Kamut Challah

I bought 10lbs of Montana Kamut flour to see how it works for breads. According to the kamut website, it is a brand name for khorasan wheat. I first heard about khorasan from the wheat belly videos on youtube.

This morning I got up early to start a kamut challah. The flour looks similar to regular King Arthur all purpose flour. When I mixed the dough, the texture was smooth and more elastic than einkorn.

5 cups kamut flour
2 cups warm water
1/4 cup honey
1 tbsp salt
1 tbsp yeast
2 eggs
4 tbsp butter

First I dissolve the salt, yeast, and honey in the warm water. Next I scramble the eggs, and add the melted butter to it. Combine egg and water mixture. I gradually added 5 cups of flour until I got a nice dough. Normally, when I use KA all purpose flour it takes about 6 cups of flour to 2 cups of water. I kneaded the dough for about 5 minutes, then let it double in the oven. I use the proof setting and it took about 2 hours.

Knead the dough for 10-15 minutes, then form into a challah loaf. My daughter likes 6 braid, so that's what we did. Let the loaf rise for 1-2 hours, then bake at 375 for 40-45 min. Since my new oven has convection bake, I do 375 for 30 minutes.

How does kamut challah taste? It tastes awesome. It rose just like King Arthur all purpose flour, but the flavor is different. It is richer, the crust was crunchy without being hard, the crumb was soft and moist and the color is darker than all purpose flour. Overall, I like the flavor better than all purpose flour.