This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with.
- Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings
- Ancient Grain Carrot Bread from The Schizo Chef
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri's Jikoni
- Dimbleby's Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara's Tasty Buds
- Millet Idli from Gayathri's Cook Spot
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen's Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook's Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha's Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
There was lots of discussion about what was allowed and what was not in this challenge. While I used a lot of flours that qualify as an ancient grain, I usually blend them. This time, I decided to go with an all-spelt loaf though I did run out and ended up kneading and dusting with buckwheat flour. With relief, I see that buckwheat was still on the approved list!
Ingredients makes 2 medium round loaves
- 2 C warm water
- 1 T organic dark brown sugar
- 1 T active dry yeast
- 4 C spelt flour
- buckwheat flour for kneading and dusting
- olive oil
- hemp seeds for decorating
- dark chia seeds for decorating
- freshly ground salt for decorating
Combine the warm water and brown sugar in a large mixing bowl. Sprinkle the yeast over the top and let the yeast bloom until frothy, approximately 10 to 15 minutes.
Add in the flour and beat with a wooden spoon until the dough comes together. Move to a floured cutting board and continue to knead for 5 to 6 minutes until it becomes smooth and soft. Sprinkle with more flour if the dough is sticky.
Divide the dough in half and roll into boules. Place them on a silicone-lined baking sheet and let rise for 30 minutes. Brush with olive oil and sprinkle with seeds. Slice whatever design you want into the top. I did three slashes across the loaf - like the cover of Jurassic Park III. (Yes, we just watched this again during Christmas break!) Let rise for another 30 minutes while the oven preheats.
Preheat the oven to 400°F and place a pan of hot water on the bottom shelf. Place the loaves on the top shelf. Bake until the loaves are golden, approximately 40 to 45 minutes. If you tap the loaves on the bottom and they sound hollow, they are done. Cool the loaves on a wire rack before slicing.
My loaves rose perfectly until I slashed and baked them. Then they fell a little flat. They still tasted great and had a beautiful crumb; they just weren't as plump as I wanted. I'll have to try again soon.
Flat or not (looks pretty good to me!), this is a loaf of bread I'd happily tear into. Thanks for embracing the theme!ReplyDelete
the loaves look good. Would love to bake with spelt.Maybe some day.ReplyDelete
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That looks great to me! Doesn't look flat at all.ReplyDelete
I don't think they look flat at all Cam. I think they are lovely.ReplyDelete
This bread came out beautifully! I think I proofed my spelt too long.ReplyDelete
That is a beautiful looking bread.ReplyDelete
Fabulous Bread Camilla. Delicious!!ReplyDelete
wow the bread has such great rise despite being gluten free - I was too scared to try a yeast bread without gluten grainsReplyDelete
yummy bread camilla.............ReplyDelete