OMG!...I just made this recipe again and this time, I added a tsp of cinnamon and a few handfulls of raisins!.....AWSOME!
this works better for me with 2 cups of liquid and i only use 1tsp salt sea salt
This is a great recipe. Very versitile. Although, I use 2 cups of water and 1 tsp of salt. I also use guar gum instead of the xanthan gum.
This is very close to a version of Kamut bread I've made before, except this one doesn't call for flax. I use ground golden flax because it's a great binder. It gets very sticky and adhesive like xanthum, so when you use it you don't need as much xanthum. RobL--your warning is good for celiacs, but my whole family is gluten sensitive and kamut happens to be a winner for us, with how low the gluten is and how much simpler the chains are. It's funny because we don't do that great with oat, spelt or barley, but kamut works, somehow. I guess instead of "gluten intolerant" we would be considered "gluten sensitive."
I did not try your recipe because I have Celiac disease (cannot have gluten) and Kamut is a type of wheat. If you need to avoid gluten, please do not use this recipe: http://www.celiac.ca/EnglishCCA/egfdiet2.html#avoid
Just recently, I purchased my first bread machine and was looking for a recipe for making kamut bread. I used this recipe and I am absolutely thrilled with the results. Thank you for all your effort in perfecting this recipe. This one is a keeper!
This was really good! I found it slightly bitter, so I think next time I will add a little more honey. But I really enjoyed it and will definitely make it again.