Let’s be honest: a sandwich is only as good as the bread holding it together. While I love a crusty sourdough, my heart belongs to a soft, dependable sandwich loaf—and this Kamut version is the ultimate upgrade. Known as the 'High-Energy' ancient grain, Kamut (or Khorasan wheat) brings a buttery, nutty depth and a stunning golden hue that standard flour just can't match. If you’ve been looking for a sandwich bread that is easier on the stomach but still has that perfect, pillowy crumb for your morning toast, this recipe is exactly what your kitchen has been missing.
Ingredients:
- 1 Tbsp Active Dry Yeast
- 1 ½ cups Warm Water (105-115°F)
- 2 ½ heaping Tbsp Honey
- 2 ½ heaping tbsp Honey (again)
- 3 ½ cups Kamut White Flour
- 1 ¾ Tbsp (or 1 Tbsp + 2 ¼ tsp) Olive Oil
-
1 tsp Fine Sea Salt
Instructions:
Activate Sponge: In a large bowl, whisk together the yeast, warm water, and the first 2 ½ tbsp of the honey and 2 cups of the White Kamut flour. Mix until just combined and smooth.
First Fermentation: Cover the bowl loosely with plastic wrap. Set the bowl in a warm, draft-free location for 20–30 minutes, or until visibly doubled in size and full of air bubbles.
Add the remaining 2 1/2 tbsp of honey, oil, and the salt to the sponge. Mix briefly. Gradually add 1 ¼ cups more Kamut flour. Mix until a shaggy dough forms. Turn the dough out and knead for a minimum of 5 minutes. If the dough is extremely sticky, incorporate the final ¼ cup of flour, 1 tablespoon at a time, until the dough is manageable.
Second Rise: Lightly grease the bowl again, place the dough inside, turn it over, and cover. Let the dough double in size, approximately 30 minutes. If you need to pause the rise, place the covered dough in the refrigerator and let it return to room temperature before shaping.
Shape: Gently punch down the dough to release the built-up air. Form one loaf and place into a well-greased 8.5 x 5-inch loaf pan. Cover the pan loosely and let the dough rise again until it has roughly doubled in volume.
Bake: Preheat your oven to 375°F. Once the dough is ready, immediately place the pan in the oven, and reduce the temperature to 350°F. Bake for 25–30 minutes. The loaf is done when the crust is light golden brown, and the bottom of the bread is light brown. You can also check the loaf with a thermometer. It is done when it reads 200 degrees when poked.
Cool & Store: Immediately invert the hot pans and place the loaves on a cooling rack until they are completely cool. If desired, brush the warm crusts lightly with softened butter for extra flavor and softness.
Tips:
- Can use melted unsalted butter in place of Olive Oil.
- May use more or less flour. This is a sticky dough, but it will be ready to knead when it's pulling away from the sides of the bowl.
- Gradually add in flour. Kamut dough can become dry if over floured. It is better for dough to be stickier than dry.
- Readiness Check: The dough is perfectly proofed when a gentle poke on the corner leaves a slight indentation that does not immediately spring back.
- If top is browning to quickly finish the bake with foil tented lightly over top.