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.

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.

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

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.