Fresh Milled Sandwich Bread with Kamut
There’s something truly special about baking bread at home, especially when you use freshly milled flour. This recipe for fresh milled sandwich bread, made with a blend of half Kamut and half hard white wheat berries, delivers a loaf that is both nutritious and delicious. Perfect for sandwiches, toast, or just enjoying with a smear of butter, this bread combines the rich flavors of Kamut with the versatility of hard white wheat. Let’s dive into the ingredients and steps to create this wholesome, homemade bread.
Tools you’ll need to make fresh milled sandwich bread with Kamut
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Vitamin C (optional)
Sunflower lecithin (optional)
Organic vital wheat gluten (optional)
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Ingredients
Hard white wheat
Kamut
Water
Oil
Honey
Salt
Instant yeast
Vital Wheat Gluten Adding vital wheat gluten can improve the texture and rise of the bread, especially if your flour is low in protein but do keep in mind that it is optional.
Sunflower lecithin and Vitamin C powder Sunflower lecithin and vitamin C powder are also beneficial for enhancing dough strength and shelf life but are both optional.
Note: If you’d like to use eggs, incorporate 2 eggs and reduce the water to 560g.
How to make Fresh Milled Sandwich Bread with Kamut
Mill and mix
Begin by milling your hard white wheat and Kamut berries to obtain fresh, nutrient-rich flour. In a large mixing bowl, combine the water, oil, honey, vital wheat gluten, sunflower lecithin, vitamin c, and all the milled flour. This is everything except the salt and the yeast. Make sure to mix thoroughly until the flour is fully incorporated. Cover the mixture and let it rest for 20 minutes. This resting period allows the flour to hydrate and the gluten to start developing.
Knead and first rise
After 20 minutes, add the salt and instant yeast to the dough. Knead the mixture until you reach the windowpane stage, where the dough stretches thin without tearing. This indicates good gluten development. Cover the dough and let it rise in a warm place until it has doubled in size. This could take 20-45 minutes depending on the temperature in your home.
Shape and second rise
Once the dough has doubled, divide it into two equal portions. Shape each portion into a log and place them into oiled loaf pans. Allow the loaves to rise again until they have doubled in size, which could take 20-45 minutes
Bake
Preheat your oven to 350°F (175°C). Bake the loaves for 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom. They should have an internal temperature of 200° F when done. Immediately remove the loaves from the pans and let them cool completely on a wire rack before slicing. This step is crucial for setting the crumb and ensuring the bread slices beautifully.
Once cooled, slice and enjoy your homemade sandwich bread. Whether you’re making a hearty sandwich, a piece of toast with jam, or simply enjoying a slice with butter, this bread is sure to become a household favorite.
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Fresh Milled Sandwich Bread with Kamut
Ingredients
- 440 g Kamut (Khorasan)
- 440 g Hard white wheat
- 634 g Water
- 62 g Oil
- 62 g Honey
- 19 g Salt
- 20 g Instant yeast
- 40 g Vital wheat gluten optional
- 16 g Sunflower lecithin optional (*see notes for substitution)
- 1/4 Tsp Vitamin C powder optional
Instructions
Mill and mix
- Begin by milling your hard white wheat and Kamut berries to obtain fresh, nutrient-rich flour. In a large mixing bowl, combine the water, oil, honey, vital wheat gluten, sunflower lecithin, vitamin c, and all the milled flour. This is everything except the salt and the yeast. Make sure to mix thoroughly until the flour is fully incorporated. Cover the mixture and let it rest for 20 minutes. This resting period allows the flour to hydrate and the gluten to start developing.
Knead and first rise
- After 20 minutes, add the salt and instant yeast to the dough. Knead the mixture until you reach the windowpane stage, where the dough stretches thin without tearing. This indicates good gluten development. Cover the dough and let it rise in a warm place until it has doubled in size. This could take 20-45 minutes depending on the temperature in your home.
Shape and second rise
- Once the dough has doubled, divide it into two equal portions. Shape each portion into a log and place them into oiled loaf pans. Allow the loaves to rise again until they have doubled in size, which could take 20-45 minutes
Bake
- Preheat your oven to 350°F (175°C). Bake the loaves for 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom. They should have an internal temperature of 200° F when done. Immediately remove the loaves from the pans and let them cool completely on a wire rack before slicing. This step is crucial for setting the crumb and ensuring the bread slices beautifully.
- Once cooled, slice and enjoy your homemade sandwich bread. Whether you’re making a hearty sandwich, a piece of toast with jam, or simply enjoying a slice with butter, this bread is sure to become a household favorite.
Notes
- You can replace the sunflower lecithin with 2 eggs. Be sure to reduce the water to 560g. If you’d like, you can use egg and lecithin for an even richer loaf.