Khorasan (Kamut) Wheat Bread Recipe — Rustic Sourdough Loaf

Baking bread at home feels special, and using ancient grains elevates the aroma and complexity of the loaf. Khorasan wheat—often sold under the trademarked name Kamut®—has a richer, nuttier profile than modern wheat. Kamut® is a brand name, while Khorasan is the grain’s true varietal name.

Because khorasan behaves a bit differently from modern wheat, it won’t rise as tall, but its flavor more than makes up for it. I use a loose braid to give the loaves extra lift and an attractive shape when working with 100% khorasan flour. Once you taste its natural buttery notes, ordinary bread won’t satisfy the same way.

This khorasan bread recipe yields two golden braided loaves that work beautifully for sandwiches, toast, or alongside soups and salads. It’s a nourishing, family-friendly loaf with artisan quality—soft inside, crisp on the outside, and full of flavor.

How to make 100% Khorasan Wheat Bread step-by-step:

Step 1: In a small bowl, combine 1/4 cup of the warm water, the sugar, and the yeast. Let the yeast bloom 5–10 minutes until foamy.

Step 2: In a large mixing bowl (or in a stand mixer bowl), combine the khorasan flour, the remaining 1 3/4 cups warm water, honey, avocado oil, the eggs, salt, and the bloomed yeast mixture. Mix until the dough just comes together; it will be loose rather than fully smooth.

Step 3: Let the dough rest 15 minutes so the flour hydrates.

Step 4: Knead the dough until smooth and elastic—10–12 minutes in a Bosch mixer on speed 2, or 13–15 minutes by hand.

Step 5: Place the dough in a greased bowl, turning once to coat. Cover and let rise in a warm place for about 1 hour, or until doubled.

Step 6: Punch down the dough and divide it into two equal halves.

Step 7: For each half, divide into three equal pieces and roll each piece into a rope about 12 inches long.

Step 8: Braid the three ropes loosely, tuck the ends under, and place each braid into a greased 8×4-inch loaf pan.

Step 9: Cover the pans loosely and let the loaves rise 45–75 minutes in a warm spot, until very puffy and about 1 inch above the pan rim.

Step 10: Preheat the oven to 350°F. Brush the loaves with an egg wash (1 whole egg plus 1 tablespoon water) and sprinkle sesame seeds if you like.

Step 11: Bake 28–32 minutes, until golden brown and hollow-sounding when tapped, or until the internal temperature reaches 190–195°F.

Step 12: Cool the loaves in the pans for 10 minutes, then transfer them to a wire rack to cool completely. For a glossy finish, brush the hot loaves with a little butter right after they come from the oven.

Note: Braiding is optional—if you prefer, shape the dough into standard loaves. I braid mine for the extra visual lift and texture.

Storage and Reheating:

Storage: Store fully cooled loaves in an airtight container or bread bag at room temperature for 3–4 days.

Reheating: Refresh day-old slices in a toaster, or warm a whole loaf wrapped in foil at 300°F for about 10 minutes.

Freezing: Wrap cooled loaves tightly in plastic wrap and foil, and freeze up to 3 months. Thaw at room temperature or slice while frozen for toast.

Additions and Substitutions:

Additions:

• Seeds: Sunflower, pumpkin, or mixed seeds kneaded into the dough add flavor and texture.
• Herbs: Fresh rosemary or dried herbs for a savory loaf to accompany dinners.
• Dried fruit: Raisins, cranberries, or chopped dates fold in nicely for a subtly sweet bread.
• Nuts: Chopped walnuts or pecans pair well with the grain’s inherent nuttiness.

Substitutions:

• Honey: Maple syrup or brown sugar can substitute, though honey complements khorasan particularly well.
• Avocado oil: Olive oil or melted butter works as alternatives.
• Fresh-milled flour: Other freshly milled flours will work, but the distinct khorasan flavor will be reduced.

FAQs about this Braided Bread Recipe:

What is Khorasan flour?

Khorasan is an ancient wheat variety noted for its rich, buttery flavor and relatively high protein content. It’s commonly sold as Kamut®, but khorasan is the grain’s actual name—excellent for artisan-style breads.

How do I know when my bread is done?

The loaves should be deeply golden on top and sound hollow when tapped on the bottom. An instant-read thermometer should register 190–195°F in the center.

Can I make this without a mixer?

Yes—hand kneading works well. Expect about 13–15 minutes of kneading until the dough becomes smooth and elastic.