40% Kamut Sourdough Bread

Today, I made a 40% kamut sourdough bread.

But what is kamut?

Kamut is an ancient grain thought to be a cousin of durum, with a grain that is at least twice the size of modern wheat. This grain comes with nice stories behind it and has many given names. In 1949, a US airman purchased 36 kernels from a vendor in Cairo who claimed to have taken them from a tomb of an ancient Egyptian king. He brought this grain to his father who had a farm and planted them. They called it King's Tut wheat but they had only small local success with it. It was just later in the 1990 that kamut became a commercial success after being trademarked to protect and guarantee that it would be grown organically and unmodified. Demand started to grow when people found kamut to be more easily digested and more flavoured compared to modern wheat varieties.

Although the last part of the story is certain, the origin of this grain is debatable as it is highly unlikely that wheat grains could sprout after 2000 years as the seeds' ability to germinate is almost lost during this time.

Another legend says that Noah brought this khorasan wheat with him on the ark, from where, another name for kamut is the “Prophet’s Wheat".

Also, the farmers in Turkey call the grain “Camel’s Tooth” because of its specific shape.

Kamut is a good source of protein, containing up to 40% more protein compared to modern wheat and it is lower in gluten. Kamut is also higher in minerals, such as Selenium and zinc. 

Kamut flour has a yellowish colour and tends to have higher water absorption. A dough made with it, forms good elasticity but is less well performing in extensibility, resulting in dough with less volume and denser texture.

Bread with kamut flour is slightly sweeter and has a rich, buttery and nutty flavour. It is firm and holds easily anything you want to spread on it. It is easy to digest due to its low gluten content while having high proteins, fibres, vitamins and minerals. Therefore, it might be a good alternative for those with gluten sensitivities.

Now, let's see the recipe: