Kamut Bread

Kamut is an ancient grain that has been rediscovered not a long time ago. Its exact origin is unknown. One story says the grain was found in the tombs of the ancient Egyptian Pharaohs, hence the nickname "King Tut's Wheat ». Another hint is that "Kamut," or rather, "K-M-T" (pronounced with vowels elided) was the hieroglyphic designation for ancient Egypt.There are many other stories surrounding the name and the origin of the kamut wheat.

Some nutrition facts :
The grain itself is very high in protein. It also contains a high mineral concentration especially in selenium, zinc, and magnesium. This grain variety is considered a high energy wheat, and provides the body with more energy in the form of complex carbohydrates. Because of its low oxidation levels it loses little nutritional content when being ground and processed. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies : Wikipedia. 

 For my first try, I wanted to make just one loaf with 50% kamut flour and 50% all purpose flour, but I made a mistake. I put twice as much liquid than I should have in the dough (frankly I don’t know where my head was). The dough ended up looking like a cake batter! I added around 1/3 cup all purpose flour, but it was still too soft to handle so I literally poured it in a bread pan like a cake. The bread turned out beautiful and very good! As you can see it has a creamy color.  My photographer couldn't resists tasting it before taking the picture!
 I used a stand mixer to prepare the dough. Here are the ingredients.

Ingredients
Starter
½ cup all purpose flour
½ cup kamut flour
1 teaspoon instant yeast
2/3 cup water

Dough
½ cup all purpose flour
½ cup kamut flour
1 tsp instant yeast
1 tbsp brown sugar
1 tsp salt
1 tbsp margarine
1/4 cup warm milk

Directions

1. Mix all the starter ingredients. Let the starter rise until it doubles volume (around 2 hours).
2. Put all the dough ingredients, except the milk, in the dough machine.
3. Add the starter.
4. Turn the machine on.
5. Add the milk if necessary, little by little. The dough should be moist.
6. Knead for 10 minutes.
7. Cover and let it rise for 1 hour.
8. Punch it down to release air.
9. Shape it and let rise for another 45 minutes.
10. Bake 30 minutes in a 400F oven