Classy Grain and Airy Waffles

 

These light and airy waffles, made with the ancient grain Kamut, melted in your mouth. While I started with a bubbly sourdough starter, I created even more of a bubbly sponge by adding flour and liquid to the starter hours before the meal. This "sponge method" gave the dough a lighter texture and better rise.

Sourdough and Kamut Waffles

(10 Waffles)

Stir flours, sugar, milk and lemon juice into starter. Cover and allow to sit 6-9 hours before the meal.

1/2 cup sourdough starter

1/2 cup Kamut flour

1/2 cup whole wheat flour

1 tablespoon sugar

1 1/2 cup nonfat milk

2 tablespoon lemon juice

 

Preheat and grease the waffle iron. Mix egg, oil, salt and soda into dough sponge.

1 egg

2 tablespoon olive oil

1/8 teaspoon salt

1/2 teaspoon soda 

 

Stir blueberries into batter.

1/2 cup blueberries 

 

Portion 1/4 cup batter onto each waffle square. Bake until golden brown. 

 

The ancient Khorasan wheat Kamut has an interesting history in America. 

 

In 1949, US Airman Earl Dedman received a box of the grain from Egypt and sent to his father in Montana. The father then grew the small number of seeds to 1500 bushels of grain calling it "King Tut's" Wheat.   

 

In the seventies, organic farmers Mack and Bob Quinn (also in Montana) formed a Kamut organization to oversee production worldwide. They trademarked the name, thus Kamut can never be altered by modern breeding.

 

Kamut has a delicate gluten structure and higher ratio of fiber thus requiring more liquid. To strengthen the gluten bond, thoroughly hydrate some of the flour with water before adding the fat. This "sponge method" gives the bread a better rise and lighter texture.