Vegan Ancient Grain Bread
Discover the wholesome delight of Vegan Ancient Grain Bread, a nutrient-packed loaf bursting with flavor and texture. This delicious plant-based bread combines a medley of ancient grains like spelt, quinoa, millet, and whole wheat flour, enriched with superfood seeds such as chia, flax, and sunflower for added crunch and health benefits. Naturally sweetened with maple syrup and infused with a touch of olive oil, this bread delivers the perfect balance of softness and richness. Each slice is a powerhouse of fiber, protein, and essential nutrients, making it an ideal choice for breakfast toast, hearty sandwiches, or enjoyed simply on its own. With straightforward steps, minimal prep, and an aromatic golden crust, this vegan bread recipe is a must-try for home bakers eager to elevate their bread game with a nutritious twist. Keywords: vegan ancient grain bread, healthy bread recipe, plant-based loaf, ancient grains, superfood bread.
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Recipe Information
Ingredients
- 250 grams whole wheat flour
- 150 grams spelt flour
- 100 grams quinoa flour
- 50 grams millet flour
- 10 grams instant yeast
- 10 grams sea salt
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 350 milliliters warm water
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 2 tablespoons nutritional yeast
- 3 tablespoons sunflower seeds
Instructions
In a large bowl, mix the whole wheat flour, spelt flour, quinoa flour, millet flour, instant yeast, chia seeds, flaxseeds, nutritional yeast, sunflower seeds, and sea salt.
In a separate bowl, combine the warm water, maple syrup, and olive oil, stirring until the maple syrup is completely dissolved.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well.
Using a wooden spoon or spatula, mix the ingredients together until a sticky dough forms.
Turn the dough onto a floured surface and knead it for about 5 to 7 minutes, adding a little more flour if necessary to prevent sticking.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Once the dough has risen, preheat your oven to 220°C (428°F).
Punch down the dough to release the gases and shape it into a loaf.
Place the shaped dough into a greased loaf pan, cover it, and let it rise for another 30 minutes.
Bake the loaf in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 443.2 g | 161% | |
| Dietary Fiber | 78.3 g | 280% | |
| Total Sugars | 30.7 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3052 mg | 65% | |
*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.
