50% kamut yeast bread

Adapted from the old family recipe and Laurel’s kitchen whole wheat bread. I finally got a 9x4 Pullman pan. 1 c warm water 1.5 tsp ADY 3 c flour (half kamut, half a blend of prairie gold and some leftover from the last bake I think it was spelt) 2 TBSP EVOO 2 TBSP honey 2 tsp gluten 1/2 tsp salt Activate yeast in warm water with a bit of honey. Mix water and 2 c flour, oil, honey, gluten and let sit ~10 min. Knead in remaining cup of flour, knead about 15 min by hand. It is a very stiff dough. Cover and let rise ~40 min. I put it outside with a tight lid on the bowl, it’s around 85 out. Press it down, reshape into a ball, rise again ~25 min. Shape into loaf, place in well oiled pan, cover, rise ~40 min. Bake, covered, at 425 for 10 min, drop temp to 325 and bake for 35 min. Had a soft crumb and crust and very good flavor, but a little short for the pan size. Next time I’ll try with 4.5 c flour, but then I may need to bake with the lid off. Also will knead a little longer, I want a bit more gluten development. The kamut mills into very fine granular flour but the spelt and hard white wheat had decent sized bran flakes.