KAMUT® Khorasan & Toasted Nut Sourdough – A fabulous sourdough loaf that is packed with toasted nuts and has a lovely moist texture and nutty flavour. KAMUT® Khorasan is an ancient grain that is low in gluten, so it will not rise as much as normal strong bread flour, but when added to your usual sourdough mixture, it adds a wonderful taste and flavour.
Using Ancient Grains in Bread Baking
“Our daily bread”, and it is daily in our house as I make all of my own bread, usually by hand. My favourite bread is without doubt Sourdough – and since being gifted some sourdough starter last year, I have become a bit of a sourdough addict. Today’s recipe for KAMUT® Khorasan & Toasted Nut Sourdough is my second collaborative recipe with the lovely folks over at Doves Farm; my first recipe saw me using their organic Spelt Flour, and the recipe I created was a lovely quick bread recipe for Bacon, Cheese & Onion Spelt Muffins, which has proved to be very popular with my family, as well as here (on Lavender & Lovage) and on all of my social media channels. The ancient grain I used in this recipe was Doves Farm Organic Stoneground KAMUT® Khorasan Wholemeal Flour, and I have to say that I was amazed with the results.
This creamy, golden flour added a fabulous nutty flavour and moistness to my recipe for KAMUT® Khorasan & Toasted Nut Sourdough bread. As with most ancient grains, it is low in gluten, so you won’t get the same rise as a modern, very strong bread flour – but, by adding it to my usual strong white bread flour, I got the best of both worlds with a light, moist and airy crumb as well as a wonderful soft interior texture and an almost buttery taste. The bread rose a little and gave a good size loaf for slicing, perfect for sandwiches and for soup dunking. I was really surprised how much flavour this ancient grain added to the taste of the loaf, it really enhances the sourness of the sourdough loaf, making it very flavourful. The crumb is slightly closer than when I use my usual all white strong bread flour, but that just makes this bread even better for sandwiches in particular.
As with most ancient grains, there’s a fascinating culinary provenance and history associated with them and, KAMUT® Khorasan flour is no different. Khorasan wheat (triticum turgidum), is said to be the wheat of the Pharaohs, the crop produces bold golden ears of grain with striking long black awns or whiskers. It’s organic as well as being Soil Association and Kosher certified. It is high in protein (15g per 100g) making it what’s known as a “high-energy grain”, due to its high percentage of lipids, which provide more energy than refined carbohydrates. Regardless if its health benefits, it’s a grain that I’ve fallen in love with and I see myself making many more recipes with it, such as pasta, bread and biscuits. I’ve been talking a lot about ancient grains, so, what exactly is an “ancient grain”? According to the Whole Grains Council, ancient grains are defined “as those that have gone largely unchanged over the past several hundred years”.
My recipe for KAMUT® Khorasan & Toasted Nut Sourdough is shared below and if like me, KAMUT® Khorasan flour is new to you, then I urge you to try it, as it’s simply wonderful with so many health qualities, as well as great taste and texture. Pop back soon to see my next recipe using another ancient grain, it’s all about cake next time! Karen
*Disclaimer: Paid collaborative post with Doves Farm. I have full control over all creative content*
My First Doves Farm Ancient Grains Recipe:
More BREAD recipes on Lavender and Lovage: