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.