Thekamutis a registered trademark of the American company of the same name and refers to a particular variety of wheat of the subspeciesTriticum turgidum ssp. turanicum,commonly called "Khorasan".
Thekamut breadas well as thekamut flourit is presented as an alternative to the classic wheat flour. The kamut, compared to wheat it is more caloric but it would also seem to be more digestible and a better antioxidant. Before seeing thekamut bread recipelet's focus on property of this food.
The properties of Kamut
The Khorasan wheat it is popular for its nutritional properties: it contains up to 40% more protein than the commonly found wheat, it is rich in micronutrients such as magnesium, zinc, selenium as well as polyphenols and fatty acids. The high amount of gluten associated with a good protein content ensures excellent cooking. To thekamuthigh antioxidant properties are associated, this is because selenium and zinc are essential enzymatic cofactors for antioxidants while the contribution of polyphenols and vitamin E slows down and prevents the appearance of free radicals. A study conducted on rats ("Counteraction of oxidative damage in the rat liver by an ancient grain Kamut brand khorasan wheat". Nutrition, Elsevier Inc) has shown how thekamut breadmanages to protect cells from oxidative stress more than traditional durum wheat bread.
However, there are just as many studies that see a variability of property of kamut: the properties of kamut and therefore of kamut bread they can differ not only according to the variety of Khorasan wheat chosen but also according to the place and period of cultivation.
How to make homemade kamut bread, the recipe
Making kamut bread at home it's simple, you can prepare it with or without yeast and you can choose to prepare the kamut bread with classic brewer's yeast or sourdough. There recipe for making kamut bread at home involves the use of the following ingredients:
- 300 grams of kamut flour
- 270 grams of 0 wheat flour
- 5 grams of fine salt
- 25 grams of brewer's yeast
- 300 ml of warm water
Mix the two flours and arrange them in a fountain. In the center, add the other ingredients, taking care to add the water a little at a time. Mix until the dough is compact and smooth. Wait for the rising times by placing the mixture in a floured bowl to be placed in a warm place. After about two hours, the dough will have to double in volume.
Once the leavening is complete, knead the dough for a few minutes and form four loaves of bread (if you prefer, you can make 8 kamut rolls) to bake in a preheated oven at 180 °. Cooking times should be around 25 minutes but it depends on the size of the bread.
For the kamut bread recipe with mother yeast it will be necessary to use 100 grams of sourdough refreshed the previous day to work half a kilo of kamut flour. There recipe for making kamut bread with sourdough it also provides 400 ml of water, 5 grams of salt and 1 teaspoon of honey to be added at the beginning of the dough. The procedure is the same but in this case the rising times are 4 hours, then, once the loaves are formed, they must rest and continue to rise slowly, in a warm place, for another 12 hours. Only after this wait will it be possible to bake the kamut bread with mother yeast.