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Kamut Bread

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. 
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Bread
Cuisine American
Servings 2 loaves

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.

Notes

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.
Keyword Kamut Flour Bread, Kamut Loaf Recipe, Whole Grain Kamut Bread