Uploaded January 2025 | Updated September 2026, 12 hours ago
I don't buy bread anymore and you don't need to either with this perfect whole wheat bread recipe using my favorite organic, whole wheat ground right at home for the very freshest, nourishing flour that you can use! This is made with our Whole Wheat Kamut Berries ground right on the counter. See RECIPE BELOW :D
You CAN make this recipe with any flour but we love the sweet, naturally buttery taste of Kamut grown by our own group of farmers in our collective of talented agricultural super heroes!
To get your own Kamut white or wheat flour or whole grain berries, just stop into our online store at
thefoodnanny.com/collections/kamut
I'm excited to teach you how to make it just like our white Kamut bread but using the berries and we're going to grind it ourselves!
xoxo
Liz & Lizi
Everything I Use - Our Cookbooks, Kamut Flour, Kitchenware & More
thefoodnanny.com
My LTK STORE - fashion, jewelry, kitchen tools and more favorite things
shopltk.com/explore/thefoodnanny?tab=products
FOOD NANNY'S FAMOUS WHOLE WHEAT KAMUT BREAD RECIPE
Makes Two 5 1/2 x 5 3/4" loaves or 6 mini loaves
Approx 3 hrs ~ Preheat at 400º ~ Turn down to 350º for baking
2 Tbsp active dry yeast
3 cups warm water (105-110º)
2/3 cup honey, divided
7 cups Ground Whole Wheat Kamut flour, divide (add gradually, may vary)
3 1/2 Tbsp melted butter or olive oil
1 Tbsp French gray coarse salt
Tip: May use 1/2 cup less flour or may need up to 1/2 cup more flour based on weather. Ready to knead when dough comes away from the sides of the bowl while mixing. Temperature of your kitchen also important while baking bread.
1. First prepare the sponge and cover with plastic. Let rise for 20-30 minutes until double in size in a warm, draft-free place.
2. Add 2 1/2 c more flour along with another 1/3 c honey, the melted butter or olive oil and salt. Mix well. Knead for at least 5 minutes. Add the last 1/2 cup of flour if dough seems too sticky, 1 Tbsp at a time. Grease bowl with cooking spray or olive oil. Place dough in bowl, turn and over with dish towel or plastic wrap sprayed with cooking oil. Let rise for 30 min until double in size.
3. Preheat oven to 400º. Spray pans generously. Punch down dough to remove bubbles. Divide evenly and place in pans. Let dough rise in pans until doubled. Poke to test if ready.
4. Place pans in oven when dough is ready. Turn temp down to 350º and bake loaves. 30 min for large and 17-18 min for mini loaves. Check for doneness by baking until you see light brown bottoms
Do not over bake this bread or let it get too brown.
5. When done, immediately invert the pans and place the loaves on a cooling rack. Brush with butter and slice after completely cooled.
Store in bread bags or freezer bags and may be frozen up to 3 months. It will be good for one week on the counter with no refrigeration needed.
Enjoy!!
FIND US and Follow our socials to stay in the loop!
Instagram: instagram.com/thefoodnanny
TikTok: tiktok.com/@thefoodnanny
Facebook: facebook.com/TheFoodNanny
Top Moments in this Video:
00:00 We are making whole wheat Kamut bread - Bake with me?
00:19 How to grind the whole wheat berries into flour for bread
01:34 How to quickly activate your your dried yeast to be the bubbliest
02:23 Making whole wheat bread all in one bowl - making a sponge to break down gluten
03:22 Keeping bread moist and active while rising
03:33 Why you need a warm temperature in your Kitchen while baking
04:10 Adding ingredients in the right order and amounts to your sponge
04:45 My technique for adding the right amount of flour every time for bread making
06:44 What I do differently for Whole Wheat vs White Bread making
07:03 How long I knead my whole wheat dough - kneading by hand
08:05 Raising our yeast bread for quick loaves
08:55 Why I only make mini loaves for my homemade bread
09:20 How to make and shape the dough for the loaf pan
10:58 Rising the bread dough in the pans
11:47 Baking bread - Key tips for getting the best shaped bread loaves
For the Love of Kamut Cookbook
thefoodnanny.com/products/for-the-love-of-kamut
For the Love of Sourdough Cookbook
thefoodnanny.com/products/for-the-love-of-sourdough
FRENCH SALT thefoodnanny.com/collections/french-salt
FAQ: IS KAMUT® FLOUR GLUTEN FREE?
Kamut® flour is NOT gluten-free, but has often been found to affect people differently than typical flour gluten. Some studies have shown that Kamut® flour and products might be more digestible for people who experience symptoms of gluten intolerance.
DISCLAIMER:
The Food Nanny DOES NOT claim Kamut® flour is okay for people with gluten intolerance issues or Celiac disease. Many customers with one or the other have commented that the gluten in Kamut® flour does not affect them. Individual results may vary.
