KAMUT® Khorasan Bread

Must try this bread, given it 5 stars as reading the reviews seems as if it's 'just up my street', can't wait to try! Thanks,
Odelle.

This is the tastiest bread i have ever had and the best wholegrain bread, yum yum yum we want this everyday!!!!
Yes, it is dense (like all good bakery/artisan non-commercial wholegrain loaves), it's also lovely and moist and nutty and slightly sweet and full flavoured, much more lovely than standard wholegrain flour, it makes gorgeous nutty moist toast too and we found it kept very well for 4 days without drying out (we keep in a cotton cloth bag) although it was a miracle that any of the loaf remained uneaten after day 1!!!! My family loved it and have demanded i make it every week, even my 10 month old loves it (i make it without the salt) and it's fabulous that it's higher in protein and minerals and easier to digest, so perfect for baby. I can't wait to try it in cakes and other baking.

*scoffing a new kamut loaf as i type*

Though not exactly unpleasant, I found this bread very heavy in texture (it looked exactly as it does on here as I baked it in a 'cob' shape rather than in a tin as suggested on the flour bag), my husband commented on this too and it's 'funny taste' (bit sweet perhaps?)He and the children didn't come back for 2nd helpings as they normally do, so I ended up throwing half a loaf away the following morning (by which time I could have used it as a doorstop despite it having been wrapped in a cloth since leaving the oven). I also used a heavy baking sheet and had no problems with the crust, despite giving it an extra 5 minutes in the oven.
I did, however, make a lemon drizzle cake at the same time using 3/4 Kamut flour and 1/4 plain flour which, although also slightly more 'dense' than normal was quite passable in flavour and kept really well, so maybe this is better suited to sweet recipes, possibly 1/2 and 1/2 with a lighter flour?

This recipe looks just great! Does it freeze OK?

Have made this bread twice now and it has a lovely nutty flavour. However the crust at the bottom and the top is a little too crusty and I wonder if there is a way to avoid this? I think I heard somewhere that you can throw some water in the oven just before baking to create steam which softens the crust but I keep forgetting to do this? However this would not help with the bottom crust which is directly on the baking sheet and turns almost black! I use a heavy 'mermaid' baking sheet and it occurs to me that this might be just too good a heat conductor? Should I perhaps bake at a lower temperature?

For a softer crust take the bread out of its tin as soon as it is cooked and wrap it in a clean T towel to cool. Adding water to the oven helps to make a loaf crusty.