Kamut Spelt Bread

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Kamut Spelt Bread

Labels: { Bread, Kamut, Spelt }

Spelt (dinkel wheat ) and kamut (khorasan wheat) are heirloom wheat varieties that contain gluten. So they are NOT for celiacs. If you are not diagnosed with gluten sensitivity and can enjoy these two 'ancient grains' with no side effects, then you’ll find that both have a rich buttery, nutty flavour and excellent nutritional profile.
This easy bread recipe comes from 'Brot selbst gebacken' by Kristiane Müller-Urban. You can make this bread using emmer, einkorn or modern common wheat.

20 g Fresh yeast
1 tsp Sugar
50 ml Water, lukewarm
300 g White spelt flour
200 g Kamut kernels, ground into flour
200 ml Buttermilk, lukewarm
50 g Olive oil
1 Small egg
1 tbsp Honey
1 tsp Salt
Bean paste, homemade or store-bought
1 Small egg beaten with 2 teaspoons water (egg wash)
1 tbsp Chopped peanuts

Crumble the fresh yeast into the bowl of your stand mixer. Add in sugar, 3 tablespoons of spelt flour, and 50 ml water. Stir until combined. Cover and set aside for 10 minutes.
In another bowl mix together lukewarm buttermilk, olive oil, egg, honey and salt.
Add the ground kamut, the rest of white spelt into the yeast mixture. Roughly stir together. Add in buttermilk-honey mixture. Stir at low speed until a soft dough forms. Increase the speed and knead until the dough cleans the sides of the bowl.
Cover the bowl with a plastic film and set aside at a warm place for an hour until doubled in volume. Punch down the dough and divide into two portions, one is 480 grams, the other 360 grams (or 600-gram and 240 -gram). Divide the 480-gram-dough into 16 pieces (600-gram-dough into 20 pieces), each 30 grams and 360-gram-dough into 6 pieces (or 240 -gram into 4 pieces), each 60 grams.
Wrap each 30-gram-dough with 15 grams of red bean filling. Shape into balls and place 8 dough balls into the base of a loaf pan and top with another 8 dough balls. Shape each 60-gram-dough into a ball. Place them on a parchment-lined baking tray.
Cover with a kitchen towel and let rise in a warm place for about 1 hour, or just until doubled in volume. Meanwhile, preheat the oven to 190C/375F. Gently brush the egg wash mixture over the loaf and buns. Sprinkle the top of loaf with chopped peanuts.
Bake the loaf for about 35 minutes and dinner buns for 20 minutes until the tops are golden brown. Remove them to a cooling rack or serve immediately.

79 comments:

Nippon Nin 27/1/14 06:18: Awesome looking bread. And great pics!
Baking Diary 27/1/14 06:31: Wow! such a beautiful loaf, each small roll so perfectly uniform in size! yummy!
Medeja- CranberryJam 27/1/14 06:33: It looks great, though I have no idea about different grain :) peanuts on top make it look even better :)
Unknown 27/1/14 06:49: After seeing so many of your recipes using spelt, I did my research and got myself a bag last week.
This is a gorgeous looking bread Angie. Can't wait to try it out.
Have a great week.
easyfoodsmith 27/1/14 07:38: I have never tried spelt flour and this lovely looking bread is beckoning me.
KgReciPes 27/1/14 07:52: Can I try any sauce with this? like tamarind sauce
Ely 27/1/14 08:59: Oh, I love this bread! It'z amazing dear! Congratulations and have a great week <3
Rosa's Yummy Yums 27/1/14 09:04: A beautiful bread! Very tempting and surely exquisite.

