Saturday, July 10, 2010

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

  • 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)

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