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Kamut Bread

Ingredients:
2 tbsp. active dry yeast
2-1/2 cups warm water
2 tbsp. olive oil
2 tsp. sea salt
6-1/2 or 7 cups kamut flour

Directions:
Place yeast in warm water in a large bowl & let stand for 5 mins. Mix in the oil, salt & 2 cups of the flour, mix until uniform. Continue to add the flour slowly, beat with a wooden spoon. Knead on a floured surface for about 20 mins., occasionally slamming the dough down to help develop the gluten. Place dough in a large bowl, cover tightly & let rise until doubled (about 1.5 hours. The dough will have spring, but will be more dense than a conventional wheat loaf). Punch dough down, divide into two loaves & allow to rest for 5 mins. Shape into 2 rounded loaves & place in well oiled bread pans. Bake in a preheated oven at 425*F for 10 mins. then reduce the temperature to 350*F & cook another 45-50 mins. Bread is done when the crust is golden, it comes out of the pan easily & sounds hollow when thumped on the bottom. Cool on rack.

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