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Chocolate Sourdough Beer Bread

Saturday, March 30, 2024

This sourdough bread, adapted from tastecooking, is made with plain wheat flour, freshly milled kamut and Dutch-processed cocoa powder. Like any sourdough bread, this one takes time too. Plan to make it over two days, mixing the dough on day one, letting it ferment overnight, then baking it the following morning. The combo of beer and chocolate might sound a little strange, but the bitterness in the two play well off each other. I used lager beer, but you can use whatever beer you like. If you prefer it bitterer, richer, use stout or other dark beer. It is perfect for grilled cheeses, nut butters, homemade jam and pate. Use rice flour to dust the banneton if you it on hand as it's less sticky and won't burn easily.

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Seedy Kamut Bread

Friday, February 09, 2024

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.

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Kamut Almond Cookies

Friday, April 18, 2014

Made with whole wheat kamut flour and ground almonds, and sweetened with honey and stevia instead of granulated sugar, these cookies, adapted from Taste, are quite filling and so much healthier than most traditional cookies. You won't feel bad eating a few of them at one go with a glass of buttermilk.

60 g Coconut oil, melted
140 g Honey
190 g Kamut grains, ground into flour
10 g Cocoa powder
100 g Almond meal
1 tsp Baking soda
0,5 g Pure stevia extract
1/2 tbsp Ground cinnamon
1 tbsp Freshly finely grated ginger
1 tbsp Milk
Coloured sprinkles

Preheat oven to 180C/350F. Melt coconut oil in a saucepan over medium heat. Increase heat to medium-high. Stir in honey and bring to the boil. Remove from heat. Allow to cool for 10 minutes.
Sift kamut flour, cocoa powder, almond meal, baking soda, stevia extract and cinnamon together into coconut oil mixture. Add in freshly grated ginger and milk. Stir until well combined. Cover and set aside for 1 hour or until dough is firm.
Place sprinkles in a shallow dish. Roll level tablespoons of mixture into balls. Roll balls in sprinkles to coat evenly. Place balls, 3cm apart, on a large parchment-lined baking tray. Bake for about 15 minutes until golden brown. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.

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Kamut Pepita Tuiles

Monday, February 03, 2014

Tuiles (French for 'tile') are wafer thin cookies that can be shaped over the handle of a rolling pin when warm from the oven. They are simple to make, and provide a crispy texture. I like these light and crunchy tuiles just as they are, but they go perfectly alongside the cheese dip, or as a garnish for the ice cream.

Kamut Pepita Tuiles

adapted from No Frills Recipes

40 g Kamut kernels, ground into flour
0,3 g Steviosid / pure stevia extract powder
30 g Coconut oil, melted
70 g Egg whites, lightly beaten
1/2 tsp Vanilla extract
140 g Pepitas

Whisk together the ground kamut and pure stevia powder. Make a well in the centre, add in the melted coconut oil, lightly beaten egg whites and vanilla. Add in pepitas and mix until well combined. Allow the mixture to rest for 30 minutes.
Preheat the oven to 180C/350F. Spread the mixture about a teaspoonful at a time on a cookie sheet lined with parchment paper. Spread them thinly and bake for 13-15 minutes or until crispy.
Let cool in the baking sheet for 10 minutes before transferring onto a wire rack to cool completely. Store crisps in an air-tight cookie jar.

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Kamut Spelt Bread

Monday, January 27, 2014

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.

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Kale Muffins with Kamut and Spelt

Tuesday, November 26, 2013

Soft, moist and comforting – these sugar-free, wholegrain muffins are wonderfully delicious with a healthful boost from kale and yogurt. They are perfect for breakfast or as a snack.
Kamut, or Khorasan wheat, is an ancient wheat variety, naturally high in protein, minerals and known for its rich nutty flavor. Feel free to substitute it with standard wholewheat or spelt flour.

