Don’t ya’ll just love the inviting smell of homemade bread? It hits almost as soon as you stick a ready loaf in the oven and sweeps throughout your kitchen and home for the rest of the day. Homemade bread, slightly toasted and covered in butter is equally as comforting for me as curling up on the couch, wrapped up in a big yummy blanket, sipping a mug of something hot and steamy on a cold rainy night.
But it seems like with all the gluten-intolerance and ‘bread is bad’ talk, it’s so hard to know what is actually ok to eat and what is not. And that solely depends on your body and what works for you! So let me share what has worked well for me and you can find what works well for you.
Because I love bread, probably way too much, I have researched and tried to find the best grain I can. Really just to accommodate my love for the warm pillowy goodness 😉
Have you ever heard of Kamut (Kam-oot)? This nutrient-filled grain is an heirloom, trademarked, non-GMO, wheat. It was brought to the states from Egypt in 1949 and was planted in Montana. There, it still grows and thrives on all-organic farms and has never been hybridized with other modern wheats, according to Montana Flour, the company that sells it. So what’s so great about Kamut?
Here are some of the MANY benefits to Kamut, besides being yummy of course:
I’ve been using Kamut for the past 2 years and I love it. It’s versatile, easy to bake and cook with, and tastes absolutely delicious!
Let me share my favorite bread recipe with you to help get you started!
This recipe is simple, with ingredients you probably already have! I just throw everything in a Kitchen Aid and let it go. Simple as that. It makes a great base dough as well for pizza crust, rolls, etc. If you REALLY want to get crazy with it, toss in some of your favorite herbs like I did here:
Makes 2 loaves
Prep Time: 90 minutes
Bake Time: 30 minutes
- 7-8 cups of Kamut flour
- 3 cups warm water
- 1/3 cup coconut oil
- 1/3 cup honey
- 1 1/2 Tablespoon of yeast (I use active dry)
- 1 Tablespoon salt
- Preheat oven to 350 degrees.
- Begin by adding the warm water, oil, and honey, and salt to your mixer and attach the knead hook. Set it on a low speed.
- Add in 2-3 cups of flour as well as the yeast. Let everything mix thoroughly. (this is also the point where you can add any yummy herbs your heart desires. I love adding thyme, rosemary, and dried minced onion)
- Slowly add in the remainder of the flour. Do not over-flour. This will result in a dry loaf. You will know that you have added enough flour when the sides of the bowl are clean.
- Knead everything for 10 minutes on a medium/low speed. Then let sit for 5 minutes.
- During this time, prepare your loaf pans by making sure they are well oiled.
- Place the dough on an oiled or wet surface (do not flour this surface. The more flour you add the more dry the loaf will be become).
- Cut the dough in half. With the first half, roll out just slightly and then roll up and tuck the ends in to create a pan-sized “loaf”. Do the same with the second loaf.
- Add both to the loaf pans and cover with a dry cloth. Allow loaves to rise for 60 minutes, or until doubled in size.
- You can either stick the loaves straight in the oven at this time, or, I like to slightly cut the tops down the center to create a slit. I also oil and add more herbs to the top.
- Bake for 30 minutes, or until golden and beautiful.
And voila! You have yummy, easy-peasy, homemade bread.