Kamut Bread


Preparation info

  • Difficulty


  • Makes



Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is something that I first tasted in South Africa, although it is of Egyptian origin. Kamut is a grain whose taste I love; you could even use all kamut flour and leave out the little bit of white bread flour used in this recipe. Kamut is available in health food shops, but if you can’t find it you can use the spelt flour instead. This quantity makes enough for two small loaves or one larger one, and the bread freezes well.


  • 1 small potato
  • 25 g (1 oz) fresh yeast
  • 60 ml (¼ cup) beer, at room temperature
  • ½ teaspoon caster (superfine) sugar
  • 4 tablespoons corn or sunflower seed oil
  • 350 g (12 oz) kamut flour, or spelt flour
  • 100 g ( oz) bread flour (or 200 g/7 oz if you are using spelt)
  • 1 teaspoon salt


Boil the potato until it is soft, then drain and peel it. Crumble the yeast into a small bowl and add the beer, sugar, oil and 1 cup (250 ml) of tepid water. Leave for 10 minutes or so, until it begins to activate.

Put the flours in a larger bowl with the salt. Mash up the potato and add it to the flour. Mix in the yeast mixture, first with a wooden spoon and then with your hands when it becomes too thick. Knead for about 10 minutes on your work surface until you have a soft dough. Sprinkle a little white flour onto your work surface to prevent it from sticking, if necessary — the consistency should improve as you knead it.

Put the dough back in the bowl and cover with a clean towel, then with a heavier towel. Leave to rise for 1½–2 hours until it has puffed up well.

Preheat the oven to 220°C (425°F/Gas 7). Knock back the dough by punching out all the air to bring it back to its original size. Knead for a minute or so and form it into a ball about 20 cm (8 inches) in diameter. Line a baking tray with baking paper and put the bread on the tray. Dust lightly with flour, cover loosely with a tea towel and leave in a warm place (next to your heating oven) for another 20–30 minutes to rise.

Remove the cloth and bake for about 30 minutes or until the bread is nicely golden and the crust feels firm. Cool slightly before slicing.