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Posted: October 14, 2016
Recipe by: Granny Smith
Source: Healthy Recipes from the Heart of our Homes
This gorgeous bread is perfect for sandwiches or enjoying on its own. Kamut and spelt do contain gluten, but they're easier to digest that traditional wheat so they're ideal grains for people who are gluten sensitive.
Active Time
40 minutes
Total Time
1 hour and 30 minutes
Yields
5 loaves

Ingredients:

  • 5 c. warm water
  • 1/3 c. honey
  • 1/3 c. oil
  • 1 tbsp. dough enhancer
  • 4 c. fresh spelt flour
  • 3 tbsp. instant yeast
  • 2 tsp. salt
  • 1/4 c. gluten
  • 4-6 c. fresh Kamut flour
  • 4 eggs

Directions:

  1. 1. Preheat oven to 375 degrees.
  2. 2. Put the dough hook in Bosch mixer.
  3. 3. Add to the bowl: warm water, honey, oil, dough enhancer, spelt flour and yeast.
  4. 4. Mix thoroughly for about 15 seconds, then cover the mixture and let it sit for 10-15 minutes until bubbly or spongy.
  5. 5. Then add: salt, gluten, Kamut flour, eggs, you may need to add more flour until the dough separates from the bowl.
  6. 6. Knead on speed 1 for about three minutes, or until the gluten is developed. Test gluten development by performing the windowpane test. Be careful not to overdevelop the gluten, as this would cause the bread to fall during baking.
  7. 7. Form and place five loaves into liberally oiled pans.
  8. 8. Let rise in warm, draft-free place until the loaves double in size (about 30 minutes),
  9. 9. Turn oven heat down to 350 degrees and bake until the internal bread temperature reaches 200 degrees (30-35 minutes).

Author's Notes:

Add flour until the dough pulls away from the sides of the Bosch bowl. The Bosch mixer will adjust to altitude and moisture differences. If you can only get your hands on one grain or the other, this recipe will also work using all spelt or all kamut.

Images:

Spelt-Kamut Sandwich Bread
Spelt-Kamut Sandwich Bread
Spelt-Kamut Sandwich Bread

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Spelt-Kamut Sandwich Bread

Source: Healthy Recipes from the Heart of our Homes

  • Prep
    40 minutes
  • Total Time
    1 hour and 30 minutes
  • Yields
    5 loaves

Description

"This gorgeous bread is perfect for sandwiches or enjoying on its own. Kamut and spelt do contain gluten, but they're easier to digest that traditional wheat so they're ideal grains for people who are gluten sensitive. "

Ingredients

  • 5 c. warm water
  • 1/3 c. honey
  • 1/3 c. oil
  • 1 tbsp. dough enhancer
  • 4 c. fresh spelt flour
  • 3 tbsp. instant yeast
  • 2 tsp. salt
  • 1/4 c. gluten
  • 4-6 c. fresh Kamut flour
  • 4 eggs

Directions

  1. 1. Preheat oven to 375 degrees.
  2. 2. Put the dough hook in Bosch mixer.
  3. 3. Add to the bowl: warm water, honey, oil, dough enhancer, spelt flour and yeast.
  4. 4. Mix thoroughly for about 15 seconds, then cover the mixture and let it sit for 10-15 minutes until bubbly or spongy.
  5. 5. Then add: salt, gluten, Kamut flour, eggs, you may need to add more flour until the dough separates from the bowl.
  6. 6. Knead on speed 1 for about three minutes, or until the gluten is developed. Test gluten development by performing the windowpane test. Be careful not to overdevelop the gluten, as this would cause the bread to fall during baking.
  7. 7. Form and place five loaves into liberally oiled pans.
  8. 8. Let rise in warm, draft-free place until the loaves double in size (about 30 minutes),
  9. 9. Turn oven heat down to 350 degrees and bake until the internal bread temperature reaches 200 degrees (30-35 minutes).

Author's Notes

Add flour until the dough pulls away from the sides of the Bosch bowl. The Bosch mixer will adjust to altitude and moisture differences. If you can only get your hands on one grain or the other, this recipe will also work using all spelt or all kamut.

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