Ancient Grains Bread
Elevate your baking game with this wholesome and hearty Ancient Grains Bread recipe, a delicious blend of nutrient-rich whole wheat, spelt, amaranth, and quinoa flours. Perfect for health-conscious eaters, this artisanal bread is packed with flavor and texture, thanks to the addition of honey, olive oil, and a delightful mix of seeds like sunflower, chia, and flax. With a crisp golden crust and a soft, nutty interior, it’s ideal for everything from toast to sandwiches. The step-by-step process ensures an easy introduction to working with ancient grains, resulting in a loaf that’s as nourishing as it is satisfying. Whether you’re a seasoned baker or a beginner, this recipe is a surefire way to bring the wholesome goodness of homemade bread straight to your table.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 150 grams Spelt flour
- 100 grams Amaranth flour
- 100 grams Quinoa flour
- 10 grams Salt
- 7 grams Active dry yeast
- 50 grams Honey
- 30 milliliters Olive oil
- 350 milliliters Warm water
- 50 grams Mixed seeds (e.g., sunflower, chia, flax)
Instructions
In a large mixing bowl, combine the whole wheat flour, spelt flour, amaranth flour, and quinoa flour.
Add the salt and active dry yeast to the flour mixture, making sure that the salt is not directly touching the yeast.
In a separate small bowl, mix the honey and olive oil into the warm water until well combined.
Create a well in the center of the dry ingredients, then pour in the wet mixture.
Mix with a spatula or wooden spoon until a shaggy dough is formed.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Add the mixed seeds and knead for another 2-3 minutes until evenly incorporated.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 90 minutes or until doubled in size.
Preheat your oven to 220°C (428°F).
Punch down the dough to release the air, then shape it into a round or oval loaf.
Place the loaf on a baking sheet lined with parchment paper, cover it lightly, and let it rest while the oven heats up.
Score the top of the loaf with a sharp knife to allow for even expansion.
Bake in the preheated oven for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 477.8 g | 174% | |
| Dietary Fiber | 75.1 g | 268% | |
| Total Sugars | 46.4 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 3240 mg | 69% | |
*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.
