Why is kamut my favorite? | All about kamut/khorasan | Ancient Grain| Grains Explorer Challenge 2024

June's #GrainsExplorer Challenge is all about Kamut/khorasan, my favorite ancient grain! Here's everything you need to know about this ancient grain - its history, how to use it, and more!
This is Part 1 of a series - watch Part 2 here: • Best rolls EVER! Kamut...
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[@rationalfemale5717]

Funny story about Pleasant Hill Grains. I’m from Nebraska but have lived in Minnesota for almost 30 years. I went home last week and was talking to my 71 year old father. At some point he says Pleasant Hill Grains. I paused and said “I know that place. How do you know about Pleasant Hill?” To which he replied “baby that’s where I work”. He’s retired but has worked at this grain place for the last two years. He never really said the name. Pleasant Hill is in my home town! I had no idea this place I had been hearing KZbinrs talk about for 2 years was in my hometown. I’m from Hampton Nebraska. Go Hawks! Hampton is a town of maybe 470 people. My graduating class was 11 people. Upside my dad gets a 40% discount on anything he buys. Guess who needs a new mixer?

[@GrainsandGrit]

Hahahahaha how hilarious is that?!? And BONUS!!! Definitely get a mixer! Do it! Do it! Lol

[@ksmith3032]

I’m from Nebraska and live 45 miles from Hampton. I think your story is too funny! So proud Pleasant Hill is from Nebraska!!

[@rationalfemale5717]

@@ksmith3032 where are you from?

[@indianne9781]

Small world!

[@janedoefrommo]

I just made a kamut naan bread. It was so delicious! I usually use a little in my breads, but I think I need to use it more!

[@GrainsandGrit]

Wonderful!

[@iamslbc]

My first use of kamut was to cook it like rice as a side dish. It cooks with the texture of sweet corn kernels. The tougher “skin” of the kernel pops as you chew it revealing a creamy center. It is actually kind of fun to eat. Serve hot like rice or use leftover as the base for a Mediterranean style cold or room temperature salad. Make an olive oil / vinegar / herb dressing.

[@GrainsandGrit]

I’m totally going to have to try this! How long did it take to cook?

[@iamslbc]

@@GrainsandGrit I used the directions on Red Mill Kamut. Soak 1 cup of kamut overnight. Drain and rinse. Bring 3 cups water or broth to a boil. Add grain. Cover and cook 30-40 minutes. If the grain is not soaked, cook 45-60 minutes. Yield, 4 servings or about 3 cups. There is a recipe for doing the grain online. Soak, use same 3 cups liquid to 1 cup grain proportions. Put in Instant Pot on high pressure for 25-30 minutes. Allow to depressurize 10 minutes then release pressure. I have not tried this version, yet

[@WholeBibleBelieverWoman]

@@iamslbc I did the same, following Bob's Red Mill Kamut cooking directions. We loved it. Chewy but fun.

[@siber20s]

I am not surprised that the Kamut flour made great tortillas,as the overwheling majority of bread consumed in The Fertile Crescent area and around it is of the flat variety. Whether it is your typical Arabic bread (khubiz,pita),Lavash bread or saj bread. The saj looks like an inverted wok that the village women would typically bake their bread on. If you do a KZbin search you can see how it's made. Very cool.

[@GrainsandGrit]

I actually thought of that the first time I made tortillas! It makes perfect sense to me!

[@TheUgliestKitchen]

Kamut is pretty much the only wheat I use. Sometimes I will mix it with a hard white, but most of the time I bake everything with 100% Kamut. It works great in everything!

[@DrSandraGSmith]

I love straight Khorasan for in my pasta maker. Such delicious pasta!!!! I also add 1/3 to my bread with either all the rest hard white or in combination with hard red wheat berries. It has also become a favorite of mine due to its buttery flavor!

[@GrainsandGrit]

I haven’t tried pasta with it yet. I definitely need to because I’ve heard so many great things. Makes sense with it being a cousin to wheat durum 😀

[@momflamingo9263]

I make bread with half hard red and half Kamut in my bread machine. It’s delicious!

[@GrainsandGrit]

Sounds great!

[@bethneal4908]

It’s my absolute favorite. I make my everyday loaves with 100% Kamut. It’s so soft & flavorful!

[@Gun810]

Send the recipe please. I’d love to try it.

[@knitsox0727]

Kamut makes the BEST cream of wheat!!!!

[@GrainsandGrit]

Ooh, I'll have to try that!

[@michellegage]

How would you make Kamut cream of wheat? I’m brand new to this, my Nutrimill is on its way.

