Have you heard of Kamut (pronounced kah-MOOT)? Kamut is an ancient variation of wheat under a brand name. The type of grain (wheat) is khorasan and it is described as an “ancient relative of modern durum wheat originating in the Fertile Crescent region reaching from Mesopotamia to Egypt. KAMUT® brand khorasan wheat is always grown organically, has never been hybridized or genetically modified, and has high quality standards.” Read more about Kamut brand grain.
The advantages of using Kamut are many, either for people who cannot tolerate modern wheat, sometimes they can eat Kamut, or just to add a new dimension to your baking, the flavor of Kamut is rich and buttery and it has a light, springy texture that works well in breads, cakes, muffins, cookies and even pasta!
Try adding Kamut brand khorasan grain into your regular recipes and enjoy.
KAMUT BREAD
Yield: 4 loaves
Mill whole Kamut grain into flour with WonderMill grain mill
Place in a mixer or mixing bowl:
4 cups warm water (110 degrees)
4 cups Kamut flour, freshly-ground
1 Tablespoon SAF instant yeast
1 teaspoon organic apple cider vinegar (optional)
Mix well until it forms a batter-like consistency. Cover and let sit for 30 minutes to sponge.
1/2 cup extra virgin olive oil, or organic coconut oil, melted
1/2 cup raw honey
1/2 cup vital gluten flour (optional)
1 teaspoon salt
Additional freshly-ground Kamut, enough to make a study but moist dough, approximately 4-5 cups. Only add enough flour to have the dough form a ball and pull away from the sides of the bowl. Mix well until dough holds together.
If using a stand mixer, knead on medium-low for 5 minutes, or until dough is smooth and springy, but not sticky. If kneading by hand, this will take 10-12 minutes on an oiled surface.
Cover and let rise in a warm place until doubled, about 30-45 minutes.
Stir down dough and divide into 4 equal portions. Shape each portion into a loaf and place in a greased loaf pan to rise. Let rise for 30-45 minutes or until loaves are domed on top and have risen about 1 -2 inches above the rim of the loaf pan. *I use the 8 x 4-inch pans.
Preheat oven to 350 degrees while the bread is rising.
When oven and bread are ready, bake for 30-35 minutes or until bread is browned. Remove bread from oven, remove the bread from the pans and place the loaves onto a wire rack cooling sheet. Cover with a clean dishcloth and let the loaves cool completely.
B’Teavon! (Bon Appetit!)
Great recipe, I have been looking for a good 100% KAMUT bread recipe for a while now and I like your the best. Thanks for sharing it.
How many calories in your kamut bread.
thank you
Hi Brenda,
This took me all of about 5 minutes to do. All you do is look up the ingredients, ad the calories for them up and divide by the number of loaves.
1740 calories per loaf. Then divide by the number of slices. If you get 10 slices then it’s 174 calories per slice.
4680 flour
1440 oil
480 honey
360 kneaded with oil
6960 total recipe calories
I tried this recipe yesterday. My dough rose beautifully. It was even nicely rounded in the pans. But during the course of baking the tops fell flat again. Do you have any suggestions for what I might have done wrong? Or how else I might correct this? I baked the bread for 30 minutes and probably should have left it in a little longer as the base is still a bit doughy. However, the tops had flattened at about 15 min into the baking process. The only change I made was to use organic coconut oil instead of the extra virgin olive oil. Thanks for your advice?
Over-proofing will do this
Mine fell also. Tips on over proofing please!
I was very pleased with the taste and texture of the loaf of bread made with your recipe.
However about twenty minutes in to baking, my nicely rounded loaves flattened. I will use this recipe again.
if you’re loaves flattened while baking, you may not have kneaded your dough for long enough. kamut is low gluten so it won’t develop as much elasticity as wheat flour, but it should come together a bit more if you knead it for long enough.
This is the best kamut bread recipe I have made. Everyone that tastes this bread are very impressed.
I mix toasted hemp seed, toasted flax and sesame seeds. The flavor is unbelievably good. My wife begs me to make it.
Thank you,
Anthony
Thank-you for this great recipe! Just made it tonight and it tastes succulently good!
Hello,
I just bought some kamut flour to give it a try. Since it is my first time, I don’t want to make 4 loaves, so how much should I use of everything listed?
