100 Kamut Bread Recipe: Ancient Grain Loaf With Nutty Depth

This 100 kamut bread recipe delivers a loaf with nutty depth and ancient grain richness that rivals artisanal bakeries. The secret lies in precise hydration and slow fermentation, creating a crumb that’s both tender and structurally robust.

I’ve baked this recipe countless times for gatherings where the bread disappears faster than the appetizers—proof of its irresistible appeal.

The process begins with a foolproof dough formula using 100% kamut flour, which requires careful balance to avoid dryness. Unlike standard bread recipes, kamut’s high protein content demands extra time during kneading and proofing.

A 48-hour cold fermentation in the refrigerator develops complex flavors and improves digestibility, while ensuring a light, airy crumb when baked.

By the time it emerges from the oven, you’ll have a loaf with a crisp, golden crust and an open crumb structure that’s perfect for sandwiches or dipping in olive oil.

The nutty, slightly sweet flavor of kamut shines through, making this bread ideal for both everyday meals and special occasions. The recipe yields one large loaf, but it scales easily for larger batches.

For variations, consider adding seeds or herbs to the dough before shaping, or brush the baked loaf with garlic-infused olive oil for extra flavor. Store wrapped at room temperature for up to 3 days, or freeze for longer shelf life. Let’s get started on this ancient grain masterpiece.

Ingredients for 100 kamut bread

Twelve ingredients transform into a loaf of ancient grain perfection—nutty, tender, and irresistible.

Kamut flour is the heart of this recipe, and King Arthur or Bob’s Red Mill are my go-to brands for consistent quality. The 100% whole grain version is essential—substituting with regular kamut or other flours disrupts the texture and flavor. If you can’t find kamut flour locally, check the bulk bins at Whole Foods or order online. The yeast must be fresh, so check the expiration date on the packet—it’s the difference between a light loaf and a dense one. For the honey, Manuka or raw clover adds subtle floral notes that complement the nutty kamut.

No kamut flour? Spelt flour works in a pinch, though the flavor will be slightly different. Running short on honey? Maple syrup at a 1:1 ratio maintains moisture without altering the flavor profile. The sunflower seeds can be swapped for pumpkin seeds or flaxseeds if you prefer. For the olive oil, avoid heavily processed brands—look for extra-virgin labels with harvest dates. If you’re making this ahead, store the dough in the fridge for up to 48 hours before baking, which actually enhances the flavor through cold fermentation.

This loaf keeps beautifully when stored properly. Wrap it in a clean kitchen towel and place in a paper bag at room temperature for up to 5 days. For longer storage, freeze the cooled loaf for up to 3 months. To revive, warm in a 200°F oven for 10 minutes wrapped in foil. The crust stays crisp for about 2 days, but the interior remains fresh for the full storage time. For serving, brush with the garlic-infused olive oil right after baking—it adds an amazing aromatic finish that disappears as the bread cools.

Step-by-step instructions for 100 kamut bread

Here’s the method for creating a loaf with ancient grain depth and perfect texture.

In a large mixing bowl, combine the 3.25 cups warm water (about 110°F) with the 1 tbsp honey and 1.5 tsp sea salt. Stir until the honey and salt dissolve completely. Sprinkle the 0.25 oz active dry yeast over the water and let it sit for 5-10 minutes until it begins to foam and bubble—this confirms the yeast is active and ready to work.

Once the yeast is bubbly, add the 5 cups kamut flour and 0.5 cup extra-virgin olive oil to the bowl. Using a wooden spoon or dough whisk, mix the ingredients until a shaggy dough forms. The kamut flour will absorb the liquid gradually, so don’t be surprised if the dough looks dry at first. Let it rest for 10 minutes before kneading—this allows the flour to hydrate fully.

Transfer the dough to a lightly floured surface dusted with 0.25 cup all-purpose flour. Knead the dough for 8-10 minutes by hand, pushing, folding, and turning it until it becomes smooth and elastic. You’ll know it’s ready when it springs back slowly when pressed and doesn’t stick to your hands. If the dough feels too sticky, add small amounts of all-purpose flour as needed, but avoid over-flouring, which can make the bread dense.

