Whole Kamut Bread

This is an awesome recipe I developed for whole-grain kamut! This recipe is 100% kamut flour (except for the 1/4 cup vital wheat gluten)! It is soft, fluffy, rich in flavor, sweet. . .it's awesome! This is definitely a flour I would use to substitute all-purpose flour for cakes! 

Whole Kamut Bread

Sponge Ingredients:
2 c kamut flour
2 c warm water
2 tbsp honey
1 tsp yeast


Sponge Directions:
1) Dissolve honey in water in small dish.
2) Add yeast to honey water and let proof.
3) In large bowl, add flour and wet mixture.
4) Let sit for 12 hours or more.


Loaf Ingredients: 

entire sponge from above
1/4 c coconut oil
2 tbsp honey
1 tsp yeast 
1/2 tsp salt
1/4 c vital wheat gluten
2 1/4 c kamut flour

Loaf Directions:
1) Add sponge, coconut oil, honey, yeast, and salt, and vital wheat gluten to bowl. Mix until well-incorporated.
2) Add flour to mixture one cup at a time until mixed.
3) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
4) Knead by machine for at least 8 minutes.
5) Place dough in lightly-oiled bowl and cover with plastic wrap. Let rise until doubled.
6) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred. Shape how you pretty much want it.
7) Let rise in oiled pans to double.
8) Cut design and add egg wash if desired.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 35-40 min.
    For Rolls:
    Bake in preheated oven at 400 F for 15-20 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.