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Earth Eats: Real Food, Green Living

Ancient Wheat, New Farms, Hot Pizza

Kamut is an ancient variety of wheat, and the kernels are much larger than other wheat grains. Organic grower, Bob Quinn, has discovered other interesting differnces (Fructibus/Wikimedia Commons)

I saw this old fellow passing out something, and he called me over and he said, “Hey Sonny, would you like some of King Tut’s wheat?” and I said “sure!”

On our show this week, we’re exploring ancient varieties of wheat–in particular, Kamut.

Eric Schedler of Muddy Fork Bakery will share why he likes to use Kamut flour in pizza dough, and we’ll hear more about the grain itself from the authors of a new book called Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food.

Earth Eats joins Eric Schedler in the commercial Bakery of Muddy Fork Farm and Bakery, and also in their home kitchen, just up the drive. We learn about the blend of flours they use to make their pizza dough, and why an overnight fermentation can make a big difference in your homemade pizza.

Eric Schedler of Muddy Fork Bakery pulls a kale pizza out of the oven. His pizza dough uses a blend of ancient grains (Kamut and spelt) and is fermented overnight. (Kayte Young/WFIU)

And Earth Eats Associate Producer Alex Chambers brings us the story of Kamut, one of the ancient grains making a comeback in recent years.

Music on this episode

Boots for Seven Miles by Kielocaz on Free Music Archive

Relaxing Setting by Pradelles on Killer Tracks.

The Earth Eats’ theme music is composed by Erin Tobey and performed by Erin and Matt Tobey.

Stories On This Episode

Muddy Fork’s Pizza Dough

With a blend of ancient grains and all-purpose flour, this dough rests in the fridge overnight to build flavor and texture.

Transcript Of Kamut Story, With Bob Quinn And Liz Carlisle

From King Tut's tomb to Noah's ark, This large-kernel wheat sure has some good stories!

Earth Eats Staff

Earth Eats Staff is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

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