Saturday, 25 June 2011

Sprouted KAMUT Bread

The grain of the month for June is KAMUT®. KAMUT® is the name of the brand and not the wheat. The wheat is “khorasan” wheat.

To assure the quality of the organic, heirloom grain, khorasan, the wheat was trademarked KAMUT®. The word “kamut” comes from the ancient Egyptian word for “wheat.”  Isn’t that cool!

Khorasan is related to Durum. Both grains descended from Emmer. Khorasan is high in protein, with a sweet aroma and a chewy texture. The kernels are amber in color and almost translucent. 

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I got some KAMUT® grains from the farmers market and ground them into flour.  As you can see from the photo below, KAMUT® grains (on the left) are much bigger (about 2 to 3 times) than white winter wheat berries (on the right).


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KAMUT® Brand khorasan flour is beautiful and creamy-looking.  It reminds me of semolina, but it’s not as coarse or grainy.


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This is what the white winter wheat looks like ground into flour.

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Sprouted KAMUT Bread Recipe

Adapted from The Pleasure of Whole-Grain Breads by Beth Hensperger

Makes: 1 loaf

The notes in the book suggest using 7/8 cup of KAMUT® Brand khorasan flour to 1 cup of whole wheat flour in breads.  For this particular recipe, I substituted 1/2 cup of KAMUT® flour for 1/2 cup of whole wheat and an additional 1 cup of KAMUT® flour for 1 cup of bread flour for a total of 1 1/2 cups of KAMUT® flour.


  • 1/4 cup warm water
  • 3/4 tablespoons active dry yeast
  • Pinch of sugar
  • Pinch of ginger
  • 1 1/2 cups KAMUT® Brand khorasan flour
  • 1/2 cup nonfat dry milk powder
  • 1/2 tablespoon salt
  • 3/4 cup warm water
  • 1/8 cup honey
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup sprouted KAMUT® berries, chopped
  • 1 1/2 cups bread flour
  • Wheat germ, for sprinkling (optional)
  • Melted butter, for brushing



Step 1: Sprouting the KAMUT® Berries

Duration: 2 to 3 days

Makes: 1 cup

1/4 cup raw KAMUT® berries

Place the KAMUT® berries in a bowl and add tepid water to cover by 1 inch.  Let stand at room temperature for 6 to 8 hours.


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Drain the KAMUT® berries and rinse with fresh water.  Place in a 1-quart jar.  Cover with cheesecloth and secure with a rubber band. 

Place the jar on its side in a warm, dark place. Twice a day, rinse and drain the berries with tepid water poured through the cheesecloth. 


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After 2 to 3 days, the berries will sprout.  Refrigerate in a plastic bag for up to 3 days. Since it summer, I only had to sprout the berries for about a day, then I dried them on a towel and refrigerated them for a couple of days until I was ready to bake the bread.

When you’re ready to bake the bread, grind the berries in a food processor or blender. Be careful not to over process; the berries should be chunky.


Step 2: Making the Bread

Pour 1/2 cup warm water into a small bowl.  Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.

In a large bowl using a whisk or in the bowl of your mixer, combine the KAMUT® flour, milk powder, and salt.

Add the warm water, honey, and 4 tablespoons butter. Mix or beat for 1 minute.

Add the yeast mixture and beat 1 minute longer. Add all the KAMUT® berries and the bread flour, 1/2 cup a a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.  I mixed the dough by hand using a Danish dough whisk.

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Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.

Place in a lightly greased deep container, turn once to coat the top with oil, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 1/2 to 2 hours.

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Grease a 8-by-4-inch loaf pan and sprinkle the bottom and sides with wheat germ.  Turn the dough out onto the work surface and shape it into a loaf.

Flatten each piece out on the counter and pat each portion into a rectangle and roll- into a loaf shape.

Press the seam closed with your fingers and place, seam side down, into the prepared pan.

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Cover loosely with plastic wrap and let rise until level with the rims of the pans, about 1 hour.

About 20 minutes before baking, preheat the oven to 350 degrees F. and position a rack in the center of the oven. Bake for 45 to 50 minutes, or until crusty and golden. Remove the loaf from the pan to cool on a rack and brush the top with melted butter. 

Let the loaf cool, then slice and enjoy. 

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I like this bread, it is a little bit chewy and it taste great toasted with butter and/or spread with jam.  However, I couldn’t quite distinguish the KAMUT® flavor.  It just tasted like wheat to me (which is not a bad thing because I happen to like wheat).

This bread has been YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.


Happy Baking!


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