Easy Khorasan Sandwich Bread Recipe {Kamut Flour}

Sliced Khorasan sandwich loaf on a cutting board.

5 from 1 vote

Easy Khorasan Sandwich Bread Recipe {Kamut Flour}

With its beautiful golden color and delightful nutty flavor, this Khorasan sandwich bread recipe is the perfect loaf for sandwiches and toast!

Course Bread

Cuisine American

Keyword Easy Bread Recipe, kamut, Kamut flour, Khorasan, Khorasan Flour, sandwich bread, Yeast

Prep Time 25

Cook Time 35

Rise time 3

Total Time 4

Servings slices

Calories 91.5kcal

Author Mary Rose

Equipment

Grain Mill
Stand Mixer
Loaf pan (8.5x4.5)

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.

Notes

Store cooled bread in a plastic bread bag or airtight container for 3-4 days on the counter.

Freeze loaf in a freezer safe bag for up to 3 months.

Nutrition