Ancient Grain Bread
Experience the wholesome goodness of 'Ancient Grain Bread,' a nutrient-packed, rustic loaf that combines the earthy flavors of spelt, teff, quinoa, and whole wheat flour. This artisan-style bread is elevated with a touch of honey for natural sweetness, olive oil for moistness, and a delightful mix of seeds for texture and added nutrition. Perfectly golden and irresistibly aromatic, it boasts a chewy crust and soft interior—ideal for sandwiches or as a side to hearty soups. With its easy-to-follow instructions and nourishing ingredients, this bread is a tribute to ancient grains, delivering taste and health in every slice. Whether you're baking for brunch or meal prep, this homemade bread recipe is sure to become a staple in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 100 grams Spelt flour
- 50 grams Teff flour
- 50 grams Quinoa flour
- 7 grams Instant yeast
- 10 grams Salt
- 40 grams Honey
- 30 milliliters Olive oil
- 350 milliliters Warm water
- 50 grams Mixed seeds (e.g., sunflower, pumpkin, flax)
Instructions
In a large bowl, combine whole wheat flour, spelt flour, teff flour, quinoa flour, and instant yeast.
Add salt to the dry ingredients and mix thoroughly.
In a separate bowl, whisk together honey, olive oil, and warm water until the honey is fully dissolved.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
Add the mixed seeds to the dough and knead until evenly distributed, about 5 minutes.
Turn the dough out onto a lightly floured surface and knead for 10 more minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
Punch down the dough to release air and shape it into a loaf.
Place the shaped loaf in a greased 9x5-inch loaf pan, cover, and let it rise for another 30-40 minutes.
Preheat the oven to 190°C (375°F).
Bake the bread for 30-35 minutes, or until the loaf sounds hollow when tapped and is golden brown.
Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 402.3 g | 146% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 37.2 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
