Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 Hi again, Laura - > I have used kamut half and half with all purpose flour. It probably > would make a very heavy bread full strength, I guess it depends on how > brave you are! Maybe not that brave - although it might we worth my scouring the web for other recipes, eh? Just in case it's possible. I use wholewheat organic flour for my bread - but maybe that would be too dense too for the kamut. > My husband wants me to make some full strength just to > see how it turns out. I'll let you know if I try it. Guess he sure likes that kamut! yes, do let me know if you try it - even if or especially if it fails :-( and I'll do the same and tell you. > This flour is > more like sand than flour, it reminds me of semolina. I think it needs > to have at least some white flour to make a decent loaf. Okayyyy, now I get it! Yes, sounds as if it'd need the regular flour. Okay, I can see if I can get some and then try using it half and half with all-purpose white - which I'll also have to get LOL No prob. > Do you mix and knead by hand? Yes, but I only make one or two loaves at a time - easier to knead that way. I've never used any kind of gadget or machine for it, but I understand they're very good. I'd just have one more gadget to house, though, is what I generally think :-) Lazy me! Thanks so much for the advice! And although going out today seems unlikely (I shop usually each day - it gets me out there and walking) since we've been having something like winter over the last couple of days *and* the painter is supposed to be coming to deal with a water stain in the bathroom - well, despite that, I think I'll be able to pick the kamut up at Bulk Barrel tomorrow. This is FUN! love and hugs, pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 Pat wrote: > I use wholewheat organic flour for my bread - but maybe that > would be too dense too for the kamut. > I think that any of your regular recipes for whole wheat bread that include at least 1/3 white flour would work with kamut, but it would be a bit heavier than your usual whole wheat, I think. I know that the flour tortillas my husband makes with kamut flour are heavier and more chewey with kamut in them. But, this is kamut that we grind ourselves - it might be different that store bought. Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 > I think that any of your regular recipes for whole wheat bread that > include at least 1/3 white flour would work with kamut, but it would be > a bit heavier than your usual whole wheat, I think. Recipe? what recipe??? LOL Don't use white flour in my ww bread ;-) If you knead the dickens out of it you can get it to rise very nicely without. Of course, it's not spongey like some commercial so-called ww bread, and if one uses even 1/4 white it makes it much much lighter. We just like it this way, but most recipes actually call for 1/2 white and 1/2 ww and that's a pretty good guide for most people I think. No use breaking a tooth on a slice of bread, eh? I'll try kamut with 1/2 white flour first off, then next time try 1/3, etc. etc. and see how it goes. And I'll report back as soon as I've made it! Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 Pat wrote: > Recipe? what recipe??? LOL You must make bread like my father does, just put so many scoops of this and so much water, etc. It always turns out just the way he like it. He is 85 and bakes several loaves in one day and freezes them. He uses much more white flour than I would, though, but he makes it how he and my mother like it, sort of fluffy. Lately I've been eating more bread and still losing weight, it's nice. I think it's because of the exercise but anyway I am enjoying my bread again. I agree with you that it needs to have very little or no white flour most of the time, that is they way we like it. We have a local bakery that grinds their own flour and makes their breads with no added fat. They make a raisin walnut cinnamon whole wheat bread that I just love! I have been trying to imitate it but can't. The walnuts tip it over the edge into a feast item, but it is so good! Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 > > I use wholewheat organic flour for my bread - but maybe that > > would be too dense too for the kamut. > I think that any of your regular recipes for whole wheat bread that > include at least 1/3 white flour would work with kamut, but it would > be a bit heavier than your usual whole wheat, I think. I know that > the flour tortillas my husband makes with kamut flour are heavier and > more chewey with kamut in them. But, this is kamut that we grind > ourselves - it might be different that store bought. Since the kamut has a higher gluten content, you could probably get away with using a cup (out of say 3 or 4) of whole grain barley flour. Itwould tenderize the loaf, and still be whole grain. King Arthur also makes a flour from a white wheat that is whole grain, but since it's from a softer, paler grain, it's going to give a more tender bread. This could be used too (I don't really have any white all purpose flour, and just posted this stuff in case someone else was in the same situation). Oh, and you can also add " vital wheat gluten " to make a whole grain loaf rise higher, maybe a couple tablespoons per loaf. Quote Link to comment Share on other sites More sharing options...
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