KAMUT PITA BREAD
Kamut is an ancient Egyptian grain used in the time of the Pharohs and is high in protien. If you replace Kamut for Wheat, it should be done 7/8 cup of Kamut to 1 cup of Whole Wheat. It has a delicious earthy flavor and makes this a delicious alternative to "Store Bought" Pita bread!! And I used the Bread Machine to make the dough!
Provided by Jannrn
Categories Yeast Breads
Time 1h30m
Yield 8 Pitas, 8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 131.7, Fat 2.8, SaturatedFat 1.6, Cholesterol 8.1, Sodium 316.9, Carbohydrate 22.8, Fiber 0.8, Sugar 3.3, Protein 3.7
HOMEMADE PITA BREAD
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it's not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.
Provided by David Tanis
Categories appetizer, side dish
Time 2h
Yield 8 six-inch diameter breads
Number Of Ingredients 6
Steps:
- Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
- Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
- Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
- Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
- Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
- Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
- Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 110 milligrams, Sugar 0 grams
KAMUT FLOUR BREAD
Kamut is higher in protein and many minerals, especially selenium, zinc, and magnesium than other wheat products. If you have gluten intolerance, and avoid wheat, you may be able to eat some forms Kamut. However, as it is a wheat species, it is unsuitable for those with coeliac disease.
Provided by Lostfairy
Categories Yeast Breads
Time 15m
Yield 1 Loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 778.3, Fat 54.9, SaturatedFat 3.9, Sodium 1177.6, Carbohydrate 76.5, Fiber 1.9, Sugar 69.6, Protein 3.3
WHOLE GRAIN KAMUT SOURDOUGH BREAD
Kamut wheat flour and aromatic rye sourdough starter make up this quick and delicious whole grain sourdough bread. Keeping the hydration low, limiting the fermentation, and chilling the dough before baking allow for a relatively tall bread given the low gluten strength of the dough. The result is a flavorful bread that's great for toasts, dipping, and sandwiches.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Number Of Ingredients 4
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.
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- In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
- Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
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