Preparation: 10 minutes preparation 120 minutes proofing
Cooking time: 25-35 minutes at 200/220°C


  • Kamut® Khorasan Wheat Bread
  • 1 bag of Spadoni yeast (or 15 g fresh yeast);
  • 25 g extra-virgin olive oil
  • 280-300 ml water


PREPARATION (KNEADING BY HAND, OR WITH A DOUGH HOOK IN A MIXER): pour the Kamut® Khorasan Wheat Bread Mix into a bowl (or into the mixer) and add the yeast, 25 g of oil (3 tablespoons) and 280-300 ml of water at around 22°C, and mix until you have a soft, smooth ball of dough with no lumps. Leave the dough to rest under a damp cotton cloth (or covered with cling film) for 45/60 minutes, or until it doubles in volume. Then divide it into 3 pieces, each weighing around 270 g. Make little loaves and put them in loaf tins (or in an approx. 20×13 cm aluminium tray, or directly on the lightly greased baking tray), covered with a damp cloth, and leave them to rise for another 60/90 minutes, until they have doubled in volume. Bake at 200/220°C for 25-35 minutes, taking care not to burn the crust. Take out of the oven and then bake for another 10 minutes directly on the oven rack. Leave to cool before cutting into slices.

PREPARATION (KNEADING WITH A BREAD MACHINE): with the machine turned off, take out the kneading tank and place it on a work surface to weigh the ingredients. Pour the ingredients into the tank in this order: the yeast, the Kamut® Khorasan Wheat Bread Mix, 25 g of oil (3 tablespoons) and 290-310 ml of cold water. Put the tank back into the machine, close the lid, and activate the basic programme (3 hours/3 hours and 20 minutes including cooking time).

Kamut Bread recipes