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You are here: Home > Flour & Ingredients > Organic Flour > Organic KAMUT Khorasan Wholemeal Flour 1kg

Organic KAMUT Khorasan Wholemeal Flour 1kg

KAMUT® grain is a khorasan wheat, triticum turgidum. Said to be the wheat of the Pharaohs, the crop produces bold golden ears of grain with striking long black awns or whiskers. 

This wholegrain flour is excellent for making pasta and bread and has a unique and subtle taste.

This 1kg pack will suit home bakers for a variety of baking occasions, such as bread, pasta and a whole range of other tasty treats.

 

Learn more about KAMUT® Khorasan here.

Customer rating: CakeCakeCakeCakeCake 12 customer reviews

£3.39 (£0.34/100g)

Dietary and allergen information:

see ingredients in bold below:

Ingredients:

KAMUT® Khorasan Wheat Flour* (contains GLUTEN)

*organic produce. Ingredients from more than one country. Milled in the UK.

Storage: To keep your flour at its best, roll down the top after use, store in a cool dry place.

 

 

Nutrition

Typical values per 100g
Energy 1376kJ
  325kcal
Fat 2.3g
of which saturates 0.4g
Carbohydrates 60.9g
of which sugars 3.1g
Fibre 9.7g
Protein 15.0g
Salt 0.1g

Customer reviews

12 Reviews
5 stars: 11
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake

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By Ms loredana linden

24 Mar 2017 | 10:14 GMT

Rating: CakeCakeCakeCakeCake

Sweet Potato Bread: Mash some sweet potato and mix with Khorasan flour and a little salt to make a dough, then flatten or roll portions (like a thin pitta bread) and fry. Absolutely DELICIOUS! You can also use this as a pizza base.

Thank you so much for the review, always lovely to hear customer feedback. Best wishes, Doves Farm.

By Mr robin stokes

16 Mar 2017 | 20:19 GMT

Rating: CakeCakeCakeCakeCake

Never heard of Khorasan before. I followed the recipe (except for sugar) & made a 100% K' flour loaf (by hand) that rose beautifully after 1st kneading so knocked it back but it didn't rise very well after that & made a rather dense loaf! Despite that it was delicious. In fact I would say that this recipe needs no sugar at all. The bread is very sweet tasting (I have a sweet tooth & try to keep a lid on it, none in tea or coffee, yet the bread tastes almost as if it has honey in it. For the next loaf I intend to just let it rise & then bake it. I often make bread like this, it saves time & the loaves are pretty good in general.

By Dr michael troup

06 Oct 2015 | 19:08 BST

Rating: CakeCakeCakeCakeCake

I use the recipe on the packet, but leave out the salt and the sugar, and add 200 gms of dried fruit and 50 gms of nuts/ seeds - delicious, and very reliable. The oil I use is olive oil. It is mixed with a dough hook, not in a bread machine.

By Mrs Emma Buckland

25 Apr 2015 | 21:26 BST

Rating: CakeCakeCakeCakeCake

haved used the Khorasan and spelt flour to make the bread that's on the back of the Khorasan bag and turned out amazing. Make all my bread by hand (ie not in a bread machine) but use a Kenwood chef to do the mixing prior to kneading and did just that today. Note that the dough is very pleasant to knead it's sort of squidgy, silky and light. Once baked, crumb is compact, ie close-textured but not heavy and the taste is truly wonderful, quite different. Khorasan is my favorite flour for sure, really special.

By Dr Martyn Thomas

21 Mar 2015 | 18:20 GMT

Rating: CakeCakeCakeCakeCake

This has become my standard wholemeal flour for hand bread-making. It has a wonderful flavour and is light and easy to knead, and yields a soft, close crumb. It also adds flavour to a strong white flour for a lighter loaf - I generally use 1/4 Kamut.

By Mr Adam Buttery

13 Jan 2015 | 21:50 GMT

Rating: CakeCakeCakeCakeCake

I use Kamut regularly for breadmaking as even though it contains gluten I find I get a nicely-risen loaf which doesn't upset my body. The trick to getting it to rise nicely is to add some extra water. If a normal loaf for my bread machine takes 12 fl oz, Kamut needs 14 fl oz. Work that out as a percentage and you will be on track for good Kamut bread! If it collapses in the middle you have used too much. Also, use the standard white loaf programme else it can over-rise and collapse in the middle.

By Mrs Aviva Rosen

13 Sep 2013 | 06:50 BST

Rating: CakeCakeCakeCakeCake

Just made bread from the recipe on the bag. And like Mr Baggot found it did not rise as much. But guessed it was a quirk of the flour. The characterful flavour and colour of the loaf, together with the amazingly high protein content, more than made up for this. Brilliant toasted with honey.

By Mrs Debbie Booth

17 May 2012 | 10:49 BST

Rating: CakeCakeCakeCakeCake

I used kamut flour for the first time and made the kamur shortbread, good recipe and delicious shortbread indeed. And I also made spelt and kamut loaf which turned out amazing. Many thanks

By Mr Edward Wilson

28 Apr 2011 | 16:08 BST

Rating: CakeCakeCakeCakeCake

Dear Mr Baggot, When making bread, add half white bread flour to the mix and the bread will rise a bit more. Using just kamut will result in a denser texture, but an equally delicious loaf!

By Mrs Eleanor Wasley

07 Feb 2011 | 20:53 GMT

Rating: CakeCakeCakeCakeCake

I have used Kamut Flour with an equal quantity of plain flour and a good shake of coarse ground oatmeal to make soda bread.

It makes a delicious soft loaf with bags of flavour - much more interesting than the usual wheat flour.