Kamut and hazelnuts bread

If you don't know what kamut is (also known as Khorasan as a region in Iran), this is an old cereal with exceptional nutritional qualities, that looks very similar with the wheat but has the grain at least double in size. More, the kamut is with 30% richer in proteins, with a higher % of vitamins (B and E), of fatty acids and minerals (magnesium and zinc), high in selenium which is powerful antioxidant and high content of fibers. It is easily digested and better tolerated by those with gluten sensitivity.
Its name comes from the Egyptian "Moet ka" which means soul earth.
The legend says that during the Second World War, an American pilot brought with him a handful of grains of this wheat found in the sarcophagus of the Egyptian king Thoth. He gave them to his father who was a farmer and he cultivated them. On the opposite side of those who believe in the legend, are other opinions that say it's just a marketing invention (which by the way, is also a trademark) and it is nothing else than a classic wheat genetically modified. If it is true or not, I let you chose.
I bought a bag to test it and this is what came out. I can confirm that it seems more sweet than regular wheat.

  •      540ml water
  •      750g bread flour
  •      Kamut flour 200g
  •      40g fresh yeast
  •      1 tablespoon of salt
  •      1 tablespoon sugar
  •      60g chopped hazelnuts
  •      2 tablespoons olive oil


  1. Blend all ingredients with a kitchen mixer until they are well incorporated.
  2. Cover the bowl with a lid and leave it up to 1h30" in a warmer place in the room.
  3. Divide, shape and place the bread in two bannetons.
  4. Let the dough rise for another 45". 
  5. In the same time, preheat the oven with the stone inside to 240ºC for 45 '.
  6. Turn the dough over the stone, score it and put in the oven for 45 '.
  7. Take the bread out and let it cool.
 This recipe was inspired from Pain maison : Spécial machine à pain- Cathy Yta, page 46.


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