Fresh Milled Sandwich Bread with Kamut

There’s something truly special about baking bread at home, especially when you use freshly milled flour. This recipe for fresh milled sandwich bread, made with a blend of half Kamut and half hard white wheat berries, delivers a loaf that is both nutritious and delicious. Perfect for sandwiches, toast, or just enjoying with a smear of butter, this bread combines the rich flavors of Kamut with the versatility of hard white wheat. Let’s dive into the ingredients and steps to create this wholesome, homemade bread.

Tools you’ll need to make fresh milled sandwich bread with Kamut

Loaf pans

Wheat berries

Mixer Use code LOVELYBELLBAKES20 for $20 off!

Grain mill Use code LOVELYBELLBAKES20 for $20 off!

Baker’s scale

Vitamin C (optional)

Sunflower lecithin (optional)

Organic vital wheat gluten (optional)

*This page contains affiliate links, meaning I get a commission if you decide to make a purchase through my links or promo codes, at no cost to you. Rest assured, I only recommend products that I genuinely love and use myself. Thank you for supporting Lovely Bell Bakes!

Ingredients

Hard white wheat

Kamut

Water

Oil

Honey

Salt

Instant yeast

Vital Wheat Gluten Adding vital wheat gluten can improve the texture and rise of the bread, especially if your flour is low in protein but do keep in mind that it is optional.

Sunflower lecithin and Vitamin C powder Sunflower lecithin and vitamin C powder are also beneficial for enhancing dough strength and shelf life but are both optional.

Note: If you’d like to use eggs, incorporate 2 eggs and reduce the water to 560g.

How to make Fresh Milled Sandwich Bread with Kamut

Mill and mix

Begin by milling your hard white wheat and Kamut berries to obtain fresh, nutrient-rich flour. In a large mixing bowl, combine the water, oil, honey, vital wheat gluten, sunflower lecithin, vitamin c, and all the milled flour. This is everything except the salt and the yeast. Make sure to mix thoroughly until the flour is fully incorporated. Cover the mixture and let it rest for 20 minutes. This resting period allows the flour to hydrate and the gluten to start developing.

Knead and first rise

After 20 minutes, add the salt and instant yeast to the dough. Knead the mixture until you reach the windowpane stage, where the dough stretches thin without tearing. This indicates good gluten development. Cover the dough and let it rise in a warm place until it has doubled in size. This could take 20-45 minutes depending on the temperature in your home.

Shape and second rise

Once the dough has doubled, divide it into two equal portions. Shape each portion into a log and place them into oiled loaf pans. Allow the loaves to rise again until they have doubled in size, which could take 20-45 minutes

Bake

Preheat your oven to 350°F (175°C). Bake the loaves for 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom. They should have an internal temperature of 200° F when done. Immediately remove the loaves from the pans and let them cool completely on a wire rack before slicing. This step is crucial for setting the crumb and ensuring the bread slices beautifully.

Once cooled, slice and enjoy your homemade sandwich bread. Whether you’re making a hearty sandwich, a piece of toast with jam, or simply enjoying a slice with butter, this bread is sure to become a household favorite.

Stay up to date on new recipes

Subscribe to the Lovely Bell Bakes newsletter to get updates on new recipes, giveaways, and special announcements!

IF YOU TRY THIS RECIPE AND ENJOY IT, PLEASE LEAVE ME A 5 STAR REVIEW BELOW!

FIND ME ON INSTAGRAM AND FACEBOOK @LOVELYBELLBAKES AND JOIN MY FRESH MILLED FLOUR FACEBOOK GROUP

Try my other fresh milled flour recipes:

Fresh Milled Sandwich Bread with Kamut

This delicious homemade sandwich bread combines the rich flavors of freshly milled Kamut and hard white wheat. With a perfect blend of nutrition and taste, this recipe is ideal for sandwiches, toast, or enjoying on its own. Simple to make and packed with wholesome ingredients, it’s sure to become a family favorite!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Rising and resting time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course bread, Breakfast, Side Dish, Snack

Cuisine American

Servings 2 Loaves

Equipment

• 2 9×5 or 9×4 loaf pans

Ingredients

  

1x2x3x

• 440 g fresh milled Kamut (Khorasan)
• 440 g Fresh milled Hard white wheat
• 634 g Water
• 62 g Oil
• 62 g Honey
• 19 g Salt
• 20 g Instant yeast
• 40 g Vital wheat gluten optional
• 16 g Sunflower lecithin optional (*see notes for substitution)
• 1/4 Tsp Vitamin C powder optional

Instructions

 

Mill and mix

• Begin by milling your hard white wheat and Kamut berries to obtain fresh, nutrient-rich flour. In a large mixing bowl, combine the water, oil, honey, vital wheat gluten, sunflower lecithin, vitamin c, and all the milled flour. This is everything except the salt and the yeast. Make sure to mix thoroughly until the flour is fully incorporated. Cover the mixture and let it rest for 20 minutes. This resting period allows the flour to hydrate and the gluten to start developing.

Knead and first rise

• After 20 minutes, add the salt and instant yeast to the dough. Knead the mixture until you reach the windowpane stage, where the dough stretches thin without tearing. This indicates good gluten development. Cover the dough and let it rise in a warm place until it has doubled in size. This could take 20-45 minutes depending on the temperature in your home.

Shape and second rise

• Once the dough has doubled, divide it into two equal portions. Shape each portion into a log and place them into oiled loaf pans. Allow the loaves to rise again until they have doubled in size, which could take 20-45 minutes

Bake

• Preheat your oven to 350°F (175°C). Bake the loaves for 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom. They should have an internal temperature of 200° F when done. Immediately remove the loaves from the pans and let them cool completely on a wire rack before slicing. This step is crucial for setting the crumb and ensuring the bread slices beautifully.
• Once cooled, slice and enjoy your homemade sandwich bread. Whether you’re making a hearty sandwich, a piece of toast with jam, or simply enjoying a slice with butter, this bread is sure to become a household favorite.

Notes

• You can replace the sunflower lecithin with 2 eggs. Be sure to reduce the water to 560g. If you’d like, you can use egg and lecithin for an even richer loaf.

Keyword basic sandwich bread, fresh milled flour, kamut, khorasan, whole grain, whole wheat

Tried this recipe?Let us know how it was!