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Khorasan, Einkorn, White Wheat & Flax Bread

The combination of whole-grain Khorasan and Einkorn makes a great tasting loaf of bread! Add whole-grain white wheat and flax and you get a nice tall loaf full of whole grain goodness. Each of these grains has a mild whole wheat taste and together, along with honey and flax, make some seriously good bread.  


Great bread doesn't have to taste bland. Ingredients matter when making good bread and using Khorasan and Einkorn together with the mild taste of white wheat help create great tasting, beautiful loaves of bread.

*Adding ground flax and the white wheat helps to bind the bread better since Khorasan and einkorn both have weaker gluten.


1 1/2 c Khorasan flour

1 c Einkorn flour

1 c white wheat flour

1/4 c ground flax (brown)

1 tsp yeast

1 2/3 c warm water

3 TBS honey

1 Tbsp coconut oil or 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, yeast, 1 cup each of the Khorasan and Einkorn flour, ground flax and the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30-45 minutes. This sponge helps create a better gluten structure.


After 30 minutes, add:

1/2 c Khorasan flour

1 c white wheat flour

1 1/2 tsp salt

1 Tbsp coconut oil or butter


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, or a bit more water if the dough is too stiff.


2nd Rise

Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Khorasan and Einkorn rise slower than red/white wheat so be patient.


3rd Rise

Form loaf and put into pan or make round loaves and place on baking sheet with parchment paper. Slash the loaf if you'd like. Let rise until dough is about 1/2-1 inch above the pan, about 30-60 more minutes.


Bake for 30-35 minutes at 350 degrees Fahrenheit.

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