Honey Khorasan with Brown Flax
Honey Khorasan is one of the first bread recipes we developed using 100% Khorasan whole wheat flour.
Adding flax to this recipe gives character to the bread, looks great and also adds important Omega 3 fats to the bread.
The flax gives the loaf a golden, speckled look, which when sliced, is fun to see.
This recipe is the same Honey Khorasan recipe with flax added and water adjusted for the added amount of ground flax seed. Ground flax also acts as a binder when used in bread so helps to give the bread a bit more stretch-ability than just using Khorasan whole wheat flour.
I love the look of this Khorasan / flax bread. I think you will too.
This recipe can easily be doubled if you choose to bake 2 loaves of this wonderful bread.
3 - 3 1/2 cups Khorasan flour
1 packet instant yeast (or 2 1/2 tsp)
1 1/2 cup warm water
3 TBS honey
1/4 cup ground brown flax
2 TBS coconut oil (or 2 TBS butter)
1 1/2 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), the ground brown flax 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 1/2 tsp salt
2 TBL Coconut or other high quality oil.
2 TBL Butter
The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above. If both, use 1 TB of each.
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 - 26 minutes at 340 degrees.