Kamut is the Ancient Egyptian word for wheat, and has escaped the genetic
engineering of modern wheat and traces its pure pedigree back to only 36 grains.
These 36 grains of wheat were reported to have been recovered from an Egyptian burial
chamber, thus creating the nickname, King Tut’s Wheat.
In 1949 those grains were sent back to a farmer near Fort Benton, Montana, who
cultivated those grains.
That farmer’s humble beginning slowly grew into today’s Kamut® brand.
KAMUT® IS THE ONLY BRAND THAT GUARANTEES THE PRESERVATION OF THIS
ANCIENT STRAIN OF WHEAT.
Kamut® wheat is grown certified organic.
Never hybridized or genetically modified and is naturally superior to other All-Purpose
Flour in protein content, antioxidants, minerals, vitamins and other nutritional benefits.
The Food Nanny's White KAMUT® Wheat Bread
2 tablespoons active dry yeast
2/3 cup honey, divided
3-1/2 tablespoons melted butter or olive oil
3 cups warm water (105-115 degrees)
7-1/2 cups White Kamut Wheat Flour, divided
1 tablespoon sea salt
In large bowl mix yeast, water, 1/3 cup honey, 4 cups flour. Mix until well combined. Cover and let rest for 20-30 minutes or until almost doubled.
Add 3 more cups flour along with 1/3 cup honey, the melted butter or olive oil and salt. Mix well. Knead for 5 minutes. Add the last 1/2 cup flour if necessary (if it seems too sticky) a tablespoon at a time. Grease the bowl, place dough in bowl, cover. Let rise until doubled in bulk, about 30 minutes. Punch down to remove air bubbles. Generously grease two 9x5x3 inch pans. Divide dough in half and shape, place in greased pans. Preheat oven to 350 degrees. Let dough rise until double.
Bake for 30 minutes. Loaves are done when bottom of bread is light brown. (You can tilt the hot pan just enough so you can check the bot-tom.) Do not over bake.
When done, immediately place loaves on cooling rack. Brush bread tops with butter.