White Kamut Bread

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Preparation time: 35 minutes
Rise time: 1 hour, total
Bake time: 30 minutes
Total time: 2 hours
Yield: 2-9.5x5.75" loaves OR 3-8.5x5" loaves OR 6-6x3.5" loaves

Ingredients:
  • 2 Tbsp. Active dry yeast
  • 2/3 cup honey, divided
  • 3-1/2 Tbsp. melted butter OR olive oil
  • 3 cups warm water (105-115°)
  • 7-1/2 cups White Kamut Wheat Flour, divided
  • 1 Tbsp. sea salt
Directions:
  1. In large bowl mix yeast, water, 1/3 cup honey, 4 cups flour. Mix until well combines. Cover and let rest for 20-30 minutes or until almost doubled.
  2. Add 3 more cups flour along with 1/3 cup honey, the melted butter/olive oil and salt. Mix well, Knead for 5 minutes. Add the last 1/2 cup flour if necessary (if it seems too sticky) a tablespoon at a time. Grease the bowl, place dough in bowl, cover. Let rise until doubled in bulk, about 30 minutes. Punch down to remove air bubbles. Generously grease pans. Divide dough, shape, then place in greased pans. Preheat oven to 350°F. Let dough rise until double.
  3. Bake for 30 minutes (18 minutes for the smallest size loaf). Loaves are done when bottom of bread is light brown. (You can tilt the hot pan just enough so you can check the bottom.) Do not over bake.
  4. When done, immediately place loaves on cooking rack. Brush bread tops with butter.
*Recipe shared from Doug Christensen. This is what he had to say about it: I know that you probably are not looking for ways to increase carbs, but Sara has been making this bread for about 2 months. My favorite is half wheat/half white, but it is good as white bread or whole wheat. It's the best bread I've ever had in America, especially for daily fare like sandwiches or toast. You know how Great Harvest is stale after two days ? this stuff stays moist until we eat the whole loaf, it's amazing.

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