Easy Homemade Kamut Bread Recipe
If you’re looking for a simple and delicious way to bake with an ancient grain, this easy homemade kamut bread recipe is perfect for you. Kamut, also known as khorasan wheat, is a type of wheat with a long history dating back to Egyptian tombs. Today, it’s gaining popularity as a new flour choice because of its nutty flavor, high protein content, and impressive health benefits compared to modern wheat.
Whether you’re new to baking or just looking for a wholesome alternative to regular flour, this kamut flour bread is a great place to start.
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Why Bake with Kamut?
Kamut is often compared to regular wheat, but it’s very different in taste and nutrition. This ancient grain has high levels of protein and a nutty flavor that makes it stand out in bread, pizza dough, and other recipes. Unlike modern-day wheat, kamut has not been hybridized, which means you’re baking with a more natural type of wheat.
Some of the health benefits of baking with kamut include:
- High protein content to keep you full longer
- A richer, nuttier flavor than regular wheat
- A beautiful golden brown loaf every time
- Easier to digest for some people compared to modern wheat
Ingredients You’ll Need for Kamut Bread
- 385 grams warm water
- 40 grams honey
- 2 teaspoons dry active yeast
- 490 grams kamut flour (or whole kamut grains milled fresh)
- 4 tablespoons avocado oil
- ¼ teaspoon salt
How to Make Kamut Bread
Activate the Yeast
In a large mixing bowl or stand mixer bowl, combine 385 grams (about 1 ½ cups plus 2 tablespoons) of warm water with 40 grams (2 tablespoons) of honey. Sprinkle in 2 teaspoons of dry active yeast, stir gently, and let sit for 5–10 minutes. The mixture should become foamy—this means the yeast is active and ready to use.
Prepare the Flour
Measure out 490 grams (about 4 cups) of kamut flour. If milling your own khorasan wheat, grind the grains into a fine flour before measuring. Kamut flour has a nutty flavor and high protein content but develops less gluten than modern wheat, which means the dough will behave a little differently.
Mix the Dough
Once the yeast mixture is foamy, add the kamut flour, 4 tablespoons of avocado oil, and ¼ teaspoon of salt. Mix until the dough comes together into a shaggy ball. If it feels too sticky, sprinkle in a little more flour. If too dry, add a teaspoon of warm water at a time.
Knead the Dough
Knead the dough for about 8–10 minutes on low speed in a stand mixer, or by hand on a lightly floured surface. With kamut, the dough will feel soft and slightly tacky but not overly elastic like regular wheat. Don’t expect it to stretch thin—you’re looking for a smooth surface and a cohesive texture rather than the windowpane test.
First Rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a towel or plastic wrap and let it rise in a warm spot until doubled in size. Depending on the temperature of your kitchen, this may take 40 minutes to 1 ½ hours.
Shape the Dough
Turn the dough out onto a clean, lightly floured surface. Press it into a rough rectangle, making sure the short side of the rectangle is about the same length as your bread tin. Fold the top third of the dough down toward the center, then fold the bottom third up over the top, like folding a letter. This helps create structure and surface tension. Starting from one short edge, roll the dough tightly into itself, tucking as you go to keep the log snug. Place the shaped dough seam side down into your greased bread tin.
Second Rise
Cover the dough again and allow it to rise for 30–40 minutes. The dough should puff up noticeably and look light and airy. If you press it gently with your fingertip, it should spring back slowly.
Bake the Bread
Preheat your oven to 375°F. Bake the loaf for about 45 minutes, or until the top is golden brown and the internal temperature reads 190–200°F.
Cool Before Slicing
Remove the loaf from the bread tin and let it cool on a wire rack for at least 1 hour. Cooling allows the crumb to set properly and prevents the bread from becoming gummy when sliced.
Tips for the Best Kamut Bread
- If you want to try something different next time, use this same dough as a base for pizza dough. The nutty flavor pairs beautifully with fresh toppings.
- For easy cleanup, line your bread tin with parchment paper.
- If you’re new to baking with kamut, be patient—the dough may rise a bit differently than regular flour because it’s a different type of wheat.
- For extra crusty results, bake in a dutch oven instead of a bread tin.
Conclusion
This easy homemade kamut bread recipe is simple, healthy, and packed with flavor. From its history in Egyptian tombs to its place on your modern kitchen table, this ancient grain proves it has stood the test of time. With its nutty flavor, high protein content, and golden brown crust, kamut flour bread is a delicious alternative to regular flour breads.
Next time you’re ready to bake, give kamut a try—you might find it becomes your go-to choice for more than just bread.
Homemade Kamut Bread Recipe
Equipment
- Large mixing bowl or stand mixer with dough hook
- Measuring cups and spoons
- Kitchen scale (recommended)
- Bread tin (loaf pan)
- Parchment paper (optional)
- Clean kitchen towel or plastic wrap
- Wire cooling rack
- Kitchen thermometer
Ingredients
- 385 g warm water about 1 ½ cups + 2 tbsp
- 40 g honey 2 tbsp
- 2 tsp dry active yeast
- 490 g kamut flour about 4 cups, or mill whole khorasan wheat grains fresh
- 4 tbsp avocado oil
- ¼ tsp salt
Instructions
- In a large mixing bowl or stand mixer bowl, combine the warm water, honey, and yeast. Let the mixture sit for 5–10 minutes until foamy.
- Measure out the kamut flour or mill whole khorasan wheat grains into a fine flour. Add it to the foamy yeast mixture along with the avocado oil and salt.
- Mix until the dough comes together into a shaggy ball, then knead for 8–10 minutes. The dough should feel smooth and cohesive but will not be as stretchy as regular wheat dough.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size. This may take anywhere from 40 to 90 minutes depending on room temperature.
- Once doubled, gently punch down the dough, shape it into a log, and place it in a greased bread tin lined with parchment paper if desired.
- Cover the dough and let it rise again for 30–40 minutes, until it looks puffy and has risen close to the top of the pan.
- Preheat the oven to 375°F and bake the loaf for 45 minutes, or until the top is golden brown and the internal temperature reaches 190–200°F.
- Remove the bread from the tin and cool on a wire rack for at least 1 hour before slicing.
Used exact measurements with the exception of 6g honey and I headed for 20 minutes in Cousin art stand and it never did form a work able ball. Rising in loaf pan now. Disappointed
Thanks so much for trying the recipe. I’m sorry it didn’t come together the way you expected! Kamut can be a bit tricky compared to regular wheat because it doesn’t develop gluten the same way, so the dough often stays softer and won’t always form a tight ball like traditional bread dough.
A couple things that can affect this:
Kamut absorbs liquid differently depending on the brand and freshness
Humidity and measuring method can make a big difference
It usually benefits from a slightly longer knead or even a short rest period (autolyse) to hydrate fully
Even if it didn’t form a ball, a softer dough can still bake up beautifully, so I’d love to hear how your loaf turns out! I really appreciate you giving it a try