Firstly, measure out your wheat berries, and mill it into flour.

Secondly, warm the water to about 90-100*F

Then, add the water to stand mixer bowl, and add sugar, salt, and olive oil. Mix to combine.

Next, add the flour to the stand mixer bowl, and start to mix on low until all the dry flour incorporated.

Now, cover and let sit at room temperature for about 10-30 minutes (up to 2 hours.) This will allow the fresh milled Kamut flour to absorb the liquids.

After the rest, add the yeast, and then start to mix the yeast until combined.

Once the yeast seems incorporated, then turn mixer up to 2 to knead the dough. Typically with my recipes, I will say to knead until you get a window pane, however in this case, I never got a solid absolute window pane. (this is because Kamut has a lower amount of gluten.)

Knead for about 10 minutes until the dough looks smoother and is a bit stretchy. (The dough should seem a bit sticky at this point still.)

Now, cover the dough and let rise for 1-2 hours or until doubled in size.

After the dough has doubled, take to a clean surface, and spread a little olive oil on it with your hands, and lightly coat your hands to help prevent the dough from sticking.

Then cut the dough in half, and press one of the dough pieces flat. Then roll it up to shape it into a loaf. Make sure there is some surface tension.

Repeat with the second dough piece.

Place each loaf in a 4 x 8x prepared baking bread tin. (I like to line mine with parchment paper.)

Then, cover each loaf ad let rise for 35-45 minutes.

During the end of this rise time, preheat the oven to 400*F.

Bake loafs for 20 to 25 minutes or until the internal temperature reaches 190*F.

Lastly, remove bread from oven, and remove from bread tins right away onto a wire cooling rack. (be careful not to burn yourself!)

Finally, let bread cool completely before slicing.