After trying several KAMUT bread recipes, I finally found one that I really like. KAMUT usually turns out a denser bread loaf which doesn’t rise much but this KAMUT bread recipe from Vickilynn Haycraft is nice and light. She uses a quick soaker method that I think helped the bread have a nice texture and increased flavor.
I did make 2 changes to the recipe when I made it the second time. I doubled the salt in the recipe because it didn’t have enough for my taste buds. Second, I cut the recipe in half because I usually only make 2 loaves at a time for our small family.
Click here to view the KAMUT bread recipe by Vickilynn Haycraft.
I plan on using the quick soaker method, introduced to me by this recipe, in the 100% Whole Wheat Rolls recipe I have been working on, which I hope to finalize soon. Stay tuned for that recipe but for now you should try Vickilynn’s recipe.
I entered this post into the Bake-Your-Own-Bread event, Whole Foods Wednesday, Traditional Tuesdays, Real Food Wednesday, Tasty Traditions, Nomday Monday link-ups.
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Thank you for sharing this. Our family really enjoyed this kamut bread. I too will add more salt next time.
Thanks for sharimg! As you suggested, I doubled the salt, it was perfect!
We have been baking all the bread in our home with Kamut for years. First, mill about 3 1/2 cups of Kamut grain in your home mill. Measure 3 1/2 cups into bowl. Add one or two pkg. yeast and 1/3 cup gluten flour. Mix well and add 2 1/2 cups warm water. Place in oven. Place 1/3 cup olive oil seperately in oven. In a 3rd bowl, 1 cup sunflower seeds, 1/2 cup flax seed meal 1/3 cup chia seeds, and 1/3 cup sugar or honey. I also place 2 cast iron breadpans in oven. I turn the oven on 350 for 2 minutes and then turn off. This will warm the ingredients and the pans. Set timer for 1/2 hour. Only remove the pans, brush them with coconut oil and flour them. Set aside. Squeeze juice of one lemon or two limes into cup. Remove all from oven and mix all together well adding at least a teaspoon of salt. Add 1 heaping cup more kamut flour. I knead it in a mixer for 10 minutes. Dough will be very wet and sticky. Oil hands and seperate half dough. Work it in your hands folding it in half a few times and place seam-down into bread pan. Repeat with other half. Place in a warm oven, may have to warm oven again slightly. Let rise until 1 inch above pan. Remove and heat oven to 350 degrees. Bake loaves for 43 minutes. Remove from pans and let stand at least 20 minutes to finish cooking. My loaves are at least 6 inches tall and lovely.