This loaf is made using 40% Khorasan organic wholemeal for a light wholemeal loaf with a sweet wheaten flavour. The dark rye leaven introduces a subtle sour note.
Shipton Mill flours inspire me every time I bake. I always order a selection of different flours and can highly recommend my 3 flour blend. These scones are so delicious, my partner has requested them at least once a week. That's really saying something, because I bake scones once in the blue moon! The colour is a beautiful golden/sandy colour which is from the Khorasan flour. The smell is divine and the flavour is really out of this world. I use raw (unpasteurised) butter, raw cream and milk. If you can't buy raw, use the best butter and cream you can buy. These first class ingredients take the familiar English scone into a different stratosphere. The 3 flours are, Chestnut, Khorasan and Type 45. You can use any white flour, but preferably a fine/light flour. I just happened to have an opened bag of Type 45 which needed using up. The recipe is my adaptation of a Richard Bertinet recipe. In our house, these scones have been elevated to breakfast! I hope you give it a go.
Delicious Buns made with Khorasan Flour, milk and honey.
Delicious slightly spicy flatbreads. Good with curries and alone.
This is more about the shape than the bread itself. A great one for Halloween, or just to make friends smile.
This interesting bread is made with a 100% khorasan sour dough starter and 100% khorasan flour for the final bread. It was a bit of an experiment but I liked how it turned out with a strong flavour and reasonable crumb. I based this recipe on the spelt leaven in Andrew Whitley's book 'Bread Matters' replacing the spelt with khorasan.
Recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
A hearty loaf sweetened with honey.
A lighter Khorason loaf .