our organic range

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Kamut

You've seen it referred to around the shop - what is it?   Well - it's guaranteed organic khorasan wheat, an ancient relative of modern durum wheat, originating in the Fertile Crescent region reaching from Mesopotamia to Egypt. Kamut is always grown organically, has never been hybridized or genetically modified, and has high quality standards.

It is often tolerated well by people with wheat allergies and is loved for its naturally sweet and nutty taste, its high versatility, great nutrition, and an unmistakable smooth texture. It is higher in protein and minerals, including selenium, and can be eaten by many people who are sensitive to modern wheat.  It is, however, wheat, so not suitable for those with coeliac disease.

On our shelves you will find Kamut pastas and flour.  Here's a suggestion for the flour:

 

Bread made with KAMUT Khorasan Flour

KAMUT Khorasan wheat makes a sweet and nutty loaf of bread. No need to add honey or other fancy ingredients.
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Ingredients:

2 Tablespoons Active Dry Yeast
2 ½ Cups Warm Water
2 Tablespoons Olive Oil
2 Tablespoons Sea Salt
6 ½ or 7 Cups KAMUT Khorasan Flour

Preparation:

  1. Place yeast in warm water in large bowl and let stand until yeast softens (about 5 minutes).
  2. Mix in the oil, salt and 2 cups of the flour, mix until uniform
  3. Continue to incorporate the flour slowly, beat with a wooden spoon.
  4. Knead on a floured surface for about 20 minutes, occasionally slamming the dough down to help develop the gluten
  5. Place dough in a large bowl, cover tightly and let rise until double (about 1.5 hours). The dough will have spring, but will be more dense than a conventional wheat loaf
  6. Punch dough down, divide into two loaves and allow to rest for 5 minutes. Shape into two rounded loaves and place in well oiled bread pans.
  7. Bake in a preheated oven at 425° F for ten minutes then reduce the temperature to 350°F and cook for 45-50 minutes more.
  8. Bread is done when crust is golden, it comes easily out of the pan and sounds hollow when thumped on the bottom. Cool on a rack.