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    Home » Recipes » Bread & Baking » Yeasted Breads

    Ancient Grain Bread

    Published: Jun 2, 2023 · Modified: Jul 10, 2024 by Amy Sandidge · This post may contain affiliate links · 9 Comments

    Jump to Recipe

    This no-knead ancient grain bread is a tasty and hearty alternative to traditional bread. With a satisfyingly chewy texture and nutty taste, this bread is perfect for sandwiches and as a side for soup. This recipe comes together quickly and uses simple ingredients, making it ideal for bakers of all skill levels.

    I chose to do overnight hydration of the wheat for this ancient grains bread recipe because it makes for a tender bread. When baked in a Dutch oven, the bread forms a beautiful brown crust while staying moist and fluffy inside.

    Ancient grain bread in a dutch oven.

    I love making bread such as my Green Chili Cheese Bread and green olive whole wheat bread in Dutch ovens because it steams the bread and creates a consistent temperature for baking. This is great for those who are new to baking or that have hot spots and inconsistent temperatures in their oven.

    For more delicious bread recipes, check out my Sourdough Focaccia, Kamut Pizza Crust, or Einkorn Sandwich Bread.

    No Knead Bread

    Kneading is an excellent technique to get tender bread, but did you know that a longer rise time can produce similar results? Rather than kneading bread by hand or mixer, you can mix up your bread and let it sit overnight.

    During the extended rise, the gluten strengthens, similar to the results that kneading produces. This is great for those short on time or who cannot knead by hand.

    Sliced ancient grain bread.

    Why You'll Love it

    Simple- This is the best ancient grain bread because it uses only 5 ingredients. Most of these ingredients are those you might already have in your pantry. The simple ingredients allow the natural flavors to shine. Plus, this recipe is budget-friendly, making it an excellent choice for those who want to keep down costs by making homemade bread.

    No knead- This recipe doesn't use a bread machine or extended kneading time. It's just as tender as traditional bread but much more convenient. Because this bread mixes up in just minutes, you can easily fit it into your regular schedule and always have fresh bread to enjoy throughout the week.

    Ancient grain bread baked in a dutch oven on parchment paper.

    What is an ancient grain?

    An ancient grain is a grain that is considered to have been minimally changed with selective breeding. Ancient grains are not made into hybrids but instead, remain as close as possible to their natural origins.

    Some pseudo-cereals, such as whole grain quinoa, also fit into the category of ancient grains. While these are not technically grains, they share similar benefits, including protein and fiber.

    Is ancient grain bread gluten free?

    No, this ancient grain bread is not gluten-free. However, not all ancient grains contain gluten. So if you're searching for gluten-free bread, look for recipes that use amaranth flour, brown rice flour, buckwheat flour, or other gluten-free flour varieties.

    It's important not to substitute a gluten-containing bread recipe with gluten-free flour because the entire recipe must be adjusted. In addition, the moisture levels will change, and it may be necessary to use binders such as xanthan gum to compensate for the lack of wheat gluten.

    Woman holding a bag of spelt flour.

    Ancient Grains Flour

    There are many types of ancient grain flours. For this recipe, I've chosen to use a blend of my favorites- Spelt flour and Einkorn. Of course, there are many types of ancient grains flour, including teff, kamut, whole grain sorghum flour, and more. But the flavor and texture of spelt and einkorn are perfect for this recipe.

    Ingredients

    Water-Water helps hydrate the dough and is the only liquid needed for this simple bread. You can use tap water or filtered water. They will both taste great and work well in this recipe.

    Salt- Salt is essential to give the bread flavor. It heightens the naturally nutty taste of the flour.

    Active dry yeast- Active dry yeast gives our bread rise. If you don't use yeast often, be sure to learn how to test yeast to see if it's still active. As yeast ages, it loses potency and can cause your bread a lower rise. Storing yeast in the refrigerator can help extend its shelf life.

    Spelt flour- Spelt flour is a type of wheat and contains the entire grain, including the endosperm, bran, and germ. Spelt flour works really well as part of a blend in flour recipes because it has a distinct flavor that benefits from being mixed with others for a balanced texture and taste.

    Einkorn flour- Einkorn is considered one of the earlier wheat. It has more protein and less starch than modern wheat. It has a unique earthy flavor and a slight sweetness that makes it taste great in bread, pasta, and pizza. 

