Flatbreads with Sprouted Kamut

Fermented Dough:

427 g whole wheat sourdough starter(100% hydration)

427 g water

991 g whole wheat flour

Kneaded and fermented from 9:30 to 2:30

Final Dough:

all fermented dough

256 g sprouted and processed sprouted KAMUT (http://bochenkowo.blogspot.com/2011/10/crew-cut-sourdough.html)

240 g whole wheat flour

25 g salt

514 g water

All the ingredients were kneaded  for 10 minutes and the dough fermented for 5 hours.

Than the dough was divided into 13 pieces and shaped into balls.

The oven was preheated with two baking stone (middle and bottom rack).

Breads were baked for 5 minutes or until puffed.

Submitted to Yeastspotting andBYOB 125 x 125

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3 thoughts on “Flatbreads with Sprouted Kamut

  1. It is really exciting to see the increased interest in sprouting and fermenting. I am a representative of Kamut International, the company that owns the KAMUT(R) Trademark. KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

    KAMUT® khorasan is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than conventional whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it has not had the good benefits bred out of it, as modern wheat has.

    For more information, including sources of KAMUT(R) Brand khorasan wheat, flour, and other products visit our website at http://www.kamut.com (click on the “Products” tab to search for sources in your area).

    My kind regards – Jamie

    Jamie Ryan Lockman
    Regional Director – North America
    Kamut International
    Missoula, MT 59801

    http://www.kamut.com
    jamie.lockman@kamut.com

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