Home
Recipes
Breads
Whole Grain Bread
Ancient Grain Bread (with Kamut, Spelt, and Einkorn) Recipe

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

By What’s Baking

A hearty, nutritious loaf with the complex flavors of heritage grains, offering a tender crumb with subtle nutty undertones and a perfectly crisp crust.
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>
BAKE SMARTER

Kitchen Converter

Quickly switch between common baking units without leaving the recipe.

Convert
⇄
Result—

Volume uses US cups, tablespoons, and teaspoons. Converting weight to volume depends on the ingredient.

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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 3 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 35 g
🍭 Sugar: 1 g
🍗 Protein: 6 g
🫀 Cholesterol: 5 mg
🧂 Sodium: 390 mg

Chef’s Notes

A few helpful details for making this recipe.

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.

Want to try something else in ...

More recipes you might like

Keep exploring with more recipes from What's Baking.

View all
An overhead shot of a rustic round tahini whole grain loaf with a beautifully scored top, showcasing its golden-brown crust against a weathered wooden board. A cross-section reveals the bread's even, moist crumb structure with tiny air pockets throughout. The scene is bathed in soft natural light streaming through a kitchen window, highlighting the loaf's textural details and warm tones. Alongside the bread sits a small bowl of tahini, scattered sesame seeds, and a vintage linen cloth dusted with flour. A freshly cut slice displays the perfect balance between wholesome density and lightness, with a knife resting nearby on a wooden cutting board.
Breads
Whole Grain Bread

Tahini Whole Grain Bread Recipe

A hearty, aromatic whole grain bread enriched with nutty tahini that creates a perfectly moist crumb with a satisfying crust and subtle sesame undertones.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-14 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Carrot Ginger Whole Grain Bread with its golden-brown crust partially sliced to reveal a moist, fiber-rich interior flecked with vibrant orange carrot shreds. The bread sits on a weathered wooden cutting board, surrounded by scattered whole grain flour, fresh carrots with leafy tops, and knobs of fresh ginger. Natural window light highlights the bread's wholesome texture and the crystallized ginger pieces that sparkle throughout the crumb. A drizzle of honey glistens as it's being poured over a warm slice, with steam gently rising, suggesting the bread has just been baked.
Breads
Whole Grain Bread

Carrot Ginger Whole Grain Bread Recipe

Moist, hearty whole grain bread studded with sweet carrot shreds and warming ginger, creating a perfect balance of earthy nuttiness and subtle spice.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
A cross-section view of the freshly sliced Whole Grain Chocolate Bread reveals its hearty texture studded with melted chocolate chunks. Photographed in soft natural light streaming through a kitchen window, the bread sits on a rustic wooden cutting board with scattered cacao nibs and wheat stalks as styling elements. The bread's deep amber crust contrasts beautifully with its nutty brown interior, while visible whole grains add texture and visual interest. A drizzle of honey glistens on a slice in the foreground, emphasizing the bread's natural sweetness, with a steaming cup of coffee positioned slightly out of focus to complete this cozy baking scene.
Breads
Whole Grain Bread

Whole Grain Chocolate Bread Recipe

Rich and moist whole grain bread swirled with decadent chocolate chunks and a subtle hint of honey, offering a perfect balance of wholesome nutrition and indulgent flavor.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf with a beautifully cracked golden-brown crust, placed on a wooden cutting board with a linen towel underneath. A cross-section reveals a tender crumb with visible whole grain textures and tiny flecks of nuts. Soft natural light streams in from a side window, highlighting the bread's varied textures and warm color palette. A knife rests beside a few freshly cut slices, showing the bread's sturdy yet tender interior structure. A small dish of olive oil and a sprinkle of flaky sea salt sit nearby, suggesting serving options for this nutritious homemade loaf.
Breads
Whole Grain Bread

Almond Flour and Whole Grain Blend Bread Recipe

Wonderfully nutty and nutritious bread combining the light texture of almond flour with hearty whole grains for a perfect everyday loaf that's both satisfying and wholesome.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic Olive Rosemary Whole Grain Bread loaf resting on a wooden bread board, sliced to reveal a hearty brown crumb studded with glistening black olives and flecks of green rosemary. Soft natural light streams in from a nearby window, highlighting the bread's crackling crust dusted with flour and scattered herbs. Surrounding the loaf are sprigs of fresh rosemary, a small bowl of extra virgin olive oil, and a few scattered whole olives, creating a Mediterranean tableau. The contrast between the dark olives, aromatic herbs, and nutty-colored whole grain crumb showcases the bread's rustic appeal and artisanal quality.
Breads
Whole Grain Bread

Olive Rosemary Whole Grain Bread Recipe

A rustic, hearty whole grain loaf infused with fragrant rosemary and briny olives, delivering a Mediterranean-inspired bread with a perfect chewy crumb and crisp crust.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a freshly baked round loaf of Parmesan Herb Whole Wheat Bread on a rustic wooden board, with a cross-section slice revealing the hearty texture studded with vibrant green herbs and pockets of melted cheese. The bread's crust is deeply golden and dusted with additional Parmesan and herbs, catching the soft natural light streaming through a kitchen window. A small dish of olive oil, a butter knife, and scattered fresh herbs add context around the bread, while the crumb texture shows perfect air pockets throughout the wholesome wheat interior. Steam rises gently from the just-cut slice, emphasizing its freshness and inviting aroma.
Breads
Whole Grain Bread

Parmesan Herb Whole Wheat Bread Recipe

Rustic whole wheat bread enriched with aromatic herbs and savory Parmesan cheese creates a satisfyingly chewy loaf with a golden, crispy crust and tender, flavorful interior.
Difficulty:
Intermediate
Prep Time:
3 hours (including rise time)
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe