I wrote out the recipe from this video. I added lots of my own notes so this is NOT EXACT. Definitely watch the whole video for yourself! For example, she only mentions 6 ish cups of flour but I told myself to grind 7 c so I will have extra for dusting and such. Also, she doesn't include cooking time (lol) so I borrowed the notes from her white bread recipe. Hope it helps! WHOLE WHEAT KAMUT BREAD From The Food Nanny INGREDIENTS: 7 c (1190 g) Whole Wheat Kamut Flour ⅔ c honey, separated into ⅓ + ⅓ 3 c warm water 2 tbsp yeast (not instant) Butter (minimum 3.5 tbsp) 1 tbsp salt (she recommends grey french salt) PREP: Warm kitchen to at least 72 degrees. Measure out and grind 7 cups (approximately 1190 g); separate 4c (680 g) kamut flour Measure: 2 tbsp yeast; 1 tbsp salt, 2/3 c honey (separated into 1/3 + 1/3) Set out butter to warm in kitchen and bread pans COOK: Prepare Sponge: Combine 3 c warm water; ⅓ c honey; 2 tbsp yeast; 4 c (680g) whole wheat kamut flour. Allow to sit in warm space, covered with beeswax or plastic wrap, for 20-25 minutes Melt 3.5 tbsp butter First Rise: Punch down the sponge. Add ⅓ c honey; 1 tbsp salt; 3.5 tbsp melted butter and mix. SLOWLY ADD IN MORE FLOUR and stir with dough hook - Only add until dough comes away from the bowl. - Leave it sticky enough that you’ll be able to add dusting flour while kneading. - You will use APPROXIMATELY 2 c flour. - Knead for FIVE MINUTES, NO LESS. Grease bowl. Put dough in. Flip. Cover with beeswax or plastic wrap. Allow to rise for 20-25 minutes or until doubled. Grease bread pans. Move oven rack to bottom. Preheat oven to 400. Second Rise: Punch down dough. Turn out on a lightly floured surface. Knead just enough to remove any air bubbles. Separate into even halves and form each section into a loaf. Slam on counter. Place in greased bread pans. Bake: Put bread in oven. TURN OVEN DOWN TO 350. Bake loaves for 30 minutes for large loaves, 25-30 minutes for medium, or 17-18 minutes for minis. Bread is done when bottom is brown OR when thermometer reads 200 degrees. Slather in butter. Taste. Tell Jesus thank you for how good your life is.
I find that I can only make her recipe using the smaller pans. Whenever I try to make a normal size loaf of bread, it doesn’t rise very well. It seems like kamut like small skinny places. 😂
Thank you so much for sharing this! I’ve had some Food Nanny Whole Kamut Berries in my deep freezer for about 1.5 - 2 years. Do you think they’re still good?
Love this demo! I keep wishing you sell your wheat berries in larger packages and in subscription for us out of state bakers! Fresh ground kamut is gold!
Yes you absolutely can! 😊 just use the tips in this video for adding flour gradually to watch your hydration and be sure to knead at least 5 minutes with the whole wheat. We’re developing a WW cookbook now to simplify with many more recipes. 🌾❤️
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You are delightful! I came across the Food Nanny (your grandmother?) years ago and here you are!
I wrote out the recipe from this video. I added lots of my own notes so this is NOT EXACT. Definitely watch the whole video for yourself! For example, she only mentions 6 ish cups of flour but I told myself to grind 7 c so I will have extra for dusting and such. Also, she doesn't include cooking time (lol) so I borrowed the notes from her white bread recipe. Hope it helps!
WHOLE WHEAT KAMUT BREAD
From The Food Nanny
INGREDIENTS:
7 c (1190 g) Whole Wheat Kamut Flour
⅔ c honey, separated into ⅓ + ⅓
3 c warm water
2 tbsp yeast (not instant)
Butter (minimum 3.5 tbsp)
1 tbsp salt (she recommends grey french salt)
PREP:
Warm kitchen to at least 72 degrees.
