No-Knead Ancient Khorasan Wheat Multi-Grains Bread

bread, grain basics, wheat -

No-Knead Ancient Khorasan Wheat Multi-Grains Bread

Khorasan wheat or Oriental wheat (Triticum turgidum ssp. turanicum also called Triticum turanicum), commercially known as kamut, is a tetraploid wheat species. It is an ancient grain type; Khorasan refers to a historical region in modern-day Iran in the northeast and parts of Central Asia including modern-day Afghanistan. This grain is twice the size of modern-day wheat and is known for its rich, nutty flavor.

One of the biggest misconceptions about Khorasan wheat is that the name “Kamut” refers to the type of wheat, while in fact, Kamut® is the trademark name of a quality organic, heirloom grain, Khorasan wheat. One thing we love is that Khorasan wheat is 1/3 longer than regular wheat and high protein. It is an ancient grain. Under the Organic Grains brand, consumers know they can trust that the Khorasan wheat we carry will always be grown certified organic, will always be non-GMO, and will never be altered or modified.

We know that our Khorasan wheat must be grown organically, have a protein range of 12-18%, be 99% free of contamination varieties of modern wheat and 98% free of all signs of disease to be part of what we offer here on our site. Even though this wheat variety contains gluten, it has been found to be more easily digested by people with slight allergic tendencies to modern wheat. It is excellent for making pasta and bread because of that protein! So we use it for bread on a regular basis. It's remarkably awesome!

 We also love how it cooks up to be this chewy almost meaty texture. We love to use it whole in soups and at breakfast. 

 Today we're using it in a no-knead bread that is loaded with flavor and remarkably easy to make. 

No-Knead Khorasan Wheat Multi-Grain Bread

Yield: 2 loaves

Khorasan flour|5 cups

whole grain flax seed or teff |1/2 cup

cooked quinoa |1/2 cup

salt |2 tsp

lukewarm water|3 cups

active dry yeast |1 tsp

Directions: Combine all ingredients in a large 1 gallon bowl, and mix by hand until combined, about 2 minutes. Cover tightly with plastic wrap or a lid and allow to sit at room temperature overnight about 8 hours.  Turn the dough out onto a lightly floured countertop.  Cut it in half and form each part gently into a ball. Roll dough into a rectangle and fold into thirds.  

Roll, pinch, and form into a loaf. Place in greased loaf pan and raise one hour, cover them with a loose gallon size bag.

Preheat oven to 425°. When oven is hot and only then, place loaves in the oven. If all has gone well, the loaves will arch over the top of the pan, touching the sides all the way up! The dough feels spongy but not soggy. Place in hot oven. After 15 minutes, reduce heat to 325 °degrees for 30-35 minutes, until internal temperature is over 175°. 

For additional flavor, top loaves with fennel seed and flavor infused oils before baking.