Kamut or spelt breadloaf made with Kamut or spelt flour1 small loaf300g/2½ cups Kamut (khorason) flour or (wholegrain) spelt flour6g/1 tsp salt3g fresh yeast or 2g/¾ tsp dried/active dry yeast200-230g/230ml/up to 1 cup warm water
Owing to the rise in popularity of low-gluten cooking, spelt flour is getting much easier to get hold of – most large supermarkets and independent health food shops now stock it. I have to admit I’d never heard of Kamut prior to baking this loaf.
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on Thursday, September 26th, 2013 at 1:34 pm and is filed under cakes & bakes.
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