Monday, August 26, 2013

kamut bread



Currently, our family is out of wheat berries. This doesn't happen very often (three cheers for fifty pound bags multiple times a year), and we haven't had to time to go over the mountain to the Valley and get more. Ordinarily, this would mean that we just don't have homemade bread. But this time around, we happened to have Kamut on hand! It's been ages since we had this lovely bread regularly (last time I had it was probably six years ago), so we've all been enjoying the "new" taste.

Here's the recipe - the double, since that's what we make (twice a week, if we can).

Kamut Bread
yields 4 loaves

Blend together in mixing bowl in order given:
4½ cups hot water
1 cup oil
1 cup honey
4 tsp salt
6 cups Kamut flour
4½ tsp active dry yeast

then add:
6 cups Kamut flour

**the dough is always too sticky for me even after 12 cups of flour, so you can add more flour until it’s knead-able. I’ve found that a cup or two of all-purpose flour does the trick, or three additional cups of Kamut (15 total)**

Knead until smooth and elastic and resistant.

Place in lightly oiled bowl, oil top of dough lightly, cover with a cloth and let rise in a warm place until double. Gently punch down and knead lightly.

Divide dough in half, then in half again and shape each quarter into a loaf. Place in greased loaf pans.
Let rise in a warm place until double. Cover with a towel unless placed in the oven to rise.

Bake at 350* for 35-45 minutes until done.

Turn loaves out on sides to cool on wire rack. Cool completely before slicing.





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