If you follow me on Instagram, I am sure you have seen how much bread I have been making lately! I have been using Kamut flour (I know if you are wanting to sub another flour, you can but the quantities will be different- simply google the replacement quantities). I won’t give you a dissertation on Kamut flour but in short- Kamut is appreciated for its smooth, buttery, nutty flavor, and its high protein and nutritional content. It contains a high mineral concentration especially in selenium, zinc, and magnesium with 20-40% more protein compared to modern-day wheat (per breadtopia.com).

The other night we had Italian family dinner night so I decided to make some kamut garlic breadsticks!

Ingredients

• 1.5 cups water
• 1 TBSP + 1/4 tsp dry yeast
• 2 TBSP sugar
• 1/2 tsp salt
• 3 cups kamut flour 
• 1 stick butter
• Olive oil
• 1 TBSP garlic salt
• 1 TBSP Italian seasoning

Directions

• Combine water, years, and sugar. Stir and cover with a plate for about 10 minutes until foamy
• In a large bowl, combine salt and 2 3/4 cups flour. Add yeast mixture into flour with dough hook or wooden spoon. Knead for 3 minutes by hand or mixer
• Add a few drops of olive oil in a large bowl, add dough, turn once to cover. Cover with lightweight towel and let rise until double in size
• Melt stick of butter and pour into half baking sheet
• Set oven to 350
• Turn dough onto surface and knead a few times. Using a rolling pin, roll to 8 inches wide and 16 inches long. Cut 1 inch strips of dough. Do not let pieces sit long
• Using a dough scraper, remove dough piece by piece and dip in butter. Leave in same place to rise. Repeat until all dough is on cookie sheet. Line up side by side while touching. Add garlic salt and Italian seasoning
• Bake at 350 for 18 minutes and then broil at 550 for 2 minutes

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*recipe inspired by the Food Nanny