Videos Shot & Produced by:
Motormind Media & Marketing
https://www.motormind.media/
I don't buy bread anymore and you don't need to either with this perfect whole wheat bread recipe using my favorite organic, whole wheat ground right at home for the very freshest, nourishing flour that you can use! This is made with our Whole Wheat Kamut Berries ground right on the counter. See RECIPE BELOW :D
You CAN make this recipe with any flour but we love the sweet, naturally buttery taste of Kamut grown by our own group of farmers in our collective of talented agricultural super heroes!
To get your own Kamut white or wheat flour or whole grain berries, just stop into our online store at
thefoodnanny.com/collections/kamut
I'm excited to teach you how to make it just like our white Kamut bread but using the berries and we're going to grind it ourselves!
xoxo
Liz & Lizi
Everything I Use - Our Cookbooks, Kamut Flour, Kitchenware & More
thefoodnanny.com
My LTK STORE - fashion, jewelry, kitchen tools and more favorite things
shopltk.com/explore/thefoodnanny?tab=products
FOOD NANNY'S FAMOUS WHOLE WHEAT KAMUT BREAD RECIPE
Makes Two 5 1/2 x 5 3/4" loaves or 6 mini loaves
Approx 3 hrs ~ Preheat at 400º ~ Turn down to 350º for baking
2 Tbsp active dry yeast
3 cups warm water (105-110º)
2/3 cup honey, divided
7 cups Ground Whole Wheat Kamut flour, divide (add gradually, may vary)
3 1/2 Tbsp melted butter or olive oil
1 Tbsp French gray coarse salt
Tip: May use 1/2 cup less flour or may need up to 1/2 cup more flour based on weather. Ready to knead when dough comes away from the sides of the bowl while mixing. Temperature of your kitchen also important while baking bread.
1. First prepare the sponge and cover with plastic. Let rise for 20-30 minutes until double in size in a warm, draft-free place.
2. Add 2 1/2 c more flour along with another 1/3 c honey, the melted butter or olive oil and salt. Mix well. Knead for at least 5 minutes. Add the last 1/2 cup of flour if dough seems too sticky, 1 Tbsp at a time. Grease bowl with cooking spray or olive oil. Place dough in bowl, turn and over with dish towel or plastic wrap sprayed with cooking oil. Let rise for 30 min until double in size.
3. Preheat oven to 400º. Spray pans generously. Punch down dough to remove bubbles. Divide evenly and place in pans. Let dough rise in pans until doubled. Poke to test if ready.
4. Place pans in oven when dough is ready. Turn temp down to 350º and bake loaves. 30 min for large and 17-18 min for mini loaves. Check for doneness by baking until you see light brown bottoms
Do not over bake this bread or let it get too brown.
5. When done, immediately invert the pans and place the loaves on a cooling rack. Brush with butter and slice after completely cooled.
Store in bread bags or freezer bags and may be frozen up to 3 months. It will be good for one week on the counter with no refrigeration needed.
Enjoy!!
FIND US and Follow our socials to stay in the loop!
Instagram: instagram.com/thefoodnanny
TikTok: tiktok.com/@thefoodnanny
Facebook: facebook.com/TheFoodNanny
Top Moments in this Video:
00:00 We are making whole wheat Kamut bread - Bake with me?
00:19 How to grind the whole wheat berries into flour for bread
01:34 How to quickly activate your your dried yeast to be the bubbliest
02:23 Making whole wheat bread all in one bowl - making a sponge to break down gluten
03:22 Keeping bread moist and active while rising
03:33 Why you need a warm temperature in your Kitchen while baking
04:10 Adding ingredients in the right order and amounts to your sponge
04:45 My technique for adding the right amount of flour every time for bread making
06:44 What I do differently for Whole Wheat vs White Bread making
07:03 How long I knead my whole wheat dough - kneading by hand
08:05 Raising our yeast bread for quick loaves
08:55 Why I only make mini loaves for my homemade bread
09:20 How to make and shape the dough for the loaf pan
10:58 Rising the bread dough in the pans
11:47 Baking bread - Key tips for getting the best shaped bread loaves
For the Love of Kamut Cookbook
thefoodnanny.com/products/for-the-love-of-kamut
For the Love of Sourdough Cookbook
thefoodnanny.com/products/for-the-love-of-sourdough
FRENCH SALT thefoodnanny.com/collections/french-salt
FAQ: IS KAMUT® FLOUR GLUTEN FREE?
Kamut® flour is NOT gluten-free, but has often been found to affect people differently than typical flour gluten. Some studies have shown that Kamut® flour and products might be more digestible for people who experience symptoms of gluten intolerance.
DISCLAIMER:
The Food Nanny DOES NOT claim Kamut® flour is okay for people with gluten intolerance issues or Celiac disease. Many customers with one or the other have commented that the gluten in Kamut® flour does not affect them. Individual results may vary.
Videos Shot & Produced by:
Motormind Media & Marketing
https://www.motormind.media/
