The Khorasan sandwich bread is made with a durum wheat flour, precisely a Turanic wheat Triticum turgidum subspecies turanicum. The Turanic grains originate from the Khorasan region in Iran. Their cultivation in Egypt dates back 6,000 years, and they spread from the Middle East to the Mediterranean basin, including Italy, thanks to migrations and trade. Khorasan or Etruscan wheat is ideal for pasta, bread, focaccia, and leavened desserts because it contains 15% gluten. For this bread, I used sourdough starter, which gives better softness and preservation than brewer’s yeast. In the absence of sourdough starter, you can prepare a biga the day before. Excellent for making sandwiches, toast, and canapés. Are you intrigued by ancient grains? I recommend reading a simply fabulous book, “Ancient and Modern Grains“ by Monia Caramma, from which I learned a lot.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz sourdough starter
- 4 cups flour (Khorasan)
- 1.7 cups water
- 4 tbsps extra virgin olive oil
- 2 tsps salt
Tools
- 1 Stand Mixer
- 1 Work Surface
- 1 Loaf Pan
- 1 Brush
Steps
Dissolve the sourdough starter in the water in the mixer bowl.
Add the flour, then knead well for about 10 minutes. Once the dough is formed and well attached to the hook, add the oil gradually, in 3 parts. Finally, when the dough is elastic again, add the salt, let it absorb for 1 minute. Transfer to a lightly floured work surface. Divide the dough into 4 pieces and form balls.
Place them in a previously oiled loaf pan. Brush with oil and cover with plastic wrap. Let rise in a warm place until doubled.
Preheat the oven to 375°F (190°C) and bake for about 25 minutes. Do the skewer test; if it is not dry, continue for another 5 minutes.
Remove from the oven, immediately take out of the pan, and let cool on a rack.
Advice
This dough can be made with the stand mixer, by hand, or with a bread machine.
It keeps in a closed bag for up to 1 week.
It can be frozen by slicing it first.
FAQs (Frequently Asked Questions)
Can I substitute the sourdough starter with brewer’s yeast?
Yes, you can prepare a biga by taking 150 g of flour and 50 g of water from the ingredient list and 2 g of dry brewer’s yeast. Mix everything with a fork or spatula in a bowl. Once large crumbs are formed, cover with a lid or plastic wrap and let mature for 16-18 hours at about 64°F (18°C). The next day, proceed with the bread preparation as indicated in the recipe.
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