    How to Make Ancient Grain Bread

    Mix ingredients

    • Whisk together the dry ingredients in a medium-sized bowl. Next, add in the wet ingredients and mix until combined.
    Ancient grain flour in a glass bowl.
    Woman mixing no knead bread with a spoon in a glass bowl.

    Cover

    • Cover the bowl with plastic wrap and let sit at room temperature for 10-18 hours. You can make it in the evening and then bake the following day.
    Overnight bread dough wrapped in a saran wrap in a glass bowl.
    No knead bread rising in a glass bowl.

    Preheat the Dutch Oven

    • Preheat your Dutch oven to 485 degrees for 20-30 minutes. Both the dutch oven and the oven itself must be hot before the bread is added.

    Form the Bread

    • Flour a work surface generously. Place the bread dough on the surface. Roll the dough into a ball. It will be sticky, but just be patient with the process. Once you have shaped the dough ball, place it onto a piece of parchment and score it. Scoring the bread helps steam escape from a planned area rather than simply bursting through the weakest point in the loaf.
    No knead ancient grain bread on a floured surface.
    Loaf of wheat bread on a floured surface.
    Scored bread dough on a piece of parchment paper.

    Bake

    • Remove the Dutch oven from the oven and take off the lid. Be sure to use an oven mitt; sometimes, it's easy to forget the lid has been in the oven for a while too.
    • Gently pick up the edges of the parchment paper with the loaf and move it to the hot Dutch oven. Place the lid back onto the Dutch oven and put it back into the hot oven.
    • Bake at 485 degrees for 30 minutes with the lid on. Then, remove the lid and bake for another 20 minutes until the loaf is a beautiful golden brown.
    No knead bread in a dutch oven getting ready to bake.
    Ancient grain bread in a dutch oven.
    Sliced ancient grain bread.

    Cool

    • Remove the Dutch oven from the oven and carefully lift the parchment to remove the loaf. Place the loaf on a cooling rack for at least 30 minutes before slicing. Allowing it to cool will help the inside to set before you slice into it.

    Tips and Substitutions

    • Flour Substitutes- Spelt flour can be substituted with kamut flour and rye flour, which are great flavorful alternatives to wheat. Each has its unique taste, so choosing one for your recipe can give you a flavor all its own.
    • Adding seeds such as flax seeds or pepitas on top of your ancient grain bread loaf is always a good idea. https://aredspatula.com/halloween-popcorn-balls-recipe/They can also make your loaf look fantastic and add some extra flavor.
    • Preheating the Dutch oven is essential. To achieve a perfect golden crust, the bread must be baked evenly. The steam inside the Dutch oven keeps the bread moist while baking and results in a perfectly baked loaf every time. 
    Sliced ancient grain bread.

    Ancient Grain Bread- No Knead

    Amy Sandidge
    Ancient grains are great flour to use for bread making . Using them in this no-knead bread creates a delicious and tender loaf that everyone will love!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    resting time 12 hours hrs
    Total Time 13 hours hrs 5 minutes mins
    Course Bread
    Cuisine American
    Servings 12 servings

    Equipment

    • 1 dutch oven

    Ingredients
      

    • 2 cups warm water I like this to be around 100 degrees.
    • 1 ½ teaspoon salt
    • 1 cup bread flour
    • 1 ¾ cups spelt flour
    • 1 cup einkorn flour
    • ¾ teaspoon active dry yeast

    Instructions
     

    • The bread will need to rise for 12-18 hours, so plan the baking accordingly. I like to bake in the morning, so I start my dough the night before.
    • Mix together your ingredients in a medium-sized bowl with a spoon until all the flour is incorporated.
    • Cover with saran wrap and let this sit at room temperature for 12-18 hours.
    • The next day, heat the Dutch oven in your oven to 485 degrees. Let this heat for about 30 minutes, you want the pan to be really hot. Be sure to put the lid on it, so the inside will heat up really hot too.
    • Flour your surface and gently turn the dough out onto the surface.
    • You won't want to overmix it at this point, so carefully fold it over a few times to form a loose ball.
    • Place on a piece of parchment paper, sprinkle with flour, and score the top.
    • Remove the Dutch oven from the hot oven carefully, this will be hot. Place the parchment paper with the dough on it inside the Dutch oven.
    • Move to the oven, and cook this for 30 minutes covered.
    • Remove the lid, and lower the heat to 425 degrees. Let this cook for 15-20 minutes. The top should be a deep golden brown.
    • Take it from the oven and carefully remove the bread from the pan.
    • Let it cool at room temperature for at least an hour before cutting into it.

