GNOWFGLINS™

Whole Wheat-Kamut-Millet Bread — 2 Loaf Recipe
for the 6 qt. Professional KitchenAid Mixer

Would you like to see how this is made? Go to Whole Wheat Bread Baking Tutorial (with pictures). You will have to substitute the 1-1/2 cups kamut flour and 1/2 cup millet flour for some of the whole wheat flour added during Step 3 of the tutorial.

makes 2 large loaves or 3 regular loaves

• 4-2/3 cups whole wheat flour (preferably hard white wheat flour, fresh ground)
• 2-2/3 cups warm water
• 1 tablespoon plus 1 teaspoon SAF yeast
• 1-1/2 cups kamut flour (preferably fresh ground)
  
• 1/2 cup millet flour (preferably fresh ground)
  
• 1/2 cup vital wheat gluten
• 1/4 cup extra virgin olive oil
• 2 teaspoons sea salt
• 1 tablespoon plus 1 teaspoon raw agave syrup or raw honey
• 1/4 cup poppy seeds (optional)
• 1/4 cup rolled oats (optional)

Put 3-1/3 cups of the whole wheat flour, all the water and all the yeast in mixing bowl. Use dough hook on “Stir” speed to mix until just blended. Cover bowl with plastic wrap and allow to sit for 15 to 30 minutes, until bubbly and doubled in size.

Punch down by briefly turning on mixer to “Stir.” Add the kamut flour, millet flour, 1/3 cup whole wheat flour, vital wheat gluten, extra virgin olive oil, sea salt, agave or honey, poppy seeds and rolled oats. Begin mixing on “Stir” speed. Add 1 cup whole wheat flour, 1/2 cup at a time until dough pulls away from sides of mixing bowl. Increase mixer speed to dough setting (Speed 2). Dough should be springy but not sticky. If necessary, add more whole wheat flour, 1/4 cup at a time. Knead for 5 minutes on dough setting or until dough forms a ball around the dough hook.

Remove bowl from mixer. Spray sides and bottom with olive oil spray, or layer with olive oil, while you lift dough up. Rotate dough around so it gets coated on all sides, top and bottom, with the oil in the bowl. Cover bowl with plastic wrap and place in a warm (but turned off) oven*. Let rise until doubled, about 30 minutes.

Punch down dough. Divide into 2 portions (for large loaves) or 3 portions (for regular loaves). Shape loaves and place in oiled loaf pans. Cut into top of each loaf 3 times diagonally with a sharp knife. Put pans in the warm (but turned off) oven to rise for about 30 minutes, or until dough has swelled to fill the pans. Turn oven on to 350 degrees and bake loaves for 30 to 35 minutes, until the tops are nicely browned and the loaves sound hollow when tapped. Turn loaves out onto cooling racks. When just cooled, put in bread bags. Set one out for immediate use and freeze the rest.

Dinner Roll Variation: After the first rise, punch down dough and divide into 2 portions. Divide each of the 2 portions into 16 pieces. Shape rolls into balls by tucking edges underneath and spreading out loosely on 2 greased 9 x 13 inch baking pans. Spray tops of the rolls with olive oil spray or brush with olive oil. Let rise in warm (but turned off) oven until rolls have doubled in size. They should be swelled and touching each other. Take out of the oven and set in a draft-free place. Preheat the oven to 375 degrees. Put pans back in oven and bake the rolls for 15 minutes, until golden brown. Remove pans from oven. Spray tops of rolls with olive oil spray or brush with olive oil and transfer rolls to cooling racks. Once cool, transfer rolls to bread bags. Freeze any rolls not needed immediately.

*To warm oven, turn on to 400 degrees for 5 minutes, then turn off. Open the oven door and let most of the heat out, until the oven is left comfortably warm.

© Copyright 2006 by Wardeh Harmon