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You are currently viewing Whole Grain Kamut Sourdough Bread

Kamut wheat is known for its smooth buttery flavor as well as gold color. It was brought to Montana from Egypt in the mid-1900s and is believed to be originally from Iran. Connected to durum wheat, Kamut berries are a lot bigger but have a similar gold shade and protein level that can be more than traditional wheat yet leads to much less gluten strength for bread production.

In 2017 I composed a trio of Kamut recipes in this message. I utilized various portions of entire grain Kamut flour with bread flour: 20%, 40%, and 93%. The third loaf was reluctant of 100% because my sourdough starter was fed all objective flour. That mainly whole grain Kamut bread (below) was rather level but had a beautiful, well-aerated gold crumb. Ever since then, I’ve questioned if I can make this bread a little bit taller if I reduced the hydration of the dough and also fermented it much less. I keep in mind when I shaped this dough, it was really fermented and loosened, practically like a thick sourdough starter.

< div id="attachment_76583"course="wp-caption aligncenter"readability="28.081632653061" > 2017 dish for entire grain Kamut sourdough bread 4 years and several bread jobs later on, I lastly returned to this concern. I went down the complete hydration of the dough by 5 portion factors and I just fermented the dough to about 1/3 growth throughout the mass fermentation. The results were undoubtedly taller however with a slightly more closed crumb, which was to be anticipated due to both the hydration adjustment as well as the inclusion of rye flour (more on that below).

2021 Fermentation Photos