Kamut wheat is known for its smooth buttery flavor and golden color. It was brought to Montana from Egypt in the mid-1900s and is believed to be originally from Iran. Related to durum wheat, Kamut berries are much larger but have a similar golden shade and protein level that can be higher than conventional wheat but results in less gluten strength for bread making.
In 2017 I wrote a trio of Kamut recipes in this post. I used different percentages of whole grain Kamut flour with bread flour: 20%, 40%, and 93%. The third loaf was shy of 100% because my sourdough starter was fed all purpose flour. That mostly whole grain Kamut bread (below) was quite flat but had a beautiful, well-aerated gold crumb. Ever since then, I’ve wondered if I could make this bread a bit taller if I lowered the hydration of the dough and fermented it less. I remember when I shaped this dough, it was loose and very fermented, almost like a thick sourdough starter.
Four years and many bread projects later, I finally got back to this question. I dropped the total hydration of the dough by 5 percentage points and I only fermented the dough to about 1/3 expansion during the bulk fermentation. The results were indeed taller but with a slightly more closed crumb, which was to be expected due to both the hydration change and the inclusion of rye flour (more on that below).
What Is Kamut Flour And How To Use It
Some additional changes to the recipe and process included using a clay batard baker, home-milling the Kamut flour, and using a lot of fast fermenting whole grain rye sourdough starter.
I’ve been experimenting with rye sourdough starter lately, so I have an abundance of it and I wanted to taste the combination of the fruity rye starter and Kamut flour. Here are instructions for converting your starter to rye or any other flour e.g. Kamut flour. But you can also make this recipe with whatever starter you have on hand.
Kamut wheat flour and aromatic rye sourdough starter make up this quick and delicious whole grain sourdough bread. Keeping the hydration low, limiting the fermentation, and chilling the dough before baking allow for a relatively tall bread given the low gluten strength of the dough. The result is a flavorful bread that's great for toasts, dipping, and sandwiches.
Kamut® Flour Banana Bread Recipe
Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.Have you heard of kamut flour? What about khorasan wheat? If so and you are here looking for a surefire amazing kamut 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.
Ancient Grains Bread Machine Recipe Spelt Kamut
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 whole grain 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.
Wholemeal Khorasan And Wholemeal Spelt Bread
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.
Organic kamut flour can be used for just about anything you use traditional or conventional wheat flour or white flour. One cup of Kamut flour/ khorasan wheat 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.
Superfood Kamut Bread
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 baked 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.
Whole Grain Kamut Sourdough Bread
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!
Khorasan Flour, Organic, Kamut
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. You can also purchase some kamut flour on Amazon.
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.
Organic Whole Wheat Bread With Kamut, Amaranth, And Millet Flour Recipe
I make sure to start by omitting 1 cup fo the flour from the recipe. You can slowly add it in at the end if it is needed.
Another thing I have found is that letting this dough rest, 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. Lay the dough in the pans with
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