I usually buy my whole wheat bread flour from Canada in large quantities. My supply has slowly been diminishing lately (that will happen when you make bread every 10 days or so). When I got to the bottom of my 5 gallon bucket this last time, I only had enough for half a recipe. I decided to try using half kamut flour to make it a whole batch. It did not disappoint. This batch was really light and had a great taste to it. I think I’ll be making this my new go-to recipe.

Some fun facts about kamut: it is a whole grain alternative that is very nutrient-rich. A 100 g portion of uncooked kamut provides 337 calories, 15 g of protein, 70 g of carbohydrates, 2 g of fat, 9.1 g of dietary fiber and 6 mg of sodium. It’s also high in vitamins and minerals. Although there is gluten in kamut, it is easier on the digestive system than wheat and is a great alternative to those with wheat sensitivities (not allergies).

For the full recipe, go here. Just substitute half of the flour for kamut. I also didn’t add as much vital gluten (probably 1/4 c) and only added 1 T dough enhancer.

Try it. Then smother a piece with homemade raspberry jam. My two year old was practically screaming for the piece above while I tried to snap a picture! When I finally let her have it, it was gone pretty fast.