Posts Tagged ‘kamut bread’

Sydney’s weather has eased slightly, and I’ve leapt at the opportunity to turn the oven on!

This kamut, potato and beer bread comes from Tessa Kiros’ Falling Cloudberries.   The loaf was soft and slightly cakey,  with a pronounced but not unpleasant bitterness from the Guinness.  It was very tasty smothered with Pete’s homemade butter, and topped with fresh tomato and sheep’s milk cheese.

The bread only used 60ml of stout, and I was loathe to waste the rest of the can, so I made a Chocolate Guinness Cake (topping up the shortfall in beer with 60ml of water).  It was moist, dark and very grown-up, and baked particularly well in my extra-large bundt pan.

Some more experiments with choux pastry – this time chocolate fondant covered éclairs and mini Paris-Brest wheels…

Finally, a comment left by Deb reminded me that I had half a carton of buttermilk in the fridge that needed using up.  I baked an old standby, the Buttermilk and Almond Cake, and dressed it up with a generous swirl of Pete’s freshly made white nectarine and raspberry conserve.

Pete, who was mildly miffed at only getting three slices of Guinness cake, declared that this one was all his…

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Over the past couple of years, we’ve been experimenting with ancient wheat flours – specifically Spelt and Kamut.

According to Richard Bertinet, Kamut (or Khorasan, as it was known in its native Iran) “has been grown in subsistence farming systems for centuries.  The flour is slightly more fibrous than wheat flour, with a sandy golden colour and a lovely earthy flavour – almost a taste of the fields. ”

Kamut is now grown organically in Australia and available at a  reasonable price from health food stores like Santos Trading.  It’s a little tricky to work with, as it has a weaker gluten structure than standard bakers flour.  As a result, the dough lacks elasticity and doesn’t rise much.  Despite that, the 100% kamut sourdough loaves I made recently had a surprisingly tender crumb and a delicious nutty flavour.

Kamut bread is well suited to cheese in much the same way as walnut bread is.  We made an entrée inspired by Philip Johnson’s E’cco – toasted kamut slices were topped with sliced bocconcini, grilled, then served with pan fried tomatoes and Kalamata olives, and finished with fresh pesto.  It was a great start to dinner!

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