Recipe: Kamut Bread

This is currently the bread recipe I use when baking for our family.  However, the more I read about soaked grains --- basically, starting the recipe the night before, and letting is sit in an acidic medium & liquid...  this then neutralizes the phytic acid (something contained in the bran of the grain, which locks itself to important minerals, and make it difficult for the body to absorb & digest) and  releases them for your body to use properly. --- the more I am motivated to begin finding and/or adapting our recipes to ones that use soaked-grain.  So far I have tried granola, a cake recipe & a few other items... next on the list, is bread!  When I do, I will either adapt this recipe, or find one where wheat can successfully be substituted with Kamut.  But until then... this is a fairly easy, and super yummy option! :)

Kamut Bread 

 (Adapted from the Sue Gregg "Breakfasts" Cookbook)

Prep time: approx 45 mins

Cooktime: 35-45 mins

Yeild: 2 loaves

Ingredients:

• 2¼ cups of hot (not boiling) water
• ⅓ - ½ cup of honey
• ⅓ - ½ cup of olive oil
• 2 tsp salt
• ⅛ tsp Vitamin-C crystals (as a dough enhancer - optional)
• 6 cups of Kamut® flour
• 1 Tbs of Active dry yeast

1. In a large bowl/mixer, add:
    Water, honey, oil, salt, vitamin-C, yeast, and half (three cups) of the Kamut® flour.
   (Note: if mixing by hand, mic flour and yeast together, before adding them to the other ingredients)
2. Mix together briefly
3. Add the other half of the Kamut® flour - adding the final cup as needed.
4. Mix 30 seconds
5. Let rest for 15 minutes.
6. Mix another 8 seconds (on speed 1)
7. Let rest an aditional 15 minutes.
8. Remove onto an oiled surface
9. Shape into loaves
10. Place into greased pans
11. Cover & let rise for 35-45 mins
12. Bake at 350° for 35-45 mins (I find this time can vary even more, depending on the strength of the oven)