Honey Spice Kamut Bread


1/2 cup warm water
2 packets dry active yeast
1 1/2 cups warm soy milk
2 tablespoons canola oil
1/2 cup honey
1 large egg or 1 tbs egg replacer mixed with 3 tbs 3 cups kamut flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 cups spelt flour


In a small bowl, stir together water and yeast. Cover and set aside for 7 to 10 minutes.
In a medium mixing bowl, mix together soy milk, oil, honey, and egg. Set aside.
In a large mixing bowl, stir together kamur flour, cinnamon, nutmeg, and salt. Combine milk mixture and yeast mixture, and mix thoroughly. Gradually stir in spelt flour.
Turn dough onto a lightly floured surface, and knead for 4 to 5 minutes, or until the dough is slightly elastic (don't overknead.) Cover dough with a towel, and let rise for 1 to 2 hours, or until doubled in size.
Lightly spray or brush a large baking sheet with oil. Punch down dough and divide in half. Shape each half into an oblong loaf and place loaves on baking sheet, about three inches apart. Cover with a towel and let rise for 1 to 2 hours, or until doubled in size.
Preheat oven to 350F. Bake loaves for about 45 minutes, or until they sound hollow when tapped. Let cool for 10 minutes, then transfer loaves to a wire rack and cool completely before slicing.




Substitute maple syrup or agave nectar for the honey to make this bread vegan.


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Friday, December 10, 2010 - 1:02am


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