Crafting Artisan Bread with Ancient Grains

Embracing the Tradition of Ancient Grains in Modern Baking

In recent years, there has been a significant revival in the use of ancient grains in baking, driven by a growing awareness of their health benefits and a desire for more diverse and flavorful ingredients. Ancient grains, such as spelt, einkorn, emmer, and khorasan wheat, offer a richer nutritional profile and more complex flavors compared to modern wheat. This guide will walk you through the process of creating delicious, wholesome artisan bread using these time-honored grains.

Why Bake with Ancient Grains?

Nutritional Benefits

Ancient grains are celebrated for their high levels of vitamins, minerals, and fiber. Unlike modern wheat, which has been bred for high yields and gluten content, ancient grains provide a spectrum of nutrients beneficial for health:

Higher in Protein: Essential for muscle repair and growth.
Rich in Fiber: Aids in digestion and sustained energy levels.
Mineral-Rich: Contains magnesium, iron, and zinc.
Antioxidant Properties: Helps combat oxidative stress in the body.

Flavor and Texture

Each ancient grain brings a unique flavor and texture to bread:

Spelt: Nutty and slightly sweet, spelt adds a tender crumb to bread.
Einkorn: Known for its nutty, earthy flavor, it creates a dense and rich loaf.
Emmer: Offers a hearty texture with a hint of spice.
Khorasan Wheat (Kamut): Provides a buttery flavor and golden color, perfect for rich, aromatic loaves.

Step-by-Step Guide to Making Artisan Bread with Ancient Grains

Ingredients

500g of mixed ancient grains flour (e.g., 250g spelt, 250g einkorn)
350ml lukewarm water
10g salt
5g active dry yeast
Optional: seeds or nuts for topping

Equipment

Mixing bowl
Dough scraper
Baking stone or a heavy-duty baking sheet
Oven
Bread lame or sharp knife

Instructions

Mixing Ingredients:
- In a large bowl, combine the flour and salt.
- In a separate bowl, dissolve the yeast in lukewarm water and let it sit for 5 minutes until frothy.
- Gradually add the yeast mixture to the flour while mixing until a shaggy dough forms.
Kneading:
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Shaping:
- Punch down the risen dough and shape it into a loaf.
- Optionally, sprinkle with seeds or nuts for extra flavor and texture.
Second Rise:
- Place the shaped loaf on a parchment-lined baking sheet, cover lightly, and let rise for another hour.
Baking:
- Preheat your oven to 220�C (430�F) with a baking stone inside.
- Slash the top of the loaf with a bread lame or sharp knife to allow for expansion.
- Place the loaf into the oven and bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Cooling:
- Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.

Conclusion

Baking with ancient grains not only enriches your diet with better nutrition but also connects you to a tradition of grain cultivation that dates back millennia. Each loaf you bake is not just a treat for the taste buds but a step towards more sustainable and health-conscious eating. Embrace the diversity of flavors and textures that these grains offer and enjoy the process of creating truly artisanal bread at home.