View Full Version : Kamut vs. Winter Wheat Berries for making bread
11-20-2009, 11:17 AM
I just wanted to ask if anyone has used kamut wheat in making their breads and if so, how does it compare with traditional wheat berry bread? Is there a difference in taste or consistency? I have 20 lbs. of kamut on order. Can't wait to sprout it and try it out. Thanks!
11-20-2009, 01:21 PM
Can't tell you about the taste of RAW bread because I can't do wheat at all. Back in the day, when we were organic farmers, we grew Kamut for the patent holder (here in Montana), and my husband is for using kamut instead of wheat in any application, for a number of reasons. He feels the taste is superior and I seem to remember that from waaaaaay back when I still ate wheat. But most importantly, it is an ancient grain and has been subjected to absolutely NO hybridization or genetic modifications whatsoever. So you are getting the real McCoy as far as a grain is concerned. And you support the Montana economy....what could be better. :D
11-20-2009, 01:55 PM
I got a quote from Montana Flours and Grains from Nancy Jaffe for about $1.50 per pound for a 50 lb bag (shipping included). That should last the whole year (yes it's organic). lol ;)
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