Elevate your bread making skills by making this Kamut flour bread recipe that uses an age-old Italian biga to make the lightest most delicious bread ever.
When it comes to bread making there are several techniques to use when needing your dough to rise. I’ve shown you how to make a sourdough starter (levain) from scratch and then I’ve used in a Spelt Flour bread recipe and a Graham Flour rustic wheat bread recipe. For this Kamut bread recipe, I’m going to be using something called a Biga which is an Italian pre-fermentation method to help break down the gluten and provide tons of delicious flavor. Kamut is not gluten-free.
Preferments: The process of using a small amount of commercial yeast mixed with 30% to 80% of the total flour and water in the bread recipe and letting it rest from 10 to 24 hours to ferment. It adds acidity, flavor and a shorter first rise when resting.
What Is Kamut
Kamut flour is a relative to modern-day wheat and seriously the most amazing flour to add to any baked good. Bob’s Red Mill Kamut is very finely ground and for comparison I would say it’s pretty dang close to an Italian 00 flour. That’s right, Kamut flour is insane for making pasta and bread, which is why I used it in this recipe.
Kamut brand Khorasan wheat was said to be found in Egyptian tombs. A man from the US received some of this wheat and eventually brought it back to the states where most of it is currently grown and harvested in the central north part of the US.
Using a Biga Recipe
Biga is a common Italian pre-ferment where you take roughly 50% of the total flour and about 40% to 45% of the total water and mix it together with a very small amount of yeast. You then cover it and let it sit at room temperature for 10 to 24 hours. The longer a biga recipe sits, the more intense the flavor it provides.
A biga is usually good to go once it triples in size. It will have a slightly domed top to it and will have some air bubbles running through it once it is ready to be used. Biga’s are commonly used in bread that is light and fluffy like focaccia and ciabatta.
Making Bread With Kamut
- Mix together 50% of the total flour with 45% of the total water at 80° to 82° and a small amount of yeast in a container until combined. Cover and rest for 10 to 24 hours or tripled in size.
- In a separate large container mix together the remaining flours, salt, yeast, and water at 100° to 102° until combined.
- Add in the biga and vigorously mix by squeezing and folding until combined, mix for about 3 to 4 minutes. Cover and let rest for 20 minutes.
- Fold the dough by stretching and turning 6 to 8 times every 20 minutes for 80 minutes. Cover and rest for 2 hours.
- Divide it on a floured surface and form two balls and set each in a proofing basked covered in a towel for 1 hour.
- Add each dough to a preheated Dutch oven pot and cook at 500° for 30 minutes covered and then uncover and cook for a further 20 to 25 minutes.
- Cool the dough on a rack before slicing and serving.
Chef Recipe Notes + Tips
Since this Kamut flour bread uses a pre-ferment, the bread contains a higher acidity level allowing it to last for up to 10 days.
This biga recipe is also perfect for bread such as ciabatta, baguette or pizza dough.
Time and temperature are incredibly important so remember to keep the dough when rising in a warm place and to always check the temperature of your dough after kneading.
If you don’t have a big bucket as I do in the video, it’s ok to use a large bowl with a towel over top.
More Amazing Bread Recipes
- Homemade Pita Bread Recipe
- Homemade White Bread
- Country Artisan Loaf
- Graham Wheat Bread Recipe
Kamut Flour Bread Recipe with Biga
- 650 grams of Bread Flour
- 250 grams of Bob’s Red Mill Kamut Flour
- 150 grams of Ivory Wheat Flour
- 880 grams of water
- 25 grams of sea salt
- 4.5 grams of active yeast
- In a large container mix together 550 grams of bread flour with 396 grams of water at 80° to 82° and .5 grams of yeast until combined. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
- In a separate large container mix together the remaining 150 grams of bread flour, Kamut, ivory wheat flour, salt, remaining 4 grams of yeast and remaining 484 grams of water at 100 to 102° until combined.
- Add the biga to the mixture and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes. Cover and let rest for 20 minutes.
- Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 80 minutes.
- Cover and let rest for 2 more hours or until tripled in size.
- Divide the dough on a clean surface dusted with flour and form 2 dough balls. Transfer each to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.
- Place 2 Dutch oven pots into an oven and preheat to 500° and let sit for 30 minutes.
- Remove the pots and place the dough carefully into each Dutch oven. Cover and bake for 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.
- Set on a cooling rack for 30 minutes.
- Slice and serve.
- Since this Kamut flour bread uses a pre-ferment, the bread contains a higher acidity level allowing it to last for up to 10 days.
- This biga recipe is also perfect for bread such as ciabatta, baguette or pizza dough.
- Time and temperature are incredibly important so remember to keep the dough when rising in a warm place and to always check the temperature of your dough after kneading.
- If you don't have a big bucket like I do in the video, it's ok to use a large bowl with a towel over top.