Mill Kamut and Einkorn:

Using the finest setting, mill 2 cups Kamut berries and 3/4 cup Einkorn berries to produce a fine flour. Gently scoop 2 cups of this flour into a measuring cup and level it. Set aside any leftover flour for future use; store it in an airtight container in the freezer for up to 2 weeks.

Mix Dough in Machine:

Place all ingredients into the bread machine pan in the order given. Choose the dough cycle. A few minutes after mixing begins, inspect the dough: it ought to be smooth and mildly tacky. If needed, tweak with extra water or all-purpose flour.

Shape and Proof Loaf:

Once the dough cycle finishes, transfer the dough to a lightly floured work surface. Deflate it by pressing out air pockets, then form into an 8-inch log. Set the log into a greased 8½x4½x2½-inch loaf pan. Drape a clean kitchen towel or oiled plastic wrap over it and allow to proof in a warm spot until the dough crowns about 1 inch above the pan edge, roughly 45 minutes. Near the end of proofing, heat the oven to 350°F (175°C).

Bake Until Golden:

Bake the loaf for 30 to 40 minutes until it turns golden brown and an instant-read thermometer inserted in the center reads 190°F (90°C). Take the bread from the oven, turn it onto a wire rack, and let it cool entirely before cutting.