“The smell of bread is the scent of all scents”: My favourite Kamut bread

This nice quote comes from the Czech author Jarosav Seifert. He adds “It is the most primary scent of our earthly life, the smell of harmony, of peace and of home.” I’m completely with him. In Germany as in most other countries people eat lots of bread. We even have a name for meals consisting solely of bread: Brotzeit (means “bread time”). When I was a child my grandma, who lived in the same house as my parents and me, prepared dinner for me almost every evening. Guess what she gave me to eat. You’ve got it! Slices of bread with butter and cheese and some with pieces of banana on top. I loved it. Since I’m living in Los Angeles I miss the German bread a bit. But even in Germany it was not always so easy to find the right bread because I’m allergic to wheat and that’s what 90% of all breads are made of. So here is my recipe for a very tasty Kamut bread. It’s quite dense in texture and has an intense, very lovely taste. You can eat it for breakfast with some butter and jam, it’s really great served with a soup or some green salad for lunch and don’t forget to have it for “Brotzeit”.

Ingredients (makes two middle sized loafs):

  • 1 packet dry yeast
  • 1/2 teaspoon brown sugar
  • 2 cups kamut flour (if you can’t find it you can also use spelt flour)
  • 2 cups oat bran
  • 1/3 cup sesame seeds
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1 1/2 teaspoons salt
  • 1 teaspoon indian or pumpkin pie spice (consisting of cinnamon, ginger, nutmeg and cardamom)
  • 1 – 2 tablespoons of olive oil (to sprinkle the bread with)

In a small mixing bowl combine the yeast with the brown sugar and 1/3 cup warm water. Let it rest for 10 minutes. Roast the seeds in a pan, add the pumpkin pie spice. In a larger bowl combine the kamut flour with the oat bran and salt. Pour the yeast-sugar-water mixture over it. Add up to 1/2 a cup of warm water and mix with your hands until a smooth, slightly sticky batter forms. Form a ball and let it rest for 5 minutes. Then part the batter in two halfs and form two balls. Line a baking sheet with parchment paper and place the two balls on it. Press them with your hands until they are flat. Sprinkle them with olive oil. Cover them with a clean cloth and let them rest for 1,5 hours in room temperature. Preheat the oven to 400f degrees (in Europe: 220 Grad, Umluft 200 Grad, Gas Stufe 5). Adjust the oven rack  to the down position and bake the bread for 20 to 25 minutes.

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