Use a mix of multi grain flour to make this Ancient Grain Bread. Taste the distinctive flavours of Spelt, Einkorn, Emmer and Torrified Spelt Flakes in this simple large loaf baked in a Pullman bread pan. There's nothing nicer or tastier than homemade bread.
This Ancient Grain Bread is a variation of my White Pullman Bread which uses Strong White Flour. It uses the same size loaf tin. If you can't get hold of a Pullman Loaf pan, use a deep sided 2lb/900g Loaf Tin instead.
What you need to make this Recipe
- Ancient Grain Cotswold Crunch Flour - I used flour from Matthews Cotswold Flour. It has a mix of Spelt Flour, Einkorn Flour, Emmer Flour and Torrified Spelt Flakes.
- Yeast - I use either Fast Active dried/easy bake yeast - No need to activate in water first
- Salt - Sea Salt is my favourite.
- Butter - Although not essential for this recipe, it does add a little softeness and silkiness to the dough and the end result is a little softer too.
- Water - I use tap water, always at room temperature. You may need to adjust this depending on how warm/cold your kitchen is.
- Mixed Seeds - This is optional for topping.
INSTRUCTIONS
Grease and line your Pullman Bread Tin with baking parchment. There's no need to preheat the oven until you are ready to bake your bread.
Step 1. Mix all the dry ingredients, flour, dried yeast and salt, together thoroughly in a large bowl. Add the butter and water. Using an electric mixer, mix the ingredients together for about 10 mins until you have a smooth firm dough. Because of the kind of flour, you will have a sticky dough, to begin with, this is something you will find very noticeable if you are making this bread by hand.
Step 2: Leave the dough in the bowl, covered with a tea towel or large pan lid, to double in size. This can take a couple of hours depending on how warm/cold your kitchen is. Be patient, let it rise.
Step 3: When the dough has doubled in size, take it out of the bowl and dust your countertop with a little flour, give the dough a gentle kneading for a couple of minutes.
Step 4: Shape into an oval and place into the prepared Baking Tin. Scatter the top with a handful of mixed seeds. Cover again with a clean tea towel and leave to rise just above the top of the tin. Through practice, you will discover when your dough has risen enough and is ready to bake.
Step 5: Turn the oven on to 200deg fan assisted, a few minutes before you are ready to bake your loaf. Bake for about 35 mins or until baked. Leave to cool completely before slicing.
Notes and Faq's about this Ancient Grain Bread.
Ancient Grain bread is made with a mix of wholegrain flours such as Spelt Flour, Einkorn Flour and Emmer Flour.
You will need to add more water to bread dough if using wholewheat flour as an alternative to white flour. This is because the bran and germ, which are present in wholewheat flour, absorb more liquid.
Although healthier than processed white wheat, they still contain gluten.
Recipe
Ancient Grain Bread
Equipment
- 1 Pullman Loaf Tin Pullman Loaf tins are 8" long with 4" in width and depth. Alternatively use a deep 2lb/900g loaf tin.
- Baking Parchment
Ingredients
- 550 g Ancient Grain Cotswold Crunch Flour
- 8 g Fast Active dried/easy bake yeast Approx 2 level teaspoons. No need to activate in water first
- 1.5 teaspoons sea salt. crushed
- 20 g butter softened and cut into cubes
- 370 ml water tap water at room temperature is fine.
- Mixed Seeds for topping optional
Instructions
- Grease and line your Pullman Bread Tin with baking parchment.
- Mix all the dry ingredients, flour, dried yeast and salt, together thoroughly in a large bowl.
- Add the butter and water. Using an electric mixer, mix the ingredients together for about 10 mins until you have a smooth firm dough. You will have a sticky dough, to begin with, this is something you will find very noticeable if you are making this bread by hand. Don;t be tempted to add more flour, keep kneading.
- Leave the dough in the bowl, covered with a tea towel or large pan lid, to double in size. This can take a couple of hours depending on how warm/cold your kitchen is.
- When the dough has doubled in size, take out of the bowl and dust your counter top with a little flour, give the dough a gentle second knead for a couple of minutes.
- Shape into an oval and place into the prepared Baking Tin. Scatter the top with a handful of mixed seeds. Cover again with a tea towel and leave to rise just above the top of the tin.
- Turn the oven on to 200deg fan assisted, a few minutes before you are ready to bake your loaf. Bake for about 35 mins or until baked. Leave to cool completely before slicing.
Your Private Notes
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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