Kamut bread is a tasty type of bread made from Kamut flour. Kamut flour comes from an ancient grain called Kamut that is known to have lots of protein and nutrients. The bread made from Kamut flour has a yummy, nutty flavor with hints of butter and sweetness. It also has a rich and complex taste. Another good thing about Kamut bread is that it is easy to digest. This means it could be a healthy option for people who can’t eat gluten.
To make Kamut bread, you use Kamut flour, water, yeast, honey, salt and olive oil. You bake it until it turns a golden brown color. Then you can eat it on its own or have it with soups, salads or toasted with toppings.
The bread can be made with just Kamut flour or you can mix Kamut flour with other kinds of flour like wheat flour. Using something called a “pre-ferment” like poolish or biga before baking can make the bread even more delicious and soft.
Ingredients
Main Ingredients:
- 4 cups Fresh Milled Kamut Flour (480g): Provides a nutty flavor, high protein, and essential nutrients.
- 1 3/4 cups Warm Water (410g): Activates the yeast and hydrates the dough.
- 3 tbsp Light Extra Virgin Olive Oil: Adds moisture and enhances flavor.
- 3 tbsp Sugar or Honey: Feeds the yeast for rising and adds natural sweetness.
- 1 1/4 tsp Salt: Balances flavor and regulates yeast activity.
- 2 tsp Instant Yeast: Acts as the leavening agent, making the bread rise.
Optional Ingredients:
- 1/4 cup Ground Flaxseed: Adds fiber and nutrients.
- 3 tbsp Dough Enhancer/Vital Wheat Gluten: Improves texture and helps with rise (not required).
How To Make Kamut Bread
Prepare the Yeast Mixture: Heat the water to 110-115°F (warm, not hot). Add instant yeast and sugar/honey to the water. Let it sit for 5–10 minutes until frothy. This step ensures your yeast is activated.
Mix Dry Ingredients: In a large mixing bowl, combine fresh milled Kamut flour, salt, and optional flaxseed or dough enhancer if using.
Combine Wet and Dry Ingredients: Gradually pour the yeast mixture into the dry ingredients. Add olive oil and mix until a dough forms.
Knead the Dough: Knead by hand for 8–10 minutes or in a stand mixer for 5–7 minutes. The dough should be smooth, elastic, and slightly sticky. If the dough feels too dry, add a tablespoon of warm water at a time until it reaches the desired consistency.
First Rise: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–2 hours until it doubles in size.
Shape the Dough: Punch down the risen dough to release air. Divide it into two equal portions, shape into loaves, and place them in greased bread pans.
Second Rise: Cover the loaves with a towel and let them rise again for 35–45 minutes until they dome above the pan edges by 1–2 inches.
Bake: Preheat the oven to 400°F (200°C). Bake the loaves for 20–25 minutes, or until the internal temperature reaches 190°F (88°C) and the tops are golden brown.
Cool and Serve: Remove the bread from the pans and cool on a wire rack. Allow it to cool completely before slicing to avoid a gummy texture.
Pro Tips
Fresh Flour: Use freshly milled Kamut flour for the best flavor and nutrition. Pre-packaged Kamut flour also works well.
Check Yeast Freshness: Always ensure your yeast is fresh and active by testing it in warm water before starting.
Humidity Matters: Kamut flour absorbs moisture differently. Adjust water if needed for a soft, elastic dough.
Scoring: Gently score the top of the dough with a sharp knife before baking for an artisan-style finish.
Ingredient Variations & Substitutes
Flour Substitute: If Kamut flour isn’t available, spelt flour or whole wheat flour can be used, though the texture and flavor will differ slightly.
Sweetener: Replace honey/sugar with maple syrup or agave for a different flavor profile.
Oil Substitute: Swap olive oil with avocado oil, coconut oil, or melted butter for varied taste.
Add-Ins: Enhance the bread with chopped nuts, seeds, or dried herbs for extra texture and flavor.
Ingredient Notes
Kamut Flour: Known for its high protein and rich flavor, it’s lighter than whole wheat but still wholesome.
Yeast: Instant yeast is preferred for its quick activation, but active dry yeast can also be used (proof it first).
Salt: Don’t skip this; it balances sweetness and improves fermentation.
Optional Enhancers: Vital wheat gluten can improve rise and texture, especially if your Kamut flour isn’t freshly milled.
Storage Instructions
Room Temperature: Store bread in an airtight container or bread bag for up to 3–4 days.
Freezing: Wrap cooled loaves tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or reheat in the oven.
Reheating: To restore freshness, wrap bread in foil and warm it in a preheated oven at 300°F for 10 minutes.
FAQs
1. What is Kamut flour?
Kamut flour is an ancient grain flour derived from Khorasan wheat. It’s high in protein, rich in flavor, and more digestible than regular wheat for some people.
2. Can I use all-purpose flour instead of Kamut flour?
Yes, but the bread will lose its unique nutty flavor and nutritional benefits. Use all-purpose or bread flour as a substitute if necessary.
3. Why is my dough not rising?
Ensure the yeast is active and the water temperature is between 110–115°F. Drafty or cold environments can also slow the rise; place the dough in a warm spot.
4. How do I make Kamut bread gluten-free?
Kamut flour contains gluten, so it cannot be made gluten-free. Consider gluten-free flour blends for similar recipes.
5. Can I make this bread without sugar or honey?
Yes, but the yeast will take longer to proof as sugar feeds the yeast for quicker rising.
More Bread
Kamut Bread
Ingredients
Main Ingredients:
- 4 cups Fresh Milled Kamut Flour 480g
- 1 3/4 cups Warm Water 410g
- 3 tbsp Light Extra Virgin Olive Oil
- 3 tbsp Sugar or Honey
- 1 1/4 tsp Salt
- 2 tsp Instant Yeast
Optional Ingredients:
- 1/4 cup Ground Flaxseed
- 3 tbsp Dough Enhancer/Vital Wheat Gluten
Instructions
- Prepare the Yeast Mixture: Heat the water to 110-115°F (warm, not hot). Add instant yeast and sugar/honey to the water. Let it sit for 5–10 minutes until frothy. This step ensures your yeast is activated.
- Mix Dry Ingredients: In a large mixing bowl, combine fresh milled Kamut flour, salt, and optional flaxseed or dough enhancer if using.
- Combine Wet and Dry Ingredients: Gradually pour the yeast mixture into the dry ingredients. Add olive oil and mix until a dough forms.
- Knead the Dough: Knead by hand for 8–10 minutes or in a stand mixer for 5–7 minutes. The dough should be smooth, elastic, and slightly sticky. If the dough feels too dry, add a tablespoon of warm water at a time until it reaches the desired consistency.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–2 hours until it doubles in size.
- Shape the Dough: Punch down the risen dough to release air. Divide it into two equal portions, shape into loaves, and place them in greased bread pans.
- Second Rise: Cover the loaves with a towel and let them rise again for 35–45 minutes until they dome above the pan edges by 1–2 inches.
- Bake: Preheat the oven to 400°F (200°C). Bake the loaves for 20–25 minutes, or until the internal temperature reaches 190°F (88°C) and the tops are golden brown.
- Cool and Serve: Remove the bread from the pans and cool on a wire rack. Allow it to cool completely before slicing to avoid a gummy texture.