Kamut Bread

5 from 2 votes

Kamut bread is a deeply flavorful and healthy loaf made from milled Kamut berries, an ancient grain largely untouched by modern processing methods and known for its digestibility, flavor, and nutrition.

Prep Time20

Cook Time40

2 30

Course: Breads

Cuisine: American

Keyword: yeast bread

Servings:

Author: Lisa Bass

Equipment

Stand Mixer

Ingredients

1 ¾ cup warm water 413 grams
2 tablespoons honey 42 grams
2 teaspoons dry active yeast 6 grams
3 tablespoons melted butter 42 grams
3 ½ cups kamut flour 420 grams
¼ teaspoon sea salt 1.25 grams

Instructions

In a large bowl or stand mixer with a dough hook, combine warm water, honey, and yeast. Let sit for several minutes until the yeast becomes foamy on top.
Add melted, slightly cooled butter, flour, and salt, then mix well. Knead in the stand mixer for about 10-15 minutes until smooth and elastic. It will be ready when it starts pulling away from the sides of the bowl.
Cover with an airtight lid or plastic wrap, then allow to rise for about one hour or until it doubles in size. The temperature of the room will affect the timing of the rise.
Preheat oven to 375 degrees Fahrenheit and prepare loaf pan by greasing or lining with parchment paper. Shape the dough into a loaf by gently pressing it out into a loose rectangle on a lightly floured work surface, folding it into thirds like a letter, and then rolling it up.
Place into the prepared pan with the seam side down and cover with a damp tea towel. Allow to rise for 30-60 minutes in a warm place or until doubled.
Bake for 40-45 minutes until golden brown. Allow to cool completely on a wire rack before slicing.

Notes

Because kamut is lower in gluten, it will not pass the windowpane test. Knead until stretchy and pulling away from the sides.
While the recipe is for straight Kamut flour, I also like substituting ½ cup of Kamut with whole wheat flour for the flavor and texture.
You can knead by hand if you don't have a stand mixer.
Let the dough rest in a warm spot for a quicker rise. I often position mine near the fireplace or wood burner, but a sunny windowsill or on top of a preheating oven works well.
Swap the melted butter for olive oil for a dairy-free version.
For a crusty boule of Kamut bread, form it into a ball before the second rise, and rise on parchment paper until doubled. While the dough rises, preheat a Dutch oven to 500 degrees Fahrenheit. Place the boule – parchment paper and all – into the hot Dutch oven. Cover with the lid and bake for 20 minutes, then remove the lid and finish baking for about 10-15 minutes or until it has a golden brown crust. Let cool completely before slicing.

Nutrition