I remember reading a while back that someone suggested mixing spelt and kamut together 50/50 to make a bread. They pointed out that their strengths counter balance the weaknesses of the other flour. I have both grains so I milled up some flour and set out to make some bread.
|Spelt Flour||309 grams||10.91 oz||50.00%|
|Kamut Flour||309 grams||10.91 oz||50.00%|
|Water||414 grams||14.61 oz||66.99%|
|Salt||12 grams||0.42 oz||1.94%|
|Preferment 67% hydration||155 grams||5.47 oz||25.08%|
Total Flour Weight: 618 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
The preferment was made with equal parts of spelt and kamut flour. This was made and let ferment for 8 to 12 hours. I then mixed the flour, water, and preferment together into a shaggy mass. This was let sit for 30 minutes before the salt was added. I bulk fermented it for 3 hours then shaped the dough and placed it into a banneton.
This was raise for an hour and a half. The oven was preheated to 460°F and when it was ready I slashed the dough and put it into the oven. It was cooked for 30 minutes covered with a roasting pan and the last 15 minutes with the pan removed. The hydration was 67% since I didn't know what to expect but if you want a more open crumb then add more water. Next time I make it I'l use more water for sure. The crumb wasn't dense but more like the crumb of some rye breads that I have made. I really like working with this dough it just seemed so easy to work with. The taste of the bread was really good and if I hadn't known what it was made from I would have thought it was wheat. This would be a good bread for someone who is allergic to wheat. The crust wasn't crisp and thin like a bread made with wheat flour but still it made a very nice loaf.