Thanks,
Sam
I made this bread yesterday. I loved the recipe. So far it’s the best tasting, lightest, softest of the Kamut bread recipes I have tried. I am in the process of taking my family off all modern wheat and so looking for new kamut bread recipes. My only concern is the vital wheat gluten that was necessary to get the beautiful height in this loaves. I have since found a source for vital wheat gluten that comes from outside the USA and thus is healthy to consume. Thanks for a great recipe. Keep the kamut recipes coming.
Could you tell me where you purchased your vital wheat gluten?
Thanks Noelle
This is a large recipe. I could cut it down, but wanted to know if I was able to freeze or refrigerate it? If so when after first rise?
Has anyone tried this recipe without the vital wheat gluten. I don’t want to use it because my son has a gluten sensitivity. He seems to tolerate Kamut just fine though. Thanks!
I use 1/4 teaspoon of xanthan gum per cup of gluten-free flour works best for most non-yeasted recipes. Yeasted recipes require more (often 1 teaspoon or more per cup of flour) and I tweak each amount as I develop a recipe.
EXPIRATION OF XANTHAN GUM: I have found that xanthan gum does lose its properties after awhile. Check the expiration date on your package and replenish as needed.
Note: xanthan gum is a product of the process that uses Xanthomonas campestris and the sugar medium. It is not, itself, either of these things. It is something new. What this means is that xanthan gum is no longer the sugar it’s grown on.
Just found out about Kamut. Will buy and try this recipe this week. One comment to those who had the dough fall when cooking. I have found using less yeast requires a longer time to rise but will result in a better loaf. For my spelt bread I use 10 cups of flour. The amount of leaven in the recipe is 1/2 cup of my home-made sourdough starter and 1 tsp. quick rise yeast. When rising for the oven it takes 1 to 1 1/2 hours. But the end result is worth the time. Spelt can be tolerated by many who have problems with modern wheat as well but it is not a grain for celiacs. (Sorry). Happy Baking!
My 2 loaf recipe for Kamut begins with 3 1/2 cups Kamut flour, 1/3 cup gluten flour, 1/4 cup corn starch, yeast and 2 1/4 cups warm water. I let it set in a warm oven for 15-30 minutes. Then, I add 1 cup of flax seed meal, 1/3 cup sesame seeds, 1/3 cup sunflower seeds, 1/3 cup chia seeds and 1/3 cup caraway seeds. Also add teaspoon of salt, juice of one lime or lemon, 1/3 cup olive oil, 2 more cups Kamut flour and 1/3 cup honey. I knead it with a dough hook for 11 minutes, let it rise for 1/2 hour and then bake at 350 degrees. The bread will change your life.
Jimmy…what is the measurement for the yeast? I hope youre still available to answer this question.
By far, THE best Kamut recipe we have found. I do a half recipe and then use my bread maker to bake for 30 minutes. Turns out perfect every time and I dont heat up my house with the oven :0)
My first ever Kamut loaf and while it came out fine, I did not care for the flavor. Too bad because I ordered ten lbs from Montana.
Just made this today, by far my favorite bread I’ve made to date! Made it with lemon juice instead of vinegar and left out the gluten. I kept it quite moist and sticky (high hydration) and kneaded it for 15 minutes using the stretch and fold method. It was so so soft and buttery delicious! So good! This is at the top of my list, along with Peter Reinharts recipes!! So glad I tried it!
Thanks for sharing this recipe. The bread was delicious. This is my first time ever working with kamut flour. Next time I will put it in 3 loaf pans to get a better rise. I used 9×5 bread loaf pans.
Noelle
Just bought a grain mill and searched the web for a Kamut bread recipe. Found this! SO SO happy with the result. Bookmarked so I can come back over and over. Thank you for posting!
I made this today and followed the recipe to a T. it rose beautifully after dividing to about 1 – 2 ” above the rim. as soon as I put it in the oven, it deflated to about half. This is about the fourth time this happened to me. What am I doing wrong? When kneading the dough, I found it very, very sticky. should I have used more flour?
I watch Chef Brad’s videos. He uses only enough flour in any of his bread recipes for the dough to pull away and clean the sides of the bowl. He then uses oil on the counter and his hands to knead and form the loaves….never more flour. This keeps the dough light. I have had great success with this method, as well, even for slightly sticky dough. Give it a try. 🙂
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I just made this yesterday and was so sticking i kept adding flour til i got olit almost like regular dough but still a bit sticky…ibet i ended up adding almost a whole cup..i didn’t use acv or vital glutens
Is one teaspoon of salt right? It doesn’t seem that it would be enough to taste.
What is the purpose of the vinegar?
And is 1 tsp salt correct? How can it be enough?