For a more thorough kneading, you can also use a stand mixer fitted with a dough hook, mixing on medium speed for 5-6 minutes until the dough pulls away from the sides of the bowl. The goal is to develop gluten, which gives the bread its structure and chewiness. Once kneaded, place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.

Once the dough has risen, punch it down gently to release any air bubbles. Shape it into a loaf by folding the edges toward the center and rolling it into a smooth, taut rectangle. Roll it up tightly from the long edge to form a loaf, sealing the seam on the bottom. Place the loaf seam-side down in a 9×5-inch loaf pan that has been lightly dusted with 0.25 cup cornmeal to prevent sticking.

Cover the loaf pan with a damp towel and let it proof for another 30-45 minutes until it rises about 1 inch above the rim of the pan. This second rise ensures the bread will be light and airy. While the dough proofs, preheat your oven to 375°F for baking. The oven should be fully heated before you place the loaf inside to ensure even baking.

Carefully remove the loaf from the pan and transfer it to a baking sheet lined with parchment paper. Brush the top of the loaf with 2 tbsp garlic-infused olive oil for added flavor and a golden finish. Bake in the preheated oven for 35-40 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F when measured with an instant-read thermometer.

For extra crunch, sprinkle the 2 tbsp sesame seeds and 0.5 cup sunflower seeds over the top of the loaf during the last 5 minutes of baking. These seeds will toast beautifully and add a delightful texture contrast to the soft, nutty bread. Once baked, let the loaf cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set properly.

Best sauces and condiments for this recipe

Garlic Olive Oil

Brush the warm loaf with 2 tbsp garlic-infused olive oil right after baking for a fragrant finish that enhances the nutty kamut flavor. I love using Whole Foods 365 brand for its balanced garlic flavor without overpowering bitterness.

The oil should be at room temperature to spread evenly. This simple step elevates the bread from ordinary to extraordinary—it’s my go-to finishing touch. 🧄

Herb-Infused Compounds

Create a quick herb compound by blending 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 3 minced garlic cloves, and ¼ cup extra-virgin olive oil. Brush this mixture on the baked loaf while still warm for a fragrant, aromatic experience.

The herbs complement kamut’s earthy notes beautifully. Store any leftover compound in an airtight container in the fridge for up to 1 week.

Whole Grain Mustard

Mix 2 tbsp whole grain mustard with 1 tbsp honey and 1 tbsp olive oil to create a tangy spread that pairs perfectly with kamut bread. The mustard’s slight bite cuts through the bread’s richness while the honey adds sweetness.

Spread on warm slices for a restaurant-quality experience. I like French’s Classic Yellow for its balanced flavor profile.

Spiced Honey Glaze

Combine ¼ cup honey, 1 tsp ground cinnamon, and ½ tsp cayenne pepper in a small saucepan. Heat gently until the honey becomes runny, then brush onto slices of cooled bread.

The cinnamon adds warmth while the cayenne provides a subtle kick. This glaze works especially well with breakfast or brunch pairings. Store leftovers in the fridge for up to 2 weeks.

Nutty Seed Butter

Spread almond or sunflower seed butter on kamut slices for a protein-rich alternative. I recommend Justin’s Classic Almond Butter for its smooth texture and mild flavor. Add a drizzle of honey or sprinkle of flaky sea salt to enhance the nutty depth.

This pairing is perfect for quick lunches or snacking. Keep seed butter refrigerated for best texture.

Classic Balsamic Reduction

Simmer ½ cup balsamic vinegar in a small saucepan until reduced by half. Drizzle over sliced kamut bread for a tangy contrast to the nutty flavors. I prefer Giovanni Rossi brand for its rich, balanced taste.

The reduction adds a sophisticated touch that works well with both sweet and savory toppings. Store any extra in an airtight container for up to 1 month.

Frequently asked questions