After trying several KAMUT bread recipes, I finally found one that I really like. KAMUT usually turns out a denser bread loaf which doesn’t rise much but this KAMUT bread recipe from Vickilynn Haycraft is nice and light. She uses a quick soaker method that I think helped the bread have a nice texture and increased flavor.
I did make 2 changes to the recipe when I made it the second time. I doubled the salt in the recipe because it didn’t have enough for my taste buds. Second, I cut the recipe in half because I usually only make 2 loaves at a time for our small family.
I plan on using the quick soaker method, introduced to me by this recipe, in the 100% Whole Wheat Rolls recipe I have been working on, which I hope to finalize soon. Stay tuned for that recipe but for now you should try Vickilynn’s recipe.
I have a Wonder Junior Deluxe grain mill that grinds up a nice flour from Kamut grain. I really like the taste of Kamut flour when it is added to bread, rolls, tortillas, and pitas. So I thought I would use Kamut for WonderMill’s Homemade Rolls Challenge. These Buttermilk Rolls came out wonderful, as you can see from the photo above.
The addition of Kamut flour gave them almost a buttery taste without adding butter. You wouldn’t want to make the rolls with Kamut flour only or they will come out dense, in my experience. I subbed just less than half of the all-purpose white flour out for Kamut flour and they still came out nice and fluffy. The original recipe is from the Taste of Home website and I made some slight changes.
This Buttermilk Kamut Rolls recipe makes 24 rolls but it can easily be cut in half if needed.
Recipe type: Appetiser
4½ teaspoons yeast
3½ cups warm water
12 tablespoons (or ¾ cup) buttermilk powder
1 cup canola oil
6 tablespoons sugar
2 teaspoon salt
1 teaspoon baking soda
4 cups Kamut flour (freshly milled prefered)
5 cups all-purpose flour
In your mixer bowl, add yeast, sugar, water, buttermilk powder, and Kamut flour. Then turn on the mixer for about 10-20 seconds. Let this sit for about 1 minute to let the yeast get started.
Add oil, salt, and baking soda. Turn on the mixer and then start adding all-purpose flour 1 cup at a time till all flour has been added, allowing it to mix in before adding the next cup. Dough will be a bit stickier and wetter than bread dough.
Let the mixer mix on medium speed for 8 minutes.
Transfer the dough to a very large greased bowl. spray the top of the dough with oil. Loosely cover the bowl with plastic wrap and let the dough rise till it has doubled, this usually takes mine about 1 hour 15 minutes.
Punch dough down and divide dough into 24 equal pieces. Roll each piece into a ball and place it into a greased baking pan (I use 2 casserole pans or 3 round cake pans, both fit in the oven all at once). Spray the top of the dough balls with oil and cover loosely with plastic wrap. Let rise until doubled, about 30 minutes.
Bake at 400° for 16-20 minutes, until golden brown, and remove from oven.
Turn rolls out on a cooking rack.
With a stick of butter, lightly rub butter on the top of rolls for a wonderful butter-top taste (optional).
Let them cool down completely, about 45+ minutes.
These rolls are very cheap to make and they taste so good because they are homemade. The only ingredient that really cost much is the buttermilk powder. They are still way cheaper that buying rolls from the bakery, and healthier because of the addition of whole grain Kamut flour. I hope to devote an entire post to Kamut in the future to give you some more information about this ancient grain, hopefully soon.
Below is a picture of my little helper who is always pulling a chair up to the counter and trying to help me prepare food, so totally cute but not very helpful yet. They got to start somewhere, hopefully she is still interested when she gets a little older.