top of page


Khorasan White flour is a much better alternative to standard all-purpose white flour, including high grade white unbleached varieties.


The taste of Khorasan White is rich and mild. The flour has a soft, light-golden look as does the bread when baked.

Add honey to this recipe and you have a bread that is 100% ancient grain Khorasan White with amazing flavor!  

This white flour is unique for a white flour. It's lighter in texture than regular all-purpose flour, has a golden-white color and on the nutrition scale, has better nutrients than standard white wheat. White Khorasan flour is a pure, ancient grain.

This is by far one of our favorite flours!

*This recipe can be used interchangeably with White Kamut flour as well.


3 c White Khorasan flour

1 tsp instant yeast

1 3/4 c warm water

2-3 Tbsp honey

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 ½ cups) 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 White Khorasan flour

1 ½ 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 TB 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. 

2nd Rise

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


3rd Rise

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 35 - 40 minutes at 350 degrees Fahrenheit.

bottom of page