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Bread: spelt-kamut (700 g)

210 ml water
1+3/4 tbsp olive oil
1+1/2 tsp salt
1 tsp cane sugar
362 g spelt flour
1 tl grain yeast
58 g kamut

Place the ingredients in the baking tray and bake the bread using the GLUTEN-FREE program. After the beep you can add extra seeds or pips if desired. 

Good to know: Kamut has its origins in Ancient Egypt, and in fact it just means 'wheat'. However, kamut contains much more protein than the 'normal' wheat we are familiar with here. Moreover, kamut is more digestible and is therefore tolerated better by people with complaints concerning the digestive system.