Phase II of a study on the oxidative properties of Kamut Brand khorasan wheat, supported by Kamut International, compared the oxidative properties between modern wheat (a typical durum) and ancient grain (Kamut khorasan wheat). Using the same experimental rats and diet, this research is a continuation of Phase I of the study. Only this time instead of focusing on markers indicating oxidative stress in the blood, researchers looked at enzyme markers of oxidative stress in the liver. Two different bread-making processes were also compared for the whole grain Kamut khorasan bread: baker’s yeast (KB) and sourdough (SKB). As in Phase I of the study, the concentration of all potential antioxidant compounds appeared different in the three experimental breads. SKB was the higher than KB which in turn was higher than WB. After the rats were fed this diet for 6 weeks. The rats fed the Kamut wheat breads showed lower oxidative status compared to the rats fed whole grain bread—meaning the Kamut breads had more antioxidants than modern wheat bread. Additionally, rats eating Kamut wheat breads had a higher activity of antioxidant enzymes in the liver. This could be a result of the higher amounts of selenium found in Kamut grain.