Instructions: 1 Cup= approx. 5 ounces

Add ingredients to your bread machine in the order suggested by the manufacturer. Adjust liquid to give a medium dough in your machine. Too moist it might fall, too firm makes it hard to mix properly in the machines. Bake in normal mode, regular crust.

This recipe can also be used for Rapid Bake or Timer modes. It is a good riser at this ratio.

HISTORY
An interesting grain to consider for bread use is called
*Kamut*. It was brought to the US in 49. Plantings were gradually increased until 60 acres were planted in 88 in Big Sandy, Montana, when it received the registered trademark name Kamut, identifying the organically grown, pure, uncrossed strain. The 92 harvest produced on 4000 acres in Montana and Canada yielded 5 million pounds.

Genetically, Kamut belongs to the wheat family. Its slightly yellowish grains are larger and longer than wheat kernels. Kamut contains gluten and can be substituted in recipes calling for wheat. It has three advantages over wheat: -Many with wheat allergies are enjoying Kamut without negative effects. -Whole grain Kamut flour produces lighter, more tender baked goods than whole grain wheat flours.

Kamut has 3-5% more protein by weight than wheat.

NOTES : Kamut makes this makes a slightly heavier loaf with a buttery, rich flavor. This is a moist, highly nutritional bread. It is moistened by the potato flakes and and flavored by the yogurt in addition to the spices.

Pharaohs Phlour is Kamut (R) grain ground and used in a whole wheat manner. It has a higher protein content but is a bit lower in gluten than our regular wheat. It works well in yeast breads. It has a tender crumb and is lighter than a regular whole grain flour. It is available from Bobs Red Mill Natural Foods, 5209 SE International Way, Milwaukie, Oregon 97222. We find it in our health food section of various stores.

Legend says that Kamut grain was found in the pyramids of Egypt.

This one was developed in the Panasonic, I make it with or without herbs.

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