Kamut Kale Muffins

adapted from Eat Smarter

150 g Fresh kale
Sea salt
100 g Wholegrain kamut, ground into flour
125 g Refined spelt flour
2 tsp Baking powder
2 Eggs
220 g 0,1% Plain yogurt
80 ml Sunflower oil
1 tbsp Black sesame seeds, optional

Bring a pot of salted water to a boil. Add the kale leaves and cook for 3 minutes. Remove and quickly rinse under cold water. Drain and finely chop the kale.
Preheat the oven to 180C/350F. Line a muffin pan with paper or silicon liners or simply butter the pan. Set aside.
In a mixing bowl, whisk together the ground kamut, refined spelt flour and baking powder. Stir the eggs, yogurt, pinch of salt, and oil in another bowl until well combined.
Add the flour mixture and chopped kale to the egg mixture. Stir until well combined. Divide the batter into 10-12 muffin liners. Sprinkle the top with a little black sesame seeds.
Bake in the middle of hot oven for about 25 minutes until nicely golden. Leave the muffins in the pan to cool for a couple of minutes before transferring them to a wire rack to cool.

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Sauerkraut Kamut Bread with Sour Cream and Crisp Fried Onions

Saturday, June 22, 2013

A characteristic sauerkraut kamut bread, adapted from Meine Familie & ich: Brote für Genießer 11/2012, packed with wonderful flavour and a tantalizingly crunchy crust. It's hearty, moist, and tasty with a slight sweet tang. Enjoy it with a German sausage salad or simply with cheese.

500 g Kamut flour
100 g Bread flour
42 g Fresh yeast
350 ml Lukewarm water
1 tbsp Raw sugar
150 g Mild wine sauerkraut
1 tbsp Sea salt
1 tbsp Cumin or caraway seeds
50 g Sour cream
3 tbsp Crisp fried onions

Place kamut, bread flours in the bowl of your table mixer. Make a well in the center, crumble the fresh yeast into the well. Add in 100 ml lukewarm water and raw sugar in the well, stirring to dissolve the yeast. Leave it at side for 15 minutes.
Drain and squeeze sauerkraut dry. Add in the rest of water, salt, sauerkraut, cumin, sour cream, and crisp fried onions. Stir until the dough is smooth and pliable, about 7 minutes. Shape the dough into a ball and proof, covered with a kitchen towel, for 30 minutes.
Turn out the dough on the lightly floured work surface and knead thoroughly. Shape the dough into a round or baton or divide the dough into two portions and shape each portion into an oval. Dust the formed loaves with a little rye flour and place them on a parchment-lined baking tray.
Cover the loaves with a clean kitchen towel and proof for about 40 minutes. Preheat the oven to 220C/410F. Slash the top of the loaves and bake for 35 minutes until nicely golden brown and crisp.

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Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame

Thursday, June 13, 2013

This is a dense nutty bread made with organic wholemeal spelt flour, kamut flour, hazelnut, sesame seeds, dried plums and thyme. Kamut (ancient khorsasan wheat) has a buttery, sweet, rich flavour and a nutritious alternative to conventional wheat flour. Kamut is very versatile, just like spelt, and can be used to make bread, cookies or cakes.

Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame

adapted from lecker

50 g Sesame seeds
130 g Dried plums
1/2 bunch Thyme
250 g Wholemeal spelt flour
250 g Wholemeal kamut flour
2 tsp Sea salt
100 g Whole hazelnuts
500 ml Water, lukewarm
42 g Fresh yeast
2 tbsp Balsamic vinegar

Dry roast the sesame seeds in a pan on medium heat until lightly browned, shaking the pan occasionally. Turn off the heat and set aside to cool.
Cut the dried plums into four pieces. Roughly chop the thyme leaves. Whisk together wholemeal spelt flour, wholemeal kamut flour, and salt. Add in dried plums, thyme leaves, 75 grams of whole hazelnuts, and 40 grams of toasted sesame seeds.
Stir together the water and fresh yeast in a large bowl. Pour the yeast water into the flour mixture, then add in balsamic vinegar. Stir all the ingredients until mixed. The dough will be rather sticky.
Scrape the dough into a parchment-lined loaf pan. Smooth the top and scatter the remaining hazelnuts and sesame seeds over. Place it on the lower rack of cold oven.
Bake the bread at 225C/440F for about 90 minutes, tenting it with a piece of aluminum foil after 45 minutes. Leave the bread in the pan for 10 minutes after baking. Turn it out onto a wire rack to cool completely before slicing.