KAMUT PIZZA
Kamut is an ancient strain of wheat that some find more easily digestable than typical wheat. It has a higher protein and potassium content than "regular" flour and contains a different type of gluten than that in "regular" flour. It has a nutty, kind of buttery taste and a chewy texture, making it a great choice for pizza dough! This is just a basic recipe- obviously you can top with whatever you'd like. Recipe from www.RWood.com
Provided by Roosie
Categories Cheese
Time 2h35m
Yield 1 pizza
Number Of Ingredients 8
Steps:
- Add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
- Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
- Place dough on a lightly floured surface and knead for 8-10 minutes.
- Place dough in a lightly oiled large bowl, cover with plastic wrap and let rise in a warm, draft-free area until doubled (about 90 minutes).
- Preaheat oven to 500F and grease a large pizza pan.
- Punch down dough and knead in olive oil and salt.
- Let dough rest for 5 minutes.
- Roll dough out and spread over pizza pan.
- Crimp the edges to leave a slight lip.
- Spread sauce over pizza, up to 1/2" of the edges.
- Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
- Bake for about 10 minutes, until cheese is bubbly.
- Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.
Nutrition Facts : Calories 747.3, Fat 56.1, SaturatedFat 19.9, Cholesterol 97.3, Sodium 4683, Carbohydrate 28.3, Fiber 7.6, Sugar 5.7, Protein 34.7
KAMUT AND ROASTED VEGETABLES
Kamut is an ancient grain that's twice as big as wheat and boasts a buttery flavor and toothsome bite. It's the perfect partner for coriander-roasted squash and carrots.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Make the toasted spiced pepitas: Preheat oven to 350 degrees. In a small bowl, toss to combine pumpkin seeds and oil. Spread seeds out evenly on a small rimmed baking sheet and bake until golden and crisp, about 15 minutes. Transfer toasted seeds to a small bowl, add coriander, and toss to combine. Season with salt and pepper; set aside.
- Make the kamut: Soak kamut in water for 8 hours or up to overnight. Drain and place in a medium saucepan with a tight-fitting lid. Add stock and bring to a boil. Cover, reduce heat to low, and simmer until kamut is tender, about 40 minutes. Remove from heat and drain.
- Preheat oven to 425 degrees. Place squash, carrots, shallots, 2 tablespoons oil, and 2 teaspoons coriander seeds in a large bowl. Season with salt and pepper and toss to combine. Spread vegetables in one layer on a large parchment-lined rimmed baking sheet. Transfer to oven and roast until vegetables are golden brown and tender, 25 to 30 minutes. Transfer to a large bowl along with kamut.
- In a large bowl, whisk together vinegar, lemon zest and juice, and remaining 3 tablespoons oil and 2 tablespoons coriander seeds; season with salt and pepper. Add vegetable-and-kamut mixture and gently toss to combine. Stir in watercress, transfer to a large serving platter, and sprinkle with reserved pepitas.
KAMUT PITA BREAD
Kamut is an ancient Egyptian grain used in the time of the Pharohs and is high in protien. If you replace Kamut for Wheat, it should be done 7/8 cup of Kamut to 1 cup of Whole Wheat. It has a delicious earthy flavor and makes this a delicious alternative to "Store Bought" Pita bread!! And I used the Bread Machine to make the dough!
Provided by Jannrn
Categories Yeast Breads
Time 1h30m
Yield 8 Pitas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place Butter, Warm milk salt and honey in bread machine.
- Add Kamut flour first, then AP flour, making a well in the center for the yeast and add yeast.
- Set on Dough cycle and start. Check dough after first 5 minutes or so to make sure the dough is the proper consistency. Add extra AP flour or Water as needed a Tablespoon at a time until the dough is smoothe and not sticky.
- When the dough cycle finishes, allow the dough to rest in the machine 30 minutes.
- Then place on well floured surface and separate the dough into 8 equal pieces.(I use a Bench Knife)
- Roll each piece into a circle approximately 1/8" thick.
- While rolling, allow your oven to preheat to 450 degrees and place a baking stone or pizza stone on the next to bottom shelf. (I like to let mine preheat for at least half an hour! I want the stone HOT!).
- If the dough springs back, cover with a clean kitchen cloth and let it rest 10 minutes and then try again.
- When finished rolling, place dough 2 at a time (depending on how much space you have on your stone) and bake for approximately 2 1/2 minutes, then flip and bake 2 minutes on other side, or until bread is light brown. The Pitas should puff up during the first part of baking. Allow them to cool a few minutes before storing in an airtight container. Make sure they are NOT HOT or they will sweat and be gooey. Enjoy!
Nutrition Facts : Calories 131.7, Fat 2.8, SaturatedFat 1.6, Cholesterol 8.1, Sodium 316.9, Carbohydrate 22.8, Fiber 0.8, Sugar 3.3, Protein 3.7
KAMUT® (KHORASAN) SOURDOUGH BREAD
Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb.
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Number Of Ingredients 17
Steps:
- Mix the flour and water. Cover to autolyse for 1-2 hours.
- Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
- After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut.
- Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented 11 hours, 3 hours at 76 F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.)
- Scrape the dough onto a well floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
- Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes.
- Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
- Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively.
- Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
- Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
- 500 F for 30 minutes lid on
- 450 F for 10 minutes lid off
- Or until the internal temperature is over 205 F.
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