25+ Easy and Delicious Kamut Bread Recipes for Healthier Baking

Kamut, an ancient grain known for its rich, nutty flavor and nutritional benefits, has gained popularity among health-conscious bakers and food enthusiasts alike.

This ancient wheat, often praised for its high protein and fiber content, adds a delightful twist to traditional bread recipes.

In this article, we’ve curated a collection of 25+ Kamut bread recipes that showcase the versatility of this remarkable grain.

From fluffy rolls and hearty loaves to indulgent sweet breads, each recipe invites you to explore new flavors and textures in your baking.

Whether you’re a seasoned baker or just starting out, these recipes will inspire you to incorporate Kamut flour into your kitchen, transforming everyday bread into something truly special.

Get ready to impress your family and friends with the delicious aroma and taste of homemade Kamut bread!

25+ Easy and Delicious Kamut Bread Recipes for Healthier Baking

Incorporating Kamut into your bread-making repertoire not only elevates the flavor but also enhances the nutritional value of your baked goods.

With 25+ Kamut bread recipes to choose from, there’s something for everyone, whether you’re in the mood for savory rolls, rustic loaves, or sweet treats.

The unique texture and taste of Kamut flour bring a new dimension to traditional bread, making it a delightful choice for any occasion.

As you experiment with these recipes, you’ll discover the joy of baking with this ancient grain, creating wholesome and delicious bread that nourishes both body and soul.

So roll up your sleeves, grab your mixing bowl, and embark on a flavorful journey with Kamut bread that will leave your taste buds satisfied and your kitchen filled with warmth!

Kamut Sourdough Bread

Kamut Sourdough Bread combines the ancient grain Kamut with a tangy sourdough starter, resulting in a rustic, golden loaf. Known for its nutty flavor and high nutritional content, Kamut flour gives this bread a rich texture and wholesome taste. The slow fermentation process enhances the natural flavors, making it ideal for those seeking a healthier alternative to traditional sourdough.

Ingredients:

• 3 cups Kamut flour
• 1 cup sourdough starter (active)
• 1 ½ cups water
• 1 tsp sea salt

Instructions:

1. Prepare the dough: In a large bowl, combine Kamut flour, sourdough starter, and water. Mix until a sticky dough forms. Let the dough rest for 30 minutes.
2. Add salt: Sprinkle the salt over the dough and knead it for 5-10 minutes until smooth.
3. Bulk ferment: Cover the bowl with a damp cloth and let the dough ferment at room temperature for 4-6 hours, folding the dough every 30 minutes during the first 2 hours.
4. Shape the dough: Once fermented, shape the dough into a round loaf and place it in a floured proofing basket. Let it rise for another 2-3 hours, or until doubled in size.
5. Preheat the oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the dough to the preheated Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for another 20 minutes or until the crust is golden and the internal temperature reaches 200°F (93°C).
7. Cool: Let the bread cool on a wire rack before slicing.

This Kamut Sourdough Bread offers a hearty and flavorful experience. Its slightly chewy texture and rich aroma make it perfect for sandwiches or as a side with soups and salads.

Kamut Honey Wheat Bread

Kamut Honey Wheat Bread is a delicious blend of nutty Kamut flour and the sweetness of honey. This soft and slightly sweet loaf is ideal for breakfast toast or sandwiches. The combination of whole wheat and Kamut flour not only enhances the flavor but also adds a boost of nutrients, such as fiber and protein.

Ingredients:

• 2 cups Kamut flour
• 1 cup whole wheat flour
• 1 ¼ cups warm water
• 2 tbsp honey
• 1 tbsp olive oil
• 1 ½ tsp active dry yeast
• 1 tsp salt

Instructions:

1. Activate yeast: In a small bowl, mix warm water and honey. Stir in the yeast and let it sit for 5-10 minutes until bubbly.
2. Mix the dough: In a large bowl, combine Kamut flour, whole wheat flour, and salt. Add the yeast mixture and olive oil. Mix until a soft dough forms.
3. Knead the dough: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
4. First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Shape the dough: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
6. Second rise: Let the dough rise again for 30-45 minutes, or until it has risen above the edges of the pan.
7. Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped.
8. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kamut Honey Wheat Bread is a wholesome, naturally sweetened loaf that pairs well with butter, jam, or savory spreads. Its soft crumb and subtle honey flavor make it a family favorite.

