Easy Khorasan Sandwich Bread Recipe {Kamut Flour}
A wonderfully nutty loaf, this easy Khorasan sandwich bread recipe is made with whole grain flour and is the perfect loaf for beginners!
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This Khorasan loaf is made with active dry yeast for a quicker sandwich bread. It has a great flavor and soft crumb that everyone will love.
What is Khorasan (Kamut) wheat?
Khorasan wheat is an ancient grain. It has a nutty flavor and a beautiful golden color. As an ancient wheat variety, it has a different gluten structure than modern-day wheat.
This gluten structure can make it easier to digest than modern wheat and make it a better choice for those who experience bloating after eating bread.
I use Khorasan for many recipes like sourdough sandwich bread and sourdough artisan bread.
Why bake with Khorasan flour?
As stated above, Kamut flour has a weaker gluten structure than can be easier to digest than modern wheat.
Khorasan flour has many health benefits, especially when it is fresh milled. It is a good source of protein, B vitamins, minerals like magnesium and zinc, and selenium.
Whole grain flour is far superior in vitamins and minerals than white flour or all purpose flour.
Ingredients to make Khorasan Sandwich Bread
Khorasan Flour – I use fresh milled Kamut flour. You can use all purpose Kamut flour as well.
Water – For best results, use filtered water and warm the water to 100-105 degrees F.
Active Dry Yeast – You can use instant yeast if that is all you have on hand. I will make a note of how to use it down below.
Olive Oil – The addition of olive oil makes for a softer bread.
Egg – The egg helps the bread stay together and no be crumbly, especially when using fresh milled flour.
Salt – I prefer using sea salt in my recipes.
The full ingredient amounts are found in the recipe card below
Step by Step Instructions for making this Kamut bread recipe
Mill the berries
To mill my Khorasan berries or kamut berries, I use the Nutrimill Grain Mill. Mill your berries on the fine setting of your grain mill.
Looking for the best quality wheat berries? Click here!
Activate the yeast
Warm your water to 100-105 degrees F.
In the bowl of a stand mixer, (I use this stand mixer) add the warm water. Sprinkle the yeast on top and pulse the mixer a couple of times to mix the yeast with the water.
*You can activate and mix the dough in a large bowl and do the kneading process by hand as well*
Cover with a lid or a damp tea towel for 5-10 minutes to allow the yeast to bloom.
You will know the yeast is activated when it becomes foamy.
If using instant yeast, add the warm water, flour, olive oil, egg, yeast, and salt. You don’t have to activate instant yeast.
Mix the dough
After the yeast is activated, add the olive oil, flour, egg, and salt.
Turn the mixer on speed 1 just long enough to bring the dough together. It will be a very shaggy dough.
Cover and let the dough rest for 15 minutes before kneading.
Knead the dough
Knead the dough on speed 1-2 for 6-8 minutes until the dough is smooth and stretchy.
First Rise
Place the kneaded dough in a lightly greased large mixing bowl covered with plastic wrap or cover the bowl of the stand mixer and let the dough rise for 1-2 hours or until doubled in size at room temperature.
Shape the dough
Prepare a loaf pan by spraying with oil or lining with a piece of parchment paper.
Punch down the dough and turn the risen dough onto a lightly floured work surface.
Roll out the dough with a rolling pin into a rectangular shape.
Now, you want to roll up the dough as tightly as possible into a loaf shape.
After you have the loaf shaped, lift it off the table and drop it against the table a couple of times to ensure all the air bubbles are brought the surface.
Doing this will make sure you don’t end up with a large hole in the center of your bread.
Second rise
Place the dough in the loaf pan and cover with plastic wrap or a damp tea towel and let rise until the dough rises just above the rim of the loaf pan, about 45 minutes to an hour depending on the temperature of your kitchen.
Bake the bread
Preheat the oven to 350 degrees F.
Bake the loaf in the preheated oven for 35 minutes until golden brown.
The internal temperature should be 195-205 degrees F.
Allow the bread to cool on a cooling rack completely before slicing.
Storage Tips
Store cooled loaf (I prefer to slice mine before storing) in an airtight container or plastic bag for 3-4 days.
Freeze pre-sliced loaf in a freezer bag for up to 3 months.
Easy Khorasan Sandwich Bread Recipe {Kamut Flour}
Equipment
- Grain Mill
- Stand Mixer
- Loaf pan (8.5×4.5)
Ingredients
- 1 1/4 cup Warm water Heat the water to 100-105 degrees F.
- 2 1/4 tsp Active dry yeast
- 3 1/4 cups Khorasan flour Fresh Milled
- 1 Egg
- 1/4 cup Olive oil
- 1 tsp Salt
Instructions
- First, mill your Kamut berries on the fine setting of your grain mill.
- Warm your water to 100-105 degrees F and add to the bowl of a stand mixer.
- Sprinkle the yeast on the water and pulse the mixer to combine.
- Cover and let sit for 5 minutes to bloom the yeast.
- After the yeast is bloomed, which is evident by the water yeast mixture becoming foamy, add the rest of the ingredients and mix on speed on just until combined and you have a shaggy dough.
- Let the dough rest for 15 minutes.
- Knead the dough on speed 1-2 for 6-8 minutes or until it is smooth and stretchy.
- Place the dough in a greased large bowl and cover with plastic wrap or a damp tea towel.
- Let the dough rise for 1-2 hours or until doubled in size.
- Once doubled, punch down the dough and transfer it to a lightly floured work surface.
- Prepare a loaf pan by spraying with oil or lining with a piece of parchment paper.
- Roll out the dough into a rectangular shape and then roll it into a loaf shape as tightly as possible.
- Once shaped into a loaf, lift the dough and drop it against the table 1-2 times to make sure all the air bubbles come to the surface. This will ensure there isn't a large hole in the center of the bread after it is baked.
- Place the dough in the loaf pan and cover with plastic wrap or a damp tea towel and let rise until the dough rises just above the rim of the loaf pan, about 45 minutes to an hour depending on the temperature of your kitchen.
- Preheat the oven to 350 degrees F.
- Bake for 35 minutes.
- Allow to cool completely on a wire rack before slicing.
I’m making the dough for this right now and I’m so excited to see how it works!
one quick question: what size loaf pan did you use in your video?
I use an 8×4 pan or a 1 pound size. Let me know how it turns out!
Where is a good place to buy kamut berries?
I purchase mine from Ancientgrains.com. They are super clean and come in different size bags or a big bucket.
Thank you!