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Seedy Kamut Bread

© 2023 |

© 2023 |

© 2023 |

This simple bread recipe uses a straight bread dough method. That means that you just combine all ingredients in the mixing bowl and mix. Though it's basic, the mix of flours (kamut, buckwheat and rye) and seeds (poppy, flax, pepita and sesame) gives the bread an interesting and multilayered taste, texture and aroma.
Kamut is nothing other than the ancient ancestor of our modern wheat, i.e. it belongs to the so-called heirloom grains, which was already used to bake daily bread about 6,000 years ago. Strictly speaking, kamut, aka khorasan wheat, is a cultivated form of durum wheat, which is derived from wild emmer. They resemble conventional wheat, but are about twice as large. Kamut is extremely nutritious, easy to digest, and tastes mild and slightly nutty.


Seedy Kamut Bread

adapted from BBC Good Food
  • 400 g Kamut berries, milled into flour
  • 50 g Dark rye flour (I used German Roggen 1050)
  • 50 g Buckwheat, milled into flour
  • 1 tsp Sea salt
  • 7 g Active dried yeast
  • 25 g Caraway seeds
  • 175 g Seeds (I used a mixture of poppy, pepitas, and flaxseeds)
  • 75 ml Molasses
  • 300 ml Water
  • 50 g Sesame seeds
  1. Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in the bowl of your stand mixer fitted with a dough hook. Add the black treacle and water, then mix on the slowest speed until combined. If the dough seems a little stiff, add 1 tbsp or more extra water.
  2. Increase the speed and knead the dough for 5 minutes until smooth. Turn the dough out onto a work surface and shape into a ball. Lightly grease the bowl with a teaspoon of olive oil. Return the dough ball to the bowl. Cover and set aside at a warm place for about 2 hours or until doubled in size.
  3. Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball.
  4. Brush the dough with some water and roll in the sesame seeds. Place on the baking tray to prove for a further hour until doubled in size.
  5. Heat oven to 220C/430F. Cut the top into criss-cross slashes with a sharp knife and bake for 30 minutes until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

© 2023 |

© 2023 |


David M. Gascoigne, 9/2/24 13:16

It looks fabulous. Good bread should never be taken for granted.

Lola Martínez 9/2/24 13:39

Me gustan estos panes elaborados con harinas distintas a la del trigo, que es la más habitual en nuestra dieta. Creo que te ha quedado estupendo y debe estar muy bueno.

My name is Erika. 9/2/24 13:47

I haven't tried any kamut flour before. But you have motivated me to make a loaf of bread. It's been a couple of weeks since I made one, and your's looks delicious. hugs-Erika

Tom 9/2/24 13:59

...this looks delicious!

DEZMOND 9/2/24 15:00

Looks uber soft, tasty and lecker! Bet the haus smelled heavently this morgen.
I find it very strange when you use word berry for grain, to quote the wise golden retrievers of Facebook memes - it is doing me a confuse LOL

Brian's Home Blog 9/2/24 18:54

That bread looks terrific and I can have all those ingredients, yum!

roentare 9/2/24 22:20

So much cereals in this bread!

Cooking Julia 9/2/24 23:46

Another wonderful bread, you are a specialist!

Lowcarb team member 10/2/24 00:14

Many thanks for sharing this recipe.

All the best Jan

savorthebest 10/2/24 07:50

Beautiful loaf of bread Angie. That looks great.

Rose world 10/2/24 11:16

I have tried spaghetti made from durum wheat. Never in bread before.

[Reply] 10/2/24 14:52

Another wonderful bread Angie, how many kinds of bread are in your recipe file, you are amazing!

Chef Mimi 10/2/24 15:44

That is one beautiful bread. I love kamut - I used to use it a lot before my husband cut back on carbs. And back then I had to grind my own flour when necessary. Now it’s easy to find kamut flour!

G'day Souffle 10/2/24 16:05

Interesting to see some bread that people may have made 6,000 years ago! I wouldn't know where to buy kamut berries to make the flour, but I could look onlne.

JoAnna 10/2/24 17:45

I love bread. Love! Yours looks delicious, it certainly tastes like that.

eileeninmd 10/2/24 21:13

Looks delicious! I have never heard of Kamut berries?
Take care, enjoy your day and the new week ahead.

Rainbow Evening 11/2/24 00:27

seeds make the bread is interesting for me....
thank you for sharing recipe

Veronica Lee 11/2/24 03:55

Angie, your bread is fantastic! 😋
You're incredible!

foodtravelandwine 12/2/24 01:53

I can't wait to try it!...I think I have all the ingredients!!.....delicious........Abrazotes, Marcela

Happy Retiree's Kitchen 12/2/24 08:24

the flours you have used here look so rustic and full of flavour. I don't eat seeds anymore, so I wouldn't coat it in seeds, but it would still be delicious.

Eva Taylor 13/2/24 11:17

I absolutely adore a grainy, seedy bread. This one looks gorgeous, I just love the way you've decorated the top.

Raymund | 14/2/24 20:55

Your Seedy Kamut Bread recipe is a real winner! I love the combination of kamut, buckwheat, and rye flours along with an array of seeds, giving the bread a unique and wholesome flavor profile. Plus, the addition of molasses adds a subtle sweetness that complements the nuttiness of the grains perfectly.

Anonymous 18/2/24 06:24

Your bread baking talents are off the charts! I’m always so impressed. David (C&L)

Anonymous 8/4/24 04:58

Love kamut wheat -- its nutty taste really adds something to anything it's in. And it's surprisingly easy to mill, compared to lots of other flours I've produced.


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