[@tinapeters5500]

I use Kamut in my Bread 2 part heard red to 1 part Kamut wonderful bread 👌🏻 also use it in everything else it’s a very delicious grain highly recommended it😊

[@nevafitzgerald2402]

I have trouble with regular wheat flour,so I though I would try Kamut. Thank you for sharing this information🙏

[@StripedCheeseBread]

Love Kamut. Funny, this was my planned bread for tomorrow. I always mix it the night before. Now do one on Sonora Wheat, the BEST flour tortilla wheat. It is a high protein soft wheat. It is a white wheat and make much less gritty whole wheat pasta than whole Kamut pasta.

[@GrainsandGrit]

Thanks for the tip!

[@susantelchik5986]

I love mixing this in your bread recipe with either hard red or hard white wheat. I usually 3/4 hard red or white and 1/4 Kamut. I also got mine from Azure. It is the Kamut brand and was very clean. It mills wonderfully.

[@dianebarsamian1022]

It makes the best cream of wheat

[@SeasidePrincess]

Thanks for this recommendation! I am loving making my version (course flour grind since I don’t have a grain cracker style mill yet) of cream of wheat with fresh milled grain and I haven’t tried it with kamut yet!

[@SeasidePrincess]

My fav rolls are 1/3 each hard red, hard white, kamut. They are delicious as a garlic twist knot too!

[@GrainsandGrit]

So good!

[@ohiofarmgirl3384]

This video is perfect timing. I pick up my 25 lb bag at my Azure drop on Monday! I’ve recently started to mill flour due to GI issues with store bought and I’m having better results with the wheat berries.

[@GrainsandGrit]

Woo hoo!!!

[@WholeBibleBelieverWoman]

We have just made kamut like a "daily grain" by cooking it on the stovetop. My housemate loves it. The little I tried working with it for bread didn't seem to go very well so I backed off from that. But for us, the main reason for backing off was the price, which I believe was about double what we usually pay for organic grains.

[@GrainsandGrit]

Yes it is very pricy of a grain, but so worth it if you can!

[@yarnchickenkim]

I use a mixture of kamut, hard white wheat, and hard red wheat in the bread I make. I love using it every chance I get. I think I’ll try your roll recipe when it’s ready.

[@GrainsandGrit]

Sounds like a good mix!

[@dawngross9780]

My sourdough starter loves Kamut!! Also have made pita bread with it - just starting out with this grain and look forward to making more with it 🙂

[@GrainsandGrit]

Wonderful!

[@jenniferallison2310]

Love your videos so much and appreciate YOU so much!

[@GrainsandGrit]

Thank you so much!!

[@ronsellew5696]

Can't wait for part 2

[@robertrobertson5905]

I like to follow your recipe on the simple hard red or white bread and use 20% kumut . It taste as you described kumut nutty and buttery

[@GrainsandGrit]

Yummm

[@rosennlynnliberty03]

I love Kamut

[@GrainsandGrit]

Me too!!!

[@sharonpasquini5772]

Excited about this video... I haven't worked with khorasan yet... I'm picking up my Azure order today and I ordered 25 lb of it!!

[@GrainsandGrit]

You’ll love it!!!

[@kimberlymaehrer6665]

I just got my Khorasan from Pleasant Hill Grains. Excited to start using it!

[@GrainsandGrit]

Yay!!!

[@SuperLauramack]

I make kamut/hard white wheat and it's the best! I do half and half.

[@Barbie-Bright]

Happy Friday, thank you for, the break down. 🤗

[@GrainsandGrit]

You are welcome!!!

[@partinsheritagehomestead4981]

I love making pasta with kamut especially since my diabetic husband can eat it.

[@angelam.larson6600]

I buy small bags of Bob's Red Mill Kamut wheat berries. A store that is local carries them. I have used it mainly for homemade pasta noodles. It has also worked great mixed with durum wheat in Portuguese rolls.

[@GrainsandGrit]

Ummm I need to know what Portuguese rolls are!!

[@WholeBibleBelieverWoman]

Where did you find a recipe for Portuguese rolls?! My son moved to Portugal a couple years ago and he couldn't stop raving about their "superior" bread. He's just SURE that everything they are doing with their bread is the BEST...!

[@angelam.larson6600]

Portuguese rolls have always been a favorite of mine. If you like crusty, hearty Italian bread, you'll like Portuguese rolls. I looked up a recipe online & substituted freshly milled flour. I tweeked the recipe a little. They were very good.

[@WholeBibleBelieverWoman]

@@angelam.larson6600 Nice! I'm going to try to find that recipe.

[@user-bw2cr9qo9b]

I mix kamut with ap and hard red.

[@valchand1463]

I course ground it and cooked it like cream of wheat. Can’t wait for next video!

[@GrainsandGrit]

Oooo I haven’t tried cream of wheat with it! Definitely need to do that next!

[@Dear_Kylie]

I really enjoy using Kamut. I am still experimenting to find a good recipe for a loaf of bread with it but I use half whole wheat Kamut right now. But yes, great tortillas. Cannot wait for the roll recipe!

