Khorasan and Honey Bread with Brown Flax
This Khorasan sandwich bread is one of the first bread recipes we developed using 100% Khorasan whole wheat flour.
Adding flax to this recipe gives the loaf character, good looks 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 Whole Grain Khorasan/Honey 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 than using Khorasan whole wheat flour alone.
We love the look of this Khorasan/Honey flax bread.
3 - 3 1/2 c whole grain Khorasan flour
1 packet instant yeast (or 2 1/2 tsp)
1 1/2 c warm water
3 Tbsp honey
1/4 c ground brown flax
2 Tbsp coconut oil (or 2 Tbsp 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 minutes, add:
1 ½ c Khorasan flour
1 1/2 tsp salt
2 Tbsp Coconut oil (or 2 Tbsp 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 Tbsp 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 - 28 minutes at 340 degrees.