I built my sourdough off of freshly milled Kamut and introduced wheat back into my diet after being Gluten Free for 12 years. I love Kamut for pretty much everything. it has the lowest amount of gluten of any of the ancient grains. I like Einkorn too, but it cost more, and the water/flour ration is different. Kamut just works. I've been a Bread Beckers supporter for over 21 years. They are great people.
@@carolanncoleman137 yes, sometimes I only use sourdough (like in a crusty bread), but sometimes I add both like in pizza crust, I still add 1 tsp of yeast with a cup or sourdough. I usually replace one regular flour cup with 1 cup of sourdough.
I made this recipe again today. I only had 3 cups of kamut flour😮 I ended up using your mixture of all-purpose flour. The bread was fantastic. I had a ham and cheese sandwich. The bread held together without a crumble. This will be made again.
I’m so glad I found your channel! Your GISP method is a game changer for FMG! I made your challah recipe and used 70% Khorasan/Kamut and 20% hard white wheat and it was fluffier than I’ve ever been able to get bread with FMG. I had almost given up on using FMG because my bread was always so dense. Thank you so much! I would love to have that mixer but we’re on a strict budget disability monthly check so I have to borrow my daughter’s kitchen aid every Friday to make challah for Shabbat. Keep on making these videos you are awesome!
I made this recipe 😊 Thanks so much. It was a hit with my DIL and the Grands. I did add more kamut flour than your recipe called for 😊as you suggested after your taste test. All thought the texture was spot on. I will make another batch tomorrow as I need to mill up more grains. I have a heavy-duty floor grinder. I purchased with grinding corn, field peas, and other grains for my chickens. Therefore, I grind up enough for a week or two. I really enjoy and appreciate your videos they are so helpful. ❤❤
I think I will try upping how much Kamut I add to my bread, a little at a time (I'm not as brave as you) I do really like the flavor of the Kamut. I'll let keep you posted. Thanks for educating me!
I love 100% khorasan with a recipe from Sue Becker's book. It's very similar only I use the optional egg and the last time, I used lecithin powder mixed in as well and the texture has always been great! Soft and spongy, not dense at all. My family calls it bread cake (because they like it so much :)
Which book of hers is the recipe in that you like to use for making bread with 100% Khorasan in? I have both of her books and just bought the Kamut berries. I love the Bread Beckers!
Yum 😋 I recently found your channel and I’m very grateful that you take the time and effort to teach us how to bake with fresh mill flour. So, since watching your channel I’ve bought a Mill and a Bosch and my daughter is getting some wheat from Azure and giving me … I’ve got 3 sourdough starters (3 different grains) and made some delicious dark rye, your wonderful cinnamon rolls with dates and a few different varieties of breads, I will be trying Kamut soon. My husband is wondering if you would show us how to make sourdough bagels! We know the dough is very stiff and we wonder in the compact Bosch motor will be able to mix enough for 12-18 bagels? Thank you again, we are really enjoying your channel 🙏 have fun, laugh lots and eat well 🙏 ~Jae~
I made a loaf last night with half Jamir and my dough really struggled to give that nice rise when using all wheat. I too need to find the perfect ratio, but the taste is fabulous.
I have the Nutrimill Harvest mill. I show it in many if my videos. I go over some of the challenges traveling with grains etc in this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-r7Lcdfbgio4.html
Hi! I have made many of her recipes while I was learning, now I have branched out and created my own for my family. I still have some of hers that I love! This kamut recipe can be made with milk, but it must be warmed milk, and butter or oil will work as well! I hope that helps! Happy Baking!
Kara - love your channel! Thank you. Do you have a chart for how much grain will make how much flour? I’d like to print something out and post it next to my new mill!
Thank you! Yes, I have a flour conversion chart, I have it hanging on my fridge, and use it all the time! grainsinsmallplaces.net/grains-in-small-places-printable-library/
Thank you. I make a similar recipe with out any sweetener. It's my 4 Ingredient bread. it is more of an Italian bread flavor. or you can do this sandwich bread with honey instead of sugar. 🙂
You can make it in a bread maker, but depending on your bread maker you may need to run it through 2 kneading cycles. Just check the dough and make sure it is nice and stretchy before moving on to the next step.
I use instant yeast in this recipe, so you can follow the recipe as written. If you want to make it with sourdough, you would omit the yeast, and add in about 1/2 cup strong starter 113g (heavily fed the night before.) Then, watch the rise times, they will be much longer than the recipe is written. Let me know how it turns out! Happy Baking!
Yes, you can add it all in as instructed by the bread maker manual, then mix, cover and let sit for 30 minutes, you should be good to go! Let me know how it turns out! Happy Baking!
You can use about 1/2 cup sourdough starter (113g) in place of the yeast, and just watch the rise times, they will vary greatly depending on your starter. Let me know how it turns out! Happy Baking!
I don't like to refrigerate my bread after baking, I find it dries itself out. What I like to do for later use is let the loaf cool completely, slice it, then place it in a freezer bag, and freeze it. I hope that helps!
@@GrainsInSmallPlaces Also, i was about to try your pizza recipe w Kamut but ran out of hard white. I only have Kamut n Soft white. Do you have any suggestions so I can still make it with all commute? Should I mix it with some of the white? Should I do anything different since I don’t have the hard white you so much for your recipes I saw on your Facebook group paperwork, raving about your recipes. Excited to learn n try
Oh, yes, I often will make the dough, let it first rise, then shape it, cover, and place in the fridge overnight. Most can even go 2 nights if need be. Then, when you go to bake it, let it sit on the counter until it gets to room temperature, then bake as normal in the recipe.
Using only Kamut will give you decent pizza dough, but it will not form as much stretchy gluten that you need like the hard wheat does. Soft white does not form any gluten, it would not be a great choice for pizza dough.
@GrainsInSmallPlaces I wish I could show you a picture of the loaves I made today! I am so very pleased that just a little extra step made such a huge difference. I had to tell myself that I didn't need a 4th piece to 'see if it was alright' ... lol. Turned out soft and fluffy and so good. I'd recommend it.
@BeccaS1 you boil water and cover your wheat, and let cool enough before mixing. There is a bread company out west that does This. Unfortunately my bread didn't turn out that great the last time I tried this. I think there is a learning curve to this. I have their cookbook on bread. The Tartine bread book. Hope that helps.
