The Italian Love Affair with Wheat: Whole Wheat Kamut Sourdough Loaves



(photo: beautiful bread is a work of art and our reader Dr. K is a maestro!  photo courtesy of Dr. K.)

I have to admit that I get very jealous of folks who bake with great success as I’ve been slow to experiment with baking bread, for example.   And it’s also why I’m incredibly thankful for skilled Scordo readers like Dr. K. who specialize in whole wheat bread baking and other, from scratch, food products and homemade goods (Dr. K., for example, makes his own yogurt, roasts his own coffee beans, produces his own goat cheese, and whips up homemade Nutella)

Dr. K.’s latest bread product is the Kamut, whole wheat, sourdough loaf.  Kamut is a type of Khorasan wheat which is one of the oldes types of grains on the planet; a modern version of Khorasan wheat is Durum which is most often used in pasta roduction.  The most common type of wheat is hexaploid which includes spelt, modern bread wheat, and soft wheat used for cookies and cakes.   Italy is the largest market in the world for Kamut (Khorasan) wheat (half of what is produced annually is sold there and most commonly used to produce cereals, breads, pastas, snacks, etc.). 

Dr. K.’s “Italian Sourdough” bread utilizes his Oregon Trail sourdough starter, elaborated with Kamut rather than red or white wheat or spelt, per his usual routine.  He also used whey from his mozzarella making instead of water for extra tang and a delayed/overnight fermentation to develop more flavor.  Dr. K. utilized local honey for sweetness, olive oil, and sea salt.  Kamut bread has a nice light yellow color which is not as intense as durum wheat made bread (but much lighter in color than his usual whole wheat bread despite containing all the bran, germ, middlings, etc.).  I encourage you to experiment with bread making at home and I’ll aim to do the same.  In my view, bread is at the heart of eating!

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