- Whole grain
- All natural
Bob's Red Mill Organic Kamut Flour is carefully stone ground from plump, golden Kamut grain. Kamut grain is an ancient relative of modern durum wheat that's two to three times the size of common wheat. It has a rich, buttery flavor and is easily digested. It's also a good source of protein and dietary fiber.
See recipes below.
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Kamut Cherry Crumb Breakfast CakeIngredients:
- 1 tsp. Sea Salt
- 1 tbsp. Baking Powder
- 1-1/2 cups Sugar
- 2 cups Organic Kamut Flour
- 1 Can Cherry Pie Filling
- 2 large Eggs, beaten
- 2/3 cup Warm Water
- 1 tbsp. Active Dry Yeast
- 1 cup Unbleached White Flour
- 6 tbsp. Butter, softened
- 1/4 tsp. Cinnamon, Saigon (Premium)
- 1/4 cup Sugar
- 2-4 tbsp. Milk
- 1 cup Powdered Sugar Directions:
- 6 to 7 cups Organic Kamut Flour
- 1 Tb Active Dry Yeast
- 1/4 tsp Cream of Tartar
- 1/4 cup Honey
- 1/4 cup Vegetable Oil
- 1-1/2 tsp Sea Salt
- 2-3/4 cups Hot Tap Water
Preheat oven to 350°F. Lightly grease a 9" x 13" baking pan, set aside.
In a medium bowl mix together the first 4 ingredients (kamut flour through salt). Reserve 2-1/2 cups (set aside).
Combine the remaining kamut flour mixture with the white flour, yeast, water and eggs. Mix by hand for 2 minutes. Let rest for 5 minutes. Spread batter evenly on the bottom on the prepared baking pan. Spoon cherry filling evenly over batter, set aside.
In a bowl combine the remaining kamut flour mixture, sugar, cinnamon and butter with a fork until crumbly. Sprinkle over cherry filling. Bake for 30 minutes. Allow to cool.
In a small bowl mix powdered sugar and milk; drizzle over cake.
Makes 16 servings.
White Kamut BreadIngredients:
Mix water, yeast , oil and honey, cream of tartar and salt together. Let yeast dissolve in mixture. Add 5 cups flour (1 cups at a time). Add remaining flour until dough pulls away from the sides of the bowl.
Remove dough from bowl and place on a floured table. Knead until dough becomes smooth, approximately 10 minutes.
Oil bowl, place kneaded smooth dough in bowl and turn to coat with oil. Cover bowl with plastic wrap. Let dough rise in bowl for 1 hour or until double in size.
Turn risen dough out onto a floured table and gently knead until all air bubbles are removed. Form 2 loaves. Place in greased bread pans. Let rise for 30-40 minutes or until doubled in size. Bake at 400 degrees F for 5 minutes, reduce heat to 350 degrees F and bake for 25 minutes more.
Makes 2 loaves.