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Bird's-eye view of a round loaf with a golden crust and a spiral score mark, topped with a few whole grains.

Fresh Milled Kamut Einkorn Bread

Yeasted bread made with fresh milled kamut and einkorn flour, baked in a loaf pan for a hearty homemade loaf.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup warm water 100 to 110°F (45°C) / 38 to 43°C
  • 2 tablespoons avocado oil
  • 2 tablespoons honey
  • 1-1/2 teaspoons table salt
  • 1 cup all-purpose flour 120g
  • 2 cups fresh milled Kamut Einkorn Flour Mixture 240g
  • 2-1/2 teaspoons instant yeast

Method
 

  1. Mill Kamut and Einkorn:

    Using the finest setting, mill 2 cups Kamut berries and 3/4 cup Einkorn berries to produce a fine flour. Gently scoop 2 cups of this flour into a measuring cup and level it. Set aside any leftover flour for future use; store it in an airtight container in the freezer for up to 2 weeks.

  2. Mix Dough in Machine:

    Place all ingredients into the bread machine pan in the order given. Choose the dough cycle. A few minutes after mixing begins, inspect the dough: it ought to be smooth and mildly tacky. If needed, tweak with extra water or all-purpose flour.

  3. Shape and Proof Loaf:

    Once the dough cycle finishes, transfer the dough to a lightly floured work surface. Deflate it by pressing out air pockets, then form into an 8-inch log. Set the log into a greased 8½x4½x2½-inch loaf pan. Drape a clean kitchen towel or oiled plastic wrap over it and allow to proof in a warm spot until the dough crowns about 1 inch above the pan edge, roughly 45 minutes. Near the end of proofing, heat the oven to 350°F (175°C).

  4. Bake Until Golden:

    Bake the loaf for 30 to 40 minutes until it turns golden brown and an instant-read thermometer inserted in the center reads 190°F (90°C). Take the bread from the oven, turn it onto a wire rack, and let it cool entirely before cutting.