Kamut Egyptian Bread

I am so crazy about bread making nowadays & trying to experiment different flour to make bread. Kamut flour is one of it. This is the 1st time I am making this "Egyptian" bread.

Kamut is an ancient type of wheat related to the durum variety used in modern bread making. Kamut is believed to be of Egyptian origin. Shortly after World War II, a Montana farmer sowed a few seed that were said to have come from the tomb of King Thot. In the late 1970s, an agronomist and biochemist called Bob Quinn became interested in this exceptional grain, which he named “kamut” after the word for “wheat” in the ancient Egyptian tongue.

I have got this organic Kamut flour from Bob's Red Mills. It is not cheap compared to regular bread flour RM3.50 per kg. It cost about RM16.50 for 500g+. These bread has a very deep wheat-y smell. Naturally, it has these beautiful yellowish colour. We are so pleased that the bread turned out so beautiful. Surprisingly the bread is soft compared to the regular artisan bread. It is not as soft as the Gardenia bread or High 5 bread, but it is slightly chewy. To me, this bread is not heavy at all. Besides, it freeze well for a fully baked bread. I definitely will make it again.