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Ancient Grains Bread Recipe

Yields2 Servings

I’ve been experimenting with Ancient grains lately. They’re various grains from little known plants that were often a part of our distant ancestor’s diet. They include quinoa, amaranth, Kamut, flaxseed and spelt. They have a nutty, flavorful taste. More importantly, they’re packed with proteins, amino acids, thiamin, niacin, vitamins E, A and D and have both anti-inflammatory and anti-oxidant properties. Better yet, they’re easy to grow and most of them are gluten-free.

INGREDIENTS:
 1 1/4 cups lukewarm water
 2 tablespoons sugar
 1 teaspoon salt
 1 tablespoon olive oil
 1 cup (4 1/2 ounces) ancient grains flour (or whole ancient grains like quinoa, amaranth, and spelt).
 2 1/4 cups (10 1/4 ounces) bread flour
 1 tablespoon vital wheat gluten
 2 1/2 teaspoons active dry yeast or bread machine yeast
Topping:
 1 egg yolk and 1 teaspoon of water whisked
 1 tablespoon of ancient grains for topping
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the recipe and select whole wheat cycle, 1.5-pound loaf and medium crust.

2

After the rising cycle baste the top of the loaf with the egg whished egg wash and sprinkle the grains on top.

3

When done cool on a wire rack for 15 minutes, slice and serve.

4

Like always, you should watch the consistency of your dough during the early dough kneading cycle. If it’s too dry add a tablespoon of warm water at a time to get the consistency right. If it’s too wet or has a batter-like consistency add a tablespoon of bread flour at a time to thicken it up.

Nutrition Facts

Servings 2