Kamut Buttermilk Bread Machine w/Pumpkin and Sunflower seeds

Sonia M. Trujillo Recipe

By Sonia M. Trujillo soniamaria

1.5 Loaf Bread
30 Min
3 Hr 20 Min

The Lord gave me this Kamut Buttermilk bread machine recipe which is my favorite! I love to bake bread with kamut flour and paired it with buttermilk. It is so delicious and yummy. These two ingredients together are just unique...just perfect! The kamut is an ancient strain of wheat that is relative of durum wheat. The kernels are extra-large and very hard. They absorb liquid very slowly. It has a buttery, nutty, sweet taste. Kamut is believed to be of Egyptian origin. Compared to common wheat, Kamut is richer in protein (by between 15% and 40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fiber. It is easy to digest and is generally well tolerated by those with a sensitivity to gluten. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities. It can be substituted for wheat in any recipe and is used to make bread, cookies, crackers, cakes, muffins, crepes, pasta and breakfast cereal. The difference will be Kamut's special taste: nutty, sweet and buttery! So, next time you have a recipe that calls for whole wheat flour just try sustituting it with Kamut. Blessings!


1 1/8 c
2 Tbsp
walnut oil (our any vegetable oil you like)
1 Tbsp
1 Tbsp
honey (till it overflows a little over)
1 1/2 c
kamut flour (bob's red mill)
1 1/2 c
pillsbury bread flour (with ascorbic acid, a dough conditioner)
1 Tbsp
vital wheat gluten (it makes a high-rising, light-textured loaf) i use the hodgson mill vital wheat gluten, since it comes fortified with vitamin c for extra punch)
1 1/8 tsp
add some additional vital wheat gluten (since i am adding wheat and oat bran that can cut the gluten)
1 1/2 tsp
1/2 tsp
wheat bran
1/4 tsp
oat bran
1/8 tsp
ginger (it helps with the rising of the bread; works very good with your yeast)
1/3 c
mixed pumpkin and raw sunflower seeds
2 1/2 tsp
active dry yeast

Directions Step-By-Step

Placed all the ingredients in the pan of your bread machine according to the order in your manufactures's instructions.
Set crust according to your choice. I used dark but medium is recommended.
Set your bread machine for 1.5 lbs.(loaf size)
Set and program your bread machine for a basic or whole wheat cycle. (I use a basic cycle since it works better with my bread machine)
This recipe it not suitable for use with a delay timer, since it uses fresh buttermilk. I use a light buttermilk for this recipe.
Press start on your machine. Keep the pumpkin and the raw sunflower seeds when the bread machine beeps, between the knead 1 and knead 2. (In my bread machine it is during the knead 2)
Keep an eye while the dough is forming during the knead 1. Use a rubber spatula for mixing the flour all together near the blade when going on with this cycle.
Touch slightly the dough with your hands to see if it will need some extra teaspoons of water, since the kamut flour absorbs water very slowly and you may need to add some. If it is needed, just start adding 1 teaspoon at a time and check the dough. The dough must look soft but compact, not wet or sticky.
Kamut flour turns your bread with a very unique delicious nutty, buttery, sweet taste. The crust color will be golden. If you don't have kamut flour at hand, you can always substitute it with an equal amount of whole wheat flour or spelt flour.
When the machine beeps during the knead 2, add the seeds.
The bread machine will keep with its cycles, rising periods and finally its baking time.
When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let it cool to room temperature (almost for an hour) before slicing.
After the bread has been cooled for 1 hr., I place it in a plastic bag slightly sealed (loosed). It keep my bread moist! I let it stand at the kitchen for awhile since it helps the bread with its freshness, moisture and softness.
Kamut bread is really delicious! Enjoy this bread with your favorite butter or jelly. You can eat it for breakfast or dinner. Blessings!

About this Recipe

Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy

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Gayle Johnston gaylejo
Jun 24, 2014
Sonia, can you please tell me what is the name of the bread machine you use for doing Kamut flour?
Jamie Lockman jamielockman
May 16, 2012
KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition.
Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.
KAMUT® khorasan is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than conventional whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain. Find out more about KAMUT(R) Brand khorasan products and recipes at www.kamut.com -
Mar 9, 2012 - Sonia M. Trujillo shared a photo of this recipe. View photo
Mar 9, 2012 - Sonia M. Trujillo shared a photo of this recipe. View photo
Mar 9, 2012 - Sonia M. Trujillo shared a photo of this recipe. View photo