DELICIOUS 100% Whole Grain Kamut - Spelt Bread Recipe

Recently I discovered that some of my stomach troubles were caused by wheat.  I am not allergic, but just intolerant enough that it was messing with my digestion and making my nauseated and bloated.  I LOVE bread so that was a big bummer.  The good thing is that I discovered 2 amazing grains related to wheat, spelt and kamut that could be tolerated well by most wheat intolerant people.  Both of these grains can replace modern wheat in most recipes.  Over the years modern wheat has been hybridized to make it easier for farmers to grow, easier to harvest and cheaper. I still think modern whole wheat is healthy and full of good nutrients but it bothers my stomach.  So now I just bake with these grains instead.

Kamut has a sweet nutty flavor and is my favorite.  It bakes nicely and 1/4 cup uncooked has 7 grams of protein.  Kamut is actually the brand name of Khorsan wheat. It is chock full of minerals and is a good source of selenium, zinc, magnesium and iron.  Spelt is also high in protein and can replace wheat in many recipes.  It is also high in magnesium, zinc and iron as well as phosphorus.  The best part is that all of my family (my plethora of kids and husband)  all LOVE this bread.

We bought a bosch bread mixer and make this bread in large batches that will make 5 loaves at a time.  This way we can eat some fresh and slice the rest and freeze it.

Kamut-Spelt Bread

This makes 5 loaves, and you can use all kamut or all spelt if you choose. This recipe came from a cookbook called "Healthy Recipes from the Heart of our Homes" a cookbook developed especially for the bosch mixer.  You can of course adapt this for a different mixer but cutting the recipe in half.

Preheat oven to 375.

In the bosch mixer with dough hooks in place: 

5 cups of warm water

1/3 cup honey

1/3 cup oil (I use organic olive oil or coconut oil)

1 Tbsp dough enhancer

4 cups freshly ground spelt flour

3 Tbsp yeast

Mix thoroughly for 15 seconds.  Cover and let sit for 10-15 minutes until bubbly.

Add: 2 Tbsp Salt 

1/4 cup vital wheat gluten

4-6 cups freshly-ground  kamut flour

4 eggs (I use local cage free eggs)

Enough spelt or kamut flour to clean the side of the bowl.

Knead on speed 1 for 3 minutes. (Please note that you should only knead spelt and kamut for only 3 minutes or you will overdevelop the gluten and have flat loaves.) Form into 5 loaves. Place into well oiled loaf pans. Let rise until double. Lower heat to 350. Bake for 30 - 35 minutes.

Enjoy and let me know how yours turns out!