Honey Khorasan Bread



3 - 3 1/2 cups Korasan flour

1 packet instant yeast (or 2 1/2 tsp)

1 1/4 cup warm water

3 TBS honey

2 TBS coconut oil (or 2 TBS butter)

1 1/4 tsp salt


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:

1 ½ cups  Khorasan flour

1 ¼            tsp salt

1 TBL      Coconut or other high quality oil.

1 TBL      Butter (optional)


The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above.


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 minutes at 340 degrees.