OMG! I have been making bread for 40 years and this was my best bread to date. I had just purchased some kamut from a local miller but the small bag only had 41/2 C so I had to finish out your recipe with reg. AP flour. I also didn’t realize the honey was in 2 installments. The yeast went nuts and rising took all of 30 mins. Hysterically funny to me. I kept adding flour until it no longer stuck unmercifully to my counter. It turned out perfectly. I served it to guests and they raved on and on about it. I suspect I have already made my last loaf of AP flour bread. My husband and I are hooked. Perfect texture, good tooth, everything just right. So many people protect their family recipes like they are copyrighted material. So frustrating. Bless people like you two who want to educate, tutor and encourage us with videos of your recipes, tips and tricks in order to help us create better memories and lives for our family and friends.
I couldn’t be more excited Lizi I have followed you for a long time I have been fighting cancer and your kamut is so darn good … I have chronic pancreatitis. ❤
Kamut has changed our life! Your presence on social media has helped us so much with you taking about eating real food including bread and stop the diet crap so THANK YOU❤️
The only bread/flour we use, including ALL the sourdough. Love the recipes, cookbooks and flour. Several of our family and friends now use the FN Kamut. Thank you for your commitment to quality foods. Be blessed.
Bread came out great! Instead of homey used Date syrup and Himalayan salt, also instead of the yeast used a rye sourdough starter. Didn't preheat the oven just left the loaves in the oven where they were proofing and from a cold oven set it for 350 F for 40-45mins. Two delicious large loaves.
Thank you for Kamut! I love Kamut Bread and love your recipe. It makes such a difference to take the time to do the sponge and to turn up the heat on the oven and turn it down when putting the bread in the oven. Thank you Lizzy!
I found out about your flour like 4 yrs ago. My kids love the bread with bread and jam. I officially introduced my family (sisters/mom) to the flour a year ago and now they started buying it too. Just wish it was easier to get the flour 🤔 but this bread is amazing and so irresistible. Really reminds me of the Ukrainian pumpkin bread we make all the time. Chewy and yellow-ish. Love it! 😊
You and your mom are giving me hope on getting my cooking and baking energy back. I can’t wait to someday try kamut and bake bread while watching this video!
I am so excited you are back on RU-vid. I loved seeing you and your mom cook together especially recipes from her cookbook so I could follow along. I felt like I was right in the kitchen learning from her. My mom never cooked so everything I learned, I learned from your mom!! Her cookbooks are delicious and amazing. Anything I crave she has in her cookbook!!
Literally the only recipe I use! I'm fairly new to bread (4 years or so) but I've tried ALL the recipes, Amish ones included, and this is by far the best tasting and easiest! I love that it freezes good too!
Watched this video on repeat this afternoon and what a difference my dough is today! On the final rise in the pans and can’t wait to take them out of the oven! Thank you for awesome tutorial!
thanks so much, Lizi! we love all the tips and we LOVE this bread!! my 19-year-old daughter makes it every week and we devour it shortly after haha... love that it makes 2 loaves. she recently used half of the dough to make rolls and oh my goodness, they were crazy good! they even rival those famous Hawaiian sweet rolls we buy at the store every year for Thanksgiving dinner haha! thanks again, Jenn :D
Just started making loaves for my family and they love it!!! I’ve been using our cast iron loaf pans. I don’t have instagram, but I already have a dough hook from you and love it! Keep the videos on RU-vid coming!!!!
Yay! I’m such a visual learner, especially with the kneading and folding, this is so helpful! Looking forward to watching more videos so I can get the art of bread down. I’m on my 3rd loaf and so excited to perfect it!
Oh my gosh! What a great video. I'm learning. I love all of your tips and absolutely love your kitchen and beautiful tools. Would love to win the OG Dough Hook! Can't wait to make this recipe.
@foursimmers I have all the things to start making break... your book, the flour... I'm readyyy!!! All I needed was this video (thank youuu) and, of course, the dough hook would be super helpful! ;)
I love your no non-sense action! Baking should be fun like what you do. I love to do the feel and the eyes as well. Thank you! BTW, step two in the description should be 2.5 cups of flour. Just a typo I know.
i was making bread in my Zosirushi (spelled wrong lol)end if 2nd knock down took out removed paddles and shaped it and I slammed it 😀, it looked nice and i put it back in maker to bake. One day soon i'd like to try your method👌
Just found your channel & I’m just beginning this bread making journey. Your bread looks amazing & you make it seem so easy… thank you for that. I have a question about your kumut flour shown (it looks so soft & beautiful) do you grind it yourself? And then sift it? As I said I’m learning & what I hear is you don’t want it on the shelf for a long time.
We are working with the farmers to bring you white and whole wheat Kamut flour every year - as much as the harvest allows, as well as the Whole Wheat Kamut berries (grains) for milling. I use both the flour in fresh batches and the berries that I mill at home such as in this new recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6O92P_PfV68.html
Thanks, loved your demonstration. I have a question if you have the answer. Are there different amounts of nutrition in the different grains of wheat? I know that hard red and white berries have a higher protein than the others but are there any other nutritional values that you may know of? Thank you in advance 😊
Great question! There is definitely more protein in the Kamut grains and flours than your average wheat flour and it's higher in many of the minerals, while at the same time, causing less inflammation according to many scientific studies and reports. Google it a bit and let us know what you find!
Volume measurements are not good for bread baking. Try using a scale with grams and a thermometer before taking out of the oven. Undercooked yeast remains in the digestive system .
Shannon_Gray28 I made this bread today and my kids have already eaten 1/2 a loaf. We love Kamut. I also made your chocolate chip cookies and dropped them off for the teachers at my kids school. I ended up sending one of the teachers the chocolate chip recipe because she said she ate half the cookies last time I brought them. Love all your recipes. 😍🥰😍
Each time you bake you need to add any flour gradually to adjust for humidity (the weather) and the dryness of the flour itself. It will be different each time so just adjust accordingly and keep baking! ❤️🙏😘
