Call it fear of the frisbee or fear of the doorstop, however I normally prevent utilizing lower-gluten ancient wheats as the only flours in entire grain artisan-style breads. Usually, I either utilize these wheats for pan loaves or combine them with tough red or tough white wheats in order to have a dough with sufficient gluten strength to increase and be reasonably airy inside. For this dish, I desired to press my envelope and usage just entire grain ancient wheat flours.
I selected spelt and Kamut for this task. I figured spelt might be the main flour in the dish due to the fact that the all-spelt loaves I have actually made with Eric’s entire grain spelt dish have actually ended up terrific, and due to the fact that spelt’s taste is nutty and smooth. I desired Kamut in the mix too, due to the fact that of it’s buttery, somewhat sweet taste and due to the fact that the entire grain loaves of @j4m3s4j on Instagram look tasty. They’re made with a mix of spelt, Kamut, and difficult white spring wheat. Both Kamut and spelt have less gluten strength than difficult white spring wheat, however I was enthusiastic the bread would end up tasty and not too flat.