Hi Jeroen. There are a few macrobiotic bread companies that make Kumut bread using only Kumut flour, sea salt, water, and oil but I don't know exact method. I don't think they use a bread making machine. Some say because Kamut flour has very little gluten that it works best when mixed with other flours with higher gluten content. Here is a recipe that I found on the internet for Kamut bread:
http://countrylife.net/pages/recipes/7.html
You may want to get in touch with Bruce Paine who knows how to use starter:
Bruspain@world.std.com
I personally try to stay away from bread as much as possible but like it very much when made from freshly ground flour.
Before I was married I had a girlfriend who liked to always make bread. Sometimes we used to have "kneading contests" to see who could knead the dough the longest time. This is good to do when watching a video! Once we put left over (slightly sour) sauteed vegetables (onion, carrot, cabbage, etc.) into the dough an kneaded it in. The longer you knead, the more heat and energy you put into the bread. This makes bread to rise more. It is also a good idea to put in some left over cooked grain -- like millet, corn, rice, etc. Some people think Quinoa is a grain but it is only a seed from a wild goosefoot plant. High protein -- very yin. I don't recommend this.
Kamut and Spelt are true grains, however. Let us know how it turns out.
I hope this helps.
In peace, Roy