Khorasan Wheat Marinara Recipes

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SAUSAGE MEATBALLS MARINARA WITH KHORASAN WHEAT



Sausage Meatballs Marinara with Khorasan Wheat image

We love the texture of khorasan wheat (often sold under the brand name Kamut). The long plump grains are chewy and buttery and go perfectly with marinara sauce. They're just as satisfying as a bowl of spaghetti but with a lot more fiber-11 grams per serving!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings (5 meatballs, 1 heaping cup of grains and sauce)

Number Of Ingredients 10

1 cup khorasan wheat berries, such as Kamut, picked through for pebbles
1 pound hot Italian pork or turkey sausage links
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
Kosher salt
Small pinch crushed red pepper
1 tablespoon tomato paste
One 15-ounce can whole plum tomatoes (no salt added), crushed by hand, with juices
Small handful fresh basil leaves, plus more for garnish
2 tablespoons grated Parmesan

Steps:

  • Bring a medium saucepan filled two-thirds full with water to a boil. Add the wheat berries, and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour; strain. (The wheat berries can be cooked and refrigerated up to 2 days in advance.)
  • Squeeze the sausage out of the casings, divide into 20 pieces and roll into Ping-Pong-ball-sized meatballs.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the meatballs, and cook, undisturbed, until golden brown and crispy on the bottom, about 3 minutes. Flip and cook the other side until brown and crispy, about 3 minutes more. Remove the skillet from the heat, and transfer the meatballs to a plate. They should be about 3/4 of the way cooked. Wipe out the skillet.
  • Put the remaining 1 tablespoon oil, garlic, 1/2 teaspoon salt and crushed red pepper in the skillet, and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste, and stir until the oil turns yellow, about 30 seconds. Add the tomatoes and their juices, the basil and 1/2 cup water, and bring to a boil. Lower the heat to medium-low, and simmer gently for 5 minutes. Add the meatballs, and continue to simmer until the sauce thickens and the meatballs are cooked through, 5 to 7 minutes more.
  • Stir in the wheat berries, and transfer to a serving dish. Sprinkle with the Parmesan and basil, and serve hot.

Nutrition Facts : Calories 450, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 35 milligrams, Sodium 950 milligrams, Carbohydrate 44 grams, Fiber 11 grams, Protein 26 grams, Sugar 4 grams

NATURALLY LEAVENED KHORASAN SANDWICH BREAD



Naturally Leavened Khorasan Sandwich Bread image

This soft sandwich bread has a beautiful golden color and a buttery and very slightly sweet flavor. It's perfect for sandwiches and toast. The dough uses ancient khorasan wheat high extraction flour, which means it is stone ground and sifted to be midway between "white" and whole wheat.

Provided by Eric Rusch

Categories     Recipes

Time 1h40m

Number Of Ingredients 8

390g scalded milk
25g light olive oil or butter (2 Tbsp)
25g honey (1 Tbsp, heaping)
12g salt (2 tsp)
520g khorasan high extraction flour (4 cups)
150g sourdough starter (1/2 cup)
Milk to brush on the dough before baking
Substitutions of vegan milks and sweeteners like agave or golden syrup will work fine in this recipe with no change to the amounts. If you use granulated sugar, use 30g to approximate the same sweetness as 25g honey.

Steps:

