There’s something inherently comforting about homes that perpetually smell of freshly baked loaves, cakes, and cookies. They are, in my opinion, the epitome of warmth and love. I’ve always admired the individuals who effortlessly whip up these delicacies. Their passion for baking seems to add an extra dash of sweetness to their character. Despite my knack for cooking, baking was a territory I was hesitant to venture into. The mere thought of baking a batch of cookies would fill me with trepidation, mostly because my previous attempts had resulted in charred, inedible pastries. I had resigned myself to the belief that baking wasn’t my forte until I stumbled upon The Food Nanny on Instagram, which ushered in a transformational culinary journey.
The Food Nanny introduced me to the world of Kamut flour through her cookbook, “For The Love of Kamut.” This unique wheat flour, organically grown since the era of Ancient Egypt, became the superstar in my baking endeavors. Her easy-to-follow recipes, accompanied by step-by-step guides on her social media, instilled in me the confidence to experiment and explore. It was a gateway to a plethora of baking cookbooks, an array of Pinterest recipes, and a newfound zeal for kitchen experimentation.
One of the most valuable habits we can instill in our family is the practice of homemade meals, which also extends to baking our own bread. This not only eliminates the overconsumption of preservatives found in store-bought bread but also fosters a wholesome bond. My children, for instance, love helping me knead the dough. This simple act of bread baking falls under the Montessori “practical life” activities, making it an enriching learning experience.
To ensure we’re well-stocked for the week, I bake mini loaves over the weekend. This practice also allows me to freeze some, reducing the time spent on baking during the week. If you share a similar love for baking, I highly recommend The Food Nanny’s Instagram page or her website. I source my Kamut flour from her, often opting for the 25 lb bags given their tendency to sell out quickly. Supporting a small, women-led business like hers brings a sense of fulfillment. Liz and Lizzie, the mother-daughter duo behind The Food Nanny, are the embodiment of sweetness, much like their baking creations.
Here is the recipe for the Easy Homemade Kamut Bread:
Ingredients:
- 2 tbsp of active yeast
- 3 cups of warm water
- 2/3 cup of sweetener divided into 1/3 (coconut nectar was used in this video)
- 3 and 1/2 tbsp of olive oil
- 7 cups of Kamut Flour (if using regular all purpose flour use possibly 6 to 6 and 1/2 cups)
- 1 tbsp of salt
Instructions:
In a large bowl, prepare the sponge by mixing together 2 tablespoons of active dry yeast, 3 cups of warm water (like the temperature of a baby’s bath water), 1/3 cup coconut nectar (or honey) and 4 cups of Kamut flour. Take plastic wrap and spray cooking oil onto the plastic wrap to the sponge after mixing. You can also use more eco friendly covers for the bowl as well. Let covered for 30 minutes.
After 30 minutes, remove the cover and add 1/3 cup coconut nectar (or honey), 3 and 1/2 tablespoons of olive oil, 2 and 1/2 cup of flour. Mix together in the bowl. Once formed together remove the dough from the bowl and place on a lightly floured surface. Begin to knead the dough for 5 minutes. However, if you have a KitchenAid standing mixer then you can use the kneading attachment to knead the dough for you. After 5 minutes, place olive oil on the bottom of the bowl then place the dough in the bowl and cover. Allow the dough to double in size which may take a minimum of 30 minutes.
Preheat the oven to 400 degrees. Spray 2 nine inch baking pans with olive oil and divide the risen dough into two halves. With your hands, shape the dough into a loaf form and place in the baking pans. Cover the baking pans for another 30 minutes to let the dough rise. Once the dough is ready to go into the oven bring the temperature of the oven down to 350 degrees. Place the pans into the over for 25-30 minutes. When the dough is fully cooked, remove from the oven and place on a cooling rack. Afterwards you can butter the top of the bread and enjoy. The bread can last one week. You can refrigerate the bread to help it stay fresher longer or you can freeze your bread to save for later.
This recipe has become my “go-to” recipe for making bread. I will share more recipes I have tried or created. Make sure to check the Youtube video to see the steps in action. See more Food Nanny recipes on thefoodnanny.com
