Whole Khorasan flour is used in the same way as whole wheat flour. Its slightly sweeter taste is reminiscent of butter and hazelnuts. Khorasan contains more protein and vitamins than regular wheat.
In recipes, it absorbs much more water than whole-wheat flour. In baking, it is recommended to knead the dough much less, as it will tend to relax at the end of kneading and become very sticky.
