Khorasan Whole Wheat Honey Bread

Ingredients

3 1/2 cups Khorasan flour

2 tsp instant yeast 8 grams

1 1/2 cups warm water 330 g

2-3 Tbsp honey 60 g

1 Tbsp coconut oil (or 1 Tbsp butter)

1 1/4 tsp salt 7g

Directions

This recipe uses a sponge for the first part of the mixing/rising process.

Sponge  (1st rise)

Mix together the water, the yeast, 1/2 of the flour (1 1/2 cups) (200 g )and the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30 minutes. This sponge helps create a better gluten structure (Khorasan has a lower gluten content than most flour, so the structure won't be as strong as it could be if you skip this step)!

After 30 minutes, add:

remaining (2 cups) Khorasan flour 275 g

1 1/4 tsp salt 7 g

1 Tbsp Coconut or other high quality oil 16g

1 Tbsp Butter (optional)

Knead for 5-6 minutes with mixer on speed II, or 6-7 minutes if kneading by hand. Dough should be soft, but not sticky. Add a bit more flour if too soft.

2nd Rise

Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Khorasan rises slower than red/white wheat so be patient.

3rd Rise

Form loaf and put into pan. Let rise until dough is about 1/2-1 inch above the pan, about 30-60 more minutes.

Bake for 35-40 minutes at 350 degrees Fahrenheit. If possible, temp the interior of the loaf to around 185 - 190 degrees.

Notes

https://www.khorasanmills.com/kamut-bread-whole-grain