Have you heard of kamut flour? If so and you are here looking for a surefire amazing loaf of bread you are in the right place! I have been working hard at home creating recipes similar to my original bread recipes using kamut flour with amazing results. As my son says “this bread is even better than your original wheat bread” and I take that as a win. I want to share with you my new bread recipe using kamut flour! Lets call it Kamut bread!
If you are new to Kamut or khorasan wheat, it is an ancient grain that is similar to modern wheat but very different in so many ways. This ancient wheat has so many health benefits and is better for you than regular wheat. It has a buttery flavor, and also a nutty flavor that gives the bread an amazing finished product.
Kamut wheat has a higher protein content and less wheat gluten than modern-day wheat. It is organic and has tons of vitamins and minerals as well.
If you want to learn more about Kamut, its history, benefits and nutrition information, make sure to check this post out here. It is a complete guide to Kamut.
I learned about Kamut years ago, when I was purchasing grains in bulk. We also purchase Spelt at the same time and had used that for years in my wheat bread recipe in combination with my whole wheat flour. It was only recently that I really dove into it because of my own health issues. Learning that I have a gluten intolerance was a kick in the shins. I have learned so much over the past 8 months and have made huge strides to owning my health.
This type of wheat has tons of essential amino acids, has a high protein content and less gluten than regular whole grain flour. It also makes the most delicious bread. This ancient grain has been rumored to have been found in Egyptian tombs! It has a long history from ancient times until now and we are still learning of its health benefits through ongoing research.
What can you use Kamut flour for?
Kamut can be used for just about anything you use traditional or conventional wheat flour or white flour. One cup of Kamut flour is close (but slightly less)than the same amount you would use of traditional flour if you are replacing it. I have found that I use considerably less Kamut than of common wheat flour. For example, I use about 4-5 cups of white Kamut flour instead of about 6-7 cups of regular wheat flour.
You can use the kamut berries in cold pasta salads or a warm pasta dish. Use kamut for breakfast cereals instead of oats. You cam also use them in stir fry or in stews and soups. How about making a simple kamut side dish to go with fish, chicken or red meat?
You can make cookies, bread, flatbread, and other delicious bakes goods with this organic kamut grain flour. Today I want to share my kamut bread recipe, which according to my son, it better than any of my other breads! It makes delicious toast and is so soft and buttery.
This kamut bread recipe is made using organic white kamut flour. If you have a favorite recipe you want to try this great flour with, simply replace the flours, but hold back on the kamut flour. Cut back from 1-2 cups and then you can always add a bit more if needed. It is pretty much impossible to fix dough once it has too much flour.
One thing I have noticed with this ancient grain flour is that it needs to be kneaded a bit more than regular flour might and I have found my dough to tear if it has not been kneaded enough. From my experience this is the only difference other than needing slightly less flour overall.
I think since it has less gluten than regular all purpose flour, it needs more kneading. But, this also means that it can be easier on your digestive tract.
I make this bread similar to my wheat bread recipe. I have also used kamut flour to make my favorite flatbread or naan bread with great success, you can see that recipe here. The only difference I have found was that I needed slightly more water when making it with this new flour. I plan to try to make my dinner rolls with it, and even make some pizza dough too!
Where can I get Kamut flour?
I like to purchase mine from The Food Nanny. She sells an organic white kamut flour as well as a bag of the grain. You can grind it yourself or use the wheat berries in a salad or as a pasta.
How I make Kamut bread:
First, put your warm water, honey, and yeast into your mixing bowl while you assemble the rest of your ingredients. While you are letting the yeast bloom, gather your flax seed, salt, and you can use dough enhancer or vital wheat gluten if gluten is not an issue.
Once the yeast has begun to bloom pour your olive oil in the bowl and slowly add the flour mixture in while mixing on low-medium. As the dough comes together you can increase the speed. Once the dough is coming off the sides and holds its shape its time to let it knead for at least 5 minutes. You do not want to use too much flour or not knead it enough. These tend to be the two biggest issues if your bread does not turn out.
I make sure to start by omitting 1 cup fo the flour from the recipe and slowly adding it in at the end if it is needed.
