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Kamut Bread

Serves: 6 Course: AccompanimentCategory: BreadMachine: MixerTotal time (min.): 195
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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

Tools

Method

  1. Grease a clean loaf pan
  2. Attach Spiral Dough Tool
  3. Add kamut flour, whole wheat flour, salt, dried yeast, sugar, olive oil and water to the Kenwood Bowl
  4. Mix - 2 min, Speed 1
  5. Mix - 8 min, Speed 2
  6. Cover with kitchen towel
  7. Prove - 1 hr
  8. Carefully transfer the contents of the mixer bowl to a lightly floured work surface
  9. Flatten the dough carefully with your wrist
  10. Take the far edge and roll it back towards you
  11. Gently roll the dough to make into a loaf shape
  12. Place the dough into an oiled loaf tin, making sure the seal is placed on the bottom
  13. Cover with kitchen towel
  14. Prove - 1 hr
  15. Pre-heat oven - 220°C
  16. Place a small oven proof container filled with boiling water on to the bottom of your oven
  17. Remove the tea towel and spray the dough with water
  18. Bake - 25 min, 220°C
  19. To check if the loaf is cooked, gently tap the bottom of the loaf. If the bread sounds hollow it's cooked, place it on a cooling rack. If not place it back in the oven for a few minutes
  20. Let cool - 30 min
  21. Turn out on round wire rack and let cool
  22. Serve

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