Kamut, Einkorn, White Wheat and Flax Bread

The combination of  Kamut and Einkorn makes a great tasting loaf of bread.  Add white wheat and flax and you get a nice tall loaf full of whole grain goodness.   Each of these grains has a mild whole wheat taste and together, along with honey and flax, make some seriously good bread.  

 

Great bread doesn't have to taste bland.  Ingredients matter when making good bread and using Kamut and Einkorn together with the mild taste of white wheat help bring this bread front and center.

Adding ground flax helps to bind the bread better since Kamut and einkorn both have weaker gluten.

 

This recipe makes 1 loaf of this great tasting bread.

Ingredients

1.5 cups Kamut flour

1 cup Einkorn flour

1 cup white wheat flour

1/4 cup ground flax (brown)

1 packet instant yeast (or 2 tsp)

1 2/3 cup warm water

1/4 cup honey

2 TBS coconut oil or butter (or 1 TBS of each)

2 tsp salt

 

 

Directions

This recipe uses a sponge for the first part of the mixing/rising process.  

 

Sponge  (1st rise)

Mix together the water, yeast,  1 cup each of the Kamut and Einkorn flour, ground flax 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:

1/3 cup  Kamut flour

1 cup white wheat flour

2 tsp  salt

1 TBL      Coconut 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.

 

2nd Rise

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.

 

3rd Rise

Form loaf and put into pan or make round loaves and place on baking sheet with parchment paper.  Slash the loaf 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.

 

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