I had never tried making bread with these flours and I have to admit that I was extremely pleased with the result. This kamut and spelt bread is incredibly soft and delicious. Since it’s so easy to make, I highly recommend trying it. You won’t be disappointed.
Other bread recipes you shouldn’t miss:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 321.70 (Kcal)
- Carbohydrates 54.08 (g) of which sugars 3.21 (g)
- Proteins 13.28 (g)
- Fat 5.68 (g) of which saturated 0.82 (g)of which unsaturated 0.22 (g)
- Fibers 4.64 (g)
- Sodium 644.46 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Kamut and Spelt Bread
In this recipe, I used dry yeast. Of course, it can be replaced with fresh yeast. In this case, I would suggest using 10 g of yeast. Naturally, you can reduce this amount by increasing the rising times.
- 2 cups Kamut® flour
- 1¾ cups spelt flour
- 1¾ tsp dry yeast
- Half tsp sugar
- cup milk
- 1 cup + 1 tbsp water water
- 1½ tbsps extra virgin olive oil
- 2 tsp salt
Tools
I prepared the dough for this kamut bread with a stand mixer, but you can also make it by hand by mixing the ingredients first in the bowl and then on the work surface. It will just take a little more time to get a well-kneaded dough, meaning a dough that doesn’t break when pulled.
- Stand Mixer
- 1 Bowl large
- 1 Baking Sheet
Preparation of Kamut and Spelt Bread
Place the two flours in the bowl of the stand mixer, add the yeast and sugar, and mix with a small whisk.
Add the warm milk and start kneading with the dough hook, gradually adding the warm water as well.
When the mixture has compacted, also add the oil and salt and continue kneading until it has formed a dough. You should obtain a smooth, soft, and elastic dough.
Transfer the dough to a lightly floured work surface, work it with your hands for a few moments and shape it into a ball.
Place the ball inside a large lightly floured bowl, cover with cling film and let it rise in a warm place away from drafts until the volume doubles. The time depends on the ambient temperature and can range from 2 to 3 hours.
After the first rising time, lightly work the dough with your hands to deflate it, then form a round loaf and slightly flatten it.
Transfer it to the baking sheet lined with parchment paper and make diagonal cuts on the surface, as shown in the photo.
Let the kamut and spelt bread rise for another hour.
Finally, bake it in a preheated static oven at 392°F for 10 minutes, then lower the temperature to 374°F and continue baking for another 30 minutes.
Remove the kamut and spelt bread from the oven and let it cool slightly before enjoying it. Enjoy! Paola
