Kamut Bread
Posted by Celine on September 14, 2007
I’m shocked at how it doubled in size without trouble, and at how gorgeous the dough is.
granted, once baked it looks a bit denser than other breads are, but the smell is absolutely stunning. and don’t get me started on the flavor: absolutely delicious!!! go ahead! make it!
and goodness, kneading is so therapeutic!! every time I go back to it, I kick myself for using the bread machine so often. my excuse is that it takes a bit less energy in all to use the bread machine rather than to use the oven when it gets so hot here. now that the temps have finally gone down a bit, I might do it a touch more often.
makes 2 baguettes
1 1/4 cup + 2 T warmed up soy milk [or other milk alternative, or water]
3/4 t sea salt
2 T safflower oil [other mild flavored oil works too]
2 T agave nectar
1/8 t cream of tartar
1/2 T active dry yeast
3 1/2 cups organic kamut flour
4 t vital wheat gluten [optional but recommended]
in a large bowl, stir milk alternative, yeast, oil, agave, cream of tartar, and salt.
let sit for 10 minutes.
add 3 1/2 cups of flour and optional vital wheat gluten, 1 cup at a time.
place on a lightly floured clean surface and knead until smooth and elastic, for about 10 minutes.
lightly oil a large bowl, turn dough around to coat. cover bowl with tight fitting lid or plastic wrap. let dough rise for 90 minutes or until doubled in size.
remove dough from bowl and gently knead to remove air bubbles. cut in 2 and shape into baguettes. place on lightly greased or Silpat-ed cookie sheet. let rise for another 40 minutes, covering with a towel.
a little before baguettes are ready, preheat your oven to 350F.
bake your baguettes for 25 minutes, or until the bottom sounds hollow when lightly tapped.
let cool on a rack.
I brushed them with a little leftover coconut milk [from the ice cream] I had put in the fridge, to make them a bit shinier and even more luscious, while still warm.
September 14, 2007 at 8:37 am
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September 14, 2007 at 10:49 am
That bread looks marvelous! I can’t wait to try it!
September 14, 2007 at 12:05 pm
Your post reminds me that I need to make bread from scratch more often. It’s very therapeutic.
September 14, 2007 at 10:43 pm
freshly baked bread. that’s one of the best smells in the world, i think.
September 15, 2007 at 3:59 am
it is the best smell, for sure!!! I never thought that using 100% kamut would work in a bread. I’ll definitely be including it in other bread recipes from now on, for variety.
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