Kamut and Spelt Artisan Bread

This Kamut and Spelt Artisan Bread is a rustic, flavorful loaf that combines the ancient grains of Kamut and spelt for a hearty texture and earthy flavor. Perfect for dipping in olive oil or pairing with cheese, this bread boasts a crunchy crust with a soft, chewy interior. Both Kamut and spelt are known for their digestibility and nutrient density, making this an excellent choice for those looking for a healthier, homemade bread.

Ingredients:

• 2 cups Kamut flour
• 1 cup spelt flour
• 1 ¼ cups warm water
• 1 tsp salt
• 1 tsp active dry yeast
• 1 tbsp olive oil
• 1 tsp honey

Instructions:

1. Activate the yeast: In a bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until frothy.
2. Combine dry ingredients: In a large bowl, mix Kamut flour, spelt flour, and salt.
3. Form the dough: Pour the yeast mixture and olive oil into the dry ingredients and stir until a shaggy dough forms. Let it rest for 20 minutes.
4. Knead the dough: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. First rise: Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1-2 hours, until doubled in size.
6. Shape the loaf: After the first rise, punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet or in a proofing basket.
7. Second rise: Cover and let it rise for another 45 minutes.
8. Bake: Preheat your oven to 425°F (220°C). Score the top of the loaf with a sharp knife and bake for 30-35 minutes, or until golden and the loaf sounds hollow when tapped.
9. Cool: Let the bread cool on a wire rack before slicing.

Kamut and Spelt Artisan Bread is a delightful addition to any meal. Its combination of ancient grains results in a rich flavor, perfect for serving with soups, stews, or as a base for bruschetta.

Kamut and Oatmeal Bread

Kamut and Oatmeal Bread is a wholesome, hearty loaf combining the nutty flavor of Kamut flour with the soft, slightly chewy texture of oats. This bread is perfect for those who enjoy a robust and nutritious slice, whether it’s for toast, sandwiches, or paired with soups and stews. The oats add a slight sweetness and texture, while the Kamut provides a rich, golden color and depth of flavor.

Ingredients:

• 2 cups Kamut flour
• 1 cup rolled oats
• 1 ¼ cups warm water
• 2 tbsp honey
• 1 ½ tsp active dry yeast
• 1 tbsp olive oil
• 1 tsp salt

Instructions:

1. Activate the yeast: In a small bowl, combine the warm water and honey, then stir in the yeast. Let it sit for 5-10 minutes until bubbly.
2. Mix dry ingredients: In a large bowl, mix Kamut flour, rolled oats, and salt.
3. Form the dough: Pour the yeast mixture and olive oil into the dry ingredients. Stir until a dough forms.
4. Knead the dough: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. First rise: Place the dough in an oiled bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
6. Shape the dough: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Second rise: Let the dough rise for another 30-45 minutes, or until it reaches the top of the pan.
8. Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and it sounds hollow when tapped.
9. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Kamut and Oatmeal Bread is packed with nutrients and fiber, offering a perfect balance of flavor and texture. Its soft crumb and slightly chewy oats make it an ideal companion for both savory and sweet toppings.

Kamut and Rye Bread

Kamut and Rye Bread blends the earthy flavors of rye flour with the nutty richness of Kamut. This loaf is ideal for those who love a dense, flavorful bread with a distinct taste. The rye adds a subtle tang and depth, making it great for serving with hearty meals, cheeses, or smoked meats. The combination of these ancient grains offers a loaf that is not only tasty but also rich in nutrients.