    Video

    Notes

      • Flour Substitutes- Spelt flour can be substituted with kamut flour and rye flour, which are great alternatives to wheat. Each has its unique taste, so choosing one for your recipe can give you a flavor all its own.
      • Adding seeds such as flax seeds or pepitas on top of your ancient grain bread loaf is always a good idea. They can also make your loaf look fantastic and add some extra flavor.
      • Preheating the Dutch oven is essential. To achieve a perfect golden crust, the bread must be baked evenly. The steam inside the Dutch oven keeps the bread moist while baking and results in a perfectly baked loaf every time. 
    Keyword ancient grain, bread flour, einkorn flour, no knead, salt, spelt flour
    Tried this recipe?Let us know how it was!
    • Yeasted Breads
    • Baked
    • Einkorn Flour
    • Spelt Flour
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    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Michael D. says

      July 29, 2023 at 10:38 pm

      This recipe works very well in my traditional oven using and an Emile Henri 4 1/2 quart covered baker. But, I would like to bake this same recipe on an open rack, using my Miele steam oven and I am wondering if you have worked out the proper humidity and temperature ratios for these new ovens?

      Reply
      • admin says

        July 29, 2023 at 11:40 pm

        Hi Michael! I have not tried the new steam ovens yet as I don't own one. If you do try it, I would love to hear your experiences.

        Reply
    2. mantra says

      August 01, 2023 at 9:24 am

      Thank you for sharing such detailed article. I am learning a lot from you. Oracle Fusion Technical Training

      Reply
    3. Megan H. says

      October 29, 2023 at 2:13 am

      5 stars
      I've made this 3 times because it's easy and I can make two loaves at a time. Thank you!
      Each time I've made it though, I add 1/2 cup more flour (ground like a day earlier and put into the freezer to rest) and the dough is still runnier, spreading more than yours in the video (?) All other measurements staying the same.
      What ancient grains are ok to combine with the bread flour? I have sprouted emmer, rye, barley, oats, quinoa, and teff to work with.
      I appreciate this!

      Reply
      • Amy Sandidge says

        October 30, 2023 at 3:22 pm

        Thank you for letting me know Megan. I am changing the flour measurements right now. I have made this bread 4 times in the last 2 weeks and each time I needed to add extra. So sorry for that! As far as grains go, here are my thoughts. Rye is easy to switch out for any, especially with the balance of the high-protein bread flour. I have only added emmer in smaller amount- about 1/2-3/4 cup for this recipe with no issues. I would recommend starting small with this emmer (same for sprouted emmer). Barley, oats, quinoa and teff are the same way. The bread flour gives you so much flexibility with other grains, but I would not add in more than 1/2-3/4 cups for testing- especially with oats, quinoa and teff. They are tricky grains to bake bread with. I hope that helps. Happy baking!!

        Reply
    4. Chaitanya says

      November 20, 2023 at 12:48 pm

      Thanks for the very informative post! I believe asking questions works more effectively. It makes your readers involved at the very start.
      Hyperion Realtime Online Support In India

      Reply
    5. Dee says

      February 19, 2024 at 5:30 am

      I'm new to all of this. My family is having digestive problems & our naturopath advises us to not use any hybridized wheat. Is there any bread flour that is free of hybridized wheat? Or can I simply make this bread without bread flour & only using ancient grains? TY!

      Reply
      • Amy Sandidge says

        February 19, 2024 at 4:53 pm

        Hi Dee!! Well, that is a tricky thing. The only truly non-hybridized wheat would be einkorn. Making bread with it is a bit of a challenge as it has such low gluten. Maybe you could ask if spelt if okay? This is another ancient grain and one of my favorite wheat flours to use. If so, this recipe for bread would work https://aredspatula.com/country-style-rustic-whole-wheat-bread-recipe/.

        Reply
    6. MesinEsBatu says

      May 16, 2025 at 8:37 am

      5 stars
      Your post is worthy of everyone's attention. I'm excited to learn more and more. Thanks for sharing!
      Mesin Es Batu

      Reply

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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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