Spelt And Kamut Salad Recipes

SPELT AND KAMUT SALAD

Steps:

• Bring apprx 4 cups of water to a boil, add the Spelt and Kamut, return to boil.
• Reduce heat to low, cook covered until the kernals are tender (apprx 45 minutes).
• Drain well and set aside to cool.
• Whisk together the dressing ingredients,starting with the vinegar, honey & mustard, add the oil slowly whisking all the while, finally whisk in the shallots, ginger & cilantro.
• When the spelt & Kamut are at room temp mix in the cranberries, red pepper & sweet onion.
• Pour the dressing over the salad ingredients, mix well, Cover and refrigerate over night.
• Enjoy.

SPICY CHICKEN AND SPELT SALAD

Steps:

• Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
• Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
• While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
• Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD

Steps:

• Autolyse
• Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
• Bulk Fermentation
• Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
• Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
• With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
• Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
• Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
• Pre-Shape, Bench Rest, Shape
• Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
• Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
• Shape the dough. Here are some videos if you want shaping pointers.
• Flour the top of the dough, flip it into your proofing basket and cover.
• Final Proof
• Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
• Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
• Bake
• Preheat your oven to 500F for 30 minutes with your baking vessel inside.
• Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
• Bake at 500F for 20 minutes with the lid on.
• Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
• Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
• Remove the lid and bake for 5-10 minutes more.

KAMUT SALAD WITH CARROTS AND POMEGRANATE

Steps:

• 1 To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat and, if you have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.
• 2 Once the Kamut has cooled, make the salad. Add the carrots and golden raisins to the serving bowl. In a small bowl, whisk together the orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in the olive oil in a thin stream.
• 3 To finish, pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavors to come together. Toss again before serving; sprinkle with the walnuts and garnish with the pomegranate seeds.