The Hearty Soul of Kamut Flour Bread: A Wholesome Baking Journey

There’s something profoundly comforting about the aroma of freshly baked bread filling a kitchen, and for me, Kamut flour bread holds a special place. I remember the first time I truly encountered this ancient grain in baked form. It wasn’t just the nutty, slightly sweet fragrance that captivated me, but the substantial, hearty texture that spoke of nourishment and history. It felt like a direct connection to simpler times, a testament to the enduring power of wholesome ingredients. Each slice, with its distinct golden hue and satisfying chew, has always been more than just sustenance; it’s been a moment of grounding, a reminder of the earth’s bounty.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: The exact cook time will depend on your bread machine, but is typically around 2-3 hours.
• Total Time: Approximately 2.5 to 3.5 hours
• Servings: 1 Loaf
• Yield: 1 Loaf
• Dietary Type: Vegetarian

Ingredients

This recipe relies on the simplicity of its components to let the Kamut flour shine.

• 1 ½ cups warm water
• ¼ cup canola oil
• ¼ cup honey
• ½ teaspoon natural salt
• 1 ½ teaspoons cornstarch
• 4 cups Kamut flour
• 2 teaspoons yeast

Equipment Needed

• A bread machine
• Measuring cups and spoons
• A loaf pan (if your bread machine doesn’t bake in the pan itself, though the instructions imply it does)

Instructions

Baking Kamut flour bread in a bread machine is wonderfully straightforward. The key lies in the order of ingredients and understanding the unique properties of Kamut. As Kamut is an ancient wheat relative, it contains less gluten than modern wheat varieties. This means it can sometimes produce a crumbly loaf, but this recipe has a clever trick to counteract that.

1. Prepare Your Bread Machine: Ensure your bread machine is clean and ready for use.
2. Add Liquids First: Pour the 1 ½ cups of warm water, ¼ cup of canola oil, and ¼ cup of honey into the bread machine pan.
3. Incorporate Dry Ingredients (Except Flour and Yeast): Next, add the ½ teaspoon of natural salt and the 1 ½ teaspoons of cornstarch. Do not omit the cornstarch; it plays a crucial role in binding the Kamut flour and preventing the bread from becoming too crumbly.
4. Introduce the Kamut Flour: Carefully measure and add the 4 cups of Kamut flour on top of the liquid and salt mixture. Create a small well in the center of the flour.
5. Add the Yeast: Sprinkle the 2 teaspoons of yeast into the well you created in the flour. This ensures the yeast is activated directly in the liquid and honey mixture before it fully incorporates with the flour.
6. Select Your Cycle: Place the pan into your bread machine. Select the “whole wheat” setting. If your machine has a browning option, choose “ordinary browning.”
7. Begin the Baking Process: Close the lid and start the bread machine. It will handle the kneading, rising, and baking for you. The total time will vary by machine but typically falls within the 2 to 3-hour range for the whole wheat cycle.
8. Check for Doneness: Once the cycle is complete, carefully open the bread machine. The loaf should be golden brown and sound hollow when tapped on the bottom. Most machines have an indicator light or beep when the cycle is finished.
9. Remove and Cool: Gently remove the bread pan from the machine. Invert the pan to release the loaf onto a wire cooling rack. Allow the bread to cool completely before slicing. This is crucial for the bread’s structure to set properly.

Expert Tips & Tricks

When working with Kamut flour, understanding its nuances can elevate your baking. The inclusion of cornstarch is a masterstroke here, addressing the naturally lower gluten content of this ancient grain. This simple addition acts as a binder, giving the bread a structure that allows it to be sliced cleanly without disintegrating.

For an even richer flavor profile, consider toasting the Kamut flour lightly before adding it to the machine. Spread the 4 cups of Kamut flour on a baking sheet and toast in a preheated oven at 300°F (150°C) for about 10-15 minutes, stirring occasionally, until it’s fragrant and a shade or two darker. Let it cool completely before proceeding with the recipe.

