Honey Kamut and Einkorn Bread
The combination of Kamut and Einkorn makes a great tasting loaf of bread. These two grains are two of the most nutritious grains/flour available. Each has a mild whole wheat taste and together, along with a splash of honey, make some seriously good bread.
After tasting this bread for the first time, a member of the family said, "Wow, this is really good bread." I have to agree.
Great bread doesn't have to taste bland. Ingredients matter when making good bread and using Kamut and Einkorn together help bring this bread front and center.
This recipe makes 2 loaves of this wonderful bread.
4 cups Kamut flour
4 cups Einkorn flour
1/4 cup ground flax (optional)
2 packets instant yeast (or 1 TBS and 2 tsp)
2 1/2 cup warm water
1/4 cup honey
1TBS coconut oil
1 TBS butter
2 1/2 tsp salt
This recipe uses a sponge for the first part of the mixing/rising process.
Sponge (1st rise)
Mix together the water, the yeast, 1/2 of the Kamut and Einkorn flour (2 cups each) and the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30 - 45 minutes. This sponge helps create a better gluten structure.
After the sponge is nice and bubbly (30 - 45 minuts) - Add:
2 cups Kamut flour
2 cups Einkorn flour
1/4 cup ground flax (flax will help bind the dough better, but is entirely optional)
2 1/2 tsp salt
1 TBL Coconut or other high quality oil.
1 TBL Butter
The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above.
Knead for 5-6 minutes with mixer on speed II, or 6-7 minutes if kneading by hand. Dough should be soft, but not sticky. Add a bit more flour if too soft. , or a bit more water if the dough is too stiff.
Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Kamut and Einkorn rises slower than red/white wheat so be patient.
Divide the loaves into equal parts. Form loaves and put into pan or make round loaves and place on baking sheet with parchment paper. Slash the loaves if you'd like. Let rise until dough is about 1/2 - 1 inch above the pan, 30-60 more minutes.
Bake for 27-30 minutes at 330 degrees.