Khorasan wheat

1 comment
aga, baking, bread, thermomix

Making bread in the Thermomix is simple, quick, and makes a beautiful bake. I came across whole grain kamut last month at the Gilbert farmers' market. I followed it up with a couple of google searches and brought some back in my suitcase. Actually waitrose do stock it (with the byline 'flour of the Pharos') and the label clearly states khorasan wheat.

I split the 400g flour 50% kamut, 50% whole grain, mixed with 7g instant yeast, 5g salt, 5ml honey ( I prefer honey to sugar) 50ml olive oil ( ring the changes by using a flavoured oil ) and 200g tepid water. Add more water if you think it is too dry as kamut may need more than ordinary bread flour.
Mix all ingredients at speed 3 for 20 seconds. Then dough setting for 90 seconds.

I do the first prove in the Thermomix bowl – saves on washing up. It should be pushing the lid off after an hour. Tip out, either into oiled loaf tin or individual loaf tins ( which I like). I prove for another 30-40 minutes in plate warmer of aga, then bake for 10 minutes in roasting oven for individual loaves (20-25 minutes for a large loaf)


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Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

One thought on “Khorasan wheat”

  1. Pingback: K is for ….kneading | vannillarock

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