Honey Kamut Bread
Honey Kamut is one of the first bread recipes we developed using 100% Kamut whole grain flour.
The taste of Kamut (khorasan wheat) is very mild for whole wheat - even more mild than white whole wheat.
Add honey to this recipe and you have a bread that is 100% ancient grain Kamut with a sweet, rich, buttery flavor. After tasting this bread for the first time, a good family friend said, "I hope they have this bread in heaven." I have to agree.
Kamut is unique for a whole grain bread. It's lighter in texture, has a yellow-golden color and on the nutrition scale, has better nutrients than standard whole grain. Kamut is a pure, ancient grain. Not hybridized and always organic.
Kamut is by far my favorite grain/flour.
This recipe can easily be doubled if you choose tobake 2 loaves of this wonderful bread.
3 - 3 1/2 cups Kamut flour
1 packet instant yeast (or 2 tsp)
1 1/4 cup warm water
1/4 cup honey
2TBS coconut oil (or 2 TBS butter)
1 1/4 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 flour (1 1/2 cups) and the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30 minutes. This sponge helps create a better gluten structure.
After 30 minuts - Add:
1 ½ cups Kamut flour
1 ¼ tsp salt
1 TBL Coconut or other high quality oil.
1 TBL Butter (optional)
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.
Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Kamut rises slower than red/white wheat so be patient.
Form loaf and put into pan. Let rise until dough is about 1/2 - 1 inch above the pan, 30-60 more minutes.
Bake for 24 minutes at 340 degrees.