Fresh-Milled Kamut Cinnamon Swirl Breakfast Bread

Kamut can make beautiful enriched bread when it is given enough moisture and handled gently. This loaf uses 70% fresh-milled Kamut with 30% bread flour for ancient-grain flavor without asking Kamut’s more delicate gluten to do all the heavy lifting.

Ingredients

Dough

• 350 g fresh-milled Kamut flour
• 150 g bread flour
• 285 g whole milk, lukewarm (start with 270 g and hold back 15 g)
• 50 g egg (1 large)
• 30 g honey
• 45 g unsalted butter, softened
• 7 g instant yeast
• 9 g fine salt

Cinnamon swirl

• 55 g dark or light brown sugar
• 8 g ground cinnamon
• 20 g softened butter
• 45 g finely chopped walnuts or pecans, optional

Method

1. Combine both flours, 270 g milk, and the egg until no dry flour remains. Cover and rest 15–20 minutes.
2. Add honey, yeast, salt, and softened butter. Mix on low to medium-low until cohesive and elastic, about 6–8 minutes. Add the reserved milk a little at a time only if the dough feels firm. Kamut dough should be soft but not soupy.
3. Cover and let rise until about 60–75% larger, generally 60–75 minutes. Do not wait for a dramatic doubling.
4. Grease a 9×5-inch loaf pan. Mix brown sugar and cinnamon.
5. Turn dough onto a lightly floured surface and gently roll into roughly a 9×14-inch rectangle. Spread with 20 g butter, leaving a ½-inch border. Sprinkle evenly with cinnamon sugar and nuts if using.
6. Roll tightly from the short side, pinch the seam, and place seam-side down in the pan.
7. Proof until the center crowns about ¾–1 inch above the rim, about 35–60 minutes depending on room temperature.
8. Bake at 350°F (177°C) for 35–40 minutes. Tent loosely with foil if it browns too quickly. The center should reach about 195–200°F.
9. Cool 10 minutes in the pan, then turn out and cool at least 1 hour before slicing.

Grainiac notes

For a stronger Kamut flavor, you can increase fresh-milled Kamut to 80%, but expect a slightly more tender crumb and a little less height. For the lightest loaf, keep the 70/30 blend. Avoid aggressive kneading after the dough has become smooth—Kamut can weaken when overmixed.

Learn more

New to working with freshly milled flour? Read Fresh-Milled vs. Store-Bought Flour and Why Is My Fresh-Milled Bread Dense?.