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KAMUT® Khorasan and Spelt Bread

Makes 1 loaf

A wonderful, creamy-coloured, mixed whole grain loaf that makes a delicious alternative to regular wheat-based breads.

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

Ingredients

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  1. Put the KAMUT® and spelt flour, yeast and sugar into a large bowl and blend them together.
  2. Pour in the water and stir until everything looks craggy and lumpy then stir in the salt.
  3. Stir in the oil.
  4. Using your hands, gather everything together into a doughy mass.
  5. Knead the dough in the bowl, or on a work surface, for 100 presses.
  6. Cover the dough with an upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  7. Rub some oil around the inside of a 1kg/2lb bread tin.
  8. Knead the dough for another 50 presses.
  9. Shape the dough, put it into the prepared tin.
  10. Cover with an upturned mixing bowl and leave it to rise in a warm place for 40 minutes.
  11. Pre-heat the oven.
  12. Remove the bowl and bake for 40-45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  13. Turn the loaf out onto a wire rack and leave to cool.

Equipment

1kg/2lb bread tin and mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40-45 minutes
I made this bread today, very easy to make and tastes lovely. Love Doves Farm stoneground flours, its so nice to actually know what Im eating. :)
By Marie
17 May 2018
I'm going to try all the recipes that I can with superb looking flour that is so tasty! Can't wait...thank you! Odelle.
By Miss Odelle Smith
31 Oct 2011
I made this bread using my breadmaker for the first part and the finished it in the the oven. I am new at breadmaking but have tried lots of recipes and flour types and this one is very nice, it is a solid loaf,maybe next time I make it I will add a little more salt but it was very nice with French cheeses and it kept well for the next day, after that I toasted it and that was excellent.
By Mrs Judith Torrington
17 Aug 2010

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Ingredients

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