Pumpkin Kamut Rolls

Wheat-Free Petit Pumpkin Kamut Rolls

 So this loaf happened and my oh my was it a good un (or two). What I intended as a lazy day off from cooking/ catching up on emails this weekend, went a little like this :

Make a raw strawberry and basil cheesecake, breakfast – a baked cavolo nero omelette, followed by a bit of a faff in the kitchen doing some cleaning up, on goes the oven and a batch of roast veggies, ready to be made into THIS fine specimen of a loaf. By lunch time I was top to toe in washing up and flour, but one very happy little baker!

Wheat-Free Petit Pumpkin Kamut Rolls

This is a recipe adapted from Dan Lepard’s Pumpkin Bread, made with thinned yoghurt (because I never tend to have buttermilk in the house) and kamut flour. Kamut is another ancient ground, easier to digest grain than wheat. It is slightly stronger than spelt, which makes it ideal for breads and pastas. For anyone that suffers with a wheat intolerance, I implore you, don’t give up on gluten altogether. Try out kamut and spelt, they might work for you. They most certainly do for me…

I baked these as both rolls and little mini loaves, but you could do either. The are certainly best eaten fresh, on the day, either dunked into soup, used to mop up a delicious dip (my beetroot and salted almond is a good un) or even simply drizzled with a little tahini and a sprinkle of coarse sea salt.

Wheat-Free Petit Pumpkin Kamut Rolls

Wheat-Free Petit Pumpkin Kamut Rolls

Wheat-Free Petit Pumpkin Kamut Rolls

For the Pumpkin Rolls

  • 200g  pumpkin, baked
  • 150ml organic plain yoghurt, at room temp
  • 1/2 a 7g sachet fast-action yeast
  • 100g pumpkin seeds, toasted
  • 2 tbs extra virgin olive oil
  • 500g white kamut flour, plus extra for shaping
  • 2 heaped teaspoons fine sea salt


Pre-heat the oven to 180 degrees Celsius.

Bake the pumpkin into oven, for 34-40 minutes, or until cooked through.

Place the pumpkin in a large bowl and mash until smooth. Add the yoghurt to the pumpkin with 75ml water and yeast. Stir in the seeds and oil, then add the flour and salt and mix to a soft, sticky dough. Leave it for 10 minutes, then knead the dough for 10 seconds. Return the dough to the bowl and leave for about an hour or so.

Shape the dough into two little loaves of equal size,  or individual rolls. Leave them to prove for an hour, until risen by half.

Pre-heat the oven to 200 degrees celsius.

Place the little bread rolls in the oven to bake for 30-35 minutes. You will know the bread is cooked when the base of the loaf sounds hollow when tapped. Little rolls will only take 15-20 minutes to bake.

Wheat-Free Petit Pumpkin Kamut Rolls

Wheat-Free Petit Pumpkin Kamut Rolls

1 Comment
  1. I always love the combination of pumpkin and KAMUT® Wheat!

    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® wheat 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 most commonly consumed whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.

    Please visit the Kamut International website at http://www.kamut.com to learn more. And follow us on Facebook and Twitter to keep up with the latest news!

    My kind regards – Jamie

    Jamie Ryan Lockman | Regional Director – North America

    Kamut International, Ltd.

    P.O. Box 4903 | Missoula, MT 59806 | USA

    406.251.9418 phone | 406.251.9420 fax

    jamie.lockman@kamut.com | http://www.kamut.com

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