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.

Ingredients

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

 

 

Directions

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. 

 

2nd Rise

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.

 

3rd Rise

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.

 

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