3 1/2 cups Khorasan flour

1 tsp instant yeast

1 1/4 - 1 1/2 cups warm water

2-3 TBS honey

1TBS coconut oil (or 1 TBS butter)

1 1/4 tsp salt



Honey Khorasan Bread

Honey 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, buttery flavor.  After tasting this bread for the first time, a good family friend said, "I hope they have this bread in heaven."  I have to agree.  


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 wheat is a pure, ancient grain.  Not hybridized and always grown with care.


Khorasan wheat is by far our favorite grain/flour.


This recipe can easily be doubled if you choose to bake 2 loaves of this wonderful bread.


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.


After 30 minuts - Add:

remaining (2 cups) Khorasan flour

1 ¼            tsp salt

1 TBL      Coconut or other high quality oil (OR)

1 TBL      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, 30-60 more minutes.


Bake for 24-26 minutes at 340 degrees.