25+ Deliciously Easy Ancient Grain Bread Recipes You’ll Love

In today’s health-conscious world, there’s a growing appreciation for ancient grains and their myriad benefits.

These grains, which have been cultivated for thousands of years, are not only packed with nutrients but also offer unique flavors and textures that can elevate any bread recipe.

From the nutty richness of spelt to the gluten-free goodness of quinoa, ancient grains provide diverse options for bakers and health enthusiasts alike.

In this article, we’ve compiled over 25 delicious ancient grain bread recipes that celebrate the rich heritage of these grains.

Whether you’re seeking gluten-free alternatives or simply want to explore new flavors, this collection promises something for everyone.

Let’s dive into the world of ancient grains and discover how you can incorporate them into your baking!

25+ Deliciously Easy Ancient Grain Bread Recipes You’ll Love

Exploring ancient grain bread recipes is not just about indulging in delicious flavors; it’s also an opportunity to nourish your body with wholesome ingredients.

By incorporating grains like barley, spelt, and quinoa into your baking, you connect with culinary traditions that span generations.

These recipes offer not only health benefits but also a chance to experiment with unique textures and tastes in your kitchen.

We hope this collection of 25+ ancient grain bread recipes inspires you to embrace the goodness of ancient grains in your baking endeavors.

So grab your mixing bowl, preheat your oven, and embark on a flavorful journey that honors the past while nourishing your present!

Ancient Grain Quinoa Bread

Quinoa, a powerhouse of nutrition, brings a unique flavor and texture to this bread. Packed with protein, fiber, and essential amino acids, this ancient grain has been a staple in South American diets for centuries. This recipe combines quinoa flour with other wholesome ingredients to create a deliciously nutty and slightly sweet bread, perfect for toasting or as a base for your favorite toppings.

Ingredients:

• 1 cup quinoa flour
• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1 cup warm water
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a loaf pan.
2. In a large mixing bowl, combine quinoa flour, whole wheat flour, almond flour, baking powder, and salt.
3. In a separate bowl, whisk together honey, warm water, olive oil, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. The batter will be thick.
5. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Ancient Grain Quinoa Bread is not only nutritious but also versatile. Enjoy it as part of a wholesome breakfast with avocado or nut butter, or use it as a sandwich base for lunch. Its rich flavor and crumbly texture make it an excellent choice for any meal. Plus, by incorporating quinoa into your diet, you’re honoring the ancient traditions of the Andean cultures while providing your body with essential nutrients.

Spelt and Rye Sourdough Bread

Spelt and rye flours have been used in bread-making for centuries, offering a distinct nutty flavor and hearty texture. This recipe focuses on the natural fermentation process, resulting in a tangy and robust sourdough bread. Spelt adds a gentle sweetness, while rye contributes to the bread’s dense crumb and earthy taste. Perfect for those who enjoy a deep, complex flavor profile in their bread.

Ingredients:

• 2 cups spelt flour
• 1 cup rye flour
• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 1 teaspoon salt

Instructions:

1. In a large bowl, mix the spelt flour and rye flour together.
2. In a separate bowl, combine the sourdough starter with warm water, stirring until dissolved.
3. Gradually add the wet mixture to the dry ingredients, mixing until a shaggy dough forms.
4. Cover the bowl with a damp cloth and let it rest for 30 minutes to an hour (autolyse).
5. Add salt to the dough and knead until it becomes elastic and smooth, about 10 minutes.
6. Place the dough in a greased bowl, cover it, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
7. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat up.
8. Carefully transfer the risen dough onto a floured surface, shape it into a round loaf, and place it on parchment paper.
9. Once the Dutch oven is hot, carefully remove it and place the parchment with the dough inside. Cover with the lid and bake for 30 minutes.
10. Remove the lid and bake for an additional 15-20 minutes, or until the crust is deep brown and the bread sounds hollow when tapped.
11. Cool on a wire rack before slicing.

This Spelt and Rye Sourdough Bread not only embodies the flavors of ancient grains but also showcases the beauty of traditional baking methods. The sourdough fermentation process enhances the nutritional profile by breaking down gluten and making the bread easier to digest. Whether served with cheese and charcuterie or simply buttered, this bread is a delightful addition to any meal. Enjoy the journey of bread-making while savoring a slice of history with every bite!

