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Ancient Grain Bread (with Kamut, Spelt, and Einkorn) Recipe

Ancient Grain Bread (with Kamut, Spelt, and Einkorn) Recipe

Learn how to make this nutritious homemade ancient grain bread using traditional kamut, spelt, and einkorn flours. This easy baking recipe produces a tender crumb with complex flavors and wonderful texture that store-bought bread can't match. Perfect for both beginners and experienced bakers looking to explore heritage grains.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
45 mins
Serves:
1 loaf (16 slices)
An overhead shot of a rustic round loaf with a deeply golden, crackled crust dusted with flour, displayed on a weathered wooden board beside scattered ancient grains. A cross-section reveals a moist, open crumb structure with varying hues of amber and cream, showcasing the distinctive textures of kamut, spelt, and einkorn. Soft natural light streams through a kitchen window, highlighting the bread's artisanal qualities while a linen towel and vintage bread knife rest nearby, suggesting homemade craftsmanship. Steam gently rises from a freshly cut slice, emphasizing the bread's warmth and inviting aroma.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g kamut flour (also called khorasan wheat)</li><li class="ingredients-single-item">150g spelt flour</li><li class="ingredients-single-item">150g einkorn flour</li><li class="ingredients-single-item">100g strong bread flour</li><li class="ingredients-single-item">8g active dry yeast</li><li class="ingredients-single-item">375ml warm water (about 38°C)</li><li class="ingredients-single-item">15g honey</li><li class="ingredients-single-item">12g salt</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">15g unsalted butter, softened, for greasing</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Proofing basket or bowl lined with a clean tea towel</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Baking thermometer</li><li class="equipment-single-item">Scoring lame or sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. Combine the warm water (38°C) with honey in a large bowl, then sprinkle the yeast over the surface. Let it sit for 5-10 minutes until foamy and fragrant. This activation ensures your bread will rise properly and indicates your yeast is alive and viable.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the yeast activates, whisk together the kamut, spelt, einkorn, and bread flours in a separate bowl. The bread flour contains higher protein content which helps provide structure, while the ancient grains contribute exceptional flavor and nutrition.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once the yeast mixture is foamy, add the olive oil and stir. Gradually add about three-quarters of the flour mixture, stirring with a wooden spoon until well combined. Add the salt (adding salt directly to yeast can inhibit its activity, which is why we add it with the flour), then incorporate the remaining flour until you have a shaggy, somewhat sticky dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Ancient grain flours have less gluten than modern wheat, so your dough won't feel as stretchy as regular bread dough, but it should still develop some elasticity and windowpane slightly when stretched thin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place (about 24-27°C) for 60-90 minutes, or until doubled in size. Ancient grains often take longer to rise than conventional wheat, so be patient.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and shape into a round loaf by pulling the edges toward the center and rotating as you go. Place seam-side up in a well-floured proofing basket or a bowl lined with a floured tea towel. Cover and let rise for another 45-60 minutes until puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough is on its second rise, preheat your oven to 230°C with a Dutch oven or baking stone inside. The preheated vessel creates steam and heat that mimics professional bread ovens, resulting in better crust development.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to bake, carefully turn the dough out onto a piece of parchment paper (seam-side down). Score the top with confident, deep cuts using a lame or sharp knife. This isn't just decorative—it controls how the bread expands during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully transfer the dough on the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. This covered phase traps steam from the bread, helping develop that crackling crust. Then remove the lid and bake for another 15-20 minutes until deeply golden and the internal temperature reaches 96-99°C.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a wire rack and resist the temptation to cut into it immediately! Let the bread cool completely for at least 1 hour. This resting period is crucial as it allows the crumb structure to set and flavors to develop. Cutting too soon results in gummy texture and lost moisture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Ancient Grain Bread?

This nutritious bread uses kamut, spelt, and einkorn flours as the heritage grain base, complemented by some strong bread flour for structure. Additional ingredients include active dry yeast, warm water, honey, salt, olive oil, and butter for greasing.

How to cook Ancient Grain Bread at home?

Learn how to cook Ancient Grain Bread by activating yeast with warm water and honey, combining with ancient grain flours, kneading until elastic, and allowing proper rise time. Bake in a preheated Dutch oven at 230°C for 25 minutes covered, then 15-20 minutes uncovered until the internal temperature reaches 96-99°C for perfect crust and crumb.

Why should I use a Dutch oven when baking artisanal bread?

A Dutch oven creates the perfect baking environment by trapping steam released from the dough, which helps develop a crackling, professional-quality crust. The heavy, even heat distribution also promotes consistent baking throughout the loaf, mimicking the conditions of commercial bakery ovens.

Can I substitute regular wheat flour for heritage grains?

While you can use regular wheat flour, you'll miss the distinctive nutty flavours and nutritional benefits of heritage grains. If substituting, maintain the same total flour weight and expect a different texture and flavour profile. Consider starting with partial substitution if you're new to ancient grains.

How long does homemade bread with ancient grains stay fresh?

Heritage grain bread typically stays fresh for 3-4 days at room temperature when properly stored in a bread box or wrapped in a clean tea towel. Ancient grains often create loaves with better keeping qualities than conventional wheat. For longer storage, slice and freeze for up to 3 months.

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Score the top with confident, deep cuts using a lame or sharp knife. This isn't just decorative—it controls how the bread expands during baking." }, { "@type": "HowToStep", "name": "Bake the bread", "text": "Carefully transfer the dough on the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. This covered phase traps steam from the bread, helping develop that crackling crust. Then remove the lid and bake for another 15-20 minutes until deeply golden and the internal temperature reaches 96-99°C." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Transfer to a wire rack and resist the temptation to cut into it immediately! Let the bread cool completely for at least 1 hour. This resting period is crucial as it allows the crumb structure to set and flavors to develop. 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Will be making this regularly!", "name": "Best ancient grain texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-07", "reviewBody": "My family absolutely loved this bread! The combination of kamut, spelt and einkorn creates such a wonderful flavor profile. We literally devoured the entire loaf in one sitting with some homemade soup.", "name": "Family favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-04-03", "reviewBody": "This bread has completely converted me to heritage grains. The depth of flavor is incredible compared to regular wheat bread. I appreciate the detailed instructions that helped me achieve that perfect crust too!", "name": "Life-changing recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-03-28", "reviewBody": "I love how this bread stays fresh much longer than my regular wheat loaves. The ancient grains really do make a difference! The texture is wonderful and it makes the most amazing toast with just a bit of butter.", "name": "Excellent shelf life", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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