And follow us on Facebook , Pinterest, Instagram, and Twitter to keep up with the latest news! Hi Dan, I love kamut, I think it makes a lovely bread, but like you, I don't know the first thing about growing it. Nick Kitchener. Yes I've grown it, more or less. From what I can gather, it is not really an emmer, or a durum wheat, but something in between, and there is some confusion when classifying it.
It's a little different the seeds are a bit smaller than Kamut, but growing actual Kamut would be straightforward as it's available at the local bulk food store.
Anyway, it grows tall, and the straw is good and strong which is handy as a construction or thatching material. My records show about 10 to 14 days between planting and emergence.
You want to space the seeds as you would a modern wheat variety 3 '' apart and looking for a planting density of around 20 to 25 seeds per square foot. I have been experimenting baking bread with Kamut in preparation for when my own wheat is producing.
I have done a lot of reading and come to the conclusion that modern bread making techniques that involve kneading were developed in response to the advent of refined white flour. I then mix in the whole wheat flour without adding any more yeast, or kneading it, and let it rise for about 8 hours before baking.
It is a very wet dough by modern white bread standards, but it produces a loaf that is better suited for the table than it is as a construction material. Nick Kitchener wrote: Kamut is a trademarked product which refers to the plant traditionally known as Khorasan wheat: It's for that reason, that I recommend that the name "Khorasan" always be used when talking about this wheat.
Anna Marie Spackman. Have you tried it again? I would love any tips or suggestions! Gayle Button. He's giving us the slip! Grab this tiny ad! Boost this thread! The recommended seeding depth is 1. Typically, wheat varieties with a larger seed size are sown at higher rates to maintain the correct plant stand density. Higher seeding rates are often used in organic systems to provide the wheat crop with a competitive advantage against weeds, particularly if soil moisture and fertility conditions are favourable.
As with other cereal crops, it is important to seed into soil moisture and drill press wheels will help establish good seed to soil contact. It is strongly recommended that seeding rates are determined on the basis of intended plant density, thousand kernel weight TKW and the per cent survival percentage of seeds planted that germinate and emerge into vigorous seedlings.
Seeding rate lb. The seeding rate calculator available on the Alberta Agriculture and Forestry website also provides an easy method to determine appropriate seeding rates. Similar to other cereal crops in organic systems, pre-seeding, pre-emergent and post-emergent weed management can be very effective at minimizing yield loss due to weeds.
For more information about weed control in organic systems, refer to the Organic Crop Production Weed Management. Common fungal diseases include leaf spots such as tan spot and rusts, or root rots.
Excess moisture received in the last 30 days of the growing season may result in infected heads. Diseased kernels will appear weathered and discoloured, black- pointed or smudged, and may have reduced marketability. Particular insects that can cause significant economic damage in peak cycle years include wheat midge and grasshoppers. The crop is swathed at 18 per cent moisture milky dough stage , with Harvesting the grain at slightly higher moisture tough and then aerating it to the final storage moisture content may help reduce broken kernel losses.
The target for broken kernels is five per cent or less. This is possible with a conventional combine. Rotary combines may be able to achieve three per cent or less with the proper settings. Egyptologists claim the root meaning of Kamut is "Soul of the Earth. The Quinns also registered Kamut as a trademark. Perhaps the most significant aspect of the introduction and cultivation of Kamut brand wheat is that it is an important new crop for sustainable agriculture.
This grain's ability to produce high quality without artificial fertilizers and pesticides make it an excellent crop for organic farming. The real history of the Kamut brand grain has been as elusive as its taxonomic classification. It is thought to have evolved contemporary with the free-threshing tetraploid wheats. Scientists from the United States, Canada, Italy, Israel, and Russia have all examined the grain and have reached different conclusions regarding its identification. The correct subspecies is in dispute.
It was originally identified as polonicum. Some now believe it is turanicum , while others claim it is durum. One Russian scientist believes it is a durum cultivar called 'Egiptianka' or "the durum of Egypt.
The majority now identify the grain as turanicum commonly called Khorasan wheat. Although its true history and taxonomy may be disputed, what is not disputed is its great taste, texture, and nutritional qualities as well as its hypo-allergenic properties. Kamut Brand Wheat can be found in cereals, breads, cookies, snacks, waffles, pancakes, bread mixes, baked goods, and prepared and frozen meals.
Because of the inherent sweetness of this grain referred to by some as "the sweet wheat" , no sugar is required to hide the subtle bitterness associated with most wheats and whole wheat products. Many are utilizing the natural firmness of the kernels to produce tasty pilafs, cold salads, soups, or a substitute for beans in chili. Kamut brand bulgur and couscous are also popular in Europe. Kamut brand wheat also makes an outstanding pasta which is superior to all other whole grain pastas in texture and flavor.
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