Wholemeal Khorasan Bread Cob

Fantastic, delicious loaf. I have been making it at least once a week since I suspected that modern wheat was the cause of my temperamental tum last spring and cut it out completely. I tried the machine version, but my ancient Panasonic kept producing a very wonky shaped loaf, so now I always make it by hand - in fact one is rising as I type. I now make all sorts of bread by hand - my sons love rolls made with your organic strong bread flour and I also like Einkorn and rye for bread and baking, but this one is the winner!

I enjoy trying out different flours to make bread and this one produced a perfect loaf. I followed the recipe exactly and found the bread was ready after 30 minutes. It rose almost as well as bread made with strong bread flour, and is soft and light.

Amazing bread... I'm intolerant to modern wheat and far from a whizz at baking anything...infact known to be quite the opposite. With two young children and the convenience of bread for lunch boxes, I am motivated to keep trying to cut down on modern wheat bread and supermarket bread in out diets. I followed the recipe and used olive oil. The water I used was rather warm than tepid and I actually kneaded about twice more than advised. I left the dough out to rise at room temperature in a standard loaf pan for 3 hrs ( by which point it had risen by about 40-50%) and then refrigerated overnight simply because it was very late at night and I preferred to bake it in the morning. In the morning I let the dough sit out on the counter for an hour or so before baking at 190 fan oven middle for 30-35 mins until golden brown crust. I struggled to get the pan out of the loaf pan eventhough it was non-stick so next time would grease and line the pan. The result was a wonderful moist golden bread resembling the look of sponge cake, and very soft and tasty. Gorgeous as it is or toasted. I've tried to make various breads in the past in various ways- breadmaker, yeast, sourdough, white, wholemeal and this is by far the nicest and beats any shop bought bread. I've made this twice now both times refrigerating overnight before baking. Not sure how it would be after leaving to rise for the amount of time in method above but I'm sure it would still be lovely. I feel like I'm definitely tolerating this bread better and I'm sure it will be a regular staple in our home as the kids love it too.

Great bread, lovely texture with golden crust.

Have just made my second Kamut loaf. I am trying to keep off ordinary wheat and this was recommended. I found I needed to add about another 25ml of water to get the right texture ( I'm doing it by hand). I loved the bread ...pleasant texture, lovely flavour. Yes its a bit pale and doesn't rise particularly but it keeps and freezes well.

I love baking with KAMUT Khorasan flour and usually bake a sourdough loaf without added yeast. Achieves a lovely golden colour. Have typed up the recipe here if you fancy giving it a go https://www.thebreadshebakes.com/2013/07/sourdough-bread-with-kamut-khorasan-flour/

PS I can not tolerate gluten free, spelt nor any other flour - but this flour - I can eat a whole loaf a day and have no ill effect

Awesome. Can make anything with this flour. Simply gorgeous golden bread; shortbread with an amazing flavour, lemon drizzle cake, swiss roll, pastry (a little difficult to work)... we now never use anything else. You may have to adjust recipes a little - it has different gluten and water holding properties, but so worth it

Please please please does anyone who has a problem with modern day bread used Khorasan flour to make bread? I have read where people are making bread using this flour and suffering no ill effects.Is there anyone who has tried it.I am so sick of gluten free flour.Jenny

Those who suffer from intolerances to modern wheat may well find they are unaffected by this flour. Similarly, Einkorn and Spelt Flours can often be enjoyed by those with intolerances, as they are also milled from different varieties of wheat. All of these flours, however, contain gluten and are therefore unsuitable for anyone suffering from Coeliac disease.

Must try this bread, given it 5 stars as reading the reviews seems as if it's 'just up my street', can't wait to try! Thanks, Odelle.

This is the tastiest bread i have ever had and the best wholegrain bread, yum yum yum we want this everyday!!!! Yes, it is dense (like all good bakery/artisan non-commercial wholegrain loaves), it's also lovely and moist and nutty and slightly sweet and full flavoured, much more lovely than standard wholegrain flour, it makes gorgeous nutty moist toast too and we found it kept very well for 4 days without drying out (we keep in a cotton cloth bag) although it was a miracle that any of the loaf remained uneaten after day 1!!!! My family loved it and have demanded i make it every week, even my 10 month old loves it (i make it without the salt) and it's fabulous that it's higher in protein and minerals and easier to digest, so perfect for baby. I can't wait to try it in cakes and other baking. *scoffing a new kamut loaf as i type*

Though not exactly unpleasant, I found this bread very heavy in texture (it looked exactly as it does on here as I baked it in a 'cob' shape rather than in a tin as suggested on the flour bag), my husband commented on this too and it's 'funny taste' (bit sweet perhaps?)He and the children didn't come back for 2nd helpings as they normally do, so I ended up throwing half a loaf away the following morning (by which time I could have used it as a doorstop despite it having been wrapped in a cloth since leaving the oven). I also used a heavy baking sheet and had no problems with the crust, despite giving it an extra 5 minutes in the oven. I did, however, make a lemon drizzle cake at the same time using 3/4 Kamut flour and 1/4 plain flour which, although also slightly more 'dense' than normal was quite passable in flavour and kept really well, so maybe this is better suited to sweet recipes, possibly 1/2 and 1/2 with a lighter flour?

This recipe looks just great! Does it freeze OK?

Have made this bread twice now and it has a lovely nutty flavour. However the crust at the bottom and the top is a little too crusty and I wonder if there is a way to avoid this? I think I heard somewhere that you can throw some water in the oven just before baking to create steam which softens the crust but I keep forgetting to do this? However this would not help with the bottom crust which is directly on the baking sheet and turns almost black! I use a heavy 'mermaid' baking sheet and it occurs to me that this might be just too good a heat conductor? Should I perhaps bake at a lower temperature?

For a softer crust take the bread out of its tin as soon as it is cooked and wrap it in a clean T towel to cool. Adding water to the oven helps to make a loaf crusty.