Kamut Bread

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.

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.

Stir down batter and add:      

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!)

About Vickilynn Haycraft

Vickilynn Haycraft of Real Food Living has been an avid and passionate student of health and nutrition for over 30 years. For the last 25 years Vickilynn has been well-known for her experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a radio show hostess, magazine columnist, trusted product reviewer, cookbook author of Wrapping It Up! and  co-author of Naturally Healthy Cuisine, Real Food for Real Families. She is also a popular and frequent guest on radio shows, expert panels, speaking engagements as well as being full-time wife, home educator and mom of 5 children. 
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33 Responses to Kamut Bread

  1. 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.

  2. brenda tymko says:

    How many calories in your kamut bread.

    thank you

    • Matt L says:

      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

  3. Stacy says:

    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?

  4. Sally says:

    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.

  5. Maya says:

    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.

  6. Anthony Mezz. says:

    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,

  7. Laurie says:

    Thank-you for this great recipe! Just made it tonight and it tastes succulently good!

  8. sam says:


    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?


  9. TSandy says:

    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.

  10. kim says:

    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?

  11. Jasmine says:

    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!

  12. Jenafor says:

    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!

  13. Jimmy Childs says:

    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.

  14. Jess says:

    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)

  15. Jon Wright says:

    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.

  16. Crystal says:

    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!

  17. noelle tippetts says:

    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.


  18. Krystal says:

    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!

  19. Angie says:

    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?

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