I've been enamored of Kamut and recently I've been making a bread w 25% Kamut ( sometimes with just whole grain, sometimes with 1/2 Whole grain and 1/2 White Kamut). I've liked the crisp crust and the lovely rise. The flavor hasn't been quite as full as I like even when I was using just whole grain. Recently I added just 5% rye and it hit the sweet spot for me. Nice oven spring, crisp crust and a lot of flavor. I find that Kamut really needs a lot of time to rise properly and often I need to adjust around it's quirks. But totally worth it.
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Hats off to another great bake!
Carole
it is yummy
when it comes to bread as fa as I'm concerned. 5% each whole: rye, wheat, oat and spelt will do it for just about any bread. Some sprouted even better
Happy baking Hreik
For the compliment and the advice.
hester
Such a lovely looking bread. You know I love kamut as well. It’s true, kamut takes a long while to rise. But so delicious.
Sharon
Every time I use it, I have to plan flexibility around it... like sometimes it will rise 30% overnight in the fridge, sometimes, just 10% and then I have to give it more time at RT. Very finicky. Totally worth it.
hester
and rye and Kamut is a great combination! Kat