Elevate your bread making skills by making this kamut flour bread recipe that uses an age old Italian biga to make the lightest most delicious bread ever.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

When it comes to bread making there are several techniques to use when needing your dough to rise. I’ve shown you how to make a sourdough starter (levain) from scratch and then I’ve used in a Spelt Flour bread recipe and a Graham Flour rustic wheat bread recipe. For this Kamut bread recipe I’m going to be using something called a Biga which is an Italian pre-fermentation method to help break down the gluten and provide tons of delicious flavor. Kamut is not gluten free.

PREFERMENTS: The process of using a small amount of commercial yeast mixed with 30% to 80% of the total flour and water in the bread recipe and letting it rest from 10 to 24 hours to ferment. It adds acidity, flavor and a shorter first rise when resting.

WHAT IS KAMUT

Kamut flour is a relative modern-day wheat and seriously the most amazing flour to add to any baked good. Bob’s Red Mill Kamut is very finely ground and for comparison I would say it’s pretty dang close to an Italian 00 flour. That’s right, kamut flour is insane for making pasta abd breads, which is why I used it in this recipe.

Kamut brand Khorasan wheat was said to be found in Egyptian tombs. A man from the US received some of this wheat and eventually brought it back to the states where most of it is currently grown and harvested in the central north part of the US.

USING A BIGA RECIPE

Biga is a common Italian pre-ferment where you take roughly 50% of the total flour and about 40% to 45% of the total water and mix it together with a very small amount of yeast. You then cover it and let it sit at room temperature for 10 to 24 hours. The longer a biga recipe sits, the more intense flavor it provides.

A biga is usually good to go once it triples in size. It will have a slightly domed top to it and will have some air bubbles running through it once it is ready to be used. Biga’s are commonly used in breads that are light and fluffy like focaccia and ciabatta.

MAKING BREAD WITH KAMUT

Step 1: Mix together 50% of the total flour with 45% of the total water at 80° to 82° and a small amount of yeast in a container until combined. Cover and rest for 10 to 24 hours or tripled in size.

Step 2: In a separate large container mix together the remaining flours, salt, yeast and water at 100° to 102° until combined.

Step 3: Add in the biga and vigorously mix by squeezing and folding until combined, mix for about 3 to 4 minutes. Cover and let rest for 20 minutes.

Step 4: Fold the dough by stretching and turning 6 to 8 times every 20 minutes for 80 minutes. Cover and rest for 2 hours.

Step 5: Divide the dough on a floured surface and form two balls and set each in a proofing basked covered in a towel for 1 hour.

Step 6: Add each dough to a preheated Dutch oven pot and cook at 500° for 30 minutes covered and then uncover and cook for a further 20 to 25 minutes.

Step 7: Cool the dough on a rack before slicing and serving.

CHEF TIPS:

Since this kamut flour bread uses a pre-ferment, the bread contains a higher acidity level allowing it to last for up to 10 days.
This biga recipe is also perfect for breads such as ciabatta, baguette or pizza dough.
Time and temperature are incredibly important so remember to keep the dough when rising in a warm place and to always check the temperature of your dough after kneading.
If you don’t have a big bucket like I do in the video, it’s ok to use a large bowl with a towel over top.

*If you’re loving this loaf of bread then you absolutely have to check out my Graham Wheat Bread Recipe and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing bread recipe*

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5 from 5 votes