Originally Posted by taxlady
I have never used the flour, but we buy kamut bread every once in a while. It tastes pretty much like any other whole grain bread. But, it is more likely for the slices to break than with wheat bread.
Thanks Taxi. I bought it in the heat of the moment and then things got in the way and I shoved it in the freezer until "I got a round tuit". Found it this morning and remembered I'd asked on DC so came to look.
I'm not a very good wholegrain bread maker and usually include a little unbleached white flour to stabilise it, so I might experiment a bit with the kamut flour.