Millet and Teff Flatbread

Millet and teff are two ancient grains revered for their nutritional benefits and versatility. This flatbread recipe results in a light and slightly chewy bread, perfect for wraps or as a side for dips and spreads. Teff is high in protein, fiber, and calcium, while millet contributes a mild, slightly sweet flavor, making this flatbread not only delicious but also a healthy option for any meal.

Ingredients:

• 1 cup millet flour
• 1 cup teff flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup warm water

Instructions:

1. In a mixing bowl, combine millet flour, teff flour, salt, and baking powder.
2. Add olive oil and warm water, mixing until a soft dough forms.
3. Divide the dough into 6 equal portions and roll each portion into a ball.
4. On a lightly floured surface, roll each ball into a thin flatbread, about 1/4 inch thick.
5. Heat a skillet or griddle over medium heat. Cook each flatbread for 2-3 minutes on each side, or until lightly browned and cooked through.
6. Keep the cooked flatbreads warm in a towel while you cook the remaining pieces.

This Millet and Teff Flatbread is a wonderful way to incorporate ancient grains into your diet. Its flexibility allows for various uses, from serving as a base for pizzas to pairing with soups and salads. The nutritional benefits of millet and teff provide a wholesome alternative to traditional flatbreads, ensuring you get a boost of vitamins and minerals. With each bite, you not only enjoy a deliciously unique flavor but also connect with centuries of baking tradition.

Farro and Oat Bread

Farro, an ancient grain known for its nutty flavor and chewy texture, pairs beautifully with oats to create a hearty and wholesome bread. This recipe incorporates both whole farro and oat flour, delivering a rustic loaf that’s high in fiber and protein. Ideal for breakfast with a spread of butter or jam, this bread is also perfect for sandwiches or as a side to soups and stews.

Ingredients:

• 1 cup cooked farro (cooled)
• 1 1/2 cups oat flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup honey or maple syrup
• 1/2 cup warm water
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix oat flour, whole wheat flour, baking powder, and salt.
3. In another bowl, combine cooked farro, honey, warm water, olive oil, and apple cider vinegar. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Transfer the batter into the prepared loaf pan, smoothing the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Farro and Oat Bread is a delightful fusion of flavors and textures, making it a wonderful addition to your bread repertoire. Its nutritional profile makes it a smart choice for a healthy diet, as farro is rich in protein and fiber while oats provide heart-healthy benefits. Enjoy this bread fresh out of the oven or toasted for a delicious breakfast. Each slice offers a taste of history, with farro being cultivated since ancient times, reminding us of the deep roots of our food traditions.

Buckwheat and Chia Seed Bread

Buckwheat, despite its name, is a gluten-free pseudocereal that’s packed with nutrients. When combined with chia seeds, known for their high omega-3 fatty acid content, this bread becomes a nutritional powerhouse. The recipe results in a moist and dense loaf with a slightly earthy flavor from the buckwheat, making it a satisfying option for any meal or snack.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup chia seeds (whole or ground)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup maple syrup
• 1/2 cup warm water
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix buckwheat flour, chia seeds, baking powder, and salt.
3. In another bowl, whisk together maple syrup, warm water, melted coconut oil, and vanilla extract (if using).
4. Pour the wet ingredients into the dry ingredients and mix until combined; the batter will be thick.
5. Transfer the mixture into the prepared loaf pan, smoothing the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat and Chia Seed Bread is not just a treat for the taste buds; it also packs a nutritional punch. The combination of buckwheat and chia seeds offers a wealth of health benefits, including antioxidants and essential fatty acids. This bread is incredibly versatile—enjoy it plain, topped with nut butter, or used as a base for savory toppings. Embracing ancient grains like buckwheat allows us to explore diverse culinary traditions while nourishing our bodies.

Amaranth and Sunflower Seed Bread

Amaranth, an ancient grain revered by the Aztecs, is known for its high protein content and nutty flavor. This recipe combines amaranth flour with sunflower seeds to create a moist and flavorful bread. The sunflower seeds add a delightful crunch and healthy fats, making this bread a nutritious choice for any meal or snack. This recipe reflects the rich history of amaranth while celebrating the modern twist of incorporating seeds for added texture and nutrition.

