This is a modification of my Basic White Bread Pain de Mie in which I replaced 30% of the white bread flour with organic Kamut flour in order to add more nutrients. I’ve made bread with a combination of whole wheat flour and Kamut flour before, read about my blog post Whole Wheat & Kamut Pain de Mie (Tangzhong Method) for the recipe. Only Kamut flour is added this time so the bread is smoother in texture. Kamut flour is slightly creamy in color and my bread came out with a more golden brown crust.
Kamut is the registered trademark for khorasan wheat, an ancient wheat that originates back to ancient Egypt. It has a buttery taste and, according to Kamut International, the nutritional value of kamut is higher than modern wheat as it contains more protein, amino acids, vitamins and minerals such as selenium, zinc and magnesium. All Kamut brand wheat is certified organic, unmodified and non-GMO. For more information, feel free to visit Kamut International.
30% Kamut Bread Pain de Mie 30%卡姆小麥頂角吐司
For 9”x4”x4” Pullman loaf pan
210 g bread flour
90 g Kamut flour
180 to 195 g water
15 g dry milk powder (optional)
20 g granulated sugar (I used organic cane sugar)
1/2 tsp salt
35 g unsalted butter, softened
4 g instant yeast
Add bread flour, Kamut flour and water into the mixing bowl (in order to control the dough consistency, reserve 1 to 2 tablespoons of water to be added later). Attach the dough hook and mix with low speed until a shaggy dough is formed, about 2 minutes. Cover the bowl with plastic wrap and let rest for 20 to 25 minutes to fully hydrate the dough. This is called the autolyse process.
Add milk powder and sugar and knead dough with low speed until a smooth dough starts to develop, about 8 to 10 minutes. Add in the salt and softened butter and continue kneading until the dough forms a thin membrane when stretched, about 5 to 7 minutes. Add yeast and knead with medium-low speed until the membrane is translucent when stretched and won’t tear easily, about 5 more minutes. To further strengthen the dough structure, beat dough at high speed for 20 to 30 seconds. Transfer dough to a greased mixing bowl. Cover with plastic wrap and let rise in room temperature for an hour or until doubled in size.
Scrape dough onto a lightly floured work surface. Gently deflate the dough then divide into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 to 15 minutes.
Flatten a dough and roll it into an oval. With the smooth side facing down, fold the lower third up then the upper third down as in folding a letter. Flip dough and give it a quarter turn then roll into a long oval. With the smooth side facing down, roll up the dough into a log and pinch the seams together. Repeat with the rest of the dough.
Transfer the rolled dough, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for about 60 to 90 minutes or until the dough fills up about 90% of the pan (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃).
Remove plastic wrap and slide on the lid. Bake in a 325℉/165℃ preheated oven for 40 minutes or until the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove from oven and take off the lid carefully. Take bread out from the pan and cool completely on a cooling rack. Store bread in a large Ziploc bag or food container for a few hours and slice bread when the crust has softened.
Let dough rise until it fills up about 90% of the mold.
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