Contributed by Gaye Whitman from Sticky Mitts Kitchen
Our special this month is a Sourdough Loaf made with Khorosan flour. Khorasan is often called Pharaoh grain owing to the fact that grains were discovered in ancient Egyptian tombs. It is healthier than conventional wheat and has an interesting backstory.
Khorasan grains were introduced to America in 1949 by Earl Dedman. He was a US airman stationed in Portugal and a fellow airman who had spent time in Egypt sent him 32 giant kernels. Earl posted these to his father in Montana who was a farmer. He sprouted them and grew them over the next few years. Unfortunately however there was no commercial interest at the time and the grains ended up as cattle feed.
It was until the late 70’s, early 80’s that interest was rekindled. Khorosan has about 30% more protein that wheat. It also has more fatty acids so is considered a high energy grain. It is immensely beneficial with its stock of Vitamin E,Magnesium, Zinc, Phosphorus, Thiamin, etc. As an added bonus some people who are allergic to wheat can tolerate bread made with Khorasan.
It is a whole grain milled in the old fashioned way, using a stoneground process, so that all the nutrients of the grain are contained in the flour.