The khorasan wheat named after the region where Iran was first described in 1921, is known mostly by the name of Kamut brand from American company that preserves and explicitly designate a particular variety.
According to legend, the Khorasan was discovered during World War II and brought to the United States by a pilot who had found some seeds in an ancient sarcophagus near Dashare in Egypt. Took a handful of them, gave them to a friend who sent them to his father, grain farmer of Montana, who sowed them getting plants very similar to those of wheat, but of much larger size. The farmer called the cereal “grain of King Touth.” The novelty soon lost its attractiveness and it was only in the 80s that the interest in the kamut returned to flourish. Today it is cultivated in limited areas of the United States and Canada.
Similar to wheat in appearance, Khorasan, however, contains 20-40% more protein, fat, vitamins and minerals. Due to its naturally sweet flavor and buttery, it lends itself perfectly to the preparation of cakes, cookies, pastries and bread.
1 loaf, a little more than 500g
– Ingredients –
- 250 g of khorasan flour
- 150 g of strong flour
- 100 g flour 00
- 300 ml of milk
- 1 tablespoon of wildflower honey
- 2 teaspoons of sugar
- a pinch of salt
- yeast for bread paneangeli
In a bowl, pour the strong flour , 00 flour, 100 g of khorasan flour, yeast, sugar. Pour a little milk at a time and knead. Then add the honey and salt at last.
Create a loaf and let it rise for about 40 minutes, covering the bowl with plastic wrap. Then add a little khorasan flour, knead again and let rise for another 40 minutes. Add the last part of the flour and knead again and let rise again for another 40 minutes.
Butter and flour a baking sheet and put on the dough. Cooking the bread in the oven at 180°C for about an hour.