Kamut bread

I was running out of bread so I had to do one during an evening after work. I grabbed a bread book and picked the first simple recipe. It was the to be the Kamut bread. I made once a bread with Kamut and hazelnuts and turned out then to be a good choice. This time it was different...

I made the dough and after kneading it was very elastic and not so wet as I was used for classical bread. Nevertheless, I didn't worry and I was quite happy that it was easier to deal with the dough.
Then I let them to rise and when i turned the bannetons, the loafs were standing in a boule shape quite well. For a simple bread like this I wanted to add something fancy, something like an image. I remembered having a bear stencil for cakes that I have received once with a promotion. To have this, I was careful before to not dust the loaves with too much flour. So, I put the stencil on top and dusted with flower. Then, I have scored the bread to frame the bear and I put the loaves in the oven. What happened after was incredible...
The frame that I scored was going up and up. I told my husband that maybe I'll have some Chinese breads as the tops is going up like for a pagoda. I couldn't stop staring in the oven. I took them out and showed them to my husband who said "Woooow! go quickly and make them a photo". I was jumping around like a child who received the perfect toy. It didn't matter that I went to sleep at 1 am and the next day in the office I was zombie. Even in the office, I couldn't hide my joy and show to my colleagues about my bread.

It doesn't happen so often but maybe this is the interesting part of making bread, that every time is different, every time you learn something, every time there is a good chance of success or failure and doesn't matter how the bread looks like in the end, it will be eatable. So in the end there is not a total failure. This time for me, the bread was on top of any bread I made before as aspect. And the taste was also very good. Nice crust, nice and soft crumb ... a perfect bread.


  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 15 minutes on a higher speed.
  2. Bulk fermentation 1h30 at room temperature.
  3. Preshape 3 oblong loaves and let the dough relax for 15 minutes.
  4. Shape the final loafs.
  5. Final fermentation in lightly floured bannetons 1h30 at 24ºC. 
  6. Preheat the oven at 260ºC with the baking stone inside.
  7. Bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 240ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 76.


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