Total time 4 hours | Makes 1 loaf | Vegan
Kamut or Khorasan wheat is an ancient grain that has recently been cultivated more. It does contain gluten, but less than Wheat. It gives a really nice golden colour to your bread, and I find it a little bit sweet, which makes it the perfect bread for breakfast, or any other meal as well!
How to make Kamut Bread
- 600g kamut flour
- 1tsp dehydrated yeast
- 1 tsp salt
- 370 ml luke warm water
- 2 tbsp oil
- Put the flour, yeast, and salt in a big mixing bowl and stir together
- Stir in the luke warm water, and when it looks lumpy, stir in the oil
- With your hands, gather everything together and knead the dough well
- Let sit in the a bowl and cover it with a cloth, transparent film or a bowl, put it in a warm place for one to 3 hours max., until the dough doubles in size
- Pre heat the oven to 220° Celsius
- Knead slightly and form a round or rectangle form with the dough
- Roll the dough in flour for it not to stick to the baking tray or pan
- Place the dough on the baking tray or pan, I personally use parchment paper on the baking tray
- Bake the dough for 40 min. Tap the base and if it sounds hollow, the bread is cooked
Make sure your bread is cooked, otherwise the crust can detach from the inner part of the bread when you cut it. Another advice is to let it cool nicely on a tray before cutting it.
Bread is one of the things I most like to eat. It is so simple to just slice a piece, toast it and then eat it with butter, jam or whatever you like. It is one of my favs for sure. However since I am intolerant to gluten, I rarely eat any. But I found that when I make it myself, with love, care and attention, it nourishes my body in a different way and does less damage. I hope you’ll enjoy this bread as much as I do, and let me know what you think!