Ancient Grain Garlic Pull-Apart Bread (Spelt + Kamut)
Soft, buttery ancient grain garlic pull-apart bread made with fresh-milled spelt and kamut. Gently mixed and baked before fully doubled for tender layers that pull apart easily — perfect alongside pasta or cozy from-scratch meals.
Equipment
- 1 bread loaf pan
Ingredients
Dough
- 240 grams fresh-milled spelt flour
- 60 grams fresh-milled kamut flour
- 210 grams warm water (105–110°F)
- 7 grams active dry yeast
- 10 grams honey or sugar
- 30 grams olive oil or melted butter
- 6 grams fine sea salt
- 5 grams apple cider vinegar (optional, recommended for spelt)
Garlic Butter Filling
- 56 grams softened butter (4 Tbsp)
- 3 cloves garlic finely minced
- 1 Tbsp olive oil
- ½ tsp fine sea salt
- 1 Tbsp chopped parsley (optional)
Instructions
Mix the dough
- Combine all dough ingredients until no dry flour remains. Dough should be soft and slightly sticky.
Short knead + rest
- Knead gently for 3–4 minutes until smooth. Cover and rest for 10 minutes.
First rise
- Let dough rise until puffy and relaxed, about 20–45 minutes. Do not wait for it to double.
Shape the loaf
- Roll dough into a rectangle. Spread garlic butter evenly. Cut into strips, stack, slice, and place upright in a parchment-lined loaf pan.
Second rise
- Rest until layers soften and reach the top of the pan, about 20–30 minutes.
Bake
- Bake at 375°F for 30–35 minutes. Tent loosely if browning too quickly. Internal temperature should reach 195–200°F.
Cool slightly and serve
- Cool 10 minutes before pulling apart and serving warm.
Notes
- Ancient grains bake best before fully doubled
- Avoid over-kneading spelt dough
- Butter protects moisture and improves pull-apart texture
- Recipe doubles easily for two loaves