{"id":21892,"date":"2019-03-22T18:18:12","date_gmt":"2019-03-22T17:18:12","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21892"},"modified":"2019-03-22T18:18:12","modified_gmt":"2019-03-22T17:18:12","slug":"whole-grain-kamut-sandwich-bread","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2019\/03\/whole-grain-kamut-sandwich-bread\/","title":{"rendered":"Whole Grain Kamut Sandwich Bread"},"content":{"rendered":"

\"Kamut-Vollkorntoast-23\"<\/a> <\/h1>\n

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!  <\/p>\n

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 \u201cten piece methode\u201d. 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!<\/p>\n

<\/p>\n

 <\/p>\n

Whole Grain Kamut Sandwich Bread<\/h1>\n

yields 3 breads of 550g<\/p>\n

Poolish\"Kamut-Vollkorntoast-13\"<\/a><\/p>\n