Ingredients:

• 2 cups Kamut flour
• 1 cup rye flour
• 1 ½ cups warm water
• 1 tbsp molasses
• 1 ½ tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil

Instructions:

1. Activate the yeast: In a small bowl, mix the warm water and molasses, then add the yeast. Let it sit for 5-10 minutes until foamy.
2. Mix the dry ingredients: In a large bowl, combine Kamut flour, rye flour, and salt.
3. Form the dough: Add the yeast mixture and olive oil to the flour mixture, stirring until a dough forms.
4. Knead the dough: Knead the dough on a lightly floured surface for about 10 minutes until smooth.
5. First rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1-2 hours, or until doubled in size.
6. Shape the dough: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan or shape it free-form on a baking sheet.
7. Second rise: Let the dough rise again for 30-45 minutes.
8. Bake: Preheat the oven to 400°F (200°C). Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped.
9. Cool: Cool the bread on a wire rack before slicing.

Kamut and Rye Bread delivers a rich, hearty flavor, perfect for complementing robust dishes or simply enjoyed with butter. The combination of the two grains creates a satisfying loaf with a slightly chewy texture and a deep, earthy taste.

Kamut and Sunflower Seed Bread

Kamut and Sunflower Seed Bread is a crunchy, nutty loaf that combines the rich flavor of Kamut flour with the light, toasted taste of sunflower seeds. This bread is packed with protein, healthy fats, and fiber, making it an excellent choice for a nutritious snack or meal accompaniment. The sunflower seeds add a delightful crunch, while the Kamut flour gives it a hearty, satisfying texture.

Ingredients:

• 2 ½ cups Kamut flour
• 1 cup whole wheat flour
• 1 cup sunflower seeds (toasted)
• 1 ¼ cups warm water
• 2 tbsp honey
• 1 ½ tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil

Instructions:

1. Activate the yeast: In a small bowl, mix the warm water and honey, then add the yeast. Let it sit for 5-10 minutes until frothy.
2. Mix the dry ingredients: In a large bowl, combine Kamut flour, whole wheat flour, and salt.
3. Add sunflower seeds: Toast the sunflower seeds in a dry pan until lightly golden. Let them cool and add to the flour mixture.
4. Form the dough: Stir the yeast mixture and olive oil into the dry ingredients until a dough forms.
5. Knead the dough: Knead the dough for 8-10 minutes on a floured surface until smooth and elastic.
6. First rise: Place the dough in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
7. Shape the dough: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan or on a baking sheet.
8. Second rise: Let the dough rise for 30-45 minutes, until puffy.
9. Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped.
10. Cool: Let the bread cool completely on a wire rack before slicing.

Kamut and Sunflower Seed Bread offers a satisfying crunch and a burst of nutty flavor with each bite. The combination of ancient grains and seeds makes this loaf not only flavorful but also a powerhouse of nutrition, perfect for sandwiches, toast, or simply enjoyed on its own.

Kamut Focaccia with Rosemary

Kamut Focaccia with Rosemary is a deliciously aromatic bread that brings together the nutty flavor of Kamut flour and the fragrant essence of fresh rosemary. This Italian-inspired flatbread is perfect as an appetizer, side dish, or even as a base for sandwiches. The combination of Kamut and olive oil creates a tender, flavorful crust that’s sure to impress.

Ingredients:

• 3 cups Kamut flour
• 1 ½ cups warm water
• 2 tsp active dry yeast
• 2 tsp sea salt
• 2 tbsp olive oil (plus extra for drizzling)
• 2 tbsp fresh rosemary (chopped)
• Coarse sea salt for sprinkling

Instructions:

1. Activate the yeast: In a small bowl, mix the warm water with yeast and let it sit for about 5-10 minutes until frothy.
2. Combine dry ingredients: In a large bowl, mix Kamut flour and sea salt.
3. Form the dough: Pour the yeast mixture and 2 tablespoons of olive oil into the flour mixture. Stir until a sticky dough forms.
4. Knead the dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
5. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Shape the focaccia: Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down and spread it out onto a greased baking sheet, creating dimples with your fingers.
7. Add toppings: Drizzle olive oil over the top, sprinkle with chopped rosemary and coarse sea salt.
8. Second rise: Let the dough rest for another 20-30 minutes before baking.
9. Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown.
10. Cool and serve: Allow the focaccia to cool slightly on a wire rack before cutting into pieces.

Kamut Focaccia with Rosemary is a versatile and flavorful bread that can be enjoyed warm with dips, used for sandwiches, or served alongside soups and salads. The earthy aroma of rosemary complements the nuttiness of the Kamut, making each bite a delightful experience.

