Tailored from the previous household recipe and Laurel’s kitchen complete wheat bread. I lastly acquired a 9×4 Pullman pan.

1 c heat water

1.5 tsp ADY

3 c flour (half kamut, half a mix of prairie gold and a few leftover from the final bake I feel it was spelt)

2 TBSP EVOO

2 TBSP honey

2 tsp gluten
1/2 tsp salt

Activate yeast in heat water with a little bit of honey. Combine water and a couple of c flour, oil, honey, gluten and let sit ~10 min. Knead in remaining cup of flour, knead about 15 min by hand. It’s a very stiff dough.
Cowl and let rise ~40 min. I put it exterior with a good lid on the bowl, it’s round 85 out. Press it down, reshape right into a ball, rise once more ~25 min. Form into loaf, place in effectively oiled pan, cowl, rise ~40 min. Bake, lined, at 425 for 10 min, drop temp to 325 and bake for 35 min.
Had a gentle crumb and crust and excellent taste, however a bit quick for the pan dimension. Subsequent time I’ll attempt with 4.5 c flour, however then I could have to bake with the lid off. Additionally will knead a bit longer, I need a bit extra gluten growth. The kamut mills into very high-quality granular flour however the spelt and arduous white wheat had respectable sized bran flakes.