The Lord gave me this Kamut Buttermilk bread machine recipe which is my favorite! I love to bake bread with kamut flour and paired it with buttermilk. It is so delicious and yummy. These two ingredients together are just unique...just perfect! The kamut is an ancient strain of wheat that is relative of durum wheat. The kernels are extra-large and very hard. They absorb liquid very slowly. It has a buttery, nutty, sweet taste. Kamut is believed to be of Egyptian origin. Compared to common wheat, Kamut is richer in protein (by between 15% and 40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fiber. It is easy to digest and is generally well tolerated by those with a sensitivity to gluten. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities. It can be substituted for wheat in any recipe and is used to make bread, cookies, crackers, cakes, muffins, crepes, pasta and breakfast cereal. The difference will be Kamut's special taste: nutty, sweet and buttery! So, next time you have a recipe that calls for whole wheat flour just try sustituting it with Kamut. Blessings!
1 1/8 c
walnut oil (our any vegetable oil you like)
honey (till it overflows a little over)
1 1/2 c
kamut flour (bob's red mill)
1 1/2 c
pillsbury bread flour (with ascorbic acid, a dough conditioner)
vital wheat gluten (it makes a high-rising, light-textured loaf) i use the hodgson mill vital wheat gluten, since it comes fortified with vitamin c for extra punch)
1 1/8 tsp
add some additional vital wheat gluten (since i am adding wheat and oat bran that can cut the gluten)
1 1/2 tsp
ginger (it helps with the rising of the bread; works very good with your yeast)
mixed pumpkin and raw sunflower seeds
2 1/2 tsp
active dry yeast
1Placed all the ingredients in the pan of your bread machine according to the order in your manufactures's instructions.
2Set crust according to your choice. I used dark but medium is recommended.
3Set your bread machine for 1.5 lbs.(loaf size)
4Set and program your bread machine for a basic or whole wheat cycle. (I use a basic cycle since it works better with my bread machine)
5This recipe it not suitable for use with a delay timer, since it uses fresh buttermilk. I use a light buttermilk for this recipe.
6Press start on your machine. Keep the pumpkin and the raw sunflower seeds when the bread machine beeps, between the knead 1 and knead 2. (In my bread machine it is during the knead 2)
7Keep an eye while the dough is forming during the knead 1. Use a rubber spatula for mixing the flour all together near the blade when going on with this cycle.
8Touch slightly the dough with your hands to see if it will need some extra teaspoons of water, since the kamut flour absorbs water very slowly and you may need to add some. If it is needed, just start adding 1 teaspoon at a time and check the dough. The dough must look soft but compact, not wet or sticky.
9Kamut flour turns your bread with a very unique delicious nutty, buttery, sweet taste. The crust color will be golden. If you don't have kamut flour at hand, you can always substitute it with an equal amount of whole wheat flour or spelt flour.
10When the machine beeps during the knead 2, add the seeds.
11The bread machine will keep with its cycles, rising periods and finally its baking time.
12When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let it cool to room temperature (almost for an hour) before slicing.
13After the bread has been cooled for 1 hr., I place it in a plastic bag slightly sealed (loosed). It keep my bread moist! I let it stand at the kitchen for awhile since it helps the bread with its freshness, moisture and softness.
14Kamut bread is really delicious! Enjoy this bread with your favorite butter or jelly. You can eat it for breakfast or dinner. Blessings!