Kamut Bread

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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.