Kamut/Wheat Bread Recipe

I bought a bunch of kamut flour from Bob’s Red Mill last month and today I finally got around to trying it out for bread.  I usually opt for the method from Artisan Bread in Five Minutes a Day (mix it and forget it), but this time I decided to let the KitchenAid do some kneading.  I used the recipe in Healthy Artisan Bread for whole wheat sandwich bread, but changed it up a bit to add the kamut flour in.  It didn’t really taste too much like kamut, more whole wheat.  Next time I think I’ll just go for it and switch out all of the whole wheat for kamut.  It was still very tasty and baked up beautifully!  If you are wondering ‘why kamut?’, we have tried the Arrowhead Mills pancake mix and I loved the flavor.  Bob’s Red Mill says kamut berries are high in protein and have an unmistakeable buttery flavor.  And hey, why not?

Kamut/Wheat Sandwich Bread

Adapted from Healthy Bread in Five Minutes a Day

1 1/2 cups kamut flour

1 cup whole wheat flour

1 1/4 cups unbleached all-purpose flour

2 1/4 teaspoons yeast

2 1/4 teaspoons kosher salt (recipe called for 1 1/2 teaspoons – I goofed!  To taste, anyway.)

2 T vital wheat gluten

1 1/4 cups warm water

1/4 cup honey

2 eggs

1/3 cup butter, melted

Mix all of the dry ingredients together in the mixer bowl.  Add everything else.  Mix on low to combine, then turn up the mixer to medium high.  I mixed for about 8 minutes, adding a total of 1/4 cup kamut flour and then 1 tablespoon all-purpose as the dough was too sticky.  It had a very strange, almost gummy texture, but I rolled with it anyway.  Let it rise once, shape it into a loaf pan and let rise again.  Mine baked for 45 minutes at 350 degrees.  It was approved by two 7 year-old girls which is a major accomplishment!

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