Seedy Kamut Bread

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This simple bread recipe uses a straight bread dough method. That means that you just combine all ingredients in the mixing bowl and mix. Though it's basic, the mix of flours (kamut, buckwheat and rye) and seeds (poppy, flax, pepita and sesame) gives the bread an interesting and multilayered taste, texture and aroma.
Kamut is nothing other than the ancient ancestor of our modern wheat, i.e. it belongs to the so-called heirloom grains, which was already used to bake daily bread about 6,000 years ago. Strictly speaking, kamut, aka khorasan wheat, is a cultivated form of durum wheat, which is derived from wild emmer. They resemble conventional wheat, but are about twice as large. Kamut is extremely nutritious, easy to digest, and tastes mild and slightly nutty.

 

Seedy Kamut Bread

adapted from BBC Good Food

400 g Kamut berries, milled into flour 50 g Dark rye flour (I used German Roggen 1050) 50 g Buckwheat, milled into flour 1 tsp Sea salt 7 g Active dried yeast 25 g Caraway seeds 175 g Seeds (I used a mixture of poppy, pepitas, and flaxseeds) 75 ml Molasses 300 ml Water 50 g Sesame seeds

1. Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in the bowl of your stand mixer fitted with a dough hook. Add the black treacle and water, then mix on the slowest speed until combined. If the dough seems a little stiff, add 1 tbsp or more extra water.
2. Increase the speed and knead the dough for 5 minutes until smooth. Turn the dough out onto a work surface and shape into a ball. Lightly grease the bowl with a teaspoon of olive oil. Return the dough ball to the bowl. Cover and set aside at a warm place for about 2 hours or until doubled in size.
3. Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball.
4. Brush the dough with some water and roll in the sesame seeds. Place on the baking tray to prove for a further hour until doubled in size.
5. Heat oven to 220C/430F. Cut the top into criss-cross slashes with a sharp knife and bake for 30 minutes until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com