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Yield 2 loaves – 24 slices
Preparation Time: 10 minutes
Baking Time: 30 minutes
- 2 1/2 cups warm water (110 degrees)
- 2 Tablespoons SAF instant yeast
- 6 cups Kamut flour, freshly ground
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1/4 cup honey
- 1/4 cup Tablespoons vital wheat gluten flour **** do not use in a wheat allergy
- 1/2 teaspoon vitamin C powder (optional)
- 1/2 teaspoon lecithin, granules or liquid (optional)
- More Kamut flour, as needed
Place warm water, yeast and 2 cups Kamut flour in a large mixing or mixer bowl, (I use a Bosch.) Mix well and let sit covered for 15-30 minutes to sponge. The mixture should be bubbly.
Turn the mixer on briefly to release air, (or stir down with a wooden spoon), and add remaining ingredients, mixing well after each addition. Be sure to add the flour only 1/2 cup at a time and stir well, or add flour with the Bosch machine running. Only add enough flour until the dough clings to itself in a ball and cleans the sides of the bowl. The dough should be moist, but not sticky. Knead for 8 minutes in the Bosch and 10-15 minutes by hand. If kneading by hand, add just enough flour to keep dough from sticking to surface.
Let the dough rise about 30 minutes in a covered bowl (or the Bosch bowl). The Kamut dough will be slightly denser than regular whole-wheat dough. Punch dough down by hand, or turn Bosch on briefly to release air. Turn out on an oiled surface to shape into 2 loaves and place in prepared 8 x 4 inch pans.
Let loaves rise in a warmed oven to about 2 inches above the rim of the loaf pan. Turn oven on to 350 degrees and bake for 30 minutes or until the loaf is golden brown and cooked through.
Per slice: 145 Calories; 3g Fat (17.7% calories from fat); 6g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
About Vickilynn Parnes
