Kamut aka Khorasan Wheat

Kamut Crackers (adapted from Epicurious)

Makes about 48 crackers

INGREDIENTS

• 2 cups whole wheat flour
• 1 teaspoon kosher salt, plus more
• 1/3 cup olive oil
• 1 tablespoon honey
• 1 tablespoon fennel, sesame, and/or caraway seeds

PREPARATION

1. 1. Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
   2. Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15×10″ rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6×4″) pieces.
   3. Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
   4. Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15–18 minutes. Let cool (they’ll crisp up) before serving.

Sourdough Kamut Crackers

Adapted from: Kitchen Stewardship’s Sourdough Thin Wheat Crackers

Ingredients:

• 1 cup discarded or fed sourdough starter (either works well)
• 1/4 cup olive oil
• 1 cup KAMUT Khorasan Wheat Flour
• 1/2 teaspoon Sea salt
• Fennel Seeds, or sesame seeds (or both) for topping
• Kosher or Sea salt for topping

Directions:

1)In a medium bowl, combine the sourdough starter and olive oil.

2) Add about 1/4 cup flour and the salt and mix thoroughly. Depending on the hydration of your sourdough starter, you might use all of the flour or you might have some left over.  Just add as much as necessary to make a stiff and workable dough.

3) Cover the dough with plastic wrap or a lid to keep it from drying out and let it rest at room temperature for at least 7 hours. I let mine rest on the counter for a few hours, then I placed it in the refrigerator to develop the flavor.

4) Remove the dough from the refrigerator and let it warm up a little bit before rolling. Divide the dough into 2 or 3 pieces and place each ball on a greased piece of parchment paper.

5) Roll the dough out thinly. Brush it with olive oil, using a pastry brush or your fingers, and sprinkle it with fennel seeds or sesame seeds. Press down lightly on the seeds to help them stay on. I also sprinkled some sea salt on top. There is only 1/2 tsp. of salt included in the dough so in my opinion, it needs a little on top as well.

6) Cut the dough into squares or diamonds using a pizza cutter.

7) Bake the crackers in a preheated 350 degrees F. oven for 10 to 15 minutes until just golden brown. Bake them in batches, rotating the baking sheets if you are baking two at a time. If you want crispy crackers, let the crackers cool down completely in the oven. If you want to do this in an electric oven, leave the door slightly open so the crackers don’t keep baking while the oven is cooling down.

8) Transfer the crackers to a wire rack. They will shrink some in the oven and come apart on their own which makes it’s easy to separate them.