Cheers,

Rosa
Lite Home Bake 27/1/14 09:12: Hi Angie! This loaf is stunning! Pretty and healthy! Taking this opportunity to wish you and your loved ones Gong Xi Fa Cai!
Angie's Recipes 27/1/14 10:48: @KgReciPesYes, you can enjoy it with anything you like with the bread.
Alida 27/1/14 11:16: I like Kamut and I often cook it to my children for breakfast. But with bread is ideal. Delicious wholesome loaf Angie.
Sam Hoffer / My Carolina Kitchen 27/1/14 12:42: A beautiful loaf of bread and the swirls are so attractive. I would love to have a slice for breakfast this morning.
Sam
Beth 27/1/14 14:06: Your bread looks gorgeous, Angie. I absolutely love the nutty top layer.
Layla @ Brunch Time Baker 27/1/14 14:55: Oh boy this bread looks so yummy! I love trying new things and can't wait to try this!
Susan 27/1/14 15:00: I've baked with Spelt,but not Kamut--a must try after seeing this glorious bread. Hope your apron arrives soon, XOXO
RavieNomNoms 27/1/14 15:35: You always have the tastiest looking breads! I would be in heaven in your house!
Rachel Cotterill 27/1/14 15:54: That looks like a fantastic bread. I love spelt :)
Pam 27/1/14 16:56: Another beautiful loaf of bread - you really should open your own bakery!
Lenia 27/1/14 17:02: Oh my God!This is absolutely mouthwatering!Love it!
Amazing pics!
GG 27/1/14 19:14: This looks so good, I love the mix of colours when you slice the loaf, the balls are such a clever way of building up the loaf. GG
fimere 27/1/14 19:24: super pain bien tentant bravo
bonne soirée
Kit @ i-lostinausten 27/1/14 20:23: What a lovely loaf & so appetizing !
Norma Chang 27/1/14 21:29: Clever use of bean paste, love the idea also love that you make your own.
Ashley 27/1/14 21:30: Your breads always come out so gorgeous! This sounds wonderful Angie!
Gwen 27/1/14 21:36: This bread looks marvelous! I have some spelt flour but not kamut. Hopefully Sprouts will have it. I'll have to look into the bean paste it's such a great idea for making this bread a healthy treat. Pinned!
Unknown 27/1/14 21:47: Looks really amazing. I can almost smell the baking of fresh bread as I was looking at your photographs.
Choc Chip Uru @ Go Bake Yourself 27/1/14 21:51: Such perfect bread, it looks flavourful and soft :D

Cheers
CCU
Koko 27/1/14 23:35: Stunning loaf Angie! And I'm not gonna lie..."dinkel wheat" made me laugh out loud haha.
Ilke 28/1/14 01:24: Beautiful bread Angie! Bean paste is new filling for me. Makes proteins and carbs all together in one bite :)
Amy (Savory Moments) 28/1/14 01:29: I always love your breads, Angie! What a great idea to use bean paste in this loaf. So pretty, too!
Unknown 28/1/14 02:49: What a wonderful looking loaf Angie, so golden and artistic looking!
Unknown 28/1/14 03:25: That's a bueautiful loaf, Angie. I simply love the addition of bean paste.
Liz That Skinny Chick Can Bake 28/1/14 03:53: Another beautiful bread, Angie! I'd love a nice thick slice :)
chow and chatter 28/1/14 04:14: you know bread another amazing loaf
Abbe@This is How I Cook 28/1/14 04:46: I love what you do with bread. And this sounds like such a good recipe! You have a way of taking it to the next level!
Juliana 28/1/14 04:57: OMG Angie, this bread looks great...I would love to be your neighbor and get to taste all the bread that you bake.
Thanks for the recipe and have a wonderful week :D
grace 28/1/14 09:31: those pockets of bean paste are a great touch in your hearty, delicious-looking loaf!
Display name 28/1/14 10:17: Oh! Angie, a masterpiece! I just love looking at it! :) ela
Blog do Chocolate 28/1/14 12:19: Angie,

I just love your breads, once more this one is fantastic, must go to a workshop with you ! :) :)

