Our passion is great bread!
When a recipe begins with “…the dough in this recipe is fairly difficult to handle,” it makes you wonder what you’re getting into and if it’s worth the effort. This KAMUT Water-Proof Bread is called water-proofed because it is proofed in warm water for the first rise. I call it water-logged because it’s a very sticky dough. It can be a bit tricky to handle,
I’ve had this Bread with Sprouted Grain Flour on my list to make for several months. In fact, one of the reasons I bought KAMUT flour was to try this loaf. This bread can be made with sprouted wheat flour or any other type of sprouted flour. I made this version with sprouted wheat flour, but I am curious to find out how it will
Recently, I was inspired to create a special bread for a friend of mine who likes sourdough and rye. I wanted the bread to encapsulate some of his favorite ingredients, but also be unique, so I chose a blend of sourdough, KAMUT and rye. Once I decided on the flours I wanted to use, I consulted Flour, Water, Salt & Yeast by Ken Forkish for
