Khorasan is another of the “Ancient Grains” which originated likely originates from the Fertile Crescent (the area around the Euphrates and Tigris rivers.) and derives its name from the Afghan historical province of Khorasan (Some scientists think that it may have come from western Anatolia (Turkey), where the botanical diversity is greater than in Iran.
A couple of farmers in Montana have trademarked the name “Kamut”, which Khorasan is commonly known by, ostensibly to protect its provenance, but more likely because they want a lock on the market. (I buy my White Khorasan flour from a mill in Montana.)
Khorasan has a higher protein content that regular red winter wheat and a rich, nutty flavor.
All wheat belongs to the genus Triticum; from that classification wheat can be divided into three groups based on their number of chromosomes. Diploid wheat (14 chromosomes) is the earliest grouping. Cultivated varieties in this group are rare and the only example that was known to be cultivated, and still is, is einkorn. Einkorn is another of the “Ancient Grains”.
Tetraploid wheat (28 chromosomes) is more common. This includes ancient varieties such as emmer and Khorasan, as well as modern varieties such as durum, which is commonly used to make pasta.
The most common wheat is hexaploid wheat (42 chromosomes) and includes spelt, modern bread wheat and soft wheat used for cookies and cakes.
The Whole Grains Council (Who knew such an organization exists!) has a good post of sprouted grains, which are a common addition to bread. Sprouting grains makes them digestible and tasty and they are a great addition to a sourdough breadh. I sprout my wheat berries by soaking themt in water for 6 - 8 hours and then rinsing them every 12. after about two days, one can see growth in the seedling root, at which point I refrigerate them.
This Saturday’s Bake
I will make bread with whole Khorasan flour, white flour and sprouted Khorasan berries.
Your Canadian Baker