Kamut Bread

Kamut Flour is a very ancient Khorasan wheat; high in energy, high in protein and with a slightly 'white' flour appearance despite its wholegrain tendencies. The actual packet I used the first time I made this was ancient too, and had been lurking on a shelf in the kitchen for a long time before I got round to using it. Khorasan or not, it was delicious - and mixed with wholegrain flour and a little bran, this Kamut stuff made truly scrumptious bread; I haven't stopped using it since...


  • 140g Kamut Flour
  • 360g Strong Wholemeal Brown Bread Flour
  • 40g Mixed Seeds (Linseed, Poppy and Sunflower?!) OR handful of Bran
  • 1 sachet Allinsons dried Yeast
  • 410ml Warm Water
  • Drizzle Rape Seed Oil

Mix all the dough ingredients in a bowl

Knead for 15 minutes (10 at the least – 20 in an ideal world!)

Enjoy kneading – is actually quite nice to stand still and immerse yourself in thoughts for 20 minutes without doing anything else; it rarely happens, and I find myself, oddly, quite liking like these newfound ‘baking moments’

Leave to rise, covered in a bowl, somewhere warm (like an airing cupboard)… 1 hr

Knock back into shape and put in a loaf tin lined with greaseproof paper

Leave again to rise, covered with a clean tea towel… 1 hr

Meanwhile, heat the oven to 220˚c

Bake the Bread for 15 mins in a hot oven

Turn oven down to 200˚c and give it another 35 minutes

Take the loaf out – rest on a rack for 20 mins before slicing!

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