June 7, 2012

Sprouting Kamut

Finally we have another bread post for you! We got a bit carried away baking croissants for all of the past week.

The result of our latest baking adventure is a batch of sprouted kamut loaves. We used a 50/50 blend of kamut and all-purpose wheat flour, and threw some sprouted kamut grains into the mix just for the hell of it. We like the outcome very much; it has a mild, delicate flavour; the crumb is quite dense but moist and soft at the same time. It definitely makes a fabulous sandwich loaf.

(prepared 12 hours in advance and left at room temperature)

125 gr all-purpose flour
145 gr water
20 gr sourdough culture

(prepared 12 hours in advance and left at room temperature)

200 gr kamut flour
200 gr water

Sprouted grain
(sprouted for two days)
150 gr kamut kernels

Final Dough

400 gr kamut flour
475 gr all-purpose flour
325 gr water
Sprouted grain
6 gr yeast
30 gr salt

Mix water, kamut and all-purpose flour, starter, soaker, the sprouted grain, and the yeast to incorporation. Allow 30 minutes for the autolyse, then add the salt and start kneading the dough on a smooth and clean surface until fully developed. Let it rest for about one hour and a half to two hours, then give it a stretch and fold. Let rest for another hour; stretch and fold again. After one more hour of resting the dough should be ready for shaping. Divide the bulk in two equal pieces, shape the loaves and let them proof for one more hour. Bake at 450 F for about 45 minutes, or until ready.


  1. 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 International promotes and protects the KAMUT® brand name by focusing efforts on supply chain integrity, trademark monitoring, research, education, marketing, and customer relations. These activities are supported in part, through a no-cost trademark license agreement with companies using the grain in products they manufacture and /or sell. The trademark license agreement facilitates establishing a supply chain that can be reviewed, thus ensuring the integrity and purity of the grain.
    For more information and recipes, please visit our website at www.kamut.com

  2. Hi! Will you please satisfy my curiosity? Why is the soaker made of flour (not grain etc.)? What is the temperature of water then? And for how long is it meant to soak?

    1. There are a number of reasons why some bread formulas call for soakers. The two main ones, in my opinion, are the softening of grain (whether whole or coarsely ground) and the promoting of enzyme activity. The second reason (promoting enzyme activity) has taken centre stage since Peter Reinhart has made the delayed fermentation process popular through his book "Whole Grain Breads".

      The idea is that soaking part of your flour in water at room temperature for 12 to 24 hours (in effect a very long autolyse) allows the enzymes to get to work on all the complex sugars, breaking them down into simple sugars; and by that, providing plenty of food for the yeast, producing a richer flavour profile and a more golden crust.

      It is possible to soak whole grains or grain flakes as well, but in his book, Peter Reinhart prefers instead what he calls "mashes". Mashes are grains or flakes soaked in hot water and slow-cooked for a number of hours.

      Also, when sprouting grains, there is an initial stage in which we soak the grains for a while before draining them and letting them sprout. Usually, I prefer to soak for 24 hours, then drain and let sprout for another 24 hours, before I use the grains in my doughs. We should be careful in this particular formula, not to mistake the soaker (made with flour and water) with the soaking of the kamut grains for the purpose of sprouting them.

      I hope that made a little bit of sense. Cheers.

    2. Thanks a lot! It's all clear now.