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Rustic Kamut Sourdough Sandwich Bread (With Freshly Milled Flour)

This easy Kamut sourdough bread loaf recipe uses freshly milled grains, honey, and butter—no shaping, scoring, second rise or Dutch oven required. Just mix, rise, and bake for a soft, buttery loaf perfect for sandwiches!
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Angled frontal shot of sliced sourdough kamut sandwich bread resting on a black wire rack, showing the even, soft crumb and rustic crust.
Prep Time:5 minutes
Cook Time:55 minutes
Fermentolyse & Bulk Rise:8 hours 30 minutes
Total Time:9 hours 30 minutes
Equipment
  • Stand Mixer - (optional but recommended)
  • Bench scraper
  • Standard Bread Loaf Pan
  • or Pullman Bread Pan
Ingredients

Fermentolyse Ingredients

  • 355 g water - (71%)
  • 120 g active sourdough starter - (24%)
  • 20 g honey - (4%)
  • 500 g freshly milled kamut flour (or store-bought whole grain) - (100%)

Other Ingredients

  • 10 g salt - (2%)
  • 56 g butter, cold and cubed - (11%)
Instructions

Mill Grains (Optional)

  • Weigh out whole kamut berries and mill on the finest setting of your grain mill.

Mix Fermentolyse Ingredients

  • In the bowl of a stand mixer, combine water, active sourdough starter and honey. Add the flour and use the paddle attachment to mix into a shaggy dough. Cover and rest for at least 30 minutes.

Add Salt & Butter

  • Add the salt and cold butter. Switch to the dough hook and knead on low for no more than 10 minutes. The dough may stay sticky and not form a ball — that’s fine. Wet your hands and gently shape it into a sticky, smooth-ish ball.

Bulk Ferment

  • Cover the bowl and let the dough rise at room temperature until puffy and doubled (6–10 hours depending on ambient temperature and starter strength).

Shape & Place In Pan

  • Grease your loaf pan with butter and optionally line with parchment paper.
  • Sprinkle your worktop and dough with flour. Wet your hands and gently release the dough from the sides of the bowl. Turn it out onto the counter (smooth side down).
  • Fold and roll gently into a loose log. Use a bench scraper to transfer the dough into the pan. It doesn't need to be perfect!

Proof & Preheat

  • Cover your loaf pan and let the dough rise at room temperature for 30 minutes, while you preheat your oven to 230°C (445°F).

Bake

  • Place your pan into the preheated oven and immediately reduce oven temperature to 200°C (400°F). Bake for 50-55 minutes.

Cool & Store

  • Cool in the pan. Once fully cool, store airtight for up to 2–3 days — or freeze for longer storage.
Notes
  • Sticky Dough is Normal: Don’t over-flour or over-knead. It’s meant to be tacky.
  • Loaf Pan = Forgiving: Helps with structure and takes the pressure off perfect fermentation timing.
  • Skip the Second Rise: This recipe skips the classic second proof. Pop the dough straight into the oven after bulk ferment for max oven spring and a rustic rip on top.
  • Adjust Shape if You Like: For a taller, domed loaf and a more “classic” sandwich shape, allow a second rise until the dough reaches the lip of the pan before baking.
  • Steam for Better Crust: Toss a few ice cubes in a hot tray at the bottom of the oven to create steam during the first few minutes of baking.
  • Cool in the Pan: This helps maintain a soft crust. Or remove from the pan after 50 minutes and return to the oven for 5-10 minutes for crispier sides.
  • Use Active or Cold Starter: The recipe uses active starter, but fridge-cold starter works too if used within a week of feeding.
Servings: 16 slices
Calories: 147kcal
Author: Sarah | Grains & Greens Kitchen