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.
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.
After the rising cycle baste the top of the loaf with the egg whished egg wash and sprinkle the grains on top.
When done cool on a wire rack for 15 minutes, slice and serve.
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.