Ingredients:

• 1 cup amaranth flour
• 1 cup whole wheat flour
• 1/2 cup sunflower seeds (plus extra for topping)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup honey or agave syrup
• 1 cup warm water
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a loaf pan.
2. In a large bowl, combine amaranth flour, whole wheat flour, sunflower seeds, baking powder, and salt.
3. In another bowl, whisk together honey, warm water, olive oil, and apple cider vinegar.
4. Pour the wet mixture into the dry ingredients, mixing until just combined.
5. Transfer the batter to the prepared loaf pan, smoothing the top. Sprinkle additional sunflower seeds on top if desired.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Amaranth and Sunflower Seed Bread is a celebration of ancient grains and modern nutrition. Amaranth brings a unique flavor and a wealth of nutrients, while sunflower seeds contribute healthy fats and a satisfying crunch. This bread can be enjoyed in various ways—served with hummus, alongside soups, or as a nutritious base for your favorite sandwiches. By incorporating ancient grains like amaranth into our diets, we pay homage to historical food traditions while reaping the health benefits they offer. Enjoy each slice as a nourishing reminder of the grains that have sustained civilizations throughout history.

Kamut and Honey Whole Wheat Bread

Kamut, an ancient wheat variety known for its rich, buttery flavor and high protein content, pairs perfectly with honey to create a sweet and wholesome bread. This recipe results in a light yet hearty loaf that’s excellent for breakfast or as a sandwich base. With its nutty taste and chewy texture, this bread honors the history of Kamut while incorporating natural sweetness and nutrition.

Ingredients:

• 2 cups whole wheat flour
• 1 cup kamut flour
• 1/4 cup honey
• 1 1/2 cups warm water
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1/4 cup olive oil

Instructions:

1. In a small bowl, dissolve honey in warm water, then sprinkle the yeast on top. Allow it to sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine whole wheat flour, kamut flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat the oven to 375°F (190°C) and grease a loaf pan.
7. Punch down the risen dough and shape it into a loaf. Place it in the prepared pan and let it rise again for about 30 minutes.
8. Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Kamut and Honey Whole Wheat Bread offers a delightful balance of flavor and nutrition, making it a perfect choice for any meal. The unique flavor profile of Kamut, combined with the natural sweetness of honey, creates a bread that’s deliciously satisfying. Enjoy it fresh with a spread of butter, or use it for your favorite sandwiches. Incorporating ancient grains like Kamut into your diet not only adds diversity to your meals but also connects you to centuries of agricultural heritage.

Teff and Olive Oil Focaccia

Teff is an ancient grain originating from Ethiopia, known for its nutty flavor and high nutritional value. This focaccia recipe highlights teff’s unique taste, enhanced by a generous drizzle of olive oil and a sprinkle of sea salt. The result is a soft, airy bread with a crisp crust, perfect for serving with olive oil for dipping or as a side to salads and soups.

Ingredients:

• 1 1/2 cups teff flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup olive oil (plus more for drizzling)
• 1 cup warm water
• Sea salt and fresh herbs (rosemary or thyme) for topping

Instructions:

1. Preheat the oven to 400°F (200°C) and grease a baking sheet or line it with parchment paper.
2. In a large bowl, combine teff flour, all-purpose flour, baking powder, and salt.
3. Add olive oil and warm water, mixing until a sticky dough forms.
4. Transfer the dough to the prepared baking sheet and spread it out with your hands to about 1/2 inch thick.
5. Create dimples in the surface of the dough using your fingers. Drizzle with additional olive oil and sprinkle with sea salt and herbs.
6. Let the dough rest for about 20 minutes to rise slightly.
7. Bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.
8. Allow to cool slightly before slicing and serving.

This Teff and Olive Oil Focaccia is a deliciously unique take on traditional focaccia, combining the health benefits of teff with the rich flavors of olive oil and herbs. It’s perfect for dipping in olive oil or balsamic vinegar, serving alongside a cheese platter, or enjoying on its own. By incorporating teff into your diet, you’re not only enjoying a delightful culinary experience but also embracing a grain with deep historical significance, providing you with an enriched understanding of ancient food practices.

Einkorn and Caraway Seed Bread

Einkorn, one of the oldest cultivated grains, boasts a mild flavor and a higher protein content than modern wheat. This recipe incorporates caraway seeds, known for their distinctive flavor and aroma, creating a wonderfully aromatic and slightly sweet bread. Ideal for pairing with cheese or enjoying on its own, this loaf pays homage to ancient baking traditions while offering a delightful twist.

