Kamut Sourdough Bread Recipe: Golden, Nutty Ancient Grain Loaf

This article may contain affiliate links. If you make a purchase through these links, we may earn a small commission at no extra cost to you. This helps us keep creating free content.

If einkorn is the quiet introvert of ancient grains, kamut is its charismatic cousin. Also known as Khorasan wheat, kamut produces bread with a striking golden crumb, a rich buttery-nutty flavor, and a sweetness that makes you wonder if someone added honey (they did not). It is one of the most visually stunning and delicious breads you can make with sourdough.

Kamut is also more forgiving than einkorn. Its gluten is stronger (though still weaker than modern bread flour), so it handles more like a bread you are used to making. If you want to explore ancient grains without completely reinventing your process, kamut is the perfect starting point.

What Makes Kamut Special

Kamut kernels are roughly twice the size of modern wheat kernels, and the flour they produce is naturally higher in protein (12-15%), lipids, and minerals than standard wheat. The high lipid content is what gives kamut bread its rich, almost buttery mouthfeel. And the carotenoid pigments that make the flour golden are antioxidants, so kamut bread is genuinely more nutritious than white bread, not just marketing hype.

Kamut sourdough bread — practical guide overview — Kamut sourdough bread

Kamut vs. modern wheat: Kamut has stronger gluten than einkorn but weaker than modern bread flour. It absorbs slightly more water than white flour. It ferments at roughly the same speed as bread flour. And it has a naturally sweet, buttery flavor that needs no additions to shine. Use it at 100% or blend with bread flour for more structure.

The Recipe

Ingredients

350g kamut flour (or blend: 250g kamut + 100g bread flour)
270g water (about 77% hydration for the blend, 73% for 100% kamut)
80g active sourdough starter
8g fine sea salt

Method

Autolyse (30-60 minutes): Mix flour and water until no dry bits remain. Let rest. Kamut benefits from a longer autolyse, the extra time allows the bran particles to fully hydrate and softens the gluten network.

Add starter and salt: Incorporate using the pinch-and-fold method for 3 to 4 minutes. The dough will feel smooth and slightly sticky, more extensible than bread flour dough but with decent strength.

Kamut sourdough bread — step-by-step visual example — Kamut sourdough bread

Stretch and folds: Perform 4 sets over 2 hours, spaced 30 minutes apart. You will notice the dough develops strength nicely but remains softer than a bread flour dough. This is normal and expected.

Bulk fermentation: 4 to 6 hours total at room temperature (75°F/24°C). Watch for a 50-75% volume increase, visible bubbles, and a domed, airy feel. Kamut ferments at roughly the same speed as bread flour, so your usual timing instincts apply.

Joe's tip: If you are using 100% kamut flour, handle the dough gently during shaping. The gluten can tear if you are aggressive. A simple round (boule) shape with minimal handling produces the best results. Save the batard and torpedo shapes for bread flour blends where the gluten can take the stretching.

Shape and cold retard: Shape gently into a boule, place in a floured banneton, and refrigerate for 10 to 16 hours.

Bake: Preheat Dutch oven to 450°F (230°C). Bake covered 20 minutes, uncovered 22 to 25 minutes until deep golden brown. Internal temperature: 205°F (96°C).

Blending Kamut with Bread Flour

If 100% kamut feels too unfamiliar, start with a 70/30 blend (70% kamut, 30% bread flour). This gives you most of kamut's distinctive flavor and golden color while adding the structural support of modern wheat. As you get comfortable, increase the kamut percentage. Many bakers find that 80/20 is their sweet spot, enough kamut flavor to be distinctive, enough bread flour for reliable oven spring.

Flavor Pairings

Kamut's buttery sweetness pairs beautifully with honey (brush the crust after baking), seeds (sesame and sunflower are excellent), and mild cheeses. It also makes outstanding sandwich bread and pizza dough with a flavor that standard wheat cannot match.

Result: A loaf with a golden, almost amber crumb, a rich buttery-nutty flavor, and a natural sweetness that needs nothing but good butter to be perfect. Kamut sourdough is proof that ancient grains are not just a trend, they are genuinely better tasting bread.

Exploring alternative grains is one of the most rewarding rabbit holes in sourdough baking. For more grain experiments, try rye sourdough, spelt sourdough, or whole wheat sourdough.