• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

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My first cooking "experiment" with Khorasan Flour. I made a simple loaf of bread that looks golden with an amazing nutty-hearthy taste that I have never experienced before. Well known in Italy where it is used for making pasta, pizza base, cakes and cookies.
 
Difficulty: Easy
For 1 large loaf of bread
Preparation: 20 minutes
Rest for 1 hour and 30 minutes
Cooking time: 35 minutes
Total: 2 hours and 25 minutes
 
450g (1lb) flour Khorasan (Kamut)
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon quick yeast
310ml (11fl oz) lukewarm warm water
30g (1¼ oz) pumpkin seeds
 
1. Dissolve sugar in warm water.
2. Coarsely chop the pumpkin seeds.
3. Pour the flour into a large bowl; add salt, yeast and pumpkin seeds. Stir with a spoon or fork to mix all the dry ingredients together.
4. Pour the olive oil and all the water. Mix first with a spoon and then with your hands directly into the bowl. Mix all ingredients well. If necessary, add more warm water or more flour.
5. Transfer the mixture on a well-floured surface and knead for 10 minutes to shape (push, fold, slap and roll) the dough into a neat ball, not too sticky but simply silky and elastic.
6. Put the ball back to the bowl, cover with a clean kitchen towel and let stand in warm place and away from drafts for at least 1 hour or until doubled in volume.
7. Once the dough has doubled in size, slam the ball on the work table and brutally knock the air out the dough, by bashing and squashing it, then knead for another minute. At this point you can shape the dough as you like and place it into a rectangular mould lined with baking paper. Cover again with the towel and let stand in a warm place for at least half an hour, then bake in the middle of the oven at 200 degrees for 35 minutes.
8. Once cooked, remove the bread immediately from the mould (this to avoid condensation and softening of bread at the base) and let cool on a rack. Your bread should look golden and sound hollow underneath.
 
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