I planned another recipe for this week. But the last roll vanished, before I could take a picture. But luckily I baked a beautiful Kamut Sandwich Bread this week, too!
I find it always fascinating how bright the crumb of whole grain Kamut breads is. And its flavour is always delicious, sweet and nutty. As all ancient grains are a bit trying when it comes to whole grain sandwich breads, I used all tricks I learned in my struggles during the last two years: Vitamin C in form of acerola cherry juice, a bit pf physilium hulls, enzyme active bean flour and eggs help to enhance gluten network and to stabilize the crust. Another key for a stable crumb is the “ten piece methode”. For each bread the dough is formed into ten buns and then place in the baking tin. That helps to create a more even and tender crumb which does not collapse during cutting. It takes a bit more time for forming, but the effort is very well invested!
Whole Grain Kamut Sandwich Bread
yields 3 breads of 550g
- 300g Kamut whole grain flour
- 300g Water
- 1g fresh yeast
- 700g Kamut whole grain flour
- 320g Water
- 100g egg (2 Eggs size M)
- 20g Salt
- 20g fresh yeast
- 8g Enzyme active bean flour (optional)
- 5g Physillium hulls
- 8g enzyme active Malt
- 6g acerola cherry juice
- 85g Butter
Mix the ingredients for the poolish and ferment for 12-14 hourrs.
For the dough, knead all ingredients except butter for 6 min at slow speed. Now add the butter all at once and knead to full gluten development (3-5 min)
Let rise for one 2 hours.
Divide into 100g pieces and form to buns and press them down. Place on a baking tray, wet their surface and sprinkle with sesame.
Proof for 1.5 hour.
In the meantime heat the oven to 230°C.
Place the breads in the oven and reduce the temperature to 200°C. Bake for 50 min with steam.