How You Can Use Kamut and Spelt
Photo by Satoru Kikuchi
Kamut and spelt are both relatives of our modern wheat, and both have their roots in antiquity. Following is a brief discussion about the origins and cultivation of these grains, their health attributes, and recipes for their use.
Kamut
The word “kamut” is thought to be an ancient Egyptian word for “wheat.” It was brought to the US about 40 years ago, and while it is uncertain if ancient Egyptians really cultivated this grain, there is little doubt that the grain has been cultivated and used in Egypt for some time.
It is higher in protein than modern wheat, the latter of which has undergone many changes over generations of cultivation. Some sources claim that kamut is higher in trace minerals than wheat. Kamut can sometimes be eaten by people who have certain kinds of wheat allergies. It makes a chewy-textured bread, which works well for pizza crusts (see recipe below).
Spelt
Spelt is also an ancient grain, mentioned in Biblical texts. Some claim its origin goes back to Neolithic times. It was cultivated in the US up to year 1900, but then production began to decline. It is currently cultivated in Montana as an alternative to spring oats, and in the Midwest, particularly Ohio. It is said to be more water-soluble than wheat, thus increasing its digestibility. Spelt is higher in protein than modern wheat as well.
Recipes
1. Kamut Pizza Crust
- 2 teaspoons active dry yeast
- 1 1/2cups warm water
- 4 1/4cups kamut flour, plus extra for kneading
- 2 tablespoons extra-virgin olive oil, plus extra for oiling pizza pan
- 1 1/2 teaspoons sea salt
Mix yeast and warm water in a bowl. After about 10 minutes, stir in the kamut flour, 1 cup at a time. Beat well with a wooden spoon, and when the dough is smooth, knead it on a floured surface for 8-10 minutes. Be rough with it – throwing down the dough as you knead it helps develop the flour’s gluten.
Let the dough rise in a covered, oiled bowl for about 90 minutes. While it is rising, preheat your oven to 500 degrees and oil your pizza pan. When the dough is doubled in bulk, punch it down and knead in 2 tablespoons of oil and sea salt. Let the dough rest for 5 minutes before stretching it into a circle or rectangle on your pizza pan. Top with desired toppings and bake for 8-10 minutes.
2. Spelt Tortillas (4)
- 1 cup spelt flour, plus more for dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons low-fat sour cream
- 1/3 cup low-fat buttermilk
Combine dry ingredients in a bowl. Mix in sour cream and buttermilk and knead until a firm dough forms. Knead on a floured surface for 5 minutes. Let dough rest for half an hour, covered with plastic wrap. Then, separate dough into 4 equal pieces and roll them into flat rounds about 8 inches in diameter.
Stack the rounds between sheets of parchment paper and cover with a damp towel. Let them rest for half an hour, or you can refrigerate them overnight. When you are ready to use the tortillas, lay each round on a cast-iron skillet over medium heat. Cook until the tortillas have brown spots, which will take about a minute per side. Remove the cooked tortilla to a plate and cover with parchment paper, and repeat with the remaining rounds.
