
Ingredients
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.
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.
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.