ancient grain bread

This rustic bread is crafted using traditional sourdough techniques and incorporates ancient grains, resulting in a flavorful artisan loaf. Its high hydration content means no Dutch oven is required to bake this delicious, beautiful bread!

Ancient Grain Artisan Sourdough Bread (No Dutch Oven)

sourdough starter (einkorn, spelt, or regular wheat)

filtered water, warmed slightly (about 90-100 degrees F)

whole grain einkorn or spelt flour (see notes)

salt

Add sourdough starter to a large bowl and place it on a kitchen scale set to grams. Tare scale to 0.

Add warm water until scale reaches 300 grams and combine water and starter with a wooden spoon. Tare scale to 0.

Add flour until scale reaches 500 grams, then add salt on top.

Combine ingredients with wooden spoon until a very sticky dough forms.

Cover bowl with a plate and lest rest for 20 minutes.

After 20 minutes, uncover the bowl and wet hands. Stretch and fold the dough about 10 times by pulling up one side and pushing down on the other side, going around the ball of dough.

Cover the bowl with a plate and let rest for 20 minutes.

Repeat stretch and fold process 2 more times at 20 minute intervals.

Cover the bowl with a plate or plastic wrap and let the dough rise at room temperature for 4 or 5 hours.

After the dough has risen for the first time, generously flour a work surface and turn the dough out onto it.

Generously flour the top of the dough, and push down into a 10 x 6 inch rectangle.

Roll each side of the long sides of the rectangle to the center and push down, then flip the dough over, seam side down and tuck the ends in underneath.

​Generously flour a large linen cloth and carefully transfer dough onto it.

​Dust the top of the dough with flour and cover with the cloth.

Let rest for 60 minutes for a second rise.

Preheat a large, flat cast iron skillet or pizza stone in center rack of the oven to 450 degrees Fahrenheit.

​Uncover dough and carefully transfer to preheated pan.

Bake for 30 to 35 minutes, until slightly golden brown.

Once baked, wrap in a clean cloth and let cool for at least 1 hour before slicing. The bread bakes more after it's out of the oven!

This bottom crust can be a little hard, so wrapping it in a cloth while it cools helps to soften it.

After resting for at least 1 hour after baking, enjoy!

Ancient Grain Artisan Bread

Water

tsp Yeast

Honey

tbsp Olive Oil

tbsp Psyllium Husks

Teff Flour

Sorghum Flour

Sweet Rice Flour

Flax

tsp Himalayan Pink Salt

Warm water to 105 degrees.

Combine yeast and honey in the measuring cup then add a small amount of the warm water to proof the yeast for 10 minutes.  If it is foaming and obviously increasing in volume you are good to go.

Combine dry ingredients in a stand mixer.  Once yeast has proofed add the mixture to the dry ingredients along with the olive oil and remaining water.

Mix until a stretchy dough forms.  Oil a large bowl and add dough to the bowl.  Cover with saran wrap.  Place in a warm moist environment where it will not be disturbed for 1 hour.  The dough should double in size.

Preheat a Dutch oven in a 450 degree Fahrenheit oven for 30 minutes.  Place a piece of parchment paper in the bottom of the Dutch oven.

Place the rounded dough on the parchment paper and cover the Dutch oven with the lid.  Bake for 40 minutes covered.  Remove the lid and bake for 15 minutes uncovered to allow a crust to form.

Allow to cool for a few minutes then remove the bread from the Dutch oven with the parchment paper and allow to completely cool on a wire rack.

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The most viewed ancient grain bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ancient Grain Artisan Sourdough Bre...

Ancient Grain Artisan Bread

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