If you find your bread machine is particularly sensitive to moisture levels, you might find that a slightly different temperature of water works best. Aim for water that feels comfortably warm to the touch, around 105-115°F (40-46°C).

Serving & Storage Suggestions

This Kamut flour bread is incredibly versatile. Its slightly sweet, nutty flavor makes it a perfect companion to a wide array of meals.

Serve it warm, right after it has cooled sufficiently to be sliced. It’s delightful simply toasted with a generous smear of butter or a drizzle of honey. It pairs beautifully with hearty soups, stews, and rich pasta dishes. For breakfast, it’s excellent with jam, avocado, or alongside scrambled eggs.

Storage: Store any leftover Kamut bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, wrap the cooled loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. To reheat, thaw frozen slices at room temperature or gently warm in a toaster or oven.

Nutritional Information

While precise nutritional values can vary based on specific ingredient brands and exact measurements, here’s an estimated breakdown for a serving of this Kamut flour bread.

Nutrient	Amount per Serving (approx. 1/12th of loaf)	% Daily Value (approx.)
Calories	300-350 kcal	15-18%
Total Fat	8-10 g	10-13%
Saturated Fat	1-2 g	5-10%
Cholesterol	0 mg	0%
Sodium	150-200 mg	6-9%
Total Carbohydrate	50-60 g	18-22%
Dietary Fiber	3-5 g	10-18%
Sugars	8-12 g	16-24%
Protein	8-10 g	16-20%

Note: The high sugar content in the table reflects the honey used in the recipe. The “Calories from Fat” would also be influenced by the canola oil. This is a general estimation.

Variations & Substitutions

While this recipe is excellent as is, you can always play with it:

• Herbs and Spices: For a savory twist, incorporate dried herbs like rosemary, thyme, or dill into the dry ingredients. A pinch of garlic powder or onion powder can also add a delightful savory note.
• Seeds and Grains: Add a handful of sesame seeds, poppy seeds, or even rolled oats to the dry ingredients for added texture and nutty flavor.
• Sweetener Swap: If you prefer, you can substitute the honey with maple syrup or agave nectar for a slightly different sweetness profile. The flavor will be subtly altered.
• Oil Choice: While canola oil is neutral, you could experiment with other neutral oils like sunflower oil or a very light olive oil for a slight nuance in flavor.

FAQs (Frequently Asked Questions)

Q: Why does this Kamut bread recipe use cornstarch?
A: Kamut flour has a lower gluten content than modern wheat flours, making it prone to crumbling. The cornstarch acts as a binder, helping to create a more cohesive and sliceable loaf.

Q: Can I use whole wheat flour instead of Kamut flour?
A: You can, but the texture and flavor will be different. Kamut has a distinct nutty, slightly sweet taste and a less developed gluten structure that cornstarch helps to manage. Substituting would require recipe adjustments.

Q: My bread machine doesn’t have a “whole wheat” setting. What should I do?
A: Look for a cycle that includes adequate kneading and rising times, often labeled as a “basic” or “white” bread cycle, but be aware that the browning and texture might vary.

Q: Can I add nuts or seeds to this bread?
A: Yes, you can add about ½ cup of chopped nuts or seeds to the dry ingredients during the initial addition phase. Ensure they are coated in flour to prevent sinking.

Q: Is Kamut suitable for people with gluten intolerance or celiac disease?
A: Kamut is a type of wheat, therefore it contains gluten and is unsuitable for individuals with celiac disease or gluten intolerance.

A Taste of Tradition

This Kamut flour bread is more than just a recipe; it’s an invitation to connect with a heritage grain and enjoy the simple, profound pleasure of homemade bread. Its rustic charm and hearty texture make it a truly satisfying bake. I encourage you to try it, to savor its unique qualities, and perhaps even share a slice with someone special. It pairs wonderfully with a warm mug of herbal tea or a glass of robust red wine, creating a moment of pure, unadulterated comfort. Happy baking!