Organic Whole Grain Kamut & Spelt Bread

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Breads & Loaves
Organic Whole Grain Kamut & Spelt Bread | Anita's Organic Mill
Here we have the grand-daddy of Ancient Grain breads. This loaf is made of a delightful blend of our Kamut and Spelt Flours. Enjoy this hearty and flavourful loaf with soups, stews or use to make your favourite sandwich.
Prep Time 2 mins
Cook Time 45 mins
Total Time 47 mins
Servings 2 loaves


  • 250 g Anita’s Kamut Flour
  • 350 g Anita’s Spelt Flour (Stoneground, Fine Grind or Sprouted)
  • 7 g 2 tsp Instant yeast
  • 360 ml Lukewarm water
  • 14 g Sea salt
  • 30 ml olive oil
  • 60 g Roasted sunflower seeds


  • In a large bowl, mix together all the ingredients except for the sunflower seeds.
  • Knead the dough by hand for approx. 8-12 min until the dough becomes smooth and elastic. If using a stand mixer mix on low speed for 4 minutes and then on second speed for 4-6 minutes or until the dough is smooth and pulls away from the sides of the bowl.
  • Add the sunflower seeds and mix until evenly dispersed.
  • Cover the dough to prevent it from drying out and let It ferment for approx. 60 mins or until it has reached double volume.
  • Divide the dough in two pieces and preshape in a light ball. Let the dough rest for 15 minutes.
  • Shape the dough into a boule or oblong, place in a proofing basket or between the layers of a couche, loosely cover with plastic.
  • Proof the shaped loaf for 60 minutes at warm room temperature or until a dent made by a floured finger slowly springs back but not quite all the way.
  • Score the dough and bake on a pizza stone or in a Dutch oven at 450˚F for 30-40 min until dark brown. If using a Dutch oven, preheat the pan and remove the lid after 20 minutes of baking.

Leave a Comment

Sprouted Whole Wheat Sourdough Bread | Anita's Organic MillBanana Spelt Muffins | Anita's Organic Mill