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Khorasan Bread

A hearty, nutty delight with a perfect balance of chewiness and softness, Khorasan Bread is a nostalgic favorite that elevates 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: Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 400 ml non-dairy milk or dairy milk Use preferred type like almond or oat milk, at room temperature.
  • 2 tablespoons honey or maple syrup Substitute maple syrup for a vegan option.
  • 2 tablespoons olive oil Extra virgin olive oil is recommended.
  • 2 ¼ teaspoons dry yeast Ensure freshness, Red Star is recommended.
Dry Ingredients
  • 450 grams Khorasan flour Look for high-quality brands such as Golden Grains or Bob’s Red Mill.
  • 1 teaspoon sea salt Enhances flavor.

Method
 

Preparation
  1. Warm the milk in a small saucepan until just warm to the touch. Pour into a large mixing bowl and mix in the honey and olive oil until well combined.
  2. Sprinkle the dry yeast over the milk mixture, gently stir, and let sit for about 10 minutes until frothy.
  3. Stir in the Khorasan flour and sea salt gradually to form a wet, shaggy dough.
Kneading and Rising
  1. Knead the dough using a stand mixer on low speed for about 8 minutes, or by hand on a floured surface for 10-12 minutes until stretchy yet slightly sticky.
  2. Place the dough in a greased bowl, cover with a clean cloth, and let rise for about 1 hour or until doubled in size.
Shaping and Baking
  1. Prepare a greased or lined loaf pan and a floured work surface. Turn out the risen dough onto it.
  2. Roll the dough into a rectangle, then tightly roll from one short side to form a spiral. Pinch seams to seal and place seam-side down in the prepared pan.
  3. Cover and let rise for 30 minutes while preheating the oven to 190°C (375°F).
  4. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
  5. Cool the bread in the pan for a few minutes then transfer to a wire rack to cool completely before slicing.

Notes

Store your Khorasan Bread at room temperature for up to five days or freeze for up to two months. For a crusty exterior, place a dish with water in the oven during baking.