This is something that I first tasted in South Africa, although it is of Egyptian origin. Kamut is a grain whose taste I love; you could even use all kamut flour and leave out the little bit of white bread flour used in this recipe. Kamut is available in health food shops, but if you can’t find it you can use the spelt flour instead. This quantity makes enough for two small loaves or one larger one, and the bread freezes well.
Boil the potato until it is soft, then drain and peel it. Crumble the yeast into a small bowl and add the beer, sugar, oil and
Put the flours in a larger bowl with the salt. Mash up the potato and add it to the flour. Mix in the yeast mixture, first with a wooden spoon and then with your hands when it becomes too thick. Knead for about 10 minutes on your work surface until you have a soft dough. Sprinkle a little white flour onto your work surface to prevent it from sticking, if necessary — the consistency should improve as you knead it.
Put the dough back in the bowl and cover with a clean towel, then with a heavier towel. Leave to rise for 1½–2 hours until it has puffed up well.
Remove the cloth and
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