[@GrainsandGrit]

I actually did a loaf the other day that turned out, surprisingly, well lol happy accident! Needs a bit more tweaking to make it perfect 😀

[@Dear_Kylie]

@@GrainsandGrit oh I really hope you post it the finished recipe. I’m trying so hard to switch to freshly milled grains completely but I really like the flavor the kamut and einkorn and am struggling to nail perfect recipes.

[@fishnlady]

I just picked up my 4th Azure Standard order today and in it was a 25 pound bag of Khorasan I ordered. It was very clean. My May order had hard red wheat and soft white wheat and I was very disappointed in the 50 pound bag of hard red wheat because it was very dirty. This current order I had Khorasan, Soft White and Hard Red and the only one that was dirty was the hard red wheat. SMH wondering why.

[@GrainsandGrit]

They're not bad at a budget price. But if you want premium, go with 4 Generations Organic Farms: www.grainsandgrit.com/4generations

[@susanchamblee1190]

I bought 2lbs of Kamut but not sure how to use it. I'm still new with this stone ground flour baking. I'm enjoying it though.

[@GrainsandGrit]

Wonderful! Be sure to download my free Newbie Guide: bit.ly/3XgUWrD

[@EmeryShae]

I think Kamut actually is easier to digest. The Food Nanny sells All Purpose Kamut flour, of course it’s unbleached, but anyway, her customers all love it and she has so many stories of people who can easily digest it but cannot digest regular wheat.

[@galemartin3277]

Makes the best chocolate chip cookies as well! Very chewy! Yum!

[@EmeryShae]

Do you have a great recipe for Kamut cookies?

[@sjking1111]

I think that's the only other way I've used kamut is for the cookies. I've also made a batch of muffins using Sue Becker's recipes.

[@GrainsandGrit]

Oooo I haven’t tried it in my cookies yet but I need to!

[@sjking1111]

I literally went to the Google after this video to find a recipe. Found one that looks easy enough. They'll be perfect for this Sabbath! 😋

[@nccgolden3626]

I love Kamut! Makes delicious pancakes. I use 50-69 grans w Hard white when i make braided challah, pizza dough, etc. BTW surprised you dont mention Bread Beckers. Worth checking out their co-op plan. I was blessed to have someone less than 2 miles as a drop off spot save a lot on shipping. I decided to go with a 6 gallon bucket after First buying a 2 pound bag to try out. It saves a lot more and theirs is the Organic Kamut brand. They treat all their wheat w co2 to kill any eggs, etc n seal sir tight

[@GrainsandGrit]

Ah forgot about bread Beckers! Yep they have it too, just not everyone may have access to them depending on where they live 😀

[@jenniferraiche5052]

Just wanted to let you know that as of right now azure standard has discontinued their “Kamut” grains. They now only have the khorasan.

[@GrainsandGrit]

It's the same grain. Just different brands.

[@mamabird2434]

I’m finding it browns darker than other wheats

[@GrainsandGrit]

I actually haven’t experienced that myself but maybe it depends on the recipe? Good to know!

[@fishnlady]

I recently got started grinding my own wheat. My first grain purchases were from Azure Standard and the small 5 lb bags were very clean but I ordered a 50 lb bag and it is very dirty and lots of debris and other grain pieces mixed in. I think it’s a crap shoot buying from Azure but very expensive from the other sources. I wonder what the best method is to clean the grains. Thank you for all your videos, I am learning so much from you.

[@bethp8436]

Last fall I saw a video on KZbin of a lady showing how she cleans her grain that she purchased locally yo where she lives. The grain was quite dirty and had a lot of debris. The lady used big round sifting screens that were different sizes to sift away the debris. They screens are available in different sizes to sift it different sizes. I don’t remember he4 bane or the channel name but you could type in grain sifters and suggestions will come up.

[@GrainsandGrit]

Yes I personally have been fine with their grains, but I have heard it from other people it’s just a hit or miss. And I agree with the other commenter about cleaning grains. Screens with various size holes and a lot of shaking lol

[@fishnlady]

@@bethp8436 Thank you for the suggestion. I was thinking about taking it outside with a fan and let the grain fall through the wind from the fan into another bucket to blow away the dust at least. I will also set the buckets of grain down in my chest freezer to stay for 3 days to kill any possible bug larvae. Unfortunately the grain from other places is nearly twice the price. Maybe its because they clean their grains better which takes more labor.

