees.  Bake for approximately 20-25 minutes until the rolls are nice and brown.

Take the rolls out of the oven when done and let it cool on a bakers rack before eating.  It’s hard to resist splitting one of these open and spreading some butter and indulging :).

Red Rice Kamut Spelt Bread

19 Aug

I bought some “Organic Madagascar Pink-Red Rice” at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread.  I overcooked the rice a little bit when making it for dinner but it worked out perfectly in the bread.  You can see the grains in the crumb and it added a nice subtle but rich flavor to the final bread.

I haven’t used any Kamut lately and figured spelt would be a nice compliment and add some extra nutty flavor.  The lemon honey and Parmesan with sun-dried tomatoes olive oil added another layer of flavor.

I made 2 loaves but I’m only showing one in the main photo since the second one stuck to the basket and was a bit flat and misshapen.  I did use that one to photograph the crumb shot which you can see is nice and open and moist. All in all this one may not look perfect, but it tasted fantastic.  I had a piece with some nice hard cheese as a snack and it was just right.  This one you can eat with nothing on it and tastes that good.

Formula

Download the BreadStorm File Here

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and cooked rice together in your mixer or by hand along with 385 grams of the water, until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes or longer.  Next add the salt, starter (cut into about 7-8 pieces), honey, olive oil and the balance of the water and mix on low for 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours (If you use a proofer set to 78 degrees you can finish in about 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1  hour.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 535 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 2 minutes lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Kamut Pecan French Buttermilk Bread

2 Jun

       Following on the path of my West Coast baking friends DA and Lucy, I was inspired to make a mostly white bread with a few twists.  I had not used Kamut for a while, so in went some fresh milled and sifted once with a #40 sieve into the mix along with a high percent of pecans and a healthy dose of buttermilk.

The dough was very hydrated coming in at just under 85% hydration but was still very manageable to shape.  I decided to follow the resident baguette expert at TFL Mr. Donnie Bags and shape part of the dough into the aforementioned shape.

Download the BreadStorm File Here.

The dough baked up nicely with a nice golden brown crust and yellow open and chock full of nuts crumb.  A great bread for some cheese or brushed with  fresh olive oil and grilled.

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours,  and the buttermilk together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 60 minutes or longer.    Next add the salt, starter (cut into about 7-8 pieces), and the water, and mix on low for 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 78 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 465 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Now for something completely different for those of you who are interested!  Some late spring garden photos for your viewing pleasure.

Kamut Millet Toasted Almond Sourdough

25 May

This is a relatively simple bread made with fresh milled Kamut flour, KAF Millet flour and KAF Toasted Almond Flour.  I added some smoked pecan maple syrup for extra sweetness which complimented the nutty flavor of the almond flour.

All in all, this one came out very tasty and made some great grilled bread with olive oil for dinner this week.

The crumb could have been a bit more open but it was nice and moist.

Download the BreadStorm File Here.