100% Khorasan Wheat Bread

Partially sliced braided Khorasan Wheat Bread with sesame seeds on parchment paper, jars of grains behind.

Bake homemade Khorasan wheat bread with a rich, nutty flavor and golden crust. This simple recipe makes two beautiful braided loaves your family will love.

5 from 2 votes

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Prep Time 35

Cook Time 30

Rest / Rise Times: 2 15

Total Time 3 20

Course Breads

Cuisine American

Servings loaves

Calories 552.6 kcal

Equipment

2 8X4 inch bread pans

Ingredients

6 1/4-1/2 cups fresh-milled Khorasan flour
2 cups warm water 105°F to 115°F, divided
1/3 cup honey
1/3 cup avocado oil
2 large eggs
1 package 2 1/4 teaspoons active dry yeast
1 teaspoon white sugar
2 teaspoons salt
1 whole egg + 1 tablespoon water for egg wash, optional
sesame seeds optional

Instructions

In a small bowl, combine 1/4 cup of the warm water, sugar, and yeast. Let bloom 5–10 minutes until foamy.
In a large mixing bowl (or Bosch bowl), combine Khorasan flour, remaining 1 3/4 cups warm water, honey, oil, egg, salt, and the bloomed yeast mixture. Mix until dough just comes together (loose, not smooth).
Let the dough rest 15 minutes to allow the flour to hydrate.
Bosch mixer: Knead on speed 2 for 10-12 minutes until smooth and elastic. By hand: Knead 13–15 minutes until smooth and elastic.
Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm place 1 hour, or until doubled.
Punch down dough and divide into 2 equal halves.
For each half: Divide into 3 equal pieces.
Roll each rope about 12 inches long.
Braid loosely, tuck ends under, and place into greased 8x4 loaf pans.
Cover pans loosely and let rise in a warm place 45–75 minutes, or until very puffy (about 1 inch above the pan rim).
Preheat oven to 350°F. Brush loaves with egg wash and sprinkle with seeds if desired.
Bake 28-32 minutes, until golden brown and hollow-sounding when tapped (or 190–195°F internal temperature).
Cool 10 minutes in pans, then transfer to a wire rack to cool completely.

Notes

The key to great ancient grains bread is getting the hydration just right, you don't want super sticky or super dry dough. This recipe uses less hydration than normal to make the dough manageable for braiding.

Nutrition

Calories: 552.6kcalCarbohydrates: 59gProtein: 2gFat: 36.6gSaturated Fat: 4.2gPolyunsaturated Fat: 5gMonounsaturated Fat: 25.7gSodium: 2328.6mgPotassium: 61.1mgFiber: 0.6gSugar: 48.8gVitamin C: 0.3mgCalcium: 7.8mgIron: 0.4mg

Keyword ancient grains, banana bread, freshly milled flour, khorasan

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