What is Kamut? And What Are We Supposed to Do with It?
So what is Kamut? Kamut, or Khorasan Wheat – nicknamed The Pharaoh’s Grain – is an ancient grain that is a nutritious source of fiber, iron, and protein. Although it is a relative to modern-day wheat, it is lower in gluten and can be – for some people – easier to digest than the wheat commonly consumed today.
How do I Cook with Kamut?
You can cook Kamut in a similar manner as any other grain. Add 1 cup of grain to 3 cups of boiling water. Then simmer grain for about 60 minutes until chewy but tender. It can be tossed with butter for a great side dish in place of rice or other grain.
How to I Bake with Kamut?
You can also mill Kamut grain into flour to use to bake sourdough bread or yeasted bread. Plus, you can bake quick breads and muffins with this flour as well.
Since it’s lower in gluten, the rise will be less than that of flours higher in gluten. However, the nutritional value will be greater than breads or other baked goods made with modern-day wheat flours.
Whole Grain, Sprouted, or All Purpose?
You can certainly mill Kamut and bake with the flour as is. Or, if you want, you can soak and sprout the grain and make your own sprouted flour at home.
But you have another option as well. You can grind your grain and turn it into All Purpose Flour and then bake with it. This will create a lighter baked good. In a previous video, I showed you how to make All Purpose Einkorn Flour, but the technique is the same to make All Purpose Kamut Flour.
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