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.
220˚C, Fan 200˚C, 425˚F, Gas 7
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.
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.
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