Though both spelt & kamut are acient grains, the flavor of kamut is light instead of being as strong as spelt. It also has a unique flavor that many resources describe as buttery. I cannot think of the best description to the flavor now, but I think there is another flavor besides buttery. Anyway, Kamut’s light flavor is good for summer.
This bread is made of starter, and I think the sour taste has overwhelmed Kamut’s light flavor, even though I did not retard the dough overnight. Hence I would prefer to prepare a less sour levain next time or try baking with pate ferment.
Also, I sprinkled the dough with Kamut instead of plain flour. However the taste is just similar to plain flour even after baking.
Recipe: “Local Breads” by Daniel Leader
