Mad Cook
Master Chef
On Saturday on my increasingly desperate search for medium oatmeal (an-whole-other issue), I went to the little "health food" shop in the village and discovered Kamut bread flour and decided to pick some up to try. It's made from a very ancient variety of wheat called Khorosan - apparentlt known to and used by the Ancient Egyptians.
Haven't tried it yet but wondered if any of my DC colleagues had used it. I'm a seasoned breadmaker of over 50 years practice - I was a bored 12 year old on a wet winter's afternoon and decided to experiment with Mother's old cookery book and have never looked back!- so technique is only important if the Kamut dough needs handling differently. Does it?
Co-incidentally, I've just received "All You Knead is Bread" byJane Mason. It mentions Kamut in the intro but I haven't found a recipe yet. (Incidentally if you have gluten problems this book isn't for you - she says in the intro that there are no suitable recipes in her book). Lots of interesting recipes but the fist chapter needs some proof reading as she contradicts herself a couple of times.
Haven't tried it yet but wondered if any of my DC colleagues had used it. I'm a seasoned breadmaker of over 50 years practice - I was a bored 12 year old on a wet winter's afternoon and decided to experiment with Mother's old cookery book and have never looked back!- so technique is only important if the Kamut dough needs handling differently. Does it?
Co-incidentally, I've just received "All You Knead is Bread" byJane Mason. It mentions Kamut in the intro but I haven't found a recipe yet. (Incidentally if you have gluten problems this book isn't for you - she says in the intro that there are no suitable recipes in her book). Lots of interesting recipes but the fist chapter needs some proof reading as she contradicts herself a couple of times.
Last edited: