Ingredients:

1 cup plus 2 tbsp. (9 ounces) water
1 1/2 tbsp. canola oil
1 1/2 tsp. honey
1 tbsp. unsulfured molasses
1/2 tsp. liquid lecithin
3 cups (14 ounces) whole wheat flour
3/4 cup (2 1/2 ounces) Kamut flakes (not crispy breakfast cereal)
3 tbsp powdered whey (I use powdered milk)
2 tbsp gluten flour
1 1/2 tsp salt
2 tsp active dry yeast

Mix together water (at approx. 110°F), oil, salt, and yeast. Let sit for one minute or so. Add honey, molasses, lecithin. Stir well. Add Kamut, whey, gluten flour. Mix. Add whole wheat flour until it is of bread consistency (turns out to be almost exactly around 3 cups). Knead for about 10-15 minutes. Cover with towel and place in a nice sunny place to rise for about 1 hour. Beat down. Let rise another hour. Beat down again. Beat down. Let rise again. Beat down. Place in bread dish (I prefer round loaves, so I usually place on a pizza pan). Let rise again. Bake at approximately 325 to 350°F for about one hour. Makes one and a half pound loaf.