Kamut.

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Kamut.

Postby captain wassname » Tue Aug 18, 2009 3:13 pm

No not the one next to Kombucha but reg tm of a flour from Khorasan wheat. I found a bag(Doves Farm) on this mornings shopping expidition to Keswick. I just wondered if anyone had tried it.

Jim
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Postby wheels » Tue Aug 18, 2009 3:24 pm

Jim

I'd never heard of it before your post! There's recipes for it here:

http://www.kamut.com/en/recipes.html?categoryId=2

It looks as if it would make great pasta:

http://www.kamut.com/en/recipe-detail.html?recipeId=57

Phil
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Postby captain wassname » Tue Aug 18, 2009 3:45 pm

Thanks for the links I like the sound of the flatbread.Theres a bread reciepe on the bag.Takes a fair amount of water 375 ml per 500gms and only 1 tsp yeast I need a loaf tomorrow I think Ill make one with my usual lemon juice and maple syrup.

Jim
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Kamut

Postby realcoolchris » Tue Aug 18, 2009 9:52 pm

They used to claim on the pack that it's the flour used by the Pharoahs of Egypt: it isn't

It makes a beautiful cream-coloured dough but I didn't enjoy the flavour or texture when used on its own; it's a wholegrain and made a heavy loaf.

Mixed with white flour it should be fine.
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Postby captain wassname » Tue Aug 18, 2009 10:07 pm

Thanks Realcoolchris Im used to wholemeal flour.My preferred flour is spelt which is a bugger to work with so I think Ill give this a try and will post when Im done but I will mix in some white.

Jim
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Postby captain wassname » Thu Aug 20, 2009 4:02 pm

I made a loaf yesterday I loved the flavour but as mentioned the texture was very close and a bit crumblyIn that sense quite like spelt.I think Ill get another bag or two. I see possibilities of a kamut,speld and white loaf maybe later a bit of rye.
I would definitlely say to anyone if you see it give it a go probably with20/ 25% white

Jim
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