Measure out and grind 7 cups (approximately 1190 g); separate 4c (680 g) kamut flour
Measure: 2 tbsp yeast; 1 tbsp salt, 2/3 c honey (separated into 1/3 + 1/3)
Set out butter to warm in kitchen and bread pans
COOK:
Prepare Sponge:
Combine 3 c warm water; ⅓ c honey; 2 tbsp yeast; 4 c (680g) whole wheat kamut flour.
Allow to sit in warm space, covered with beeswax or plastic wrap, for 20-25 minutes
Melt 3.5 tbsp butter
First Rise:
Punch down the sponge.
Add ⅓ c honey; 1 tbsp salt; 3.5 tbsp melted butter and mix.
SLOWLY ADD IN MORE FLOUR and stir with dough hook
- Only add until dough comes away from the bowl.
- Leave it sticky enough that you’ll be able to add dusting flour while kneading.
- You will use APPROXIMATELY 2 c flour.
- Knead for FIVE MINUTES, NO LESS.
Grease bowl. Put dough in. Flip. Cover with beeswax or plastic wrap.
Allow to rise for 20-25 minutes or until doubled.
Grease bread pans. Move oven rack to bottom. Preheat oven to 400.
Second Rise:
Punch down dough. Turn out on a lightly floured surface. Knead just enough to remove any air bubbles.
Separate into even halves and form each section into a loaf. Slam on counter.
Place in greased bread pans.
Bake:
Put bread in oven.
TURN OVEN DOWN TO 350.
Bake loaves for 30 minutes for large loaves, 25-30 minutes for medium, or 17-18 minutes for minis. Bread is done when bottom is brown OR when thermometer reads 200 degrees.
Slather in butter. Taste.
Tell Jesus thank you for how good your life is.
Thank you for posting the full recipe!! ❤
Amazing! Nicely done! Let me know how it turns out! 😋
Thank you so much for this God bless!!
I find that I can only make her recipe using the smaller pans. Whenever I try to make a normal size loaf of bread, it doesn’t rise very well. It seems like kamut like small skinny places. 😂
Thank you so much for sharing this! I’ve had some Food Nanny Whole Kamut Berries in my deep freezer for about 1.5 - 2 years. Do you think they’re still good?
Love this demo! I keep wishing you sell your wheat berries in larger packages and in subscription for us out of state bakers! Fresh ground kamut is gold!
All I can see is the "hard work" 🎉 that gave a sweetness of freshly prepared bread 🍞 at home 🏡 ❤
Fresh bread is the best! 😍
Love seeing you on YT! I’m not a fan over on IG so wish there was more contact over here. Thanks for teaching us! Love watching you and your family❤
To be clear I mean I’m not a fan of IG in general, but do follow you over there.
Thank you for being here and sharing your love! 🥰🙏
Oh, haha! Yes, that makes sense! We're so happy to have you hear with us on RUclips where we can share so much more with you!
You are so funny. I love your content. The butter. 😂. I’ve done that before.
It happens to the best of us! 😅
The freshly milled WW Kamut bread has become our favorite ‘everyday’ bread. Looking forward to that WW cookbook ;0)
It is SO good! I love it too! We’re working hard on that WW Cookbook! SOOOON! ❤️
@@thefoodnanny 💕
Whoo-hoo! Been waiting for this recipe for it seems like forever! Thank you! Thank you! Thank you!
We are so glad you love it! Go make some now! 😊❤️
And please, let us know if there are other specific recipes that you are watching for or would like to request. :D
YAY! The recipe has arrived! Off to the kitchen I go!!
Happy Baking!! 🥰
On the 2nd rise!
Do you have to use kamut or can you use red wheat berries? That’s all I’ve got in hand
My cookbook arrived last week and I had no idea it was written for white kamut flour. Can I use fresh milled Kamut with the recipe's?
Yes you absolutely can! 😊 just use the tips in this video for adding flour gradually to watch your hydration and be sure to knead at least 5 minutes with the whole wheat. We’re developing a WW cookbook now to simplify with many more recipes. 🌾❤️
@@thefoodnanny when will the whole wheat cookbook be out?
The best bread 😋
I’m so glad you love it! ❤️🙏
Do you make the sourdough version with WW also??
Yes! Perhaps we’ll do that video for you soon. Whole wheat does great in growing a nice starter!
@thefoodnanny Oooh, can't wait!