Whole Grain Khorasan with Honey Bread
Honey and Khorasan is one of the first bread recipes we developed using 100% Khorasan whole grain flour. The taste of khorasan wheat is very mild for whole wheat - even more mild than white whole wheat.
Add honey to this recipe and you have a bread that is 100% ancient grain Khorasan with a sweet, rich, flavor. After tasting this bread for the first time, a good family friend said, "I hope they have this bread in heaven."
Khorasan is unique for a whole grain bread. It's lighter in texture, has a yellow-golden color and on the nutrition scale, has better nutrients than standard whole grain. Khorasan is a pure, ancient grain. Not hybridized and always clean and healthy.
Khorasan is by far one of our favorite grains/flours!
Ingredients
3 1/2 cups Khorasan flour
2 tsp instant yeast
1 1/2 cups warm water
2-3 Tbsp honey
1 Tbsp coconut oil (or 1 Tbsp butter)
1 1/4 tsp salt
Directions
This recipe uses a sponge for the first part of the mixing/rising process.
Sponge (1st rise)
Mix together the water, the yeast, 1/2 of the flour (1 1/2 cups) and the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30 minutes. This sponge helps create a better gluten structure (Khorasan has a lower gluten content than most flour, so the structure won't be as strong as it could be if you skip this step)!
After 30 minutes, add:
remaining (2 cups) Khorasan flour
1 1/4 tsp salt
1 Tbsp Coconut or other high quality oil
1 Tbsp Butter (optional)
Knead for 5-6 minutes with mixer on speed II, or 6-7 minutes if kneading by hand. Dough should be soft, but not sticky. Add a bit more flour if too soft.
2nd Rise
Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Khorasan rises slower than red/white wheat so be patient.
3rd Rise
Form loaf and put into pan. Let rise until dough is about 1/2-1 inch above the pan, about 30-60 more minutes.
Bake for 35-40 minutes at 350 degrees Fahrenheit. If possible, temp the interior of the loaf to around 185 - 190 degrees.