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Sourdough Kamut Sandwich Bread

Kamut is an ancient wheat with a light nutty flavor. This sourdough sandwich loaf is soft and delicious! It’s easy to make and will fast become one of your favorite loaves.

bread sliced on a cutting board

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For years now, I have been using ancient wheats in my baking. My 2 favorite are Spelt and Kamut.

These ancient wheats have tremendous flavor and an easier to digest gluten structure.

While I prefer to freshly mill my Kamut, you can make this loaf with All-Purpose Kamut as well. This is the grain mill I have used for years and use almost daily in my kitchen: https://collabs.shop/rxide2

slice of bread on a plate

Why Sourdough?

Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people. In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.

sourdough starter bubbling in a glass jar

As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter https://therosehomestead.com/how-to-make-a-sourdough-starter/ it’s easy and fairly quick to do. The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it. There are starters that have been handed down through generations!

When using freshly milled flour in your sourdough bread baking, it’s important to take a few simple steps to ensure success.

  1. Soak the flour. This process is extremely important. Soaking the freshly milled flour in the water called for softens the bran and germ and leads to a better gluten development and a taller rise.
  2. Kneading. It’s also important to knead the dough long enough to build up the gluten structure. This can take 8-10 minutes depending on the mixer you are using or if you are kneading by hand.
  3. Fermentation time. With freshly milled flour and ancient wheat, the fermentation time tends to go faster. It’s important to keep an eye on the dough throughout the process to make sure it doesn’t over proof.
wheat berries in a wooden cup in hand

For this recipe, you will need:

  1. Kamut flour
  2. Sourdough starter
  3. Water
  4. Salt
  5. Honey (optional)
  6. Olive oil
  7. Sunflower lecithin (optional). May also use an egg.

When making my bread recipes, I use a stand mixer. This is the one I use and have loved for a long time: https://collabs.shop/xmipvy

kneaded dough ball on counter

It effectively kneads the dough, even if it is a heavy dough made with freshly milled flour.

In the bowl of my mixer, I add the water and the flour. I cover the bowl and allow it to soak for 30 minutes.

After the 30 minutes, I add the starter, oil, honey, and salt.

On speed 2, I knead the dough for 8-10 minutes or until it is soft and stretchy.

bread dough rising in loaf pan

I remove the dough and place on a work surface.

I press the dough out into a rectangle shape and roll it back up into a log.

Place the dough log in a greased loaf pan. This is the one I use: https://amzn.to/3JHF25u

Cover the pan and allow the dough to rise until it tops over the rim of the pan.

loaf of bread on cutting board

Preheat the oven to 350 degrees F.

Bake the loaf for 35 minutes or until the internal temperature is 195-205 degrees F.

Place on a cooling rack to cool completely before slicing.

sliced bread on cutting board

Sourdough Kamut Sandwich Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 6 hours
Total Time: 6 hours 45 minutes

Light, nutty, and incredibly delicious, this sourdough kamut sandwich loaf is a must try in your kitchen!

Ingredients

  • 1 1/4 cup lukewarm water
  • 4 cups Kamut flour
  • 1/2 cup sourdough starter
  • 1/4 cup olive oil
  • 1/8 cup honey (optional)
  • 1 tsp salt

Instructions

  1. In the bowl of a stand mixer, add the water and the flour.
  2. Cover and allow to soak for 30 minutes.
  3. After 30 minutes, add remaining ingredients and knead on speed 2 for 8-10 minutes or until the dough is soft and stretchy.
  4. Prepare a loaf pan by greasing it lightly.
  5. Place the dough on a work surface and press it out with your hands to a rectangle shape.
  6. Roll the dough back up into a log shape and place in pan.
  7. Cover, and allow to rise for 4-8 hours or until the dough tops over the edges of the pan.
  8. Preheat oven to 350 degrees F.
  9. Bake for 35 minutes or until internal temperature is 195-205 degrees F.
  10. Place on cooling rack to cool completely before slicing.

Did you make this recipe?

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3 Comments

  1. Hi Mary, I’m trying your recipe tonight. You didn’t say if you could put this in the fridge overnight, but I’m gonna try it hopefully it Won’t over proof.

  2. Well after waiting 12 hours to rise i’m questioning everything about this recipe.
    Water to kamut ratio seemed way too dry. I did let mine sit for 30 minutes…i used already milled flour as i don’t grind my own. used very strong healthy starter yet 12 hours to rise on heating pad set at 80 and it’s still not really done
    In oven now and hope i just didn’t waste the product. it’s very expensive

    1. I’m sorry to hear that. I haven’t had any issues with the recipe while testing. Are you using all purpose Kamut? I always recommend adding the last bit of flour slowly because all kitchens are different when it comes to humidity.

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