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.
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.
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.