Khorason Loaf


  • 330g Khorason flour.
  • 170g Strong White Bread flour.
  • 30 ml light olive oil or 40g unsalted butter.
  • 30g fresh yeast.
  • 1 teaspoon salt.
  • 320ml tepid water.


  1. Measure Khorason and White flour into a 3.5l bowl.
  2. Rub in butter or add light olive oil.
  3. Crumble in yeast at bowls 6 o'clock position. You can use 20g of yeast and it will add more flavour but it will take longer for the dough to double in size.
  4. Add salt to bowls 12 o'clock position.
  5. Add tepid water to a well made in the middle of the flour and mix thoroughly.
  6. Knead for ten minutes without adding any extra flour until dough is tight and firm - shape into a round - place in bowl - cover and leave to rise in a warm place until doubled in size (Approximately 1 hr).
  7. Preheat oven to 200°C/Gas 8/fan 180°C
  8. Press dough out using finger tips then shape into a large oval. Place on baking sheet, cover and leave for about 60 minutes or until doubled in size.
  9. Spray water in oven - Place bread in oven- spray oven with water again. Close oven door.
  10. Bake for 25 -30 minutes, or until golden brown and the base of the bread sounds hollow when tapped. Rotate loaf after 15 minutes if your oven has hot spots.
  11. Cool on a wire rack.
  12. Eat when bread is cool.


Thanks for this recipe to Gary Moulton.

Tags: Khorasan

Added by: Zardof

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