Khorasan White Loaf
Khorasan White flour is a standout alternative to standard all-purpose flour. It has a lighter texture, a naturally golden color, and offers improved nutritional value compared to modern white wheat. As a pure ancient grain, it brings both flavor and substance to your baking.It delivers a rich, mild flavor and produces a soft, light-golden loaf that tastes delicious.
Add honey to this recipe, and you’ll have a 100% ancient grain Khorasan White bread with amazing flavor.
Khorasan White Bread Recipe
Ingredients
| Ingredient | Volume | Weight |
|---|---|---|
| White Khorasan flour | 3 cups | 400g |
| Instant or active dry yeast | 1 tsp | 4g |
| Warm water | 1 1/2 cups | 325g |
| Honey | 2 Tbsp | 50g |
| Coconut oil (or butter) | 2 Tbsp | 30g |
| Salt | 1 1/2 tsp | 8g |
Directions
Sponge (First Rise)
This recipe begins with a sponge to improve gluten structure and flavor.
- Mix together warm water, yeast, honey, and 1 1/2 cups of the flour.
- Stir for 1–2 minutes until it forms a batter.
- Let sit for 30 minutes.
Mix & Knead
- Add remaining 1 1/2 cups flour, salt, and coconut oil (or butter).
- If using both oil and butter, use 1 Tbsp of each.
- Knead for:
- 2–3 minutes with a mixer (low–medium speed), or
- 3–4 minutes by hand
- Dough should be soft but not sticky. Add a small amount of flour if needed.
Second Rise
- Place dough in a greased bowl and cover.
- Let rise for 30–60 minutes, until nearly doubled.
- Note: White Khorasan rises more slowly than modern wheat—be patient.
Shape & Third Rise
- Form dough into a loaf and place in a pan.
- Let rise until dough is 1/2–1 inch above the pan (30–60 minutes).
Bake
- Bake at 350°F for 35–40 minutes.