Average Reviews:
(More customer reviews)The Kamut we wanted to sprout then dry the sprouts, grind to flour with them, add them to our sprouted wheat flour, to add extra protein to our sprouted whole wheat bread. We want the burst of extra nutrition that grains gain from being sprouted.
The Kamut sprouted very well and has a great taste to add flavor to our sprouted wheat home bread and can be a flavorful part of a breakfast cereal as we make our own granola.
Click Here to see more reviews about: Organic Kamut Seed- 1 Lb- Kamut (QK-77) Grain Seeds- For Flour, Bread, Baking, Cooking, Food Storage, Sprouting
Kamut - Triticum turanicum
Kamut is an ancient strain of wheat related to durum wheat. It is also known as QK-77. An individual grain of Kamut looks like regular wheat only the individual grain seed is more than twice the length of regular wheat.
Kamut allegedly an ancinet grain grown by the egyptians. The story goes that a jar of the grain was discovered in an egyptian tomb and sprouted. It is sometimes called 'King Tut's Wheat'.
Kamut grain is just as versatile as wheat and can be used from everything from sprouting, to kamut flour to beer making.
Kamut contains 30% more protein than wheat and some people who are intolerant of wheat find that they have less trouble with Kamut. Indeed it's popularity is due in large part because some people with allergy can tolerate Kamut (but check with your doctor first if you do have a wheat allergy). It contains less fiber and gluten than wheat. It is higher in lipids, amino acids, vitamins and minerals than regular wheat.
You can substitute Kamut and Kamut flour for any recipe calling for wheat or wheat flour. It makes bread that is a little more dense and heavy than bread made with wheat.
Kamut is a flavorful grain that is naturally less bitter and sweeter than wheat. If you bake with it you might experiment with using less sugar than usual.
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