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Cookbook, For The Love Of Whole Wheat
$24.95
Sticker, Lottie & Dottie
$2.95
Necklace, French Coin
$60.00
Cup, Tall Pink Glass
$14.95
Gros Sel French Salt Ground Shaker
$7.95
FN Salt Jar, Rustic Green
$47.95
FN Salt Jar, Rustic White
$47.95
Cookbook, For The Love Of Whole Wheat
$24.95
Sticker, Lottie & Dottie
$2.95
Necklace, French Coin
$60.00
Cup, Tall Pink Glass
$14.95
Gros Sel French Salt Ground Shaker
$7.95
FN Salt Jar, Rustic Green
$47.95
FN Salt Jar, Rustic White
$47.95
Shop by Category
What is Kamut?
The ancient grain that changes everything. Pure, non-GMO, and never bleached. Kamut is an heirloom wheat variety prized for centuries and once you taste the difference, you'll never go back.
Unlike modern wheat, Kamut hasn't been hybridized or modified. It's the same grain your great-grandmother might have used, rich, buttery, and deeply nourishing.
High Protein
Supports lasting energy and muscle health
Low Gluten
Easier to digest than conventional flour
Organic
Grown without pesticides or synthetic fertilizers
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Cook & Learn with Our Recipes
Explore these recipes, expand to see the full instructions, then get the cookbook to add to your collection.
Kamut Honey Bread
View full recipe
Ingredients
- 2 tbsp active dry yeast
- 3 cups warm water (105–115°F)
- ⅔ cup honey, divided
- 7 cups White Kamut flour, divided
- 3½ tbsp melted butter or olive oil
- 1 tbsp French gray coarse salt
Instructions
- Make the sponge: mix yeast, warm water, ⅓ cup honey, and 4 cups flour in a large bowl
- Cover and let rise 20–30 minutes in a warm, draft-free place until doubled
- Add remaining 2½ cups flour, ⅓ cup honey, butter, and salt. Knead until smooth
- Let rise again until doubled, then shape into loaves and place in greased pans
- Preheat oven to 425°, then drop to 350° when pans go in
- Bake 30 minutes for large loaves until bottom is light brown
- Invert immediately onto a cooling rack and brush with butter if desired
Rustic White Sourdough
View full recipe
Ingredients
- 1 cup active sourdough starter
- 3 cups White Kamut flour
- 2 tsp coarse salt
- ½ cup additional flour for kneading
Instructions
- Mix starter, flour, and salt together until a shaggy dough forms
- Knead 12–15 minutes until smooth, adding flour a tablespoon at a time as needed
- Cover and ferment 5–8 hours at room temperature, or overnight
- Laminate the dough by gently stretching it out, then fold like an envelope and shape
- Place in a floured banneton and refrigerate overnight
- Preheat oven to 500° with a Dutch oven inside for at least 45 minutes
- Score loaf, bake covered at 425° for 25 minutes, then uncovered at 350° for 30 minutes
- Cool completely on a rack before slicing, at least 30 minutes
Kamut Fusilli with Sausage
View full recipe
Ingredients
- 8 oz Kamut fusilli pasta
- 4 small red potatoes, quartered
- 8 oz spicy bulk Italian sausage
- ¼ cup minced yellow onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb fresh green beans, trimmed and halved
- 1 tbsp fresh parsley, chopped
- Salt & fresh ground pepper
- ½ cup Romano or Parmesan cheese, plus more to pass
Instructions
- Cook Kamut fusilli according to package directions, then drain
- Steam or boil potatoes until tender, steam green beans at the same time until tender, 6 to 12 minutes
- Brown sausage in a large pot over medium heat, add onion and garlic and cook until soft
- Pour in chicken broth and simmer 3 minutes, then stir in olive oil and butter
- Add green beans, potatoes, and pasta and mix well
- Season with parsley, salt, and pepper
- Sprinkle cheese over the top, cover and cook a few more minutes until melted
- Serve immediately and pass extra cheese at the table
