Fresh Milled Unsifted Khorasan Flour (Kamut®)

Tevah Flour Co. – Stoneground Whole Khorasan (Kamut®) Flour

Rich, golden, and deeply nourishing, our Stoneground Whole Khorasan (Kamut®) Flour is a true 100% whole-grain flour — milled fresh and left completely intact, just as the grain was grown.

This flour is unsifted, meaning it contains the full kernel: endosperm, bran, and germ. The result is a heartier texture and fuller flavour, with all of the natural oils, fibre, and nutrients preserved. It’s Khorasan in its most complete form — robust, grounding, and deeply satisfying to bake with.

Khorasan wheat is known for its naturally buttery flavour, warm golden colour, and moderate protein content. In its whole form, it produces doughs that are slightly more absorbent and rustic, with a tender crumb and rich aroma. While it doesn’t behave like a high-protein modern wheat, it can absolutely be used for bread — especially with longer fermentation, higher hydration, or when blended with stronger wheats.

This unsifted version truly shines in rustic loaves, hearty sourdough blends, pancakes, muffins, crackers, flatbreads, and everyday baking, where whole-grain texture and flavour are welcome. It’s an excellent choice for bakers who want the full nutritional profile of the grain and enjoy working with doughs that feel alive and substantial.

As with all our flours, each batch is milled fresh using a slow, cold stone-milling process. Never enriched, never bleached, and free from additives — just organic grain, handled with care and intention.

Storage

Because this flour contains all of the grain’s natural oils, store in a cool, dry place for 2–4 months, or keep in the fridge or freezer for maximum freshness and flavour retention.

Wholesome, flavourful, and beautifully complete — Whole Khorasan (Kamut®) Flour invites you to bake with the grain exactly as nature intended. 🌾

This is the unsifted, 100% whole-grain version of our Khorasan flour. For a softer, smoother texture, see our lightly sifted Khorasan (Kamut®) Flour.