For a first attempt, I was surprised at how well this whole grain focaccia turned out! I didn’t really expect to see a recognizable focaccia crumb, but there it is — even the springyness between the teeth. The recipe is from “Peter Reinhart’s Whole Grain Breads,” but using Kamut wheat, a tetraploid species related to durum.

I expect to use this often, topped with random veg, to use up odd harvests this year.

https://www.researchgate.net/publication/231834220_A_DNA_fingerprinting-based_taxonomic_allocation_of_Kamut_wheat

#Bread #Baking