Fresh slices of this savoury bread provide an excellent accompaniment to all sorts of cheeses. A lovely smell of Rosemary filled the kitchen when we toasted a few left-over slices.
Baking with Khorasan flour for the first time has whetted my appetite to use it on a much more regular basis. This mixture was an experiment in another sense because I am still adjusting to an oven which behaves in different ways from the one I’ve been used to for the last 8 years. I find that using a medium sized loaf tin lined with baking parchment, makes it much easier to liberate the loaf from the tin when it’s baked. This recipe produces a very tasty Khorasan loaf which has a pleasant, light texture. The addition of a modest amount of fennel seed adds another dimension to the flavour. I now look forward to refreshing my supply of Khorasan flour…
Shipton Mill's Khorosan flour gives a lovely flavour, soft texture and gorgeous yellow glow to a loaf. Here I have made it using live yeast, and noticed a beautiful, warm old-fashioned aroma filling the kitchen whilst it was baking. Worth using fresh yeast for that alone. This recipe makes two large (2lb) loaves.
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.
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.