I Don’t Buy Bread Anymore! Homemade Recipe for SOFT Whole Wheat Kamut Bread | Home Ground 🌾
I don’t buy bread anymore and you don’t need to either with this perfect whole wheat bread recipe using my favorite organic, whole wheat ground right at home for the very freshest, nourishing flour that you can use! This is made with our Whole Wheat Kamut Berries ground right on the counter.
You CAN make this recipe with any flour but we love the sweet, naturally buttery taste of Kamut grown by our own group of farmers in our collective of talented agricultural super heroes!
To get your own Kamut white or wheat flour or whole grain berries, just stop into our online store at
I’m excited to teach you how to make it just like our white Kamut bread but using the berries and we’re going to grind it ourselves!
We hope you’ll try this in your own home! Let us know how it goes!
xoxo
Liz & Lizi
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Top Moments in this Video:
00:00 We are making whole wheat Kamut bread – Bake with me?
00:19 How to grind the whole wheat berries into flour for bread
01:34 How to quickly activate your your dried yeast to be the bubbliest
02:23 Making whole wheat bread all in one bowl – making a sponge to break down gluten
03:22 Keeping bread moist and active while rising
03:33 Why you need a warm temperature in your Kitchen while baking
04:10 Adding ingredients in the right order and amounts to your sponge
04:45 My technique for adding the right amount of flour every time for bread making
06:44 What I do differently for Whole Wheat vs White Bread making
07:03 How long I knead my whole wheat dough – kneading by hand
08:05 Raising our yeast bread for quick loaves
08:55 Why I only make mini loaves for my homemade bread
09:20 How to make and shape the dough for the loaf pan
10:25 Thoughts on whole wheat bread as you get older
10:58 Rising the bread dough in the pans
11:20 Why I poke my bread dough
11:47 Baking bread – Key tips for getting the best shaped bread loaves
For the Love of Kamut Cookbook
Our Sourdough Starter Kit
For the Love of Sourdough Cookbook with Ash Turner of Turner Farm
Kamut Flour and Baking Mixes
FRENCH SALT
KITCHEN TOOLS WE LOVE
UNIQUE POTTERY BOWLS
FAQ: IS KAMUT® FLOUR GLUTEN FREE?
Kamut® flour is NOT gluten-free, but has often been found to affect people differently than typical flour gluten. Some studies have shown that Kamut® flour and products might be more digestible for people who experience symptoms of gluten intolerance.
DISCLAIMER:
The Food Nanny DOES NOT claim Kamut® flour is okay for people with gluten intolerance issues or Celiac disease. Many customers with one or the other have commented that the gluten in Kamut® flour does not affect them. Individual results may vary.
Keep Cooking! Your Family’s Worth It!
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8 Comments
The best bread 😋
I wrote out the recipe from this video. I added lots of my own notes so this is NOT EXACT. Definitely watch the whole video for yourself! For example, she only mentions 6 ish cups of flour but I told myself to grind 7 c so I will have extra for dusting and such. Also, she doesn't include cooking time (lol) so I borrowed the notes from her white bread recipe. Hope it helps!
WHOLE WHEAT KAMUT BREAD
From The Food Nanny
INGREDIENTS:
7 c (1190 g) Whole Wheat Kamut Flour
⅔ c honey, separated into ⅓ + ⅓
3 c warm water
2 tbsp yeast (not instant)
Butter (minimum 3.5 tbsp)
1 tbsp salt (she recommends grey french salt)
PREP:
Warm kitchen to at least 72 degrees.
Measure out and grind 7 cups (approximately 1190 g); separate 4c (680 g) kamut flour
Measure: 2 tbsp yeast; 1 tbsp salt, 2/3 c honey (separated into 1/3 + 1/3)
Set out butter to warm in kitchen and bread pans
COOK:
Prepare Sponge:
Combine 3 c warm water; ⅓ c honey; 2 tbsp yeast; 4 c (680g) whole wheat kamut flour.
Allow to sit in warm space, covered with beeswax or plastic wrap, for 20-25 minutes
Melt 3.5 tbsp butter
First Rise:
Punch down the sponge.
Add ⅓ c honey; 1 tbsp salt; 3.5 tbsp melted butter and mix.
SLOWLY ADD IN MORE FLOUR and stir with dough hook
– Only add until dough comes away from the bowl.
– Leave it sticky enough that you’ll be able to add dusting flour while kneading.
– You will use APPROXIMATELY 2 c flour.
– Knead for FIVE MINUTES, NO LESS.
Grease bowl. Put dough in. Flip. Cover with beeswax or plastic wrap.
Allow to rise for 20-25 minutes or until doubled.
Grease bread pans. Move oven rack to bottom. Preheat oven to 400.
Second Rise:
Punch down dough. Turn out on a lightly floured surface. Knead just enough to remove any air bubbles.
Separate into even halves and form each section into a loaf. Slam on counter.
Place in greased bread pans.
Bake:
Put bread in oven.
TURN OVEN DOWN TO 350.
Bake loaves for 30 minutes for large loaves, 25-30 minutes for medium, or 17-18 minutes for minis. Bread is done when bottom is brown OR when thermometer reads 200 degrees.
Slather in butter. Taste.
Tell Jesus thank you for how good your life is.
Whoo-hoo! Been waiting for this recipe for it seems like forever! Thank you! Thank you! Thank you! <3
YAY! The recipe has arrived! Off to the kitchen I go!!
Do you make the sourdough version with WW also??
You are so funny. I love your content. The butter. 😂. I’ve done that before.
The freshly milled WW Kamut bread has become our favorite ‘everyday’ bread. Looking forward to that WW cookbook ;0)
Love seeing you on YT! I’m not a fan over on IG so wish there was more contact over here. Thanks for teaching us! Love watching you and your family❤