Kamut is considered an ancient grain. It is a variety of high-protein wheat that has never been hybridized. Kamut’s kernels are two to three times the size of most wheat. Not only does this grain have a deliciously buttery-nutty flavor, but it also has a higher nutritional value than its modern day counterparts. It also contains a high mineral concentration especially in selenium, zinc, and magnesium. This grain variety is considered a high energy wheat, and provides the body with more energy in the form of complex carbohydrates. Because of its low oxidation levels it loses little nutritional content when being ground and processed. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies.Print
Soaked Kamut Biscuits
- 2 cups freshly ground kamut flour
- 3/4 cup warm kefir, yogurt, clabbered milk, buttermilk or water mixed with 1 tbs whey, lemon juice or vinegar
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 1/2 cup cold butter, cut into 1 tablespoon pieces
- Mix flour and kefir together in a bowl. The dough will be very dry. Allow dough to soak for 8-24 hours. The longer the better. Read here if you would like to learn more about why grains need to be soaked, sprouted, or soured.
- Preheat oven to 350 degrees.
- Once dough is finished soaking, place dough in food processor. Process dough until it becomes crumbly, about 30 seconds.
- Add salt and baking soda to dough and process until combined. Add butter, one piece at a time. Continue to process dough until a ball forms. Add a little water if needed.
- Lightly grease your hands and counter top. Place dough on counter top and roll dough out until its 3/4 – 1 inch thick.
- Cut dough with biscuit cutter and place on cookie sheet. Bake for 15-20 minutes, or until the biscuits are light brown.