50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

Lucy came up with a versatile 50% whole grain Kamut recipe that can be used to make any number of different breads by adding in what ever is handy or even left overs.

The basic recipe was crafted at 80% hydration and not too high for this much whole grain.  The levain was 15% of the total flour, 100% hydration and retarded for 24 hours after the 3 stage build.  The sifted out hard bits from the whole Kamut were used to feed the levain and get them as wet for as long as possible.

We did a 1 hour autolyse with the dough flour and water with the salt sprinkled on top as the retarded levain warmed up on a heating pad.  Once the autolyse came together with the levain we did 3 sets of slap and folds of 7, 1 1and 1 minute - all 15 minutes apart.

We did these 2 breads separately, but…. you could double the amounts listed for the non add ins and this would be the point where you would separate the dough in 2 pieces for the different breads.

We then did 3 sets of stretch and folds from the compass points on 20 minute intervals.  We incorporated the add ins on the first set of stretch and folds.  One got prunes and seeds and the other got left over Malbec Kamut risotto for the previous dinner that was unique and tasty all on its own.

The dough was then pre-shaped, shaped, placed in proofing baskets, bagged and retarded in the fridge for 12 hours.  The next morning the dough was rested for 1 &1/2 hours on the counter to warm up before hitting the heat together that Big Old Betsy was putting out at 500 F with Mega Steam installed and billowing.

After 15 minutes the steam was removed and the bread continued to bake for another 20 minutes when it hit 205 F and was removed to a cooling rack.  The both sprang and bloomed OK with the prune bread and seeds coloring up and browning much better than the risotto bread - probably due to the sugar in the prunes.

On the crumb side, the risotto bread was much more open then the seeded prune bread for some reason but it was not as open as the 100% Whole Kamut bake even though is was only 50% whole grain.  How these things happen is a mystery to  Lucy but so is her food bowl and squeaky  toys.

Happily both of these breads tasted totally different but delicious in the their own way   The prune and seed bread was more sweet, hearty and nutty while the risotto bread was just plain unique and first time we have had a grain risotto with a red wine in any bread.  Both breads are worth making and everyone was impressed with how different they were.