Rye and Kamut Bread with Caraway Seed

2 cups bread flour
1 cup dark rye flour
1 cup Kamut flour
2-2 1/2 cups water
1/4 cup Vital gluten
2 Tablespoons caraway seed
2 Tablepoons sugar
1 Tablespoon yeast
1 1/2 teapoons salt

In a large bowl mix together the bread flour, rye flour, kamut flour, vital gluten, caraway seed, sugar, yeast and salt. Add about 1 3/4 cups of flour and stir to combine. Continue adding water until a soft, slightly sticky dough forms.

This does have rye flour in it so it's not going to go completely smooth and if it's not slightly sticky you have too much flour.

Turn out onto a lightly floured surface and knead for 5-6 minutes. Watch how much flour you add, you really could end up with a brick. Place in a lightly greased bowl, cover and set aside to rise until doubled in bulk. Punch down and form into desired loaf size(s). Place on a lightly greased cookie sheet, cover with lightly oiled paper towels and let rise until doubled. Brush tops with Starch Glaze* or egg white. Slash tops with a sharp knife and bake at 450 for 10 minutes. Turn heat down to 350 and bake for a further 10-20 minutes until bread is golden, and sounds hollow when thumped.

Because this has rye and a whole grain flour in it you might want to test it with an instant read thermometer. You're looking for 190 at the center of the loaf.

Starch Glaze
1 cup water
1 Tablespoon cornstarch

Mix together and bring to a boil. Brush on chewier type bread to achieve a crunchier top.