HONEY SPICE KAMUT BREAD
1/2 cup warm water
2 packages active dry yeast
1-1/2 cups warm soy milk
2 tablespoons canola oil
1/2 cup honey
egg replacer for 1 egg
3 cups kamut flour
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups spelt flour
cooking spray or oil

1. In a small bowl, stir together water and yeast. Cover and set aside for 7 to 10 minutes.
2. In a medium mixing bowl, mix together soy milk, oil, honey, and egg replacer. Set aside.
3. In a large mixing bowl, stir together kamut flour, cinnamon, nutmeg, and salt. Combine milk mixture and yeast mixture and mix thoroughly. Gradually stir in spelt flour.
4. Turn dough onto a lightly floured surface and knead for 4 to 5 minutes, or until dough is slightly elastic (don't overknead). Cover dough with a towel and let rise for 1 to 2 hours, or until doubled in size.
5. Lightly spray or brush a large baking sheet with oil. Punch down dough and divide in half. Shape each loaf into an oblong shape and place loaves on baking sheet about 3 inches apart. Cover with a towel and let rise for 1 to 2 hours, or until doubled in size.
6. Preheat oven to 350°. Bake loaves for about 45 minutes, or until they sound hollow when tapped. Let cool for 10 minutes, then transfer to a wire rack and cool completely before serving.WHEAT-FREE KAMUT-SPELT BREAD (bread machine)
2 cups kamut flour
1 cup spelt flour
3/4 tsp sea salt
1 1/2 Tbsp vegetable oil or lecithin granules
1 1/4 cups plus 1 Tbsp water
3 Tbsp honey or barley malt
1 1/2 tsp yeast

When the machine beeps, add 3 generous Tbsp of sesame seeds.

Many people who are allergic to wheat can tolerate kamut and spelt. Spelt is a good basic bread flour. A bread made with kamut alone is a bit too cakey. But combining spelt and kamut makes a delicious bread!KAMUT BREAD (bread machine)
1 c. water
1/4 c. honey
1 1/2 Tbs. oil
1 1/4 tsp. salt
3 c. kamut flour
2 tsp. active dry yeast (or 1 1/2 tsp. fast rise yeast)

You can also use this recipe to make spelt bread. Just replace the kamut flour with spelt flour. Use the dough cycle on bread machine and then bake the bread in the oven at 350 degrees for 28-30 minutes.NORTH AFRICAN DELIGHT KAMUT BREAD
SPONGE:
1 2/3 cups Freshly ground kamut flour
1 1/3 cups warm spring water
1/2 cups starter
Mix until it has a batter consistency. Leave in a nice warm place until it is nice and bubbly (about 2-4 hours depending on your starter) For real sour bread, let sit for a whole day but beware, whole grain gets sour real quick!

DOUGH:
Add the following to the above sponge:
2 cups freshly ground whole hard white wheat flour
3/4 cups unbleached, high gluten white bread flour
1 1/2 tsp salt

Mix until it becomes a dough, then knead for at least 7-10 minutes
Let sit covered in a bowl until doubled or tripled in size
Knead briefly again and shape into a round loaf.
Let proof until it doubles in size

Bake: Pre-heat oven to 400 F slash top Bake for 50 minutes Let cool on a rack.
To let the flavor develop, wait at least a few hours before slicing.