Kamut flour “Egyptian?” bread

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.