Kamut Bread
This Kamut bread has a delicious buttery, nutty flavour. Kamut flour sometimes requires more liquid than wheat flour so adjust the water if necessary, to ensure the dough is not too stiff.
Ingredients
300 grams kamut flour
200 grams wholemeal flour
1 tsp. salt
7 grams dried yeast
2 sugar
2 olive oil
300 grams water
Instructions
STEP 1/2
Fit the Spiral dough tool to the machine.
Grease the loaf tin.
STEP 2/2
Add Ingredients (kamut flour, wholemeal flour, salt, yeast, sugar, oil, water) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
Cover with a tea towel.
Leave to prove for 1 hour.
Carefully transfer the dough to a lightly floured worksurface.
Carefully flatten the dough with your wrist.
Take the far edge of the dough and roll it back towards you.
Gently roll the dough to make into a loaf shape.
Place the dough into the loaf tin, ensuring the seal is placed on the bottom.
Cover with a tea towel.
Leave to prove for 1 hour.
Pre heat the oven to 220ºC.
Place a small oven proof container filled with boiling water to the bottom of your oven.
Remove the tea towel and spray the dough with water.
Bake for 25 minutes at 220ºC until the loaf sounds hollow when the bottom is tapped.
Leave to cool for 30 minutes.
Turn out onto a wire rack.
Serve.
Kamut Bread
This Kamut bread has a delicious buttery, nutty flavour. Kamut flour sometimes requires more liquid than wheat flour so adjust the water if necessary, to ensure the dough is not too stiff.
Ingredients
300 grams kamut flour
200 grams wholemeal flour
1 tsp. salt
7 grams dried yeast
2 sugar
2 olive oil
300 grams water
Instructions
STEP 1/2
Fit the Spiral dough tool to the machine.
Grease the loaf tin.
STEP 2/2
Add Ingredients (kamut flour, wholemeal flour, salt, yeast, sugar, oil, water) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
Cover with a tea towel.
Leave to prove for 1 hour.
Carefully transfer the dough to a lightly floured worksurface.
Carefully flatten the dough with your wrist.
Take the far edge of the dough and roll it back towards you.
Gently roll the dough to make into a loaf shape.
Place the dough into the loaf tin, ensuring the seal is placed on the bottom.
Cover with a tea towel.
Leave to prove for 1 hour.
Pre heat the oven to 220ºC.
Place a small oven proof container filled with boiling water to the bottom of your oven.
Remove the tea towel and spray the dough with water.
Bake for 25 minutes at 220ºC until the loaf sounds hollow when the bottom is tapped.
Leave to cool for 30 minutes.
Turn out onto a wire rack.
Serve.