United States · Western Asia Origin
Khorasan / Kamut Ekmeği
Also known as Kamut Ekmeği, Khorasan wheat bread
Baked from Khorasan wheat (trademarked as Kamut), an ancient large-kerneled grain valued for its buttery flavour and higher mineral content than modern wheat.
Method
Deck Oven
Hydration
70%
water to flour
Glycemic index
53
Low GI
Energy
250 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 2
- crispiness
- 3
- chewiness
- 6
- aroma
- 7
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 250 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 45 g |
| of which sugars | 1 g |
| Fat | 2.2 g |
| Fiber | 6 g |
| Sodium | 420 mg |
Typical values; recipes vary.
Texture
- Buttery golden crumb
- Dense chew
Typical ingredients
- Kamut / Khorasan
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.