[@bethp8436]

@@fishnlady yes they do clean them. I get mine from Bread Beckers. Their grain is very clean. The B3 Jersey not only clean their grain but 5hey also put it through a piece of equipment that sprays carbon dioxide on the grain so if there is any small bug larvae is with the wheat berries the carbon dioxide will kill them. Have never opened up my large bucket if wheat and found any sign of bugs. When I lived out west and bought hard red wheat I did find evidence that weevils had been in the wheat berries when it was bagged up for sale. I don’t know where you live but Bread Beckers has a lot of coop locations that they deliver to in the eastern part of the USA and some in eastern Texas, too they deliver once every 3 or 4 months and the price is very small compared to what shipping the grains would cost you.

[@benjamindrew9232]

Kamut mills like rice. It’s not soft. I use it exclusively in cornbread.

[@GrainsandGrit]

Goodness, you must be doing something wrong. It's one of the softest, fluffiest grains I've ever encountered.

[@benjamindrew9232]

@@GrainsandGrit how is that? I have a nutrimill and the grainmaket mill. The Nutrimill admittedly does thing a bit finer, same as the wonder mill you have. Once baked it’s fine. But freshly milled I don’t think it’s possible to be fluffy, say like, soft white. It has the same texture as white rice and durum when it is fresh out of the mill.

[@skyecrescent]

What are the cookbooks on the counter? The Perfect Loaf, The Prairie Homestead Cookbook, Sue Becker, and ?

[@GrainsandGrit]

Good eye! I have Mary's Nest The Modern Pioneer cookbook which is new, and on the very top is my bible :-)

[@evgeniakotsifos7878]

Is Kamut gluten free?

[@GrainsandGrit]

Nope, it's a type of wheat, and all wheat has gluten. That's what makes it so good to make breads and things with.

[@user-bw2cr9qo9b]

It is sticky.

[@AlsanPine]

lol, leave it to us americans to put an egyptian name to a grain who's real name tells us exactly were it is from! if you are at all familiar with mediterranean and near-eastern breads, you know they are mostly flat breads. khorasan is the traditional grain that has been used for them. this explains why these flat breads are very poorly made in the west with standard wheat. khorasan is still very much grown and used today in its native land. as you say in the vid, it does not work well with the western style breads by itself, however, i have seen it successfully used in ratio of 3:7 with hard wheat enhancing qualities of both grains. that, however, is for advanced bread makers. for flat breads, it is actually easier and if you have had real native flat breads and you do not seem to get the flavor and feel of it here in the west, it is because you have been using the wrong flower! khorasan is actually easier for flat-breads. and yes, you can make them in a frying pan. i make one every morning as i adore fresh bread🙂 you can also make a clay oven, as you call it, tandoor, which should be tanoor which means oven in persian. my dad used to work for the gov and when i was young, we used to live all over the world! one of those places was persia which is when i fell in love with the food, culture, and language. my morning bread still takes me back to the neighborhood bakeries with the tanoor right there where you could see your bread being baked right in front of you. i used to always get two because one would be gone by the time i got home 🙂

[@GrainsandGrit]

You sound like a fun guy - I'll bet a food tour of the world with you would be very interesting :-)

[@AlsanPine]

@@GrainsandGrit oh, i was fun as a kid. now i am a stodgy old fart of a hermit who stays home. in the past 20yrs i have consumed about 24gal of gas per year 🙂

[@christensmith5454]

AlanaPine - could you share your flat bread recipie 😊

[@AlsanPine]

@@christensmith5454 i learned how to cook from the servant we had when we were stationed in persia. she taught me a lot but they do not cook by recopies per se! it is more analog than that but here is an approximation of it. when i make mine i put in my spice too but i am not including that here because i like very spicy food and most people cant eat what i eat! all my ingredients are organic and much grown by me here. heat a cup of water to about 110F in a large bowl, add 1/2 tsp yeast & 1 tsp sugar, stir thoroughly and let it sit till activated, once activated add 1 tbsp olive oil and gradually add about 1 2/3 cup of khorasan flour mixed with 1/4 tsp salt (to taste) as you stir & knead (you want smooth consistency similar to pizza dough. Knead for 10 min on a floured working surface, place the dough back into the bowl, cover with a lid or plastic wrap, let rise for 40 min, take a small fist full of the dough and roll out on a floured surface with a rolling pin, place over a griddle (i use cast iron fry-pan) and sprinkle with Nigella Sativa (black cumin) seeds and/or sesame seeds, you want slight tanning on bubble peaks, flip, eat! i used to have a little earthen oven i used to make these in at my previous place but have never got around to building one here so i just use the cast iron pan 🙂 there are two other flat breads i make but not often. one of them has a glazed top. there are a few other non-flat breads too but none like the western bread we are used to here. 🙂

[@ekennedy9982]

HeLP! My email address is blocked on your site. I'm not a scammer, just a newbie that would like to join your newsletter, etc

[@GrainsandGrit]

Oh goodness, there can be a few reasons for this. Can you email me at [e-mail] so I can look in to this? 😀