My first trial loaf was rather dense but had a very pleasant and distinctive flavour. I think it would have been better with rather more water, as a another reviewer has suggested, but even so it was very enjoyable and altogether well worth more investigation. I then tried a sourghdough. That was a learning experience! The starter kicked off beautifully but after a couple of refreshments the acid levels started building up and the mix got stickier and stickier until eventually I had to scrap it - by then it was more fast-grab adhesive than a dough; it set hard in seconds and needed a scrubbing pad to get it off the mixing bowl. I've not tried a longer, straight fermentation yet. It has the potential to be lovely stuff, handled right, and I'll be using it again - but not as a sourdough.
By Bob Thomlinson
23 Dec 2019
This is a superb, rich and creamy golden flour. It is very good on it's own or mixed with strong/very strong flour to make a lighter loaf. Sometimes, I like to add heather honey (instead of sugar) as a treat but then the kids won't leave me any for the next day. It also goes very well with millet seeds to add a sympathetic nutty crunch. If you want to make something special without needing extra effort, or just want to try something new, I would highly recommend this flour. Mmm, I'm making myself hungry just thinking about it.
By Tim Browett
23 Oct 2018
A lovely golden flour with a natural sweet taste. The gluten in Khorasan (kamut) flour is different to normal wheat so don't expect it to behave the same way. Either mix with strong wheat flour or just appreciate it for what it is. A 100% khorasan bread will produce a cake-like crumb and won't rise as much but it sure is delicious.
04 Jun 2018
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 Ms loredana linden
24 Mar 2017
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 Mr robin stokes
16 Mar 2017
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 Dr michael troup
06 Oct 2015
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 Mrs Emma Buckland
25 Apr 2015
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 Dr Martyn Thomas
21 Mar 2015
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 Mr Adam Buttery
13 Jan 2015
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 Aviva Rosen
13 Sep 2013
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 Mrs Debbie Booth
17 May 2012
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 Mr Edward Wilson
28 Apr 2011
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.
By Mrs Eleanor Wasley
07 Feb 2011
have used this flour twice now to make bread (by hand not in a machine)and it is wonderful,it has a delicious nutty flavour and a completely different texture to the usual bought mush,Idont recommend a bread maker, as with spelt I think it needs a bit more attention to how the dough is feeling and looking,Advice to Mr Baggot,the recipe on the bag is spot on. follow it and you wont go far wrong, dont try any shortcuts I dont think this flour would appreciate it, I love it.
By Mrs Mary Ann Maher
14 Aug 2010
I've used this flour twice to make bread in a bread machine. It doesn't rise well - can anyone suggest why? I've added slightly more water in case the dough is too stiff, but i don't know how much water might be needed for a 400g loaf. Can anyone help?
By Mr Chris Baggott
19 Jan 2010