Kamut Banana Bread

Kamut Banana Bread is a moist and flavorful quick bread that combines the sweetness of ripe bananas with the rich, nutty flavor of Kamut flour. This recipe is perfect for using up overripe bananas and makes a delightful breakfast or snack option. The addition of nuts or chocolate chips can elevate this already delicious bread to a new level.

Ingredients:

• 2 cups Kamut flour
• 3 ripe bananas (mashed)
• ½ cup sugar (or honey)
• ½ cup unsalted butter (melted)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix wet ingredients: In a large bowl, combine the melted butter, mashed bananas, sugar, eggs, and vanilla extract. Mix until well combined.
3. Combine dry ingredients: In another bowl, whisk together Kamut flour, baking soda, and salt.
4. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts or chocolate chips.
5. Pour into the pan: Pour the batter into the prepared loaf pan and smooth the top.
6. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Kamut Banana Bread is a fantastic way to enjoy the flavors of ripe bananas while incorporating the nutritional benefits of Kamut flour. Its moist texture and rich taste make it an irresistible treat that can be enjoyed any time of day.

Kamut and Quinoa Bread

Kamut and Quinoa Bread is a nutritious, protein-packed loaf that beautifully combines the earthy flavors of Kamut with the nutty richness of quinoa. This bread is perfect for those looking to incorporate more whole grains into their diet while enjoying a hearty and filling bread. It pairs well with soups, salads, or as a base for an open-faced sandwich.

Ingredients:

• 2 cups Kamut flour
• 1 cup cooked quinoa
• 1 ¼ cups warm water
• 2 tbsp honey or maple syrup
• 1 ½ tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil

Instructions:

1. Prepare quinoa: Rinse and cook quinoa according to package instructions. Allow it to cool slightly.
2. Activate the yeast: In a small bowl, mix warm water with honey and yeast, letting it sit for about 5-10 minutes until foamy.
3. Mix dry ingredients: In a large bowl, combine Kamut flour and salt.
4. Form the dough: Add the cooked quinoa, yeast mixture, and olive oil to the dry ingredients. Stir until a sticky dough forms.
5. Knead the dough: Turn the dough out onto a floured surface and knead for about 7-10 minutes until smooth and elastic.
6. First rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
7. Shape the dough: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Second rise: Let the dough rise again for about 30-45 minutes, or until puffy.
9. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped.
10. Cool: Let the bread cool on a wire rack before slicing.

Kamut and Quinoa Bread is a wholesome, nutrient-dense option that provides a satisfying chewiness. Its unique blend of flavors makes it a great choice for any meal, and it’s particularly delightful when toasted and topped with avocado or hummus.

Kamut Sourdough Bread

Kamut Sourdough Bread is a delightful artisan-style loaf that combines the rich, nutty flavor of Kamut flour with the tanginess of sourdough. The long fermentation process not only enhances the flavor but also improves the bread’s digestibility, making it a nutritious choice. This bread features a crispy crust and a soft, airy crumb, perfect for sandwiches or simply enjoyed with a pat of butter.

Ingredients:

• 2 cups Kamut flour
• 1 cup all-purpose flour
• 1 ½ cups water (room temperature)
• 1 cup active sourdough starter
• 1 ½ tsp sea salt

Instructions:

1. Mix the starter: In a large mixing bowl, combine the active sourdough starter and water. Stir to dissolve the starter.
2. Add flours: Gradually add the Kamut flour and all-purpose flour, mixing until a shaggy dough forms.
3. Autolyse: Let the mixture rest for about 30 minutes. This step helps hydrate the flour and develop gluten.
4. Add salt: Sprinkle the sea salt over the dough, then knead it in until fully incorporated.
5. Bulk fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for about 4-6 hours, or until it has doubled in size. During this time, stretch and fold the dough every 30 minutes for the first 2 hours.
6. Shape the dough: Turn the dough out onto a floured surface and shape it into a round or oval loaf.
7. Second rise: Place the shaped dough into a floured proofing basket or bowl and let it rise for another 2-3 hours, or until it puffs up.
8. Preheat the oven: Preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside to heat up.
9. Bake: Carefully transfer the dough into the preheated Dutch oven, cover it with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Transfer the bread to a wire rack and let it cool completely before slicing.

