According to the legend, an American pilot found kamut seeds in an Egyptian tomb in 1949.
Unfortunately this is only an effective marketing strategy: kamut it’s a simply trademark! But don’t feel frustrated: this is a special bread recipe as well! Ideal for Sundays brunch.
MAKES 1 BREAD LOAF
READY IN 12h
INGREDIENTS
1 lb Kamut flour
12 oz lukewarm water
1/4 cup lukewarm water + 1/2 oz brewer’s yeast
2 tablespoons linseeds
1 teaspoon malted barley
Salt to taste
Oil to taste
All-purpose flour and semolina flour to taste
STEP 1: COMBINE THE DOUGH INGREDIENTS
Place flour and water in a bowl and whisk with a wooden spoon. Cover the bowl with clingfilm and let it rest for 1 hour.
STEP 2: ADD THE INGREDIENTS
Remove the clingfilm from the bowl and add water+yeast mixture, lidseeds and malted barley. Strat kneading and add salt.
STEP 3: LE T IT RISE
Brush a new bowl with oil and place the dough in it. Cover the bowl with clingfilm and let it rise all night long into the fridge.
STEP 4: SHAPE THE LOAF
Remove the dough from the fridge ab. 2 hours before using it. Now place it on a lightly floured pastry board, extend it with your fingers and then wrap it to shape the loaf.
STEP 5: THE LAST RISE
Place the loaf on a baking tray covered with parchment paper, carve the middle with a knife and let it rise at room temperature for 1 hour.
STEP 6: COOK
Cook the bread in preheated oven at 200°C for 30 minutes.
#getBready & enjoy your meal
Sahre on:
