Baking with Ancient Grains: A Quick Guide To 100% Kamut Bread

Kamut Bread made with 100% Fresh Milled Khorasan Wheat Berries, will it work? Ok, so if you have done any research on whole wheat berries, or whole wheat kernels, you probably have heard that the recommended wheat for a light and fluffy raised bread is a hard white or hard red wheat. This is because the hard wheat varieties have the capability of producing the most gluten without adding any additives. This got me experimenting…

Well, Kamut (Khorasan) Wheat happens to be one of my favorite wheat varieties. Also, generally it is known that Kamut is fairly low in gluten, but not quite as low as a soft wheat variety. So, I wanted to see for myself just how much gluten I could get from it. So, let’s get into it, and I will let you know my thoughts about my little experiment.

My 100% Fresh Milled Kamut Flour Bread

Firstly, let me start off by saying, I really love to play around with different grains and combinations of grains/wheats. This gives me the opportunity to experience the difference between each one, and not just take someone else’s word for it. And, I had a thought…

My Thought

I wonder if I take my favorite sandwich bread recipe, which you can find HERE . (This is also the very recipe that I make a couple times a week for my family.) And, what if I tried to make that same recipe with 100% Kamut flour that I milled myself. So, come with me on this little experiment, so we can see what happens. (spoiler- you can already see the end result in the pictures.)

Kamut / Khorasan Wheat Bread Recipe

This recipe will guide you through the process of making 100% Kamut bread, a delicious and nutritious option for those looking to incorporate ancient grains into their diet. Kamut flour is an ancient grain that has been gaining popularity in recent years due to its high protein content and nutty flavor.

Not only is Kamut bread delicious, but it’s also packed with nutrition. Kamut flour contains high levels of protein, fiber, and minerals like selenium and zinc. Plus, it’s easy to digest and may be a good option for those with gluten sensitivities.

Ingredients To Make This 100% Fresh Milled Kamut Bread

• 4 cups Fresh Milled Kamut Flour 480g (I milled 2&2/3 cups Kamut berries)
• 1&3/4 cup Warm Water (410g)
• 3 TBSP Light Extra Virgin Olive Oil
• 3 TBSP Sugar or Honey
• 1&1/4 tsp Salt
• 2 tsp instant yeast

Instructions To Make 100% Fresh Milled Flour Kamut Bread

1. Firstly, measure out your wheat berries, and mill it into flour.
2. Secondly, warm the water to about 90-100*F
3. Then, add the water to stand mixer bowl, and add sugar, salt, and olive oil. Mix to combine.
4. Next, add the flour to the stand mixer bowl, and start to mix on low until all the dry flour incorporated.
5. Now, cover and let sit at room temperature for about 10-30 minutes (up to 2 hours.) This will allow the fresh milled Kamut flour to absorb the liquids.
6. After the rest, add the yeast, and then start to mix the yeast until combined.
7. Once the yeast seems incorporated, then turn mixer up to 2 to knead the dough. Typically with my recipes, I will say to knead until you get a window pane, however in this case, I never got a solid absolute window pane. (this is because Kamut has a lower amount of gluten.)
8. Knead for about 10 minutes until the dough looks smoother and is a bit stretchy. (The dough should seem a bit sticky at this point still.)
9. Now, cover the dough and let rise for 1-2 hours or until doubled in size.

After The Dough Has Doubled

10. After the dough has doubled, take to a clean surface, and spread a little olive oil on it with your hands, and lightly coat your hands to help prevent the dough from sticking.

11. Then cut the dough in half, and press one of the dough pieces flat. Then roll it up to shape it into a loaf. Make sure there is some surface tension.

12. Repeat with the second dough piece.

13. Place each loaf in a 4 x 8x prepared baking bread tin. (I like to line mine with parchment paper.)

14. Then, cover each loaf ad let rise for 35-45 minutes.

15. During the end of this rise time, preheat the oven to 400*F.

16. Bake loafs for 20 to 25 minutes or until the internal temperature reaches 190*F.

17. Lastly, remove bread from oven, and remove from bread tins right away onto a wire cooling rack. (be careful not to burn yourself!)

18. Finally, let bread cool completely before slicing.

What Is The Difference Between Kamut and Khorasan Wheat?

