Khorasan wheat is another one of the incredible ancient grains that has been cultivated for over 4000 years. It originated in the "Fertile Crescent" of the middle east and is one of the foundational grains that contributed to modern Durham wheat. It has approximately 30% more protein and 65% more amino acids than modern wheat. It is also highly water soluble and has a very basic genetic structure, which contributes to it being more easily digestible than conventional wheats. Khorasan is also known as Kamut (a registered trade name) based on a Khorasan wheat that was introduced into the United States in the 1970s. Khorasan wheat has a very large grain kernel, which has a beautiful light golden colour; even when milled into whole grain flour, it is very light in colour It has a smooth buttery flavour which works very well in a variety of baked goods and is particularly nice for pasta.
Our whole grain Khorasan flour is milled from BC grown organic Khorasan grain, and its wonderful buttery flavour and nutritional characteristics make it an outstanding choice for products such as:
- Artisan breads (yeasted and sourdough)*
- Bagels, pretzels
- Flatbreads, crackers and pizza dough
- Pancakes, waffles, crêpes
- Muffins, cookies, cakes and quick breads
*For yeasted or sourdough leavened breads, it is recommended to blend our whole grain Khorasan flour with the semi-whole grain Hard Red Spring wheat flour or the semi-whole grain Red Fife flour. If you start with a 50:50 blend, it should give good results and can be adjusted up or down depending on your preferences.