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KAMUT® Khorasan Sandwich Loaf

Makes 1 loaf

This wholemeal loaf typically has a pale, creamy coloured and close textured crumb, lovely flavour and makes a great sandwich. KAMUT® flour sometimes requires more liquid than wheat flour so adjust the water if necessary to ensure the dough is not too stiff.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan

Ingredients

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  1. Put the flour, yeast, sugar, and salt into a large bowl and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  3. Using your hands, gather everything together into a doughy mass.
  4. Knead dough in the bowl, or on a work surface, for 100 presses, without adding flour.
  5. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  6. Rub some oil around the inside of 1kg/2lb bread tin.
  7. Knead the dough for another 100 presses then shape it into an oval.
  8. Put the dough into the prepared tin, cover with the large upturned mixing bowl and leave it to rise in a warm place for 25-30 minutes.
  9. Pre-heat the oven.
  10. Remove the upturned bowl and bake for 35 - 40 minutes.
  11. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
  12. Leave to cool on a wire rack.

Equipment

1kg/2lb bread tin and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35–40 minutes

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Ingredients

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