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! :)
(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
- 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)
- Mix together briefly
- Add the other half of the Kamut® flour - adding the final cup as needed.
- Mix 30 seconds
- Let rest for 15 minutes.
- Mix another 8 seconds (on speed 1)
- Let rest an aditional 15 minutes.
- Remove onto an oiled surface
- Shape into loaves
- Place into greased pans
- Cover & let rise for 35-45 mins
- Bake at 350° for 35-45 mins (I find this time can vary even more, depending on the strength of the oven)