Kamut brings sweetness, rich color, and a smooth dough feel. Its gluten benefits from moderate mixing, shorter fermentation, and support from a pan when height matters.
Yield1 large 9×5-inch loaf
GrainFresh-milled Kamut
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 350 g fresh-milled Kamut flour
- 150 g organic bread flour
- 335 g water
- 25 g honey
- 35 g soft butter
- 10 g salt
- 7 g instant yeast
- 120 g sharp cheddar
- 45 g drained jalapeños
Method
- Mix flours with 315 g water and rest 25 minutes.
- Add honey, butter, salt, and yeast; mix 7 minutes.
- Fold in cheddar and jalapeños near the end.
- Bulk ferment until 60% larger.
- Shape into a log and place in a greased 9×5-inch pan.
- Proof to ¾ inch over the rim and bake at 375°F for 38–43 minutes.
Grain-specific notes
Keep inclusions dry and cool.
Kamut softens during long fermentation; stop the rise before a full doubling.
Kamut: One Grain, Five Ways
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Kamut grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.