Kamut Pita Bread Recipes

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!

Steps:

• Combine the first three dry ingredients (flour, salt, xanthan gum).
• Combine the liquid ingredients (oil, honey, water) in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast.
• Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top).
• Use a basic bread and light crust setting.
• Enjoy!

Steps:

• In a large bowl, whisk together the flour, yeast, and salt. Add the water, mix with your hand or a dough whisk, and cover the bowl with plastic wrap. Let sit for one hour.
• Set a baking stone on the middle rack of the oven, and preheat the oven to as high as it will go.
• Turn the dough out onto a lightly floured surface, and divide the dough into 8 equal pieces. Cover with oiled plastic wrap.
• Sprinkle two pieces of parchment paper with wheat bran. Working with one piece of dough at a time, roll each into a ball, and then flatten each into a 5 inch round. Sprinkle the top with more wheat bran.
• Cover with tea towels, and let rest for 30 minutes while the oven is heating, until puffy.
• Using a pizza peel or the back of a baking sheet, transfer the parchment sheets to the baking stone, one sheet at a time, and bake for 8 minutes. Transfer to a wire rack to cool briefly, and then serve immediately.

Steps:

• Place all ingredients in your baking pan in order recommended by your bread machine manufacturer. Set for "whole wheat" and ordinary browning.
• Don't omit the corn starch. Kamut has relatively no gluten so the bread will turn out too crumbly to slice without the addition of some sort of thickening agent.

Steps:

• Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 30 minutes or as long as 2 hours.
• Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add remaining white flour, one cup at a time (more if needed). When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours.
• Gently punch down. NOTE: If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up 5 days. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking.
• Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees.
• Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8" in diameter and about 1/4" thick. NOTE: You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.
• Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3-4 minutes, until the bread has gone into a full "balloon" or until it is starts to turn lightly golden, whichever happens first. NOTE: Your bread may not go into a full "balloon" but don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently balloon.
• Remove pitas from the oven and place on a rack for for a few minutes to let cool slightly (I leave them on the rack until the next two are ready to come out of the oven), then wrap breads in a large kitchen towel (this will keep the breads soft).

Steps:

• Mix the ingredients together in a large bowl. Cover and let the dough rest for about 20 minutes, and then stretch and fold the dough with damp fingers. The dough should be sticky but not wet and gloppy. If the dough is soupy, add 30g more flour i.e. a couple tablespoons.
• Repeat the 20 minute rest followed by stretching and folding with damp fingers two more times, and then let dough rise until it has expanded by close to 40%. This took my dough about 4 hours from when I initially mixed it, but could be anywhere from 2-8 hours depending on your ambient temperature and starter strength.
• Scrape the dough out onto a well-floured countertop and shape it for your proofing basket (batard, boule, oblong). The dough has almost no gluten tension, so there's no need to do a pre-shape.
• Place the shaped dough in a floured proofing basket, cover, and let it expand for 1-2 hours.
• When the dough has expanded (see photos above), put the proofing basket in the refrigerator, and then begin to preheat your oven and baking vessel at 500°F for 30 minutes.
• Remove the chilled-stiff dough from the refrigerator and flip it onto parchment paper or directly into your hot baking vessel. Score the dough and bake as follows:
• 20 minutes at 500°F with the lid on
• 8 minutes at 450°F with the lid on
• 8 minutes at 450°F with the lid off
• If you're using a cast iron baking vessel, you may want to lower the oven temperature earlier.