Kamut® vs. Khorasan: A Grain of Truth
Kamut® is a brand name for Khorasan wheat. While Kamut® is well-known, it’s essential to understand that the grain itself is called Khorasan.
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Category: Ancient Grains
White Whole-wheat, Khorasan, Spelt, and Rye Sourdough Bread
Khorasan, spelt, and rye all combine with whole-wheat flour to make a buttery, nutty flavored loaf of REAL Sourdough Bread.
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Sourdough Ezekiel Bread
Commercial Ezekiel bread is made from sprouted grains and legumes, but this recipe uses long fermentation to accomplish the same level of digestibility. The flavor and crumb are great, and the crusts if wonderfully crisp.
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Crusty Sourdough Greek Horiatiko psomi
In villages around Greece, crusty country bread known as Horiatiko psomi, is still baked in outdoor wood-burning ovens.
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Battle of the Ancient Grains: Spelt, Einkorn, Emmer and Khorasan wheat
Baking ancient grains and comparing them side, Nichole Jolly’s “Battle of the Ancient Grains,” offers insights into each grain’s benefits and challenges
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German Rye Bread (Graubrot, Mischbrot) Recipe
This recipe for German rye bread, known there as Graubrot (grey bread), or Mischbrot, is made with a mix of rye and white bread flour—Misch means mixed. This recipe is nothing so fancy, but it is my kind of rye with deep flavor and no caraway seeds.
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Rye an Ancient Grain Never Lost
Among the ancient grains, rye is most popular for bread making and always has been. However,...
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Milled Emmer Sunflower Seed Sourdough Bread
For me, it is always exciting to get a new grain, mill it, and use it. But this week I got ahead...
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Emmer, an Ancient Grain for Modern Baking
As an Ancient Grain, wild emmer was cultivated alongside einkorn in areas of the Fertile Crescent as long ago as 5,000 BC. Emmer, however, seems to have been a more popular crop than either einkorn or even barley both of which were boiled into porridge long before ancients knew how to make bread. While it was widely harvested in ancient times, it is still cultivated in the highlands of Europe and Asia as a relict crop.
Sometimes it is referred to as “true” farro. English speakers often use farro as the word for steamed or boiled grain that is made into a salad or similar dishes, rather than using the term for the grain itself.
Farro grande (spelt), farro piccolo (einkorn), and farro medio which is emmer are all sold there. But among these ancient grains, emmer is the most popular.
Spelt Sourdough Baguettes or Bread
In my kitchen trials with spelt, I have found another ancient grain that I will be adding to my...
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Spelt Wheat—an Ancient Grain for Your Kitchen
As an ancient grain, spelt has never disappeared from the world food scene, but it did fall out of...
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Khorasan (or Kamut®) Sourdough Bread
Khorasan is an Ancient Grain with a nutty flavor. Its berries (kernels) about twice a large as wheat. The flour is lower in gluten and golden in color. However, I must admit, after some research I was a little intimidated to even try baking with, Khorasan. But the third time was the charm; skip my first two tries and go straight to the last one for best results.
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