Ingredients:

• 2 cups einkorn flour
• 1 cup all-purpose flour
• 1 tablespoon caraway seeds
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup honey
• 1 cup warm water
• 1/4 cup melted butter or olive oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix einkorn flour, all-purpose flour, caraway seeds, baking powder, and salt.
3. In another bowl, whisk together honey, warm water, and melted butter or olive oil.
4. Pour the wet mixture into the dry ingredients, stirring until just combined.
5. Transfer the batter into the prepared loaf pan, smoothing the top.
6. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Einkorn and Caraway Seed Bread offers a wonderful opportunity to explore the flavors of ancient grains while benefiting from their nutritional qualities. The subtle sweetness of einkorn combined with the aromatic caraway creates a bread that is both unique and versatile. Whether enjoyed with soups, as part of a sandwich, or simply buttered, each slice tells a story of our agricultural past. By baking with einkorn, you not only delight in its flavor but also embrace a heritage that connects us to our ancestors’ diets and practices.

Barley and Flaxseed Bread

Barley, one of the oldest cultivated grains, is celebrated for its nutty flavor and chewy texture. This recipe incorporates barley flour and ground flaxseeds, creating a dense and nutritious bread. Flaxseeds add a rich source of omega-3 fatty acids and dietary fiber, enhancing the bread’s health benefits. Perfect for sandwiches or toasted with a spread, this barley and flaxseed bread embodies the essence of wholesome, ancient grains.

Ingredients:

• 1 cup barley flour
• 1 cup whole wheat flour
• 1/4 cup ground flaxseeds
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon honey or agave syrup
• 1 cup warm water
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine barley flour, whole wheat flour, ground flaxseeds, baking powder, and salt.
3. In another bowl, whisk together honey, warm water, and olive oil.
4. Pour the wet mixture into the dry ingredients and mix until a thick dough forms.
5. Transfer the dough into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Barley and Flaxseed Bread is a fantastic addition to any diet, bringing together the benefits of two ancient ingredients. The nutty flavor of barley pairs wonderfully with the earthy taste of flaxseeds, making each slice a wholesome delight. Whether used as a base for a hearty sandwich or enjoyed with soup, this bread not only nourishes but also connects you to centuries of grain cultivation. Embracing barley and flaxseeds in your baking not only enhances your meals but also supports a healthy lifestyle rich in essential nutrients.

Sorghum and Almond Bread

Sorghum is a gluten-free ancient grain known for its sweet, mild flavor and high nutritional profile. This recipe blends sorghum flour with almond flour, resulting in a moist and slightly sweet bread that’s perfect for breakfast or snacks. The combination of these two flours creates a bread that is both nutritious and satisfying, suitable for those with gluten sensitivities or anyone looking to diversify their grain intake.

Ingredients:

• 1 cup sorghum flour
• 1 cup almond flour
• 1/4 cup honey or maple syrup
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup warm water
• 1/4 cup coconut oil or olive oil
• 2 eggs (or flax eggs for a vegan option)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine sorghum flour, almond flour, baking powder, and salt.
3. In another bowl, whisk together honey, warm water, oil, and eggs (or flax eggs).
4. Pour the wet mixture into the dry ingredients and stir until well combined.
5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Sorghum and Almond Bread is a delightful way to enjoy the flavors and benefits of ancient grains. The natural sweetness of sorghum, combined with the richness of almond flour, creates a unique loaf that is both gluten-free and nutritious. Enjoy it as a breakfast option topped with fruit or yogurt, or use it as a base for your favorite sandwiches. By incorporating sorghum into your diet, you not only savor a delicious bread but also embrace a grain with deep historical roots and numerous health benefits.

Spelt and Chia Seed Bread

Spelt, an ancient grain with a slightly sweet and nutty flavor, is combined with chia seeds in this bread recipe to create a nourishing and flavorful loaf. Chia seeds are known for their hydrating properties and are packed with omega-3 fatty acids and fiber. This bread is perfect for toasting or as a base for various toppings, providing a wholesome option for breakfast or snacks.

