My delicious Kamut bread

Ingredients for 4 servings:

• 40 g yeast, fresh
• 1 tsp honey, light
• 650 ml water, lukewarm
• 50 ml milk
• 850 g Kamut flour
• some cream or soy cuisine
• 1 tsp caraway seeds
• ½ tsp anise powder
• ½ tsp fennel
• 1 ½ tsp sea salt
• 1 ½ tsp herbal salt
• 1 tsp rosemary
• some pumpkin seeds, sunflower seeds or flax seeds
• 1 tsp chili flakes
• some olive oil for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

Allow the yeast, milk, and cream to come to room temperature; ideally, take them out of the refrigerator 1-2 hours before preparation. Dissolve the yeast, honey, and milk in the lukewarm water and let it stand for a moment. Mix the kamut flour with the herbs and salt. Add the yeast water and, if you like, a dash of cream or soy cream. Then knead everything for about 10 minutes using a dough hook or by hand. The dough will be quite moist and sticky, but should easily come away from the sides of the bowl. If not, add a little more flour. Cover the dough in the bowl with a damp cloth and let it rise in a warm place (I put the bowl in the oven and just turn on the light) for at least 1 hour, preferably 2 hours. Grease a large bread pan with a little olive oil, sprinkle with sunflower seeds or linseed, or something similar, and pour in the dough. Lightly moisten the dough on top and sprinkle with pumpkin seeds or something similar. Cover the bread pan tightly with aluminum foil and place it in a cold (!) oven. Bake at 200°C (top/bottom heat) for 30 minutes, then remove the aluminum foil, reduce the oven temperature to 160°C, and bake the bread for another 15 minutes. Remove the bread from the pan, turn off the oven, and let it rest in the residual heat of the oven for about 10-15 minutes. If it sounds hollow when tapped on the bottom, it’s done. Instead of kamut flour, you can also use wholemeal spelt flour or a mixture of 300g rye and 550g wheat. Kamut flour, however, is something very special and a whole grain, which we like best with both sweet and savory toppings.