Another thing I have found is that letting this dough raise and proof twice at room temperature prior to shaping into pans is helpful in developing the stretch you get from the gluten. This will also help prevent tearing the dough when it rises in the oven.
Once your dough has raised twice it is time to shape it and out it in bread pans. I like have this method in the video below, or you can flatten it out into a rectangle and then fold and roll it in on itself.
You then want to let the bread dough raise in the pans until they double in size.I also like to make a slice down the top of the bread prior to baking, This also helps prevent any tearing. Want to check to see if they have proofed enough? Poke the dough with a finger. If it bounces right back it needs to rise more. If it stays indented and slowly releases it is ready to go into a hot oven to bake.
Once your bread is ready to go to the oven, bake it on the center rack until the tops are nice and golden brown. If you tap the top of the bread and it sounds hollow, your bread is ready to pull out of the oven. I like to brush some butter over the tops once they are out of the oven.
I like to let this bread sit for about 10-20 minutes before cutting. It can be so hot!
I have found this bread to amazing and stays good on the counter in an airtight container for many days. I have been so happy with this and I am very happy my kids love it too. The flax seed adds a bit of texture to the bread but does not take away from the buttery texture of the bread either.
Recipe for Bread using Kamut Flour
Kamut Bread Recipe
How to make an easy and amazing bread using kamut flour. It has a nutty and buttery flavor and texture that you wont be able to get enough of.
- 3 cup warm water ( 110-115 degrees
- 1 1/2 tbsp Saf Instant Yeast
- 1/4 cup honey
- 4-5 cups kamut flour
- 1/4 cup ground flax seed
- 1 tbsp salt
- 3 tbsp dough enhancer /vital wheat gluten optional and not necessary
- 1/3 cup olive oil
- butter optional for the top of the loaves
I use my Bosch Mixer to make my bread using Kamut flour
Start by putting your warm water, yeast, and honey in your mixing bowl. Let this sit for 10 minutes while you gather the rest of your ingredients.
Once the water/yeast mixture has sat, it should be foamy on top. This means the yeast has been activated and its time to mix!
Pour your olive oil into the water/yeast mixture. Do not mix yet. Add 2-3 cups of the flour mixture into the water/yeast. Mix on low until everything is well mixed.
Let this mix for a few minutes to develop the gluten.
Now, add 1/2 cup of flour at a time, letting each mix in. Keep the mixer on medium speed, lowering it when adding the flour.
Once you have added the last bit of the flour mixture, let the dough knead for about 10 minutes to develop some elasticity.
At this point, your dough should be slightly firm, but also sticky, but not so sticky that its all over your hands. There is a definite texture you should be looking for and the more often you make this the more familiar you will be with how it will feel. You want to be able to form it into loaves, but not be too firm and not so sticky that it doesn't hold its shape.....makes sense right?
Now it is time to let it raise. Put a few drops of oil in a large bowl and place your wheat dough in the bowl. You want your bowl to be two to three times the size of your dough ball, since you want it to double in size. Cover it with plastic wrap and keep it in a warm place. Let it raise until it is doubled in size. This could take up to 45 minutes. Mine raised quite quickly though.
Punch down the dough pour a little bit of oil onto your counter. We are not going to form the loaves. You can watch the video above to see how I form by wheat bread loaves. Its much easier than explaining it.
This will make 3 loaves so make sure to have 3 loaf pans.
Turn your over on 350 right now so that it will have time to heat, You want your over to be hot! Now cover the loaves again with plastic wrap and let them begin to raise. If you are lucky the loaves and the oven will be ready at the same time.
Place them on the bottom or center rack in your oven. Bake them for approximately 25 minutes. You should be able to tap of the top of the bread and hear a hollow sound. You also want the top to be browned.
Take them out an immediately remove them from their pans. Place them on a baking rack to cool. Store in an air tight container.
This bread was so well received at my house. I will be making this on repeat for a long time. It gives the kids their “white bread” they often crave. They do not realize that they are eating something that is actually much better for them than the store bought stuff. I would not consider this a white bread, but a blond bread. It has characteristics of both a wheat bread and a white bread.
Either way we love it and I hope you love it too.