Khorasan flour recipes

This soft sandwich bread has a beautiful golden color and a buttery and very slightly sweet flavor. It's perfect for sandwiches and toast. The dough uses ancient khorasan wheat high extraction flour, which means it is stone ground and sifted to be midway between "white" and whole wheat.

This khorasan bread roll recipe is the perfect thing to bake if you're wondering why the ancient wheat variety is becoming so popular. The buttery texture of the khorasan flour is bolstered with an actual garlic butter, while the shape is created by stuffing balls of dough into a tin so they fuse together whilst in the oven. If you're after a vegan version of this dish, simply omit the garlic butter.

This is a khorasan oat sourdough, a lighter bread than I usually bake. I wanted a light, soft crumb while still including as much fresh milled whole grain as possible. In "Tartine 3" Robertson explains how he accomplishes this by way of various additions to his basic doughs using high extraction flours, porridges, soakers, sprouted grains. So for this bread I mixed 300 g fresh milled high extraction khorasan flour with 700 g all purpose white flour, autolysed with 750 g water for 3 hours…

Packed full of flavour, this delicious 50-50 loaf has a delicate and subtle taste and ideal for sandwiches or simply toasted.

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Khorasan sourdough bread. Healthy, light in texture, tastes amazing!

Years ago, I started a simple family food tradition. We lived in Switzerland, where the kids were born, and I wanted to share with them a tradition from my American childhood: Sunday pancakes. Not …

Kamut flour tastes great in sourdough breads. High in protein with a nutty taste & golden colour. Use it to bake some of the best loaves you've ever tasted!

Take a look at our favourite ancient grain baking recipes, which showcase the likes of spelt, rye, emmer, einkorn and Khorasan flours.