Kamut and Spelt Bread
How do you make homemade kamut and spelt bread?
Mix kamut and spelt flours with water and yeast; add salt and oil, kneading well. Let ferment for 3 hours until doubled in volume. Divide the dough, make gentle folds and place it in molds for a second 3-hour fermentation. Bake at 230°C for 30 minutes until the crust is golden.
Bread that is soft inside and crispy on the outside, with a delicate flavor, excellent to enjoy throughout the day with either sweet or savory accompaniments. We start making it in the morning, and by afternoon coffee time it will be ready. Easy and delicious.
The screen will not turn off while you cook.
Servings: Makes two loaves of about 800 g each
Ingredients
- 500 g kamut flour
- 500 g spelt flour
- 8 g fresh brewer's yeast or 3 g active dry yeast
- 680 ml water
- 22 g salt
- 15 ml extra virgin olive oil
- Durum wheat semolina flour for dusting
Instructions
Place the flours in a large bowl with the yeast broken into small pieces and about 600 ml of water. Use a spoon to mix everything very well for 5 minutes, until fully incorporated. If using active dry yeast, add it to the flours together with 450 ml of water.
At this point, add the salt and the remaining 80 ml of water. Mix well.
When the dough is well mixed, smooth and homogeneous, add the oil.
Place the dough in a large bowl lightly greased with oil and cover it to ferment.
Let it rest and ferment at room temperature for 3 hours, or until doubled in volume.
Once fermented, place the dough on a surface dusted with semolina flour and divide it in two, according to the size of the molds you have.
Fold each piece of dough by bringing each edge from the outside toward the center. Simply fold without touching the dough too much, so it does not deflate too much, as shown in the photo. Do this about three times for each loaf.
Once this is done, place the loaves in both molds previously dusted with semolina flour. Let them ferment for another approximately 3 hours.
When fermentation is complete, you will see that the dough has doubled.
Preheat the oven to 250°C (482°F). Remove the loaves from the molds (unless the mold can go directly into the oven, as in my case, the gray one) and place them on a baking tray lined with parchment paper.
Place the tray in the preheated oven and immediately lower the temperature to 230°C (445°F). Bake for 30 minutes.
Our delicious bread is now ready to enjoy.
Enjoy your meal!
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- 500 g kamut flour
- 500 g spelt flour
- 8 g fresh brewer's yeast or 3 g active dry yeast
- 680 ml water
- 22 g salt
- 15 ml extra virgin olive oil
- Durum wheat semolina flour for dusting