Kamut® Bread Recipe Presentation

Introduction

• Famous Kamut® bread recipe.
• Known for its ease and deliciousness.
• Recipe is in the cookbook.

Key Tips for Bread Making

• Water Temperature:
  • Crucial for yeast activation.
  • Water should feel like a baby's bath.
  • Too hot will kill yeast, too cold will delay activation.
• Yeast Selection:
  • Preferred brand: Red Star Yeast.
  • Store yeast in the freezer up to two years.
• Mixing Ingredients:
  • Everything goes into the bowl for a sponge.
  • Sponge breaks down gluten.

Ingredients and Tools

• Ingredients:
  • 3 cups of water
  • 2 tablespoons of yeast
  • 1/3 cup of honey, more as needed
  • Red Star Yeast
  • 6-7 Kamut flour ( SAVE SOME FLOUR FOR THE COUNTER)
  • French Salt from Brittany
• Tools:
  • Danish dough hook for mixing.
  • Dough scraper for shaping.
  • Pans for baking.

Method

• Preparing the Dough:
  • Add water, yeast, honey, and flour to create a sponge.
  • Mix until sticky consistency is reached.
  • Let sponge sit for 20-25 minutes covered.
• Adding More Ingredients:
  • Add melted butter, additional honey, and salt.
  • Carefully add more flour until dough comes away from the bowl.

Kneading and Shaping

• Knead by hand for better texture.
• Knead quickly to avoid sticky dough.
• Shape into loaves, ensuring dough is not too floury or dense.
• Use a light cloth to cover dough while rising.

Baking

• Preheat oven to 400°F, reduce to 350°F once bread is in the oven.
• Bread should be baked until bottoms are light brown.
• Remove bread from pans and cool on a rack to avoid sogginess.

Finishing Touches

• Brush tops with butter if desired.
• Bread should have a light and airy texture.
• Taste is enhanced by Kamut flour and special French salt.

Conclusion

• Making bread is easier than perceived.
• Kamut® flour and French salt are key to flavor.
• Encouraged audience participation and feedback on social media.
• Emphasis on the joy and satisfaction of homemade bread making.