Kamut Bread Recipe
Ancient grain Kamut bread with a golden crust, nutty undertones, and a tender, slightly chewy crumb that delivers rich flavor in every satisfying slice.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">400g Kamut flour (also called khorasan wheat flour)</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">375ml warm water (about 38°C)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">15g honey (or maple syrup)</li><li class="ingredients-single-item">20g olive oil, plus extra for greasing</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy baking stone</li><li class="equipment-single-item">Proofing basket or bowl lined with a floured kitchen towel</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by activating your yeast. In a small bowl, combine the warm water (38°C - it should feel warm but not hot to the touch) with honey and yeast. Stir gently and let sit for 5-10 minutes until foamy. This activation step ensures your yeast is alive and ready to work its magic in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the Kamut flour and whole wheat flour. Kamut has a naturally higher protein content than regular wheat, which will give your bread excellent structure. Make a well in the center and pour in the activated yeast mixture and olive oil.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Mix with a wooden spoon until the dough starts to come together, then add the salt (adding salt directly to yeast can inhibit its activity, which is why we add it after mixing begins). Turn the shaggy dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough will be slightly tacky but should become more manageable as you knead. You'll know it's ready when you can stretch a small piece thin enough to see light through it (the "windowpane test").</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm spot (about 24°C) for 1.5-2 hours, or until doubled in size. Kamut flour ferments slightly more slowly than regular wheat, so be patient.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the first rise, gently deflate the dough by pressing down with your fingertips - don't punch it aggressively as you want to preserve some of those air bubbles. Transfer to a lightly floured surface and shape into a tight ball by pulling the edges toward the center and pinching them together. This creates surface tension that helps the loaf rise upward rather than outward.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough seam-side up in a floured proofing basket or a bowl lined with a well-floured kitchen towel. Cover loosely and let rise for another 1-1.5 hours, or refrigerate overnight for enhanced flavor development (the slow fermentation allows the complex flavors of the Kamut to fully develop).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When you're ready to bake, place a Dutch oven or baking stone in the oven and preheat to 230°C for at least 30 minutes. The preheated vessel creates immediate steam and heat that helps develop a beautiful crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully turn your proofed dough out onto a piece of parchment paper. Score the top with a lame or sharp knife, making a decisive cut about 1-2cm deep. This allows the bread to expand in a controlled way while baking and creates that beautiful artisanal appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using the parchment paper as a sling, lower the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. This covered baking creates steam that helps develop the crust. Then remove the lid and bake for another 10-15 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom (internal temperature should reach 95-98°C).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the finished bread to a wire rack and let cool completely before slicing - at least 1 hour. I know it's tempting to cut into warm bread, but the structure and flavor continue to develop as it cools. Cutting too soon can result in a gummy texture. Your patience will be rewarded with perfect slices that showcase Kamut's beautiful golden hue and nutty flavor.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is Kamut considered an ancient grain and how does it affect bread texture?
Kamut (khorasan wheat) is considered ancient because it's remained largely unchanged for thousands of years. Its high protein content (up to 40% more than modern wheat) creates excellent bread structure with a slightly chewy texture, while its natural sweetness and rich mineral content deliver complex flavours and the characteristic golden colour.
Can I use a bread machine instead of hand-kneading for ancient grain bread?
Yes, you can use a bread machine on the dough setting for mixing and initial fermentation. However, for the best artisanal results, shape by hand and perform the final bake in a Dutch oven. Kamut dough may require slightly more liquid than regular bread and benefits from longer fermentation regardless of mixing method.
What makes the perfect crust on artisanal bread like this?
The perfect crust develops through steam during the initial baking phase (created by the covered Dutch oven), proper dough hydration, and high heat (230°C). The scoring allows controlled expansion, while the final uncovered baking caramelizes sugars in the dough. Proper cooling is also essential—never slice hot bread!
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