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How to make bread and muffins with Khorasan wheat?

If you are one of those who spent the confinement improving your technique as a baker, here are two recipes with which to move to the next level: Khorasan wheat bread and muffins.

If, on the other hand, you didn’t find any flour in the supermarkets during your confinement and you still want to learn and practice, this is your chance!

My husband Luis Ballesteros is a life-long farmer and together with my son Tales, they grow wheat and vegetables organically on our BioVállega farm. Last year we started selling our products directly to the final consumer.

To encourage sales, I have written down my recipes for bread and homemade muffins. I don’t know who or where these recipes will be read from but I’m looking forward to it. By the way, my name is Amparo and I look forward to hearing suggestions on how to improve these recipes that I share with you.

Illustration of different types of bread and a bag of flour

Khorasan wheat bread


300 g of Khorasan BioVállega flour (order here)
200 g of strong flour in order to increase the gluten content and obtain a fluffier bread
340 ml of water (warm in winter and cold in summer)
10 g of fresh yeast or 6 grams of dehydrated baker’s yeast
10 g of salt


1. Mix water and yeast in a bowl.
2. Add flour and salt, knead by hand or with a kitchen whisk until the ingredients are well blended. At this point, we are not trying to make the dough stronger, but simply to mix the ingredients together. Let the dough rest for 20 minutes. It is advisable to cover the dough during rest periods to prevent it from drying out.
3. Knead the dough for about 5 minutes (until firm) and let it rest for another 10 minutes. Repeat this procedure 3 times.
4. Put the dough in a previously greased container, cover it and leave it at room temperature for two hours or until the dough doubles in size.
5. Spread the dough on a floured surface and shape the bread (you can make loaves of bread or baguettes).
6. Preheat the oven to 240°C (heat without fan from top to bottom). It is advisable to place a container with water (about 400 ml) in the bottom of the oven to prevent the bread from drying out.
7. Cover the dough with a floured cloth and let it ferment for 30 minutes.
8. Make small cuts in the surface of the bread just before placing it in the preheated oven and then bake (heat from top to bottom without fan) for 10 minutes at 240°C and 25 minutes at 190°C.
9. To know if the bread is well baked, tap it with your knuckles. If it sounds hollow, it is ready.
10. Let the bread rest on a shelf and… Enjoy this wonderful Khorasan wheat bread!

Muffins with Khorasan wheat flour

Khorasan wheat muffins


450 g of Khorasan flour (order here)
260 g of sugar or honey
4 eggs
250 ml of olive oil
300 ml of milk
1 sachet of yeast


1. Preheat the oven to 240ºC and prepare 12 muffins pans (paper or silicone).
2. Beat the eggs and sugar in a bowl.
3. Pour in the milk and olive oil and continue beating.
4. Add the flour and baking powder and beat until the dough is smooth.
5. Fill the moulds up to ¾ with the prepared dough.
6. Cook for 15 minutes at 200 degrees (heat up and down without fan).

We also grow chickpeas that you can order here to be sent to your home.

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