White Kamut Bread
White Kamut flour is a much better alternative to standard all-purpose white flour, including high grade white unbleached varieties.
The taste of white Kamut is a rich, mild flavor. The flour has a soft, light-golden look as does the bread when baked.
Add honey to this recipe and you have a bread that is 100% ancient grain white Kamut with a sweet, rich flavor.
This white flour is unique for a white flour. It's lighter in texture than all-purpose flour, has an off-white color and on the nutrition scale, has better nutrients than standard white wheat. White Kamut flour is a pure, ancient grain. Not hybridized and always organic.
White Kamut is by far my favorite white flour.
This recipe can easily be doubled if you choose to bake 2 loaves .
3 - 3 1/2 cups White Kamut flour
1 packet instant yeast (or 2 tsp)
1 1/4 cup warm water
3 TBS honey
2 TBS 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) 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 white 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.