Kamut and Spelt Bread
I do like baking my own bread, but don’t do a lot of it. I try to avoid processed foods as much as I can. I make to odd exception with stoneground Kamut or Khorasan wheat and Spelt. We know that spelt has been cultivated for around 7,000 years and Khorasan is said to originate from a handful of curious Egyptian wheat seeds, sometimes referred to as the ‘Grains of the Pharaohs.
I like making a loaf from a combination of the two, without any white flour. Super easy to make, smells and tastes amazing.
I'll be in the dough now, so stick around, I might kneed you.
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