Khorasan Bread
Welcome to another step-by-step recipe from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. Khorasan wheat (trademarked under the name 'Kamut') is named after the region of Khorasan, once known as Ancient Persia. It straddles part of Iran, Turkmenistan, Armenia and Central Asia. In days of yore, it was highly prized on the Silk Road as one of the finest Ancient grains. In the US and Canada, where it is also grown, it's commonly referred to by its trademarked name 'Kamut'. Only 6,500 hectares (16.000 acres) worldwide are planted with Khorosan wheat on an annual basis. Khorasan flour hydrates slowly, so careful judging of the quantity of water needed is advised. If you wish to use milk instead of water, this will have an impact on the crumb, softening it. The crumb is tender, sweet and buttery with the Khorasan ...
