The Foodnanny'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.