Ingredients:

• 3 c. Kamut flour
• 1 ¾ t. salt
• ¼ t. yeast
• 1 5/8 c. water
• 1 t. vinegar

Directions:

1. In a large mixing bowl, whisk together flour, salt and yeast; add water and vinegar and mix until a shaggy mixture forms. 
2. Cover bowl with plastic wrap (leave a slight opening) and set aside for 8 - 18 hours.*
3. Pre-heat oven to 450°. When preheated, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. (20 minutes if making 1/2 a loaf.)
4. Meanwhile, pour dough either onto a heavily floured surface or onto parchment paper and shape into a ball; cover with plastic wrap. 
5. Remove hot pot from the oven and drop in the dough (if using parchment paper, just set paper and dough into pot).
6. Cover and return to oven for 30 minutes. 
7. After 30 minutes, remove the lid and bake an additional 15 minutes. 
8. Remove bread from oven and place on a cooling rack to cool. Store on counter or in a cloth bed bag.

Note: *Or you may put it in the refrigerator and use it 24 hours to 2 weeks later. If you are using refrigerated dough, let it rest 90 minutes before cooking.