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Kamut Brioche

Makes 1 brioche

The pale, creamy colour of Kamut flour is ideal for making this wholemeal brioche bread. If you don’t have a brioche tin, knead a little extra flour into the final ball of dough, rise it on a baking tray and bake as soon as the brioche has risen. 

Free from Soya, Nuts


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Preparing the Dough

  1. Put the flour, quick yeast and sugar into a bowl and stir to combine.
  2. Separate one egg, reserve the white for later and add the yolk to the bowl.
  3. Break the second egg into the bowl and add the water.
  4. Mix everything into a smooth and thick paste.
  5. Invert another bowl over the top and leave to rise for one hour.
  6. Add the softened butter and salt, stir to combine, cover and leave to rise overnight.

Making the Brioche

  1. Rub some butter around the inside of a brioche tin.
  2. Stir the risen dough then tip it out onto a flour-dusted work surface.
  3. Gather the dough into a ball and lift it into the prepared tin.
  4. Cover with an upturned bowl and leave to rise in a warm place, until the dough reaches the top of your tin, about 1–2 hours.
  5. Pre-heat the oven.
  6. Gently brush the surface of the dough with the reserved egg white.
  7. Bake for 25-30 minutes.


Mixing Bowls or kitchen mixer, brioche tin and pastry brush.


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes

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