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freshly sliced homemade kamut bread on a white plate

Homemade Kamut Bread Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Rise Time 1 hour 15 minutes

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.
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