Spelt & Kamut flours Sandwich style loaf - BigOven 191722
Spelt & Kamut flours Sandwich style loaf

Spelt & Kamut flours Sandwich style loaf

Ready in 3 hours
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Spelt & Kamut flours Sandwich style loaf"

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This recipe will make a lighter version of this healthy bread

"Tried this out last night to see how kamut helped the shortcomings of an all spelt loaf. Used only 2 tbsp honey for all the sweeteners listed. Also used sprouted wheat flour for the malt. Did add a handful of regular flour to lower the hydration, will try again without. Took double normal time to proof but had excellent oven spring. (Did not use bread machine to bake.) Overall very pleased with the loaf and will try it again to lose the bit of white flour. Tight, creamy crumb, slightly delicate."

- kellyhill

Ingredients

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1 cup lukewarm water
1 egg
2 tablespoons cane sugar; (or brown sugar)
1 tablespoon apple cider vinegar
1 tablespoon molasses
2 tablespoons corn syrup; (or honey)
1 1/2 cups whole spelt flour
1 3/4 cups light spelt flour
1 cup kamut flour
2 tablespoons malt powder
3 tablespoons becel margarine or butter
1 tablespoon yeast
2 teaspoons sea salt

Original recipe makes 2lb loaf

loaf  

Preparation

Put ingredients in bread machine pan in order listed. Use the light crust setting 2lb basic white cycle (not rapid) as spelt and kamut don?t like to be over beaten or over baked.

The malt powder is important, because it helps the dough to rise.

Humidity will change the moisture content of the flour, therefore sometimes it may need a little more flour, and sometimes it may need a little more moisture.

Credits

Added on Award Medal

Included handful of white flour to reduce hydration. photo by kellyhill kellyhill

Calories Per Serving: 543 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tried this out last night to see how kamut helped the shortcomings of an all spelt loaf. Used only 2 tbsp honey for all the sweeteners listed. Also used sprouted wheat flour for the malt. Did add a handful of regular flour to lower the hydration, will try again without. Took double normal time to proof but had excellent oven spring. (Did not use bread machine to bake.) Overall very pleased with the loaf and will try it again to lose the bit of white flour. Tight, creamy crumb, slightly delicate.
kellyhill 2 years ago
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