Kamut Flour

1 1/2 cups warm water (just barely hot to the touch)

1 package active dry yeast (1/4 ounce)

2 1/2 tablespoons brown sugar

1 tablespoon whole flaxseed (optional)

2 1/2 cups Kamut flour

1 1/2 tablespoons butter, melted

2 1/2 tablespoons brown sugar

1/2 tablespoon salt

1 3/4 cups Kamut flour

1 tablespoon butter, melted

In a large bowl, mix warm water, yeast, 2 1/2 tablespoons brown sugar, and 1 tablespoon of flaxseed (optional). Mix in 2 1/2 cups Kamut flour. Let set for 30 minutes, or until big and bubbly.

Mix in 1 1/2 tablespoons melted butter, 2 1/2 tablespoons of brown sugar, and salt. Stir in 1 3/4 cups whole wheat flour. Flour a flat surface and knead with Kamut flour until it pulls away from the counter but is still sticky to touch. This may take an additional 1 to 2 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dish towel. Let rise in a warm place until doubled (about 30 minutes).

Punch down and place in greased 9 x 5 inch loaf pan. Allow to rise until dough has topped the pan by one inch. Depending on your yeast this will take between
1 - 2 hours.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 1 tablespoon of melted butter when done to prevent crust from getting hard. Cool completely.


Honey can be substituted for the brown sugar in this Kamut bread recipe.

Bread flour can be substituted for the 2 1/2 cups of Kamut flour for an even lighter and fluffier whole grain bread.

To give this recipe a crunch, consider adding walnuts.

In this whole grain bread recipe we included the option for flaxseed because here at versagrain.com we are big proponents of incorporating flaxseed into your diet. Its high protein, fiber, and omega 3 fatty acids makes flaxseed a nutritional powerhouse your body can use to fight depression, cancer, and heart disease.

2 eggs

1/2 cup milk (or apple juice)

2 teaspoons coconut oil (or regular oil)

1/2 cup Kamut flour

1/2 cup tapioca flour (see substitutes)

6 tablespoons arrowroot (see substitutes)

1/2 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon sea salt

In a separate bowl, mix dry ingredients. Add dry ingredients to egg mixture a little at a time, mixing well after each addition.

Heat griddle or shallow pan to medium heat and cook until golden brown on both sides.


Consider adding extra cinnamon to the batter after you pour it onto the griddle.

Both the tapioca flour and arrowroot flour can be substituted with cornstarch. But if the pancakes are undercooked, the cornstarch can leave a starchy taste. Other substitutes include, Instant Clear Jel, potato starch, and rice starch.

2 cups 100% Kamut flour

2 eggs

1/4 tsp salt

Water, as needed

Combine flour, eggs and salt. Add water, one tablespoon at a time, until dough becomes firm (not sticky). After each tablespoon of water, check to see if dough has firmed. Amount of water will vary depending on your flour.

Form a rectangle and roll dough as thin as you can. If dough starts to spring back when rolled, let the dough rest for ten minutes then resume rolling.

Trim the edges of the dough and roll the flat sheet of dough into a jelly roll. Using a very sharp knife, slice the roll into small rounds. Unroll the rounds into long noodles, and toss them with flour on a baking sheet to dry, or cook immediately.

Fresh noodles will only take about 4 minutes to cook - they are done when they float to the top of the water.