Ancient Grains Bread
Bake your own ancient grains bread using spelt flour and no sourdough starter in sight! A wholesome, homemade loaf packed with nutritious grains and perfect for beginners.
Equipment
- 1 large bowl
- 1 kitchen scale
- 1 proofing basket banneton
- 1 Dutch oven
Ingredients
- 350 g water
- 7 g fast action yeast
- 125 g wholemeal spelt flour
- 375 g white spelt flour
- 10 g salt
- 40 g millet seeds or 4 tbsp (optional)
- 20 g quinoa or 2tbsp to top the loaf (optional)
Instructions
Mix the Dough
- Use a scale to measure water added to a large bowl, then add the yeast and mix it lightly. Then add the flours and salt and mix well until no dry patches are left. Use your hand to mix the dough until it becomes more elastic rather than sticky (count 40 twists, or around a minute). Cover with plastic and allow it to rise for an hour or until doubled in size.
Stretch and Fold
- Every 15 minutes, wet your hand slightly then grab a side of the dough stretching and folding over, turn the bowl at a 45 degrees angle clockwise and fold each side. If you add millet seeds, this is the time when you sprinkle them, as you fold they stick to the dough. You should complete three stretch and folds then let the dough rise in the covered bowl. The dough takes just over an hour to double in size.
Shape the Dough
- Once the dough has doubled in size, turn it to a lightly floured surface. Shape the dough into a log by folding it and rolling it. If you are adding quinoa or seed toppings, roll the top of the dough in a layer of seeds, or brush some beaten egg white to help the seeds stick.
Proofing
- Add the log of dough top down in a proofing basket, making sure to sprinkle with rice flour to stop it from sticking. It takes 45 minutes for this dough to rise an inch or an inch and a half above the proofing basket. Or you may put it in the fridge to bake the next morning.
Bake and Enjoy!
- Preheat the oven to 220°C (430°F). Turn the dough onto a baking sheet, make a long slit on the top with a lame or sharp knife and put it in a covered Dutch oven. After 30 minutes, remove the lid and leave it for another 15 minutes until golden brown and the seeds are nicely toasted. If not using a Dutch oven, bake the loaf either in a loaf tin or on a sheet pan, adding a water tray at the bottom of the oven (to create steam) for the first 15 minutes to get a thin crust and reduce the baking time by 10 minutes.
Notes
- This dough doubles quite quickly (less than 1.5 hours) especially if the temperature in your kitchen is higher, so watch it closely.
- You can place the dough in the fridge overnight to prove after shaping and bake it in the morning.
- This loaf does not rise too much in the oven, so don't feel disappointed, it is quite normal.
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