Old grain species like Einkorn, Emmer and Kamut enrich the diversity of bread flavours and gives us a lot of new possibilities for baking. When I thought about a theme for the ongoing Bread Baking Day I realized that I did not bake with these grains for a long time. And so I bought Emmer, Einkorn and Kamut on my next trip to the whole food shop.
Kamut is the trade name of the Khorasan wheat. As a genetical analysis from 2006 showed that its origin lies in the fertile crescent and that it stems from a natural cross between durum wheat and Triticum polonicum. Its flour has, similar to durum flour, a creamy yellow colour and can be used similar to wheat flour.
Because kamut is rather expensivI normally mix wheat flour with kamut flour, and so I did in the bread, too. The honey I added to the dough pairs very well with the mild yoghurt flavour of my very active sourdough and the nutty nuance from the Kamut. The honey although enhance the dark crust colour while some stretch and fold cycles helps to create an open crumb.
