Kamut Bread & Strawberry Butter Recipe

17 October 2024 –

Read Food

Step into the kitchen with Shea and Lizi Heaps, also known as the Food Nanny, as they whip up versatile bread to pair with weeknight dinner or a thoughtful homemade gift.

In episode 10 of Around the Table, Shea and Lizi Heaps team up to bake kamut bread along with homemade strawberry butter. As a passionate advocate for baking with kamut flour, Lizi believes that once you learn how to use it, you’ll be completely hooked. Whether you’re preparing this for dinner or wrapping it up in twine and butcher paper as a gift, this recipe is a must-try. Get the recipe below and watch the webisode to get all of Lizi’s tips and tricks for her signature bread.

You can purchase Lizi’s kamut flour and her cookbook, For The Love Of Kamut, on the Food Nanny website.

Ingredients

Kamut Bread:
2 tablespoons active dry yeast
3 cups warm water (105-115°)
⅔ cup honey, divided
7 cups White Kamut flour* , divided
3 ½ tablespoons melted butter or olive oil
1 tablespoon French gray coarse salt

Strawberry Butter:
1/2 cup unsalted butter, softened at room temperature
3 tablespoons strawberry jam (homemade is wonderful)
3 tablespoons powdered sugar

Method

First prepare a sponge. In a large bowl, mix together yeast, warm water, 1⁄3 cup honey, and 4 cups flour. Mix with wooden spoon or dough hook until well combined. Cover with plastic (sprayed with cooking spray). Let rise for 20-30 minutes (until doubled in size) in a warm, draft-free place.

Add 2 ½ more cups flour along with the remaining 1⁄3 cup honey, the melted butter or olive oil, and salt. Mix well. Knead for at least 5 minutes. Add the last ½ cup flour if the dough seems too sticky, 1 tablespoon at a time. Grease a bowl with cooking spray or a little olive oil. Place the dough in the bowl, turn, and then cover with a lightweight dishtowel or plastic sprayed with cooking spray. Let rise for 30 minutes (until doubled in size) in a warm, draft-free place.

Preheat oven to 400º F. Spray pans generously with cooking spray. Six 6×3 ½ inch mini pans (or close to that size), three 8½x5 inch pans or two 9×5 ¾ inch pans. Punch the dough down to remove air bubbles, then divide evenly and place in greased pans. Cover with a lightweight dishtowel. Let rise until doubled. (You know the dough is ready when an indention stays after you poke the corner.)

Place pans inside of the oven when the dough is ready. Reduce temperature to 350º F and bake the loaves—30 minutes for large, 25-30 for medium, and 17-18 for minis. Loaves are done when bottom of the bread is light brown. You can tilt the hot pan just enough to check the bottom. Do not over-bake this bread or let it get too brown. Be vigilant because every oven is different.

When done, immediately invert bread pans. Place loaves on cooling rack until completely cool. If desired, brush loaves with butter. Store in bread bags or freezer bags and freeze for up to 3 months. Bread will be good for one week on the counter, refrigeration is not necessary.

In a small bowl mix together butter, jam, and sugar. Spread on bread.