Eating Healthier in Today's World

BEST KAMUT BREAD PLUS MORE

Thirty years ago, when we started milling flour and making bread in the Bosch machines, Kamut grain was virtually unknown to the general public and although we had heard about it, we certainly hadn't seen any nor used it.  Nowadays it is one of the prominent super grains that can be used in a variety of ways, including bread making.  It is especially popular with people who have wheat sensitivities because it is one of the easier to digest than conventional wheat.. 

How do you like to use Kamut?  We would like to hear from you as well.  We would also like to see some of your recipes too so if you use Kamut or any of the super grains in a unique way let us know.

Kamut was originally found in the tombs of Egypt not that long ago and has been propagated as a cash crop here in North America.  The reason that our wheat sensitive customers like is that it is one of the easiest grains to digest and can be substituted for any wheat variety, and is superior in taste and nutrition.  It contains no cholesterol, but the most striking quality it has, when compared to wheat, is that it is 40% higher in protein and that is it also higher in eight out of the nine minerals including magnesium and zinc.  It also contains a lot more of the natural antioxidant, Selenium as well as 30% more vitamin E, and up to 65% more amino acids than wheat.  Because of the higher percentage of lipids, which produce more energy than carbohydrates, Kamut can truly be called a "high energy grain".  Really busy people like young mothers, athletes or really anyone who is looking for quality nutrition, should try adding some Kamut to their diet.  This isn't called a Super Grain for nothing!

Kamut is one of my favorite super grains to make bread.  It is easy to work with and produces a nice high, light loaf with a buttery flavour and great close texture.  When converting a wheat recipe to Kamut we just use about 1/4 less flour as the Kamut flour tends to absorb the moisture faster than wheat and will clean the sides of theBosch bowl faster than the wheat does.  We get a really good loaf especially if we use the sponge method described below in the recipe as the extra rise at the beginning seems to improve the texture and lightness of the loaf.  It is also wonderful to use in other baked goods like cookies, muffins, pancakes or salads or casserole or any other way you would use wheat such as cracked in a super grain cereal or sprouted for extra nutrition.  Try out the Sticky Toffee Pudding recipe below as that is our favorite dessert with the Kamut.

Super Easy Kamut Bread -- Makes beautiful high buttery tasting loaves. 

Click here for printable recipe

6 cups warm/hot water
6 cups , Kamut flour (freshed ground is best)
1 1/2 Tbsp. Saf Yeast
1 Tbsp. Dough Enhancer

Mix together with a spoon or if using a Bosch Universal Plus mix with the dough hook for 30 sec. on speed one until smooth batter has formed.  Let sit covered for 30 min. until it bubbles up to form a sponge.

3/4 cup oil
3/4 cup honey or Xagave
1/2 cup Gluten
1 1/2 Tbsp. Salt
6 to 8 more cups of Kamut flour

Add remaining ingredients except the flour and start on speed two.  Add remaining flour until the bowl is almost clean.  If kneading by hand, knead for 12 min but if using the Bosch Universal let knead for 6 to 8 min.  Oil counter and remove the dough from the bowl and shape into 4 loaves.  Let rise for 30 min. in a warm oven (I turn the oven on to 170 for 5 min. and then turn it off to put the bread in to rise)  Turn the oven up to 375 degrees F and let bake for 30 min.  Remove from oven and cool on racks.  Makes 4 loaves.

Try out some of these other Super Kamut Recipes from our new cookbook Cooking With Chef Brad - Whole Grain Comfort Foods

Sticky Toffee Kamut Pudding -  My Favorite British Dessert from Cooking with Chef Brad -Whole Grain Comfort Foods

Click here for printable recipe

1/2 cup butter

Boil dates in 1 cup water and add baking soda until mushy.  Watch carefully in case it boils over.  Cream sugar and butter in the Bosch mixer equipped with the batter/cookie whips.  Beat in eggs with a little of the flour.  Fold in the remaining flour by jogging the machine and add vanilla and date mixture.  This is a very sloppy mixture.  Put into a large 11x 1'7" rectangular greased baking pan and bake about 35 min. at 350 degree F. oven.  When slightly cool, cut into portions.

Sauce : Heat without boiling, 1 cup brown sugar, 3/4 cup whipping cream and 1/2 cup of butter and pour onto while warm.  This is really really good.

Also try this great Mango Banana Nut Bread using the Kamut flour as well as cooked rice, millet and quinoa also from Cooking With Chef Brad - Whole Grain Comfort Foods.

Tell us how you like to use Kamut or send us your favorite recipes.  We would love to hear from you!