Kamut Sourdough Bread is an excellent addition to any meal, offering a deep, complex flavor profile. The sourdough fermentation process not only adds a unique taste but also contributes to its health benefits, making it a great choice for those looking to enjoy artisanal bread at home.

Kamut Cinnamon Rolls

Kamut Cinnamon Rolls are a delightful twist on the classic breakfast treat, offering a nutty flavor and a chewy texture that pairs perfectly with the sweet cinnamon filling. These rolls are perfect for a weekend brunch or as a special treat for guests. The addition of a cream cheese glaze takes these rolls to the next level, making them utterly irresistible.

Ingredients:

• For the dough:
  • 3 cups Kamut flour
  • ¼ cup sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ tsp salt
  • 1 cup milk (warm)
  • ¼ cup unsalted butter (melted)
  • 1 large egg
• For the filling:
  • ½ cup brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup unsalted butter (softened)
• For the glaze:
  • 4 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 2-3 tbsp milk

Instructions:

1. Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until foamy.
2. Mix dough ingredients: In a large bowl, combine Kamut flour and salt. Add the yeast mixture, melted butter, and egg, stirring until a soft dough forms.
3. Knead the dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth.
4. First rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Prepare the filling: In a small bowl, mix together brown sugar and cinnamon.
6. Roll out the dough: Once the dough has risen, punch it down and roll it out into a rectangle (about 12×18 inches). Spread softened butter over the dough and sprinkle the cinnamon-sugar mixture evenly on top.
7. Shape the rolls: Starting from one long side, roll the dough tightly into a log. Cut into 12 equal pieces and place them in a greased baking dish.
8. Second rise: Cover the rolls and let them rise for another 30-45 minutes.
9. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
10. Make the glaze: While the rolls are baking, beat together cream cheese, powdered sugar, and milk until smooth.
11. Cool and serve: Allow the rolls to cool slightly before drizzling the glaze over the top.

Kamut Cinnamon Rolls are a delicious treat that combines comfort and nutrition. The nutty flavor of Kamut flour enhances the classic cinnamon roll experience, making them perfect for special occasions or just a cozy morning at home.

Kamut Flatbreads

Kamut Flatbreads are simple yet flavorful breads that can be made quickly and easily. These versatile flatbreads are perfect for wraps, dips, or as a side to your favorite meals. The nutty flavor of Kamut flour pairs well with various toppings and fillings, making them an excellent addition to any dining table.

Ingredients:

• 2 cups Kamut flour
• ½ tsp salt
• ¾ cup water (warm)
• 1 tbsp olive oil (plus extra for cooking)

Instructions:

1. Mix dry ingredients: In a mixing bowl, combine Kamut flour and salt.
2. Add water and oil: Gradually add warm water and olive oil to the flour mixture, stirring until a dough forms.
3. Knead the dough: Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
4. Divide the dough: Divide the dough into 6-8 equal pieces and shape each piece into a ball.
5. Roll out the flatbreads: On a floured surface, roll each ball into a flat circle, about ¼ inch thick.
6. Cook the flatbreads: Heat a skillet or griddle over medium-high heat and lightly grease with olive oil. Cook each flatbread for about 2-3 minutes on each side until puffed and golden brown.
7. Keep warm: Remove from the skillet and keep warm in a clean kitchen towel while cooking the remaining flatbreads.

Kamut Flatbreads are not only easy to make, but they also provide a delightful alternative to traditional bread. Their nutty flavor and chewy texture make them perfect for wrapping around grilled meats, veggies, or enjoying with hummus and dips. These flatbreads are a great way to introduce Kamut flour into your diet while enjoying a versatile and delicious option.

Kamut Bread Rolls

Kamut Bread Rolls are fluffy, wholesome rolls that are perfect for dinner gatherings or as a delightful addition to any meal. With the nutty flavor of Kamut flour, these rolls provide a unique twist on traditional bread rolls. They are soft, slightly chewy, and can be served warm with butter or used to make sandwiches.

