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LAST ORDERS FOR CHRISTMAS DELIVERY ARE 18TH DECEMBER. ORDER NOW TO SAVE ANY STRESS!

Khorasan Bread Loaf

Khorasan grain, an ancient relative of modern wheat, is renowned for its rich, nutty flavor and golden hue. This heirloom grain, often referred to as Kamut, is prized for its high protein content and essential nutrients, making it a nutritious choice for baking. Khorasan flour produces light, airy bread with a slightly sweet taste, perfect for those looking to elevate their baking with a wholesome and flavorful alternative to traditional wheat. Ideal for artisanal loaves, it brings both depth and health benefits to your baked goods.

 

Dry Ingredients: 

450gms SNK Khorasan Bread Flour (you can also replace 150g with Wholemeal Khorasan flour)

2 tsp SNK Instant Dry Yeast 

1½ tsp SNK Bread Improver 

1½ tsp salt

Liquid Ingredients 

350-370mls warm water (35-45°C) (try blending ⅓ boiling with ⅔ cold water) 

2 tsp Cold Pressed Sunflower Oil 

Plus extra oil for the bench 

Hint: when measuring water, mls and gms are equal, so it is great to measure using digital scales. 

Note: If you are using a bread machine only use 1 1/2 tsp of yeast.

METHOD

Mix

  1. Using a deep bowl (plastic is great) and a strong metal spoon (or Danish dough whisk), blend together the flour, yeast, improver and salt. 
  2. Add in approx. 320mls of the water and 2 tsp oil. 
  3. Mix thoroughly using a cutting and turning action, until all the flour is incorporated, adding small amounts of the remaining water if needed. The dough should be firm and slightly tacky. 

Stretch & Folds

  1. Either spray your bench with water or spread a few teaspoons of oil on it. 
  2. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench. 
  3. Using a little technique stolen from sourdough bread-making you can improve the structure of your dough by performing a couple of sets of what are called “stretch and folds” referred to in some recipes as “S & Fs”.   

  4. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough.  Fold that edge into the middle and press in place.  Repeat with the other 3 sides of the dough. 
  5. Oil your bowl and place the dough back into the bowl, smooth side up. (Don’t waste cling wrap covering the dough, just cover your bowl with something dense like a thick towel, a lid or heavy chopping board.  This will hold the warmth AND moisture in the dough.)
  6. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size. 

Shape your Dough

  1. Clean your bench and dust generously with flour, tip the dough out onto the flour and flip the dough over, this ensures your dough is coated and won’t be too sticky. 
  2. Use your dough chopper to divide the dough into 2 even pieces. 
  3. Flatten each piece of dough a little, going round the dough ball, grasp a small piece of the edge of the dough and fold into the centre, repeat 8-12 times, turning the dough a little as you go. This moulding tightens and strengthens the gluten and makes a smooth ball of dough. Flip the dough smooth side up. 
  4. Using a pastry brush, lightly but thoroughly oil your bread tin. Place the 2 pieces of dough into the tin. 
  5. Spray the dough balls with water, sprinkle on seeds if you like. 
  6. Turn on your oven fan forced 200*C / 220*C Electric/ 180*C Gas.
  7. Leave the tin of dough uncovered, in a warm place until the dough is doubled in size. 

Bake

  1. Spray again with water in case the dough has dried on top, gently put into oven to bake. 
  2. The loaf should be baked, with a crisp golden-brown crust, in about 30 mins.  If not, cook longer, but remember to increase the oven temperature a bit next time. 
  3. The loaf should be tipped out onto a cooling rack immediately. If you tap the bottom of your loaf is should sound hollow.  Leave to become cold before slicing as bread keeps cooking for some time after coming from the oven. 
  4. If the loaf does not readily tip out of the tin, put back in the oven and bake for about 10 mins more. Next time set your oven to a hotter temperature.