Ingredients:

• 2 cups spelt flour
• 1/2 cup chia seeds (whole or ground)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup honey or maple syrup
• 1 cup warm water
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix spelt flour, chia seeds, baking powder, and salt.
3. In another bowl, whisk together honey, warm water, and olive oil.
4. Pour the wet mixture into the dry ingredients and stir until combined.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Spelt and Chia Seed Bread combines the rich flavors of ancient grains with the nutritional powerhouse of chia seeds, creating a deliciously hearty loaf. Its unique texture and nutty flavor make it an excellent choice for any meal or as a snack. Spread with your favorite nut butter or enjoy it plain to fully appreciate the wholesome goodness. By choosing spelt and chia seeds, you’re embracing the health benefits of ancient grains while enjoying a bread that supports your well-being and connects you to our agricultural heritage.

Quinoa and Walnut Bread

Quinoa, a highly nutritious ancient grain, is combined with walnuts in this recipe to create a wholesome, protein-rich bread. Quinoa adds a slightly nutty flavor and a fluffy texture, while walnuts contribute healthy fats and crunch. This bread is perfect for breakfast with avocado or nut butter, and it serves as a delightful side dish for salads and soups.

Ingredients:

• 1 cup quinoa flour
• 1 cup whole wheat flour
• 1/2 cup walnuts, chopped
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup honey or maple syrup
• 1 cup warm water
• 1/4 cup olive oil
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine quinoa flour, whole wheat flour, chopped walnuts, baking powder, and salt.
3. In another bowl, whisk together honey, warm water, olive oil, and vanilla extract (if using).
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Transfer the batter into the prepared loaf pan, smoothing the top.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Quinoa and Walnut Bread is a delightful fusion of flavors and textures, making it a nourishing choice for any meal. The combination of quinoa and walnuts not only enhances the bread’s taste but also elevates its nutritional value, offering a good dose of protein, healthy fats, and essential vitamins. Whether enjoyed as part of a hearty breakfast, sliced for sandwiches, or served with soup, this bread connects you to ancient culinary traditions while providing a modern twist for today’s health-conscious lifestyle.

Millet and Coconut Bread

Millet, a gluten-free ancient grain, is celebrated for its mild flavor and versatile nature. This recipe combines millet flour with shredded coconut, resulting in a subtly sweet and aromatic bread. Perfect for breakfast or as a snack, this millet and coconut bread is rich in nutrients and adds a delightful tropical touch to your table.

Ingredients:

• 1 1/2 cups millet flour
• 1 cup shredded coconut (unsweetened)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup honey or agave syrup
• 1 cup coconut milk (or warm water)
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine millet flour, shredded coconut, baking powder, and salt.
3. In another bowl, whisk together honey, coconut milk, melted coconut oil, and vanilla extract (if using).
4. Pour the wet mixture into the dry ingredients and stir until well combined.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Millet and Coconut Bread is a delightful exploration of flavors, showcasing the natural sweetness of coconut alongside the nutritional benefits of millet. Each slice is not only delicious but also packed with vitamins and minerals, making it a perfect addition to your healthy eating plan. Enjoy it toasted with a spread of nut butter, or savor it plain to appreciate the unique flavor combination. By baking with millet and coconut, you celebrate ancient grain traditions while enjoying a modern, nutritious loaf that fits seamlessly into today’s culinary landscape.

Rye and Carrot Bread

Rye, an ancient grain known for its earthy flavor and high fiber content, is combined with carrots in this recipe to create a moist, flavorful bread. The sweetness of the carrots complements the robust flavor of the rye, resulting in a wholesome loaf that’s perfect for sandwiches or enjoyed with cheese. This bread is not only delicious but also packed with nutrients, making it a great addition to your table.

Ingredients:

• 1 cup rye flour
• 1 cup whole wheat flour
• 1 cup grated carrots
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup honey or maple syrup
• 1 cup warm water
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a loaf pan.
2. In a large bowl, combine rye flour, whole wheat flour, grated carrots, baking powder, and salt.
3. In another bowl, whisk together honey, warm water, and olive oil.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Rye and Carrot Bread beautifully marries the robust flavors of rye with the natural sweetness of carrots, resulting in a deliciously moist loaf. Packed with fiber and essential nutrients, it’s a great way to incorporate vegetables into your diet without compromising on flavor. Enjoy this bread as a base for hearty sandwiches, alongside soups, or simply toasted with a bit of butter. By embracing rye and incorporating vegetables like carrots, you connect with ancient grain traditions while providing your body with the nourishment it needs.

Note: More recipes are coming soon!