Khorasan Wheat Berry Bread Recipe

Middle Eastern · Bread · 70 min total

A hearty, nutty bread made from whole Khorasan wheat berries, offering a dense crumb and rich flavor perfect for sandwiches or toast.

Ingredients

• 1 cup Khorasan wheat berries
• 2 cups water
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup warm water (110°F)
• 1/2 cup whole milk, warmed
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 2 cups all-purpose flour (plus more for dusting)

Instructions

1. Place Khorasan wheat berries in a bowl, cover with 2 cups water, and soak overnight (at least 8 hours). Drain and rinse.
2. In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let stand 5-10 minutes until foamy.
3. In a large bowl, combine soaked wheat berries, warm milk, honey, olive oil, salt, and yeast mixture. Stir in all-purpose flour gradually until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding more flour as needed. The dough will be slightly sticky due to the berries.
5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours until doubled.
6. Punch down dough, shape into a loaf, and place in a greased 9x5-inch loaf pan. Cover and let rise for 30-45 minutes until doubled.
7. Preheat oven to 375°F. Bake bread for 40-50 minutes until golden brown and internal temperature reaches 200°F. If top browns too quickly, tent with foil.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• For a softer crust, brush the top with melted butter after baking.
• Store wrapped in plastic at room temperature for up to 3 days, or freeze for up to 1 month.
• Toast slices to enhance the nutty flavor of the Khorasan wheat.

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