Cheers,
Barbara 28/1/14 12:59: A beautiful loaf, Angie. I wish you lived next door so I could taste all these marvelous breads...I so rarely make bread as now that my family is grown there's only me.
Unknown 28/1/14 13:29: That's an absolute stunning loaf of bread!!!
Erica 28/1/14 15:40: This bread looks absolutely delicious,Angie! Love the pictures!
My Inner Chick 28/1/14 16:33: Yummm.
O' I'd love to come eat this w/ you and talk over coffee! Xx
Monica 28/1/14 16:38: I can always look here to learn and see something new. This bread came out beautifully and it's so interesting to learn about all these heirloom wheat varieties!
Kitchen Belleicious 28/1/14 17:23: it looks so hearty with a touch of sweetness. the bean paste is so interesting
Evelyne CulturEatz 28/1/14 19:49: So nice to see recipe with ingredients going so rustic lol. the bread really looks beautiful and I just adore the bean paste in there Angie. Have a great week.
Tricia @ Saving room for dessert 28/1/14 21:43: I would love to spend an afternoon with you learning all your tricks for the most beautiful loaves I've ever seen. It sounds and looks wonderful. Thanks Angie!
Elisabeth 28/1/14 22:32: Angie, you make the most unique and healthiest wonderful breads...ever! Love the shape, and the texture of this delicious bread!
jasna varcakovic 28/1/14 22:36: My obsession with breads is uncontrollable; mention bread - I'm there...Looks beautiful!
SavoringTime in the Kitchen 28/1/14 23:54: Another gorgeous loaf, Angie! I love the addition of chopped peanuts on the top. The bean paste, ancient grains and nuts must make for a wonderful taste. Not only that, but it's beautiful!
lena 29/1/14 04:19: how i love this healthy bread with red beans filling! here's also wishing you avery happy chinese new year!
Katerina 29/1/14 09:38: This is a beautiful bread Angie and the honey must add to its flavor!
Peachy @ The Peach Kitchen 29/1/14 11:23: As always, you make beautiful breads, Angie! What's the filling?
Joanne 29/1/14 13:03: That loaf is stunning! And I love that it's stuffed with bean paste - one of my favorite things!
Hema 29/1/14 15:26: Very new and interesting, the bread looks absolutely fabulous..
Catherine 29/1/14 15:42: Dear Angie, What a Beautiful!! bread!! It must have been heavenly with a cup of tea.
Blessings dear. Catherine xo
Vicki Bensinger 29/1/14 16:02: Angie this loaf is absolutely beautiful. You had me drooling the minute I saw it. I've never made bread with with spelt and kamut kernels but now you've peaked my curiosity to try this. Wonderful recipe and so pretty when sliced. I'm definitely saving this to try.
Jean | DelightfulRepast.com 29/1/14 16:30: Angie, what a luscious loaf! I've not yet tried kamut, but I have some spelt in the freezer. So here I go!
Gerry @Foodness Gracious 29/1/14 17:18: Another winner from Angie's Bakery!!
Kelly Senyei | Just a Taste 29/1/14 18:52: This looks amazing and your photos are gorgeous!
Eva Taylor 29/1/14 19:48: Your home must always smell so delicious Angie; this bread looks so good. I've yet to bake with different flours but am interested to do so and your blog will be the first place I go to for a recipe!
Eva http://kitcheninspirations.wordpress.com/
Unknown 29/1/14 19:51: This bread looks fantastic!
Julia | JuliasAlbum.com 29/1/14 21:09: Oh, Angie, you and your breads. They always come out so delicious-looking and use unusual ingredients. Bean paste in a bread sounds very interesting!
Unknown 29/1/14 22:56: It would be so nice to have a slice of your delicious looking bread!
Gloria Baker 29/1/14 23:31: aains Angie this bread look absolutely beauty and delicious of course!!
Balvinder 29/1/14 23:45: Looks wonderful! You always have great recipe for breads, this in particular reminds me of the bean paste buns.
Pamela @ Brooklyn Farm Girl 30/1/14 00:55: This is one beautiful loaf of bread!
Ann Jones 30/1/14 01:30: Beautiful bread! This looks amazing, love the recipe!
Von 30/1/14 02:29: I've still yet to experiment with different wheat varieties...I've only ever made white bread haha :) This looks delicious though, especially the addition of the bean paste!
mjskit 30/1/14 04:01: I wish I had time to go through your site and make one loaf of bread after another. They ALL look delicious and this one is no exception. Love the sweet bean paste incorporated in it.
Anonymous 30/1/14 10:41: I made your tasty kamut bread yesterday & loved the bean paste in here! I never tried that before! It was a very lovely bread! I toasted it today & it was even more yum!
Kiran @ KiranTarun.com 30/1/14 21:29: Mmm! I'm loving the idea of red bean paste in this wholesome bread :)
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. 1/2/14 08:42: Kamut and spelt are two of my favourite grains. I especially like the soft, silky texture of spelt in baking. Your loaf is gorgeous Angie -- I just love the variegated colour as well -- I guess that's the bean paste towards the top? So great.
Mijú 1/2/14 16:07: Que bonito corte.
Un saludito
Amelia 4/2/14 14:37: Hi Angie, very professional bread and well done. Your bread look awesome, great to go with coffee. Excellent presentation.

Regards.
Shelly Staples 6/2/14 12:37: Looking gorgeous. I have never tried spelt flour before. I’ll try this time.
Thank you so much Angie for sharing this. :)
Sue 8/2/14 07:21: You are an amazing baker! What a gorgeous loaf of bread!
Magda 23/2/14 14:45: I've never tried kamut flour, there are so many flours I need to try.
Your bread looks gorgeous. I will bookmark it and hopefully one day try it when I buy kamut flour.
My Little Space 4/3/14 04:55: Howdy dear ! I'm sure you're doing well since you're working so hard in the kitchen. I love this bread. Will check on kamut after this. Have heard of it before but can't remember what it is ! haha....
Hope you're having a great week ahead.
Blessings, Kristy ((hugs))