Are you ready to elevate your baking game with a delightful twist on a classic French bread? Meet the Pain au Kamut Pautre—a rustic loaf that not only boasts a unique nutty flavor but also offers a nutritious alternative to traditional wheat bread. With its golden crust and soft, chewy interior, this bread is perfect for sandwiches, toasting, or simply enjoying with a pat of butter. Whether you're a seasoned baker or just starting out, this easy-to-follow recipe will have you impressing family and friends in no time. Dive into the world of Kamut flour and discover how this ancient grain can transform your baking experience!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 3 cups kamut flour
- 1 ½ cups warm water
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 tablespoon honey
Instructions
- In a large mixing bowl, combine 3 cups of kamut flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate bowl, combine 1 packet of active dry yeast and 1 tablespoon of honey with 1 ½ cups of warm water (about 110°F or 43°C). Allow the mixture to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- Once the yeast mixture is frothy, pour it into the bowl with the flour and salt mixture. Stir with a wooden spoon or spatula until the dough begins to come together.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more kamut flour, but be careful not to add too much.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down gently to release any air bubbles. Transfer it back onto a floured surface and shape it into a loaf by flattening the dough and then rolling it tightly from one end to the other.
- Place the shaped loaf into a greased loaf pan or onto a baking sheet lined with parchment paper. Cover it again with the towel or plastic wrap and let it rise for another 15-20 minutes.
- Preheat your oven to 375°F (190°C) while the loaf is rising for the second time.
- Once the dough has risen again, you can optionally score the top of the loaf with a sharp knife to create a decorative pattern. This will also help the bread expand while baking.
- Place the loaf in the preheated oven and bake for 30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will help maintain the crust's texture.
- Once cooled, slice the Pain au Kamut Pautre and enjoy it fresh, or store it in an airtight container for later use.
Tips
- Measure Accurately: Ensure you measure your kamut flour precisely. Too much flour can lead to a dense loaf, while too little may make it too sticky.
- Check Yeast Freshness: Always check the expiration date on your active dry yeast. If in doubt, perform a quick test by dissolving it in warm water with a bit of sugar; it should become frothy within 5-10 minutes.
- Knead Properly: Knead the dough until it is smooth and elastic. This step is crucial for developing gluten, which gives the bread its structure.
- Warm Rising Environment: For the best rise, place the dough in a warm, draft-free area. You can create a warm environment by turning your oven on low for a few minutes, then turning it off and placing the dough inside.
- Don’t Rush the Second Rise: Allow the dough to rise adequately during the second proofing. This will enhance the texture and flavor of your bread.
- Golden Brown Crust: To achieve a golden crust, consider brushing the top of the loaf with a little water or melted butter before baking.
- Cooling Time: Let the bread cool completely on a wire rack before slicing. This helps set the crumb and prevents it from becoming gummy.By following these tips, you'll ensure that your Pain au Kamut Pautre turns out perfectly every time. Happy baking!
Nutrition Facts
Calories: 161kcal
Carbohydrates: 32g
Protein: 5g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
