04/02/2025Breads and baguettes - Bakery

Whole Khorasan (Kamut) Bread

Name: Whole Khorasan (Kamut) Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 bread
Cuisine: Vegan
Ingredients: 365 mL water; 1 tbsp dehydrated baker's yeast; 1 tbsp sugar; 500 g khorasan flour; 1 tsp salt; 3 tbsp plant-based margarine

Batch cooking Blender-free

For: 1 breadDifficulty: EasyPreparation: 10 minCooking: 30 minRest: 2h15

Still on my quest to eat less white flour while enjoying homemade bread and pastries, I’ve rekindled my passion for khorasan flour! I used to cook with it a lot in my café—our muffins were all made with it.

Here, I chose the whole-grain version (khorasan flour also comes in a white version) to make a super nutritious bread! Khorasan, often known as Kamut®, is an ancient wheat and a great alternative, both for its taste and nutritional benefits. Higher in protein and minerals like magnesium, iron, and zinc, it also provides B vitamins. It’s easier to digest than regular wheat, thanks to its older, less modified structure. Its mild, slightly sweet, and nutty flavor makes it perfect for bread, homemade pasta, or even pastries.

The addition of sugar and margarine gives this bread its soft, brioche-like texture!

Servings

Ingredients

Cups

-water 365 (mL)
-dehydrated baker's yeast 1 (tbsp)
-sugar 1 (tbsp)
-khorasan flour 500 (g)
-salt 1 (tsp)
-plant-based margarine 3 (tbsp)

Add to a shopping list

Unlock the memberarea

Unlock meal plans

Unlock all recipes

New exclusive recipes each week

A shopping list feature

No advertising

€8.5

/ monthno commitment

Discover now

Steps

Pour warm water into a bowl (about the temperature of a warm bath) and let the yeast rehydrate with the sugar. After a few minutes, a foam should form—this is a sign that the yeast is active.
In a mixing bowl or the bowl of your stand mixer, combine the flour and salt, then add the yeast mixture and margarine. Knead (either by hand or with a mixer) for a few minutes until you get a slightly sticky dough. Let it rest in the bowl, covered with a cloth, for 45 minutes. In winter, I place my bowl in the oven with the light on to keep it warm.
Deflate the dough and shape it into a log the length of your loaf pan. Place the dough in your greased loaf pan and let it rise again for 1 hour and 30 minutes.
Preheat the oven to 205°C (400°F). Bake for 35 minutes! Let it cool before unmolding, then enjoy or wrap it in a cloth to keep it fresh for up to 3 days.