Kamut and Khorasan wheat are technically the same thing. Kamut is the “name brand” a lot of people know it as, but the wheat variety is actually Khorasan Wheat. So, either way, you know you are getting the same wheat variety.

If you are interested in learning more about Kamut/Khorasan Wheat, I have a lot of info HERE in my post about making pasta with Kamut flour. I talk about the health benefits, and the benefits of Kamut, and dive into the history a bit as well.

What Did I Think About The 100% Kamut Bread?

Ok… So, my thoughts on this 100% Fresh Milled Kamut Flour Bread Recipe… Well, based on the taste, it was amazing! There was a buttery sweetness to the flavor. And, texture-wise, it was pretty great! It reminded me of some of my earlier bread loafs before I discovered that kneading to the window pane resulted me a softer fluffier loaf. (But, I digress, more on that in my window pane short video HERE. This was a game changer!)

So, next time, I think I will probably still add some hard white wheat variety and see just how much Kamut I can get in there. All while still keeping the gluten integrity intact. So, I can still get that soft and squishy loaf, but with the flavor, and benefits that the Kamut/Khorasan Wheat has to offer.

Conclusion

Thank you for following me along on this little experiment. Don’t forget to check out some of my other recipes and videos to learn more about milling your own flour, and all the recipes I have to offer. I am adding more every week!

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100% Fresh Milled Kamut Bread (Khorasan Wheat)

Grains In Small Places

This recipe will guide you through the process of making 100% Kamut bread, a delicious and nutritious option for those looking to incorporate ancient grains into their diet. Kamut flour is an ancient grain that has been gaining popularity in recent years due to its high protein content and nutty flavor

5 from 8 votes

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Prep Time 40 minutes mins

Cook Time 22 minutes mins

Rise Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 47 minutes mins

Course bread

Servings 2 loafs

Equipment

• 2 4×8 bread tins

Ingredients

  

• 4 cups Fresh Milled Kamut Flour 480g I milled 2&2/3 cups Kamut berries
• 1&3/4 cups Warm Water 410g
• 3 TBSP Light Extra Virgin Olive Oil
• 3 TBSP Sugar or Honey
• 1&1/4 tsp Salt
• 2 tsp instant yeast

Instructions

 

• Firstly, measure out your wheat berries, and mill it into flour.
• Secondly, warm the water to about 90-100*F
• Then, add the water to stand mixer bowl, and add sugar, salt, and olive oil. Mix to combine.
• Next, add the flour to the stand mixer bowl, and start to mix on low until all the dry flour incorporated.
• Now, cover and let sit at room temperature for about 10-30 minutes (up to 2 hours.) This will allow the fresh milled Kamut flour to absorb the liquids.
• After the rest, add the yeast, and then start to mix the yeast until combined.
• Once the yeast seems incorporated, then turn mixer up to 2 to knead the dough. Typically with my recipes, I will say to knead until you get a window pane, however in this case, I never got a solid absolute window pane. (this is because Kamut has a lower amount of gluten.)
• Knead for about 10 minutes until the dough looks smoother and is a bit stretchy. (The dough should seem a bit sticky at this point still.)
• Now, cover the dough and let rise for 1-2 hours or until doubled in size.
• After the dough has doubled, take to a clean surface, and spread a little olive oil on it with your hands, and lightly coat your hands to help prevent the dough from sticking.
• Then cut the dough in half, and press one of the dough pieces flat. Then roll it up to shape it into a loaf. Make sure there is some surface tension.
• Repeat with the second dough piece.
• Place each loaf in a 4 x 8x prepared baking bread tin. (I like to line mine with parchment paper.)
• Then, cover each loaf ad let rise for 35-45 minutes.
• During the end of this rise time, preheat the oven to 400*F.
• Bake loafs for 20 to 25 minutes or until the internal temperature reaches 190*F.
• Lastly, remove bread from oven, and remove from bread tins right away onto a wire cooling rack. (be careful not to burn yourself!)
• Finally, let bread cool completely before slicing.

Video

Keyword 100%, 4 ingredient bread, discard recipe, flour, fresh milled flour, hard red wheat, kamut, khorasan, sandwich

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