5 1/2 cups Kamut Flour
2 pkg. quick yeast
1/3 cup gluten flour
2 1/2 cups warm (not hot) water
Juice of one lime (texturizer)
1/3 cup honey
1/3 cup olive oil
1 cup flaxseed meal
1/3 cup sunflower seeds
1/3 cup chia seeds
1/2 cup caraway seeds
1 tsp. salt

5 1/2 cups Kamut Flour 2 pkg. quick yeast 1/3 cup gluten flour 2 1/2 cups warm (not hot) water 1/3 cup honey 1/3 cup olive oil 1 cup flaxseed meal 1/3 cup sunflower seeds 1/3 cup chia seeds 1/2 cup caraway seeds 1 tsp salt

We have used this recipe for years and bake all of our bread at home.
We also use a stone mill to grind our own Kamut. The true secret is keeping all equipment and ingredients warm.

In a large, warm bowl, mix 3 1/2 cups Kamut flour with 2 pkg. yeast, 1/3 cup gluten flour and 2 1/2 cups of warm water. Place in warm spot to make sponge for at least 15 min.
Warm all remaining ingredients. Mix all remaining ingredients with sponge adding the last 2 cups of flour last. Mix until thoroughly even.

Grease 2 loaf pans with coconut oil and dust lightly with flour.

Knead for 12 minutes or 7 minutes in a machine with a dough hook. Dough should look smooth but sticky. Grease hands with coconut oil and cut dough in half. Fold in half, pinch joint shut and fold repeatedly a few times. Place loaf pinched seam down in loaf pan. Repeat with 2nd loaf. Let rise for 25 minutes in warm place or oven. Don't let dough rise more than about an inch above the bread pan. Preheat oven to 350 degrees. Dough will rise another inch or so while oven is heating and will rise even more while baking.

Bake at 350 degrees for 43 minutes. Remove from loaf pans and allow bread to cool for at least 20 minutes before slicing.