Bread with kamut flour

When the spring knocks at my door I give up on fancy cooked food and I go more for salads. This is what happened last week when I made eggplant salad, roe carp salad and so on. But all these salads fit well on a slice of bread and the bread goes away almost instantly. For me and my family, a bread of 1.7-2kg per week is more than enough. But last week I realized on Tuesday that the bread done during the weekend had been almost gone. I had then, to quickly search for a recipe and make a bread during the week. And I have chosen a recipe with only yeast. Yes, you have heard well, no sourdough in this bread at all! I wanted to try a pure yeast bread and to compare back the taste.
Even if the bread raised so nice, even if the bread contain kamut flour that has a very good taste, there was something missing... a flavor, a country aroma, a bit of sourness taste. What a disappointment for my expectations... I can now confirm the saying that, once you go sourdough, you never come back.
Even if it will not be probably my last pure yeast bread, I vote for sourdough breads.

  • 540g water
  • 650g bread flour
  • 260g kamut flour
  • 42g of fresh yeast
  • 3 teaspoons salt
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • the juice of a half lemon

  1. Mix all ingredients with a standing mixer.
  2. Cover the bowl with a towel and place it in the warmest place in the house for 1h30".
  3. Preshape the 2 breads and lay them in round bannetons.
  4. Let them raise again for another 45 minutes, while you preheat the oven at 250ºC with the stone inside.
  5. Score the bread with a sharp blade.
  6. Bake at 220ºC for 45 minutes.

This recipe was inspired from Pain maison : Spécial machine à pain- Cathy Ytak, page 90.


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