Love Baking Bread Magazine – Kamut Pitta Bread

Kamut pitta bread - slices

It’s back! The latest edition of Love Baking Bread is in newsagents now and already the pages of my copy are covered in flour and oil. I’ve reviewed the previous edition of this and have made a few breads from its pages (with varying degrees of success).

Richard Bertinet and Paul Hollywood are still there but this time there is no Gino D’Acampo which is a shame as I thought that his recipes were some of the most appealing. Instead we have the Hairy Bikers, John Whaite and Ruth Clements making their debut, so if you fancy trying their recipes before investing in the book this is one way to do it.

There are a few flatbreads in this month’s edition including a Kamut pitta bread. We’re completely out of pitta breads and it’s something that I’ve never had a go at making. But I had half a bag of kamut flour lurking in the back of the cupboard so I thought that I’d give this one a go.

You can find the recipe here on the Dove Farm website but I did make a couple of changes. I started this late morning thinking that “it’s a flatbread, it won’t need long”. Then I saw that it was supposed to take 4-6 hours to rise! This was going to end up being tea rather than lunch….

So I had a rethink.  Paul Hollywood’s “normal” pitta bread only takes about an hour and I didn’t think that you needed long to develop flavour in a flat bread (particularly as I planned to dip it into vast quantities of taramasalata!). But kamut is lower in gluten so I guessed that this was the reason that it needed such a long rising time. I’ve previously made a kamut loaf using a Richard Bertinet recipe where the dough was 3/5 kamut flour to 2/5 white bread flour. So I did the same here and used 300g of kamut and 200g white bread flour.

After about 1 and a half hours it had comfortably doubled in volume so I dusted the worktop with fine semolina. I divided the dough into 10 pieces rolling each out to about 3-5mm thick before baking as per the recipe.

Kamut pitta bread

I think that they worked pretty well. They certainly puffed up well in the oven and didn’t take any longer to bake. They had a slight golden colour from the kamut that looked really appealing but these were ready in less than half the time. Frankly I think that life is too short to wait that long for a pitta bread no matter how nice the final result may be!

 

Kamut pitta breads

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Kamut Bread

Kamut Bread

My First Kamut Bread

I have had some kamut (also known as khorason) flour in the cupboard for a while. Its a grain that was supposedly originally grown in ancient Egypt and has a lovely yellow tone to it so on novelty ground alone I was keen to give it a go.

Another of my Christmas presents was Richard Bertinet’s “Crust” book which focuses more on sourdough and preferments. I made a smaller amount as didn’t fancy being left with 5 loaves if I didn’t like it- so my scaled down version made 2.

The final loaf was a lovely golden colour with a firm crumb, ideal for sandwiches (so ideal that LSH used it for his pack up during the week).

It needed cooking for longer as it felt far to soft when it came out of the oven. So I cooked it until the internal temp of the loaves was 200F.