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Khorasan Bread

This Khorasan bread recipe brings rich, nutty flavors and a chewy texture to your table, making it a comforting centerpiece for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: Artisanal, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 ml non-dairy or dairy milk at room temperature Almond milk adds a nutty flavor; whole milk provides a richer taste.
  • 2 tablespoons honey or maple syrup Use local honey for added flavor or robust maple syrup.
  • 2 tablespoons olive oil Extra virgin olive oil enhances flavor.
  • 2 ¼ teaspoons dry yeast Active or instant yeast is acceptable.
  • 450 grams khorasan flour Organic flour gives the best taste and quality.
  • 1 teaspoon sea salt Use fine sea salt for even dissolution.

Method
 

Preparation
  1. Warm the milk gently until about 100°F (37°C), then mix in honey and olive oil.
  2. Sprinkle yeast over the warm milk mixture and let it sit for about 10 minutes until frothy.
  3. Stir in khorasan flour and sea salt until a wet, shaggy dough forms.
  4. Knead the dough using a stand mixer or by hand for about 8 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for about 1 hour or until doubled in size.
Baking
  1. Preheat your oven to 190°C (375°F) and prepare a bread tin.
  2. Shape the risen dough by flattening it and rolling it tightly before placing it in the tin.
  3. Let the dough rise again for another 30 minutes until it reaches the top of the tin.
  4. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
Cooling & Storage
  1. Let the bread cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  2. Store in an airtight container for up to 5 days, or freeze slices for up to 2 months.

Notes

Perfect your rise by keeping dough in a warm location. Avoid over-kneading, as it can toughen the dough. Optionally, you can refrigerate the shaped dough overnight before baking.