Kamut Bread I
|Active dry yeast||2 Teaspoon (10 ml)|
|Warm water||590 Milliliter (2 1/2 cups)|
|Olive oil||30 Milliliter (2 tbs)|
|Salt||2 Teaspoon (10 ml)|
|Flour||6 1⁄2 Cup (104 tbs) (Kamut brand, plus extra for kneading)|
Place the yeast and warm water in a large mixing bowl and let stand until the yeast softens, about 5 minutes.
Whisk in the oil, salt and 2 cups of the flour.
Mix until uniform.
Continue to incorporate the flour, a cup or two at a time, into the yeast mixture.
Beat with a wooden spoon until smooth.
Knead on a floured surface for 20 minutes, occasionally slam the dough down vigorously to develop the gluten.
Place the dough in a large bowl, cover tightly with plastic wrap and let rise until doubled, about 1 1/2 hours.
The dough will have spring but be more dense than a conventional wheat loaf.
Punch the dough down, divide into 2 loaves and allow to rest for 5 minutes.
Knead it briefly, shape into 2 rounded loaves and place in well-oiled bread pans, 5 1/2x4 inches, or form 2 small loaves in one oversize 9x5-inch pan.
Allow to rise for 30-45 minutes or until it arches over the top of the pans.
Bake in a preheated oven at 425°F (220°C) for 10 minutes.
Reduce heat and bake for about an hour or until the crust is golden, the loaf comes easily out of the pan and sounds hollow when thumped on the bottom.
Cool on a rack.