Honey Kamut with Brown Flax
Honey Kamut is one of the first bread recipes we developed using 100% Kamut whole wheat flour.
Adding flax to this recipe gives character to the bread, looks great and also adds important Omega 3 fats to the bread.
The flax gives the loaf a golden, specaled look, which when sliced, is fun to see.
This recipe is the same Honey Kamut recipe with flax added and water adjusted for the added amount of ground flax seed. Ground flax also acts as a binder when used in bread so helps to give the bread a bit more stretchability than just using Kamt whole wheat flour.
I love the look of this Kamut / flax bread. I think you will too.
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 1/2 tsp)
1 1/2 cup warm water
3 TBS honey
1/4 cup ground brown flax
2TBS coconut oil (or 2 TBS butter)
1 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 flour (1 1/2 cups), the ground brown flax 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 1/2 tsp salt
2 TBL Coconut or other high quality oil.
2 TBL Butter
The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above. If both, use 1 TB of each.
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 - 26 minutes at 340 degrees.