Honey Kamut is one of the first bread recipes we developed using 100% Kamut whole grain flour. The taste of Kamut (khorasan wheat) is very mild for whole wheat - even more mild than white whole wheat.  


Add honey to this recipe and you have a bread that is 100% ancient grain Kamut with a sweet, rich, flavor. After tasting this bread for the first time, a good family friend said, "I hope they have this bread in heaven."  We have to agree!


Kamut is unique for a whole grain bread. It's lighter in texture, has a yellow-golden color and on the nutrition scale, has better nutrients than standard whole grain. Kamut is a pure, ancient grain. Not hybridized and always organic.  


Kamut is by far one of our favorite grains/flours!


3 1/2 cups Kamut flour

1 tsp instant yeast

1 1/4 - 1 1/2 cups warm water

2-3 Tbsp honey

1 Tbsp coconut oil (or 1 Tbsp butter)

1 1/4 tsp salt


This recipe uses a sponge for the first part of the mixing/rising process.  


Sponge  (1st rise)

Mix together the water, the yeast, 1/2 of the flour (1 1/2 cups) and the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30 minutes. This sponge helps create a better gluten structure (Kamut has a lower gluten content than most flour, so the structure won't be as strong as it could be if you skip this step)!


After 30 minutes, add:

remaining (2 cups) Kamut flour

1 1/4 tsp salt

1 Tbsp Coconut or other high quality oil

1 Tbsp Butter (optional)


Knead for 5-6 minutes with mixer on speed II, or 6-7 minutes if kneading by hand. Dough should be soft, but not sticky. Add a bit more flour if too soft. 


2nd Rise

Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Kamut rises slower than red/white wheat so be patient.


3rd Rise

Form loaf and put into pan. Let rise until dough is about 1/2-1 inch above the pan, about 30-60 more minutes.


Bake for 24-26 minutes at 340 degrees Fahrenheit.