Go Back Email Link
–+ servings
Sliced ancient grain bread with plate of butter and knife in the background.
Print Recipe
5 from 1 vote

Ancient Grain Bread

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.
Prep Time15 minutes
Cook Time35 minutes
Approx proofing time a minimum2 hours
Total Time2 hours 50 minutes
Course: Breakfast, Lunch
Cuisine: British
Keyword: Ancient Grain, Large Loaf, Wholegrain
Servings: 12 slices
Calories: 203kcal
Author: Lynn

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.

Notes

Will keep fresh for a couple of days and will freeze really well. 

Nutrition

Calories: 203kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 303mg | Potassium: 29mg | Fiber: 6g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 2mg