Congratulations to Jacquie who won a copy of this fabulous book, plus 5 lbs of our Organic Whole Wheat Flour and a package of our Active Dry Yeast. Jacquie was selected randomly from all who entered. Thank you to everyone who participated. As a reminder, if you’d like to buy your own copy of this book, you can do so on the Ryland, Peters and Small website here. Special thanks to Ryland, Peters and Small for providing this prize and the following recipe.
This wonderful recipe comes from How to Make Bread by Emmanuel Hadjiandreou. You can make this bread using Spelt Flour or Kamut® Flour, although I bet you could also use whole wheat flour if those two flours are hard to come by.
Kamut or Spelt Bread
Kamut and spelt are known as ancient grains. They have become popular due to their taste and digestibility. For the time being, spelt flour is more widely available than Kamut, but Kamut is often sold in health food stores.
- 2-1⁄2 cups Kamut (khorasan) Flour or (whole grain) Spelt Flour
- 6 g/1 teaspoon Salt
- 3 g Fresh Yeast or 3⁄4 teaspoon Dried/Active Dry Yeast
- up to 1 cup warm Water
6 x 4-in. loaf pan, greased with vegetable oil
makes 1 small loaf
1 In one (smaller) mixing bowl, mix the flour and salt together and set aside. This is the dry mixture.
2 In another (larger) mixing bowl, weigh out the yeast. Add the water and stir until the yeast has dissolved. (You will need slightly less water if you are using Kamut flour.) This is the wet mixture.
3 Add the dry mixture to the wet mixture. Mix with a wooden spoon and then your hands until they come together to form a dough.
4 Cover with the bowl that had the dry mixture in it and let stand for 10 minutes.
5 After 10 minutes, the dough is ready to be kneaded. Leaving it in the bowl, pull a portion of the dough up from the side and press it into the middle. Turn the bowl slightly and repeat this process with another portion of dough. Repeat another 8 times. The whole process should only take about 10 seconds and the dough should start to resist.
6 Cover the bowl again and let stand for 10 minutes.
7 Repeat Steps 5 and 6 twice, then Step 5 again. Cover the bowl again and let rise for 1 hour.
8 Punch down the dough with your fist.
9 Lightly dust a clean work surface with flour.
10 Remove the dough from the bowl and place on the floured work surface.
11 Gently flatten into an oval. Fold the right end over into the middle, then the left.
12 Press down slightly to seal the dough together. You will now have a roughly rectangular shape. Pull and fold the top of the rectangle one third of the way toward the middle, pressing it into the dough.
13 Swivel it 180˚ and keep folding as in Step 12 until you have a shape roughly the size of your loaf pan.
14 Place the dough inside the prepared loaf pan, seam-side down.
15 Cover the loaf pan and let rise until slightly less than double the size – about 30–45 minutes.
16 About halfway through the rising, preheat the oven to 240˚C (475˚F) Gas 9. Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and set aside.
17 When the dough has finished rising, remove the bowl or covering.
18 Place the bread in the preheated oven. Pour the reserved cupful of water onto the hot roasting pan and lower the temperature to 220˚C (425˚F) Gas 7.
19 Bake for about 35 minutes, or until brown. Turn the bread out of the loaf pan and set on a wire rack to cool.