This loaf bread uses Khorasan (or Kamut) flour, an ancient strain of wheat that’s rumoured to have been retrieved from a Pharaoh’s tomb in Egypt by an American airman in 1949 and sent home to his family in Montana. Whatever its origin Khorasan is a uniquely buttery and rich flour with a caramel colour and mellow flavour. Although it’s not gluten free many people who are sensitive to wheat and even spelt find Khorasan a much gentler alternative.
Serve thick slices of this loaf for breakfast or morning tea slathered with cultured butter or topped with creamy ricotta and stewed apple. It keeps for 3 days at room temperature and freezes well, portioned and carefully wrapped.
Ingredients (makes 1 loaf)
50g (½ cup) rolled oats
25g (¼ cup) fine desiccated coconut
100g dried dates, chopped (into about 6 pieces each)
50g dried apple, chopped
55g (¼ cup) muscovado sugar
2 Tbsp maple syrup
1 egg, lightly beaten
500ml buttermilk (or substitute milk of your choice, soured by combining with 3 Tbsp lemon juice and setting aside for 10 minutes)
1 tsp vanilla extract
300g (2 cups) whole Khorasan (Kamut) flour
1.5 Tbsp baking powder
pinch sea salt
¼ cup pecans, toasted & chopped
- Preheat oven 180°C and set rack in middle. Line a 10 x 18cm loaf tin with baking paper.
- Combine oats, coconut, dried fruit, sugar, syrup, egg, buttermilk and vanilla in a large mixing bowl. Set aside for 30 minutes to absorb.
- Sift flour and baking powder to combine. Fold into the wet mix with salt and pecans: it will be quite dense but try not to over mix (using a large, wide mixing bowl will make this easier).
- Transfer batter to tin and gently flatten the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, turning midway. Remove when a cake skewer inserted in the middle comes out clean. If the cake browns too quickly on top cover it with foil for the remaining cooking time.
- Cool the loaf for 10 minutes in the tin then cool completely on a wire rack.