Ingredients:

• 2 cups Kamut flour
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 packet (2 ¼ tsp) instant yeast
• 1 tsp salt
• 1 cup warm milk (about 110°F/43°C)
• ¼ cup unsalted butter (melted)
• 1 large egg

Instructions:

1. Combine dry ingredients: In a large mixing bowl, whisk together Kamut flour, all-purpose flour, sugar, instant yeast, and salt.
2. Add wet ingredients: Pour in the warm milk, melted butter, and egg. Mix until a soft dough forms.
3. Knead the dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. First rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Shape the rolls: Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.
6. Second rise: Cover the rolls with a towel and let them rise for another 30-45 minutes until puffed up.
7. Preheat oven: Preheat your oven to 375°F (190°C).
8. Bake: Bake the rolls for 20-25 minutes until golden brown on top.
9. Cool and serve: Remove from the oven and let cool for a few minutes before serving warm.

Kamut Bread Rolls are a perfect complement to any meal, offering a wholesome, nutty flavor that elevates your dining experience. They are also versatile enough to be enjoyed as part of a sandwich or dipped into soups and stews. These rolls make for a satisfying addition to your table, sure to impress family and guests alike.

Kamut Banana Bread

Kamut Banana Bread is a deliciously moist and flavorful bread that combines the natural sweetness of ripe bananas with the nutty taste of Kamut flour. This wholesome bread is perfect for breakfast, an afternoon snack, or as a delightful dessert. It is easy to make and can be enjoyed plain or with a spread of nut butter.

Ingredients:

• 1 ½ cups Kamut flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ cup unsalted butter (softened)
• ½ cup brown sugar
• 2 large ripe bananas (mashed)
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped nuts (optional)

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a bowl, combine Kamut flour, baking soda, salt, and cinnamon. Set aside.
3. Cream butter and sugar: In another bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Add wet ingredients: Beat in the mashed bananas, eggs, and vanilla extract until well combined.
5. Combine mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Fold in chopped nuts if desired.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Kamut Banana Bread is not only a delightful treat, but it also brings nutritional benefits due to the use of Kamut flour, which is higher in protein and fiber than regular wheat flour. This bread is a wonderful way to use overripe bananas, ensuring nothing goes to waste while indulging in a sweet, healthy snack.

Kamut Focaccia

Kamut Focaccia is a deliciously unique take on the classic Italian flatbread. With its rich, nutty flavor and fluffy texture, this focaccia is perfect for dipping in olive oil, pairing with cheeses, or serving as a sandwich base. The addition of herbs and olive oil enhances its taste, making it a flavorful addition to any meal.

Ingredients:

• 2 cups Kamut flour
• 1 cup all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• 1 ½ tsp salt
• 1 ½ cups warm water (about 110°F/43°C)
• ¼ cup olive oil (plus extra for drizzling)
• 1 tbsp fresh rosemary (chopped)
• Coarse sea salt (for sprinkling)

Instructions:

1. Mix dry ingredients: In a large bowl, combine Kamut flour, all-purpose flour, instant yeast, and salt.
2. Add wet ingredients: Gradually add warm water and olive oil, mixing until a sticky dough forms.
3. First rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
4. Prepare the baking pan: Grease a baking sheet with olive oil. Turn the risen dough out onto the prepared baking sheet and stretch it gently to fit the pan.
5. Second rise: Cover the dough with a kitchen towel and let it rise for another 30-45 minutes.
6. Preheat oven: Preheat your oven to 425°F (220°C).
7. Dimple the dough: Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with chopped rosemary and coarse sea salt.
8. Bake: Bake for 20-25 minutes until golden brown.
9. Cool and serve: Let it cool slightly before slicing and serving warm.

Kamut Focaccia is a delightful bread that brings a touch of the Mediterranean to your table. Its nutty flavor and airy texture make it a versatile choice for various occasions, whether enjoyed as an appetizer, a side dish, or a flavorful base for sandwiches. This focaccia is sure to impress your guests and elevate any meal with its rustic charm.

Note: More recipes​ are coming soon!