Kamut Khorasan Bread

With a creamy coloured crumb, you could be forgiven for forgetting that this is a whole grain loaf. KAMUT® flour sometimes requires more liquid than wheat flour so adjust the water if necessary to ensure the dough is not too stiff.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Wholemeal

Ingredients

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  1. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  3. Using your hands, gather everything together into a doughy mass.
  4. Knead dough in the bowl, or on a work surface, for 100 presses.
  5. Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  6. Oil a baking tray or line it with parchment.
  7. Knead the dough for another 100 presses then shape it into a large ball.
  8. Put the dough on the prepared tray, cover with oiled cling film and leave it to rise in a warm place for 25 minutes. 
  9. Pre-heat the oven.
  10. Remove the cling film and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  11. Leave to cook on a wire rack.

Equipment

Baking tray

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35-40 minutes
Have just made my second Kamut loaf. I am trying to keep off ordinary wheat and this was recommended. I found I needed to add about another 25ml of water to get the right texture ( I'm doing it by hand). I loved the bread ...pleasant texture, lovely flavour. Yes its a bit pale and doesn't rise particularly but it keeps and freezes well.
By Mrs Oriole Hall
15 Oct 2016
I love baking with KAMUT Khorasan flour and usually bake a sourdough loaf without added yeast. Achieves a lovely golden colour. Have typed up the recipe here if you fancy giving it a go https://www.thebreadshebakes.com/2013/07/sourdough-bread-with-kamut-khorasan-flour/
By Ms Pam Reichhartinger-Lawlor
05 Aug 2016
PS I can not tolerate gluten free, spelt nor any other flour - but this flour - I can eat a whole loaf a day and have no ill effect
By Mrs Imogen Sherriff
02 Jul 2014
Awesome. Can make anything with this flour. Simply gorgeous golden bread; shortbread with an amazing flavour, lemon drizzle cake, swiss roll, pastry (a little difficult to work)... we now never use anything else. You may have to adjust recipes a little - it has different gluten and water holding properties, but so worth it
By Mrs Imogen Sherriff
02 Jul 2014
Please please please does anyone who has a problem with modern day bread used Khorasan flour to make bread? I have read where people are making bread using this flour and suffering no ill effects.Is there anyone who has tried it.I am so sick of gluten free flour.Jenny

Those who suffer from intolerances to modern wheat may well find they are unaffected by this flour. Similarly, Einkorn and Spelt Flours can often be enjoyed by those with intolerances, as they are also milled from different varieties of wheat. All of these flours, however, contain gluten and are therefore unsuitable for anyone suffering from Coeliac disease.

By Mrs Jenny Ross
12 Nov 2012
Must try this bread, given it 5 stars as reading the reviews seems as if it's 'just up my street', can't wait to try! Thanks, Odelle.
By Miss Odelle Smith
31 Oct 2011
This is the tastiest bread i have ever had and the best wholegrain bread, yum yum yum we want this everyday!!!! Yes, it is dense (like all good bakery/artisan non-commercial wholegrain loaves), it's also lovely and moist and nutty and slightly sweet and full flavoured, much more lovely than standard wholegrain flour, it makes gorgeous nutty moist toast too and we found it kept very well for 4 days without drying out (we keep in a cotton cloth bag) although it was a miracle that any of the loaf remained uneaten after day 1!!!! My family loved it and have demanded i make it every week, even my 10 month old loves it (i make it without the salt) and it's fabulous that it's higher in protein and minerals and easier to digest, so perfect for baby. I can't wait to try it in cakes and other baking. *scoffing a new kamut loaf as i type*
By Ms K W
07 Mar 2011
Though not exactly unpleasant, I found this bread very heavy in texture (it looked exactly as it does on here as I baked it in a 'cob' shape rather than in a tin as suggested on the flour bag), my husband commented on this too and it's 'funny taste' (bit sweet perhaps?)He and the children didn't come back for 2nd helpings as they normally do, so I ended up throwing half a loaf away the following morning (by which time I could have used it as a doorstop despite it having been wrapped in a cloth since leaving the oven). I also used a heavy baking sheet and had no problems with the crust, despite giving it an extra 5 minutes in the oven. I did, however, make a lemon drizzle cake at the same time using 3/4 Kamut flour and 1/4 plain flour which, although also slightly more 'dense' than normal was quite passable in flavour and kept really well, so maybe this is better suited to sweet recipes, possibly 1/2 and 1/2 with a lighter flour?
By Mrs Wendy Wild
17 Jul 2010
This recipe looks just great! Does it freeze OK?
By Miss Annie Humphreys
03 Jan 2009
Have made this bread twice now and it has a lovely nutty flavour. However the crust at the bottom and the top is a little too crusty and I wonder if there is a way to avoid this? I think I heard somewhere that you can throw some water in the oven just before baking to create steam which softens the crust but I keep forgetting to do this? However this would not help with the bottom crust which is directly on the baking sheet and turns almost black! I use a heavy 'mermaid' baking sheet and it occurs to me that this might be just too good a heat conductor? Should I perhaps bake at a lower temperature?

For a softer crust take the bread out of its tin as soon as it is cooked and wrap it in a clean T towel to cool. Adding water to the oven helps to make a loaf crusty.

By Mr Chris Ladd
05 Dec 2009

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