100% Khorasan Wheat Bread

Baking bread at home is always special, but when you use ancient grains, the flavor and aroma are on a whole new level. This recipe uses Khorasan wheat from Grand Teton Ancient Grains, and the taste is incredible.

Kamut® is a brand name that many people recognize, but the true name of this ancient grain is Khorasan wheat. It’s like how people often call every slow cooker a Crockpot®. Crockpot® is a trademarked name, while slow cooker is the original appliance. In the same way, Kamut® is the trademarked name, while Khorasan wheat is the actual name of the grain.

Khorasan doesn’t rise as high as modern wheat, but I’ve fallen in love with the taste and use the braided technique to get beautiful, full loaves using 100% pure khorasan flour. The naturally buttery flavor is so much more complex than regular wheat, you’ll never want to go back to ordinary bread!

This khorasan bread recipe has become my go-to when I want to create something beautiful and nourishing for my family. The rich, buttery taste of khorasan wheat creates golden loaves that are both gorgeous and delicious, perfect for homemade bread lovers.

How to make 100% Khorasan Wheat Bread step-by-step:

Step 1: In a small bowl, combine 1/4 cup of the warm water, sugar, and yeast. Let bloom 5–10 minutes until foamy.

Step 2: In a large mixing bowl (or Bosch bowl), combine Khorasan flour, remaining 1 3/4 cups warm water, 1/3 cup honey, 1/3 cup oil, 2 eggs, teaspoons salt, and the bloomed yeast mixture. Mix until dough just comes together (loose, not smooth).

Step 3: Let the dough rest 15 minutes to allow the flour to hydrate.

Step 4: Bosch mixer: Knead on speed 2 for 10-12 minutes until smooth and elastic. By hand: Knead 13–15 minutes until smooth and elastic.

Step 5: Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm place 1 hour, or until doubled.

Step 6: Punch down dough and divide into 2 equal halves.

Step 7: For each half: Divide into 3 equal pieces. Roll each rope about 12 inches long.

Step 8: Braid loosely, tuck ends under, and place into greased 8×4 loaf pans.

Step 9: Cover pans loosely and let rise in a warm place 45–75 minutes, or until very puffy (about 1 inch above the pan rim).

Step 10: Preheat oven to 350°F. Brush loaves with egg wash (1 egg + 1 tablespoon water) and sprinkle with seeds if desired.

Step 11: Bake 28-32 minutes, until golden brown and hollow-sounding when tapped (or 190–195°F internal temperature).

Step 12: Cool 10 minutes in pans, then transfer to a wire rack to cool completely.

Note: You don’t have to braid these loaves. I like to braid mine because it makes them look pretty and gives a little extra lift, but you can just shape them into regular loaves if you prefer. I like to brush a little butter to the top of the loaves before they cool down.

Storage and Reheating:

Storage: Store cooled loaves in an airtight container or bread bags at room temperature for 3-4 days.

Reheating: To refresh day-old bread, lightly toast slices or warm whole loaves wrapped in foil at 300°F for 10 minutes

Freezing: Wrap cooled loaves tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature or slice while frozen for toast.

Additions and Substitutions:

ADDITIONS:

• Seeds: Try sunflower seeds, pumpkin seeds, or mixed seeds kneaded into the dough for extra texture and nutrition.
• Herbs: Fresh rosemary or dried herbs create a savory variation perfect for dinner.
• Dried Fruit: Fold in raisins, cranberries, or chopped dates for a slightly sweet bread.
• Nuts: Chopped walnuts or pecans add richness and pair beautifully with the nutty khorasan flavor.

SUBSTITUTIONS:

• Honey: Replace with maple syrup or brown sugar for different flavor profiles, though honey works best.
• Avocado Oil: Olive oil or melted butter can substitute, but avocado oil provides the cleanest flavor.
• Fresh-milled Flour: Different fresh milled flour will work, though the flavor won’t be quite as vibrant.

FAQs about this Braided bread Recipe:

What is Khorasan flour?

Khorasan is an ancient variety of wheat with a rich, buttery flavor and higher protein content than modern wheat. Many people know it by the trademarked brand name Kamut®, but the true name of the grain is Khorasan. It’s perfect for artisan bread baking.

How do I know when my bread is done? 

The loaves should be golden brown on top and sound hollow when tapped on the bottom. An instant-read thermometer should read 190-195°F in the center.

Can I make this without a mixer?

 Absolutely! Hand kneading works perfectly! Just expect to knead for 13-15 minutes until the dough becomes smooth and elastic.