DF154_KAMUT-«-Khorasan-Sandwich-Loaf_1080.jpg

Wholemeal Khorasan Sandwich Loaf

5.0

1 Rating

35–40 minutes 1 loaf Egg,Dairy,Nuts Vegetarian,Vegan

About this recipe:

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This wholemeal loaf typically has a pale, creamy coloured and close textured crumb, lovely flavour and makes a great sandwich. Wholemeal Khorasan flour sometimes requires more liquid than wheat flour so adjust the water if necessary to ensure the dough is not too stiff.

Equipment:

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1kg/2lb bread tin and 2 x large mixing bowls

Ingredients:

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500g Doves Farm Organic Wholemeal Khorasan Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
1 tsp salt
375ml tepid water
2 tbsp oil
oil, for tin

Method:

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220°C, Fan 200°C, 425°F, Gas 7

  1. Put the flour, yeast, sugar and salt into a large mixing bowl and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  3. Using your hands, gather everything together into a doughy mass.
  4. Knead the dough in the bowl, or on a work surface, for 100 presses, without adding flour.
  5. Invert a large bowl over the dough bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  6. Rub some oil around the inside of 1kg/2lb bread tin.
  7. Knead the dough for another 100 presses then shape it into an oval.
  8. Put the dough into the prepared tin, cover with the inverted mixing bowl and leave it to rise in a warm place for 25-30 minutes.
  9. Pre-heat the oven.
  10. Remove the bowl and bake for 35-40 minutes.
  11. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
  12. Leave to cool on a wire rack.

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