The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first time baking Khorasan bread. Tips and advice needed.

  • Pin It
AbeNW11's picture
AbeNW11

My first time baking Khorasan bread. Tips and advice needed.

Hi,

I will be attempting to bake Khorasan bread in my breadmaker for the first time. Any tips and advice will be greatly appreciated. I know many like to mix grains to get a perfect result but i'd like to do 100% Khorasan to really appreciate it for what it is.

Can you advise on things like:

Hydration (greater, same or lower than wholewheat my breadmaker calls for 320g of flour)

Rise time

Better with eggs, milk or without

...and anything else you can think of.

 

Thank you.

clazar123's picture
clazar123

Khorason make s a very delicious, golden bread but it has some unique dough characterisitcs. It has plenty of gluten but it is of a variety that makes it very stretchy/extensible. A dough made with 100% kamut needs to have a pan to support it or it will flatten out like a pancake. I like to use it to make pizza dough and flat bread so I am not fighting its natural tendencies.

It also is a little tricky to proof properly-it is best to underproof this dough because it can go from underproof to overproof in 5 minutes and then the loaf will fall as it bakes.

I have only worked with freshly ground kamut so it has the same thirstiness as whole wheat-pretty thirsty and needs time to absorb the water. Any WW dough needs to have some form of a soak built in to the assembly-an autolyse, overnight cold retard, sponge,etc.

As for enriched vs lean (no oil or milk), make whatever kind of bread you enjoy most.

Use the search box and look for both khorasan and kamut and you will find quite a few posts. I myself prefer to mix the kamut with another flour so I can make a freeshaped batard or boule. It is a lovely flour that makes a lovely, golden bread.

Have fun!

AbeNW11's picture
AbeNW11

Thank you for the advice. I have an idea forming of how I'm gonna go about baking khorasan for the first time. I have a favourite recipe which involves halving the flour and then with one half adding the yeast and sugar then covering till the 'soup' begins to froth and foam. Then I think I'll add that to the rest of the ingredients in the bread maker and finish off on the quickest setting. Its in the bread pan so should hold and form a good loaf. I've just bought the flour and can't wait to try it over the weekend. I've tackled spelt and einkorn now I'm interested to find out about khorasan especially its taste.

Thanks once again.

AbeNW11's picture
AbeNW11

What a lovely bread. Turned out very well. Wasnt expecting it to be this good my first time, didn't know what to expect and hadn't used this grain before plus I'd heard that for a few it turned out too dense etc. But I got a lovely loaf that didn't sink, held its shape and has a great texture. When I first opened the packet was very surprised to see a wonderful golden flour. To be honest most whole grain wheat variants look similar when in flour form but this looked totally different. Here's what I did following your advice of increasing the hydration...

I put 160g of flour in a bowl with 1 teaspoon of yeast and 1 tablespoon of Agave Syrup. Poured in 180ml of water stirred till fully saturated, covered with towel and set aside for 30min.

In the bread pan I put 1and a half tablespoons of coconut oil, 1 teaspoon of lemon juice and poured in 80ml of hot boiled water and stirred till the coconut oil completely melted and set aside to cool down to room temp. 

While that was cooling I measured out a further 160g of flour, added in a half a teaspoon of salt and mixed it in. 

Then I sprinkled the flour with the salt on top of the water, coconut oil and lemon juice in the bread pan. Then on top of that I added the first lot of flour, water, yeast and agave syrup which (after 30 min) should now have risen quite a bit and turned into a mousse like texture. 

Placed the bread pan in the bread maker. Chose the quickest cycle which is 15min kneading, 33min rising and 50 min baking and selected the light crust option. Voila... a beautiful golden loaf of 100% Khorasan bread. With a nice soft texture. 

Of course one can follow the same method but knead by hand and bake in the oven. The loaf I just made didn't flatten out and rose very well (just like a whole wheat bread) but then I did it in a bread pan. 

 

Bakingmadtoo's picture
Bakingmadtoo

I love the flavour of khorsan. I hadn't even realised until a few days ago that it behaved differently from ordinary wholewheat in recipes, and had just been happily adding it. I realise now that it has perhaps been contributing to my spreading problem. Glad you were successful with your bake.

AbeNW11's picture
AbeNW11

I love experimenting with different wheat varieties and quickly learned that they have many unique characteristics and each needs to be handled differently. This is why I do as much research as I can before attempting a new kind of bread. I'm learning on the job. Before I started baking bread for myself I didn't realise how much went into it and, literally, it is a science. Having a lot of fun with these ancient grains and really appreciating the different tastes. Have you tried Einkorn yet? 

Bakingmadtoo's picture
Bakingmadtoo

No, not managed to get hold of Einkorn yet, but have some Emmer to try. It is nice to experiment, although generally I try to find a recipe from somewhere that I trust as I hate to waste good ingredients if things go wrong! Like you I am learning, and there is such a lot to learn! 

AbeNW11's picture
AbeNW11

I haven't tried Emmer yet. Haven't been able to find it. Let me know how it goes. Before you try Einkorn you should know it's a difficult grain to work with and seek advice before you attempt it. But it is delicious. I'll give you a couple of pointers now:

1. It's a sticky dough. Don't be tempted to add more flour. Infact I had better results with increased hydration.

2. The gluten in Einkorn is weak (one of the benefits of switching to this grain) so if left to rise too long the dough will collapse and will just produce a brick. If using a breadmaker then the quickest cycle is best. 10-15min kneading, 30 - 33min rising (tops), 45-50min baking (light crust). This cycle on my breadmaker works best for Einkorn. Although I do start the process out of the breadmaker like I explained above.

Einkorn is delicious, savoury and healthy. I use Dove's brand.