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KAMUT® Khorasan Sandwich Loaf

Makes 1 loaf

This wholemeal loaf typically has a pale, creamy coloured and close textured crumb, lovely flavour and makes a great sandwich. 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


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  1. Put the flour, yeast, sugar and salt into a large mixing 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 the dough in the bowl, or on a work surface, for 100 presses, without adding flour.
  5. Invert a large bowl over the dough bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  6. Rub some oil around the inside of 1kg/2lb bread tin.
  7. Knead the dough for another 100 presses then shape it into an oval.
  8. Put the dough into the prepared tin, cover with the inverted mixing bowl and leave it to rise in a warm place for 25-30 minutes.
  9. Pre-heat the oven.
  10. Remove the bowl and bake for 35-40 minutes.
  11. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
  12. Leave to cool on a wire rack.


1kg/2lb bread tin and 2 x large mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35–40 minutes
Used the flour for the first time, and am extremely pleased with the resulting bread which has a softer texture than wholemeal and delicious taste.As suggested, it does require more water than other flour types but by following the recipe provided you can bake a very good, tasty bread.
By Audrey
31 May 2020

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