  • See the photo gallery and video below the recipe for target dough consistency and expansion.
  • Starter Build
  • The night before or early in the morning, build your 150g sourdough starter. For a night-before feed, use 20g sourdough starter with 65g water and 65g flour. For an early morning feed, use 50g starter with 50g water and 50g flour. Allow the starter to ripen until it is at least double in size.
  • Mixing and Bulk Fermentation
  • Scald the milk by warming it to 180°F. You may want to start with 400g milk because of evaporation.
  • Add the honey, oil, and salt to the hot milk and let the mixture cool down to less than 115°F.
  • Combine the flour, ripe sourdough starter, and liquid mixture in a large bowl. Mix thoroughly and cover.
  • After a 20-30 minute rest, stretch and fold the dough with damp fingertips (see video below). Cover, let the dough rest another 20-30 minutes, and repeat the stretching and folding. Do the rest, and stretching and folding a third time.
  • Let the dough bulk ferment until it has almost doubled in size. At warm ambient temps (high 70s) and the dough already warm from the milk, this took about 5 hours. Colder dough will need more time.
  • Shaping and Final Proof
  • Flour your work surface and scrape your dough out of the bowl.
  • Shape the dough by stretching it into a rectangle, roll that up into a tube, flatten the tube a bit, and re-roll the dough into a tube again, making sure it is not quite as long as your pan.
  • Place the dough in a lightly oiled loaf pan with the seam side down. I use a medium USA Pan, which is 9x5x2.75 inches.
  • Cover and let the dough rise again for 1-3 hours at room temperature. My dough proofed for about 2 hours. The dough is ready to bake when it has doubled in size or its highest part crests over the lip of the pan. You can also refrigerate the dough overnight but first let it rise almost completely at room temperature, or plan for it to expand more the next morning at room temperature.
  • Baking
  • Put one of your oven racks on the second-from-the-bottom position and preheat your oven to 375F for about 15 minutes.
  • Brush the top of the dough with milk and place it in the oven.
  • Bake for 50-60 minutes, turning the pan halfway if the bread is browning unevenly. To firm up the bottom and sides of the loaf, take the bread out of the pan for the last 5-10 minutes of the bake.
  • When baking is complete, the bread should have an internal temperature of about 200F.
  • Brush the still-warm crust with butter or oil to keep it soft.
  • Ideally, the bread should cool for about 2 hours before slicing.

KHORASAN WHEAT SOURDOUGH BREAD



Khorasan Wheat Sourdough Bread image

Khorasan wheat has a smooth and rich, buttery flavor, and the high extraction flour used in this bread is midway between whole wheat and white flour. This dough is wonderfully manageable, and the final bread has a beautiful golden color, soft texture, and delicious flavor.

Provided by Melissa Johnson

Categories     Recipes

Time 1h17m

Number Of Ingredients 4

500g khorasan high extraction flour (3 3/4 cups)
400g water (1 2/3 cups)
100g sourdough starter (1/3 cup)
11g salt (2 tsp)

Steps:

  • See the photo gallery and video below the recipe for target dough consistency and expansion.
  • Starter Build, Mixing, and Bulk Fermentation
  • The night before or early in the morning, build your 100g sourdough starter. For a night-before feed, use 10g sourdough starter with 45g water and 45g flour. For an early morning feed, use 30g starter with 35g water and 35g flour. Allow the starter to ripen until it is at least double in size.
  • Mix the dough ingredients together in a large bowl and cover.
  • After a 20-30 minute rest, stretch and fold the dough with damp fingertips (see video below). Cover, let the dough rest another 20-30 minutes, and repeat the stretching and folding. Cover and rest 20-30 minutes again, and then do a third round of stretching and folding.
  • Let the dough bulk ferment until it has almost doubled in size. At warm temps (high 70s) my dough needed about 5 hours. Colder dough will need more time.
  • Shaping and Final Proof
  • Flour your work surface and scrape your dough out of the bowl. Pre-shape it into a ball, invert your bowl to cover it, and let it rest about 20 minutes. I decided to pre-shape this dough to strengthen the gluten a bit more.
  • Shape the dough into a boule, batard, or oblong loaf to suit your proofing basket and baking vessel.
  • Place the dough in your proofing basket seam-side up, cover, and let the dough rise again for about 30 minutes at room temperature and then refrigerate it overnight (8-16 hours). You can also leave the dough at room temperature for longer (1-2 hours) and bake it without the refrigeration stage.
  • Baking
  • Preheat your oven and baking vessel at 500F for 30 minutes.
  • Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score the dough, then cover and return the vessel to the oven.
  • If your baking vessel is a ceramic cloche, bake at:
  • 500°F for 20 minutes, lid on
  • 450°F for 7 minutes, lid on
  • 450°F for 10 minutes, lid off
  • If your baking vessel is cast iron, lower the oven temperature 5 minutes earlier and at that time, also place a baking sheet under the cast iron on the same shelf.
  • When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.

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