Heidi's Favorite Kamut Sandwich Bread

scant 2 TBS active dry yeast
3 cups very warm water
3/4 c. Honey or Agave (agave is a bit sweeter)
(stir together in a small bowl and let proof for about 10 minutes)

In stand mixer, add:
1/3 c. melted coconut oil
1 egg, room temperature
1 TBS. fine sea salt
scant 2 tsp. dough enhancer
1/4 c. vital wheat gluten (optional, but will add to softness of bread)
1 tsp. soy lecithin (optional)
Add proofed yeast liquid.

Start stand mixer and add:
7.5 - 8 cups kamut flour one cup at a time.  Mix until dough just pulls from the side of the bowl.
Place mixer on knead function (I use Blendtech mixer) for about 10 minutes or until dough is stretchy and just barely pulling away from sides and bottom of bowl.  The dough should be soft and stretchy and not sticking to sides.  Set aside in a warm place and cover with clean dish towel for 1.5 hours (or until doubled in size).  Punch down the dough and divide into even portions for greased loaf pans (each dough loaf of mine weighs approx 750grams) .  Let rise in a warm place until doubled in size again.  Preheat oven to 375.

This recipe yields 3 large loaves.

When I baked in my ceramic pan, it takes under 25 minutes.  Test the bread at the bottom with a digital thermometer.  You should reach 180'F to know it is done.

Remove from oven and brush with butter.  Let cool (if you have the self control) and slice.  Enjoy!