Khorasan Bread
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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 imparting a nutty aroma.
INGREDIENTS
450 gms Khorasan flour
340 gms of lukewarm water (75%)
25 gms of honey
30 gms olive oil
6 gms fine sea salt
7 gms instant active yeast
Optional: sunflower seeds (either in the body of the dough or on the top....or both!)
METHOD
Mix the honey with the water until dissolved. Add the yeast, stir and set aside until it is foamy.
Add the olive oil, salt and flour to a bowl and mix thoroughly. Add the yeast mixture and continue mixing until you have a soft dough.
Cover the bowl and leave to double in size. This will take at least an hour and maybe more. Watch the dough, not the clock.
Tip gently onto a lightly floured surface and knock back.
Prepare a large loaf tin (2lb loaf tin/family tin / approx 21x11 cm). Shape the dough for the tin and leave it until the dough rises slightly above the top of the tin. This should take about 35 - 60 minutes.
(Alternatively, you can prepare two smaller one-pound tins)
Cool on a rack
and the crumb?
Happy Baking.
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