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Easy Kamut Bread

Oct 08, 2013

This kamut bread is one of the easiest to make, delicious fresh and as toast alike.  

The Research

Kamut khorasan wheat is an ancient grain that is full of protein and nutrients, not to mention delicious!  Several studies have come out recently comparing kamut to durum wheat, consistently finding that the kamut had health benefits over durum wheat.  For example, one study that compared kamut to durum wheat found that kamut had higher protein content, antioxidants, and several other health benefits when compared to durum wheat.  Another paper reported that study participants who ate kamut had lower inflammatory profiles and improved blood variables such as lower cholesterol and higher levels of potassium and magnesium. 

The Recipe

Photo Credit: Stacy Spensley

Photo Credit: Stacy Spensley

Makes 2 small bread loaves.


  • 2 3/4 cups water
  • 2 teaspoons salt
  • 1/4 cup vegetable oil
  • 1/8 cup honey
  • 1 package dry, active yeast
  • 6 to 7 cups kamut flour


Mix water, salt, oil, honey, and yeast together in a large mixing bowl. Stir to dissolve yeast.

Add five cups flour to the water/yeast mixture. Mix/stir slowly. Continue to add just enough of the remaining flour until the dough pulls away from the sides of the bowl, about five minutes.

Take dough out and place in a large, clean well-oiled bowl. Cover bowl with a plate and let rise for an hour or until doubled in size.

When dough is ready, divide into half and knead each half for a few minutes until smooth. Place loaves in two well oiled 8-inch bread pans and let rise in warm area of kitchen until doubled in size. The second rise will greatly improve the flavor of the bread.

Bake at 350 degrees F, 25-35 minutes. Remove from oven and let cool. I know it’s VERY tempting to slice right into the loaf, but if you can hold off for even 20 minutes you will get a much better loaf.

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