If this is the first time you are making a loaf of kamut bread. This is the easiest kamut sandwich bread recipe you will ever find. Using freshly ground khorasan wheat or “kamut” it can be a challenge. Compared to using regular flour to make the perfect loaf of bread. This simple loaf makes the perfect sandwich bread every time. It is sure to be a staple recipe in your home. Using whole grains makes this such a healthy recipe. It is easy to lean to a kamut bread recipe every time you make bread!
For this recipe you just need a stand mixer, no fancy bread machine, dutch oven or sourdough starter needed! (We can save all those for next time).
What is Khorasan/Kamut?
Khorasan wheat is an ancient grain packed with health benefits compared to modern-day wheat. More people know about khorasan because it is trademarked name and commercially known as Kamut. It is a beautiful grain, when it is freshly milled it maintains its protein, fibre, vitamin B and amino acids. Because khorasan has less gluten it is one of the best grains for anyone gluten sensitive. It has a lovely buttery flavor compared to other whole wheat flour. White kamut flour has been made vary popular by the long time blogger “Food Nanny”. (She is fantastic be sure to check her out)
Unlike modern wheat in other whole grain breads, Kamut wheat has a low percentage of gluten. To get that fluffy sandwich bread you will need to mix in bread flour or white all-purpose flour. This will give your bread a better rise and more structure. When you are using freshly ground grains you have the germ and bran still present in the flour. This can act like a razor blades when kneading the dough, cutting the gluten structures down even more.
Mixing in white flour is a great option for people who do not have access to white all-purpose Kamut. Most of the time we think of bread as fluffy white bread. We tend to compare bread made with wheat berries or conventional wheat. Adding in some white flour is key to the perfect Kamut or any other regular wheat grain. This allows you to have the germ and bran present in your loaf while still getting a beautiful rise.
Let’s get started..
First off to start your bread you’re going to want to grind your Kamut into a large bowl. Using my Nutrimill Harvest Grain grinder on the finest setting I grind about 2.5 cups of the Kamut kernels. This will make about 4 cups of freshly milled Kamut flour. When I grind up anytype of wheat I store the extra it in the fridge in an air tight container. This way I can make crackers or more bread for another day.
Next , you’re going to put 2.5 cups of warm water in your mixer bowl. Then 1 tbsp of dry active yeast and 1 tbsp of sugar. Whisk that all together and let it sit for 15 mins until it is foaming.
In a separate bowl you’re going mix your dry ingredients. Add in 3.5 cup of kamut flour / khorasan flour. 3 cups of White All-purpose flour, or bread flour and 2 tsp of salt also .Next 1/3 cups of butter in your mixing bowl. Insert your dough hook and let it mix on low-med setting for about 5-6 minutes.
I don’t recommend swapping out the butter for olive oil in this recipe. If you want to use an oil, canola oil or vegetable oil would be a better choice.
Once dough is fully mixed you might need to add more water or a little more flour. You want you dough to be slightly sticky. Not wet enough to stick to the bowl but sticky enough to catch your finger if you touched it. Add a tsp of water or flour at a time until you get to this texture. After that take the dough ball out of the bowl and grease it with an oil spray. Place the dough back in the greased bowl and cover with a plastic wrap or a damp cloth. Let your dough rest in a a warm spot. This rise take anywhere from 1-2 hours depending on the temperature of your house. You’ll know it is ready when the dough is touching the towel and doming up.
Once your dough rises, remove the towel and punch the dough down. Remove your Kamut bread dough and place on to a lightly floured work surface. You can even use a piece of parchment paper to save the mess! Cut the dough two. Knead and shape each piece into rectangular shape bread loaves. Be sure to pinch up the seam side. Place in greased bread pans. Preheat oven to 375 degrees. Let rise for 1 hour in a warm place. Let rise until the loaves have risen a little over the top of the loaf pan.
Bake at 375 for 30 mins. Let cool on a wire rack. While bread it still hot rub butter on the golden brown crust. Wrap in a light towel to create a soft crumb.
Let your bread come to room temperature before cutting.
What You Will Need to make Kamut sandwich bread
- Dry Active Yeast
- White Sugar
- Kamut flour/freshly milled Kamut
- White all purpose flour
- Butter (softened at room temp)
If you liked this Kamut sandwich bread recipe try some of my other recipes here
Don’t forgot to pin this before you go!
Kamut Sandwich Bread Recipe
- 2.5 cups water warm
- 1 tbsp dry active yeast
- 1 tbsp white sugar
- 3.5 cups freshly milled Kamut flour
- 3 cups all-purpose white flour
- 2 tsp salt
- 1/3 cup butter room temp
- Whisk water, yeast and sugar in bowl
- Wait 5-10 mins until mixture is foamy
- Add flour, salt and butter. mix on low-med speed for 5-10 mins
- Grease bowl and let rise for 1-2 hours until double in size
- Punch down dough, knead into ball, cut in half, knead, form two loaves, place in bread pan
- Let rise for 1 hour or until dough is slightly over top of pan
- Bake at 375 for 30 mins
- Wait until fully cooled to cut
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