25+ Easy and Delicious Ancient Wheat Bread Recipes You’ll Love

Bread has been a staple of human diets for thousands of years, serving as a primary source of nourishment and a symbol of community and culture.

Among the various types of bread, ancient wheat varieties such as emmer, spelt, and einkorn have stood the test of time, offering unique flavors and nutritional benefits that modern wheat often lacks.

In this blog article, we delve into the world of ancient wheat bread, exploring over 25 delightful recipes that not only celebrate these time-honored grains but also bring their rich histories to your kitchen.

From nutty spelt loaves to fragrant emmer rolls, each recipe is designed to showcase the versatility of ancient wheat while providing a wholesome and satisfying alternative to conventional bread.

Whether you’re a seasoned baker or a novice in the kitchen, these recipes will inspire you to experiment with ancient grains, embracing both their health benefits and their rich flavors.

Get ready to enjoy the wholesome goodness of ancient wheat breads, perfect for every meal and occasion!

25+ Easy and Delicious Ancient Wheat Bread Recipes You’ll Love

Baking with ancient wheat is more than just a culinary endeavor; it’s a journey through history that connects us with the past.

The diverse flavors and textures of ancient wheat breads offer a delicious way to nourish our bodies while appreciating the rich traditions of our ancestors.

With over 25 recipes to choose from, you can explore various combinations of grains, flavors, and techniques, finding the perfect bread to complement any meal.

As you experiment with these ancient wheat recipes, you’ll not only be creating wholesome breads but also fostering a deeper appreciation for the grains that have sustained humanity for centuries.

So, roll up your sleeves, gather your ingredients, and embark on this baking adventure—your taste buds and health will thank you!

Emmer Wheat Flatbread

This rustic flatbread made from emmer wheat, one of the oldest cultivated grains, offers a nutty flavor and chewy texture that pairs beautifully with a variety of dishes. Perfect for scooping up dips or enjoying alongside soups and stews, emmer wheat flatbread is a delightful addition to any meal.

Ingredients:

• 2 cups emmer wheat flour
• 1 cup water (lukewarm)
• 1 teaspoon salt
• 1 tablespoon olive oil (optional)
• 1 teaspoon honey or sugar (optional)

Instructions:

1. In a large mixing bowl, combine the emmer wheat flour and salt. If using honey or sugar, add it to the lukewarm water.
2. Gradually add the water (and olive oil, if using) to the flour mixture, stirring until a rough dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
5. Preheat a skillet or griddle over medium-high heat.
6. Divide the dough into equal portions and roll each into a flat, thin circle (about ¼ inch thick).
7. Cook each flatbread in the skillet for 2-3 minutes on each side until golden brown and slightly puffed.
8. Keep the cooked flatbreads warm in a clean cloth until serving.

Emmer wheat flatbread is a versatile and satisfying bread option, perfect for sharing at the table. This bread’s nutty flavor and chewy texture make it an excellent vehicle for various toppings, from hummus to olive oil and herbs. Furthermore, because it’s simple to make, you can whip up a fresh batch whenever you’re craving a wholesome addition to your meal.

Spelt Bread Loaf

Spelt, a distant relative of modern wheat, is known for its slightly sweet and nutty flavor. This spelt bread loaf is hearty and nutritious, making it a wonderful choice for sandwiches or toasted with butter. With its golden crust and soft interior, it’s sure to become a staple in your home.

Ingredients:

• 3 cups spelt flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon honey or maple syrup
• 1 ¼ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, combine the warm water and honey. Sprinkle the yeast on top and let it sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, combine the spelt flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
3. Mix until a dough forms, then turn it out onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30 minutes.
7. Bake in the preheated oven for 25-30 minutes, or until the loaf sounds hollow when tapped on the bottom.
8. Allow the bread to cool on a wire rack before slicing.

The spelt bread loaf is not only delicious but also packed with nutrients, making it an ideal choice for health-conscious individuals. The combination of flavors and textures creates a delightful eating experience. Serve it fresh with butter, use it as a base for sandwiches, or enjoy it with soups and salads. Its versatility and nutrition make it a valuable addition to any kitchen.

Kamut Wheat Sourdough Bread

Kamut® wheat, an ancient grain known for its rich flavor and high protein content, lends itself beautifully to sourdough bread. This recipe captures the tangy taste of traditional sourdough while highlighting the nutty richness of Kamut. Perfect for toasting or enjoying with cheese, this bread brings a sense of history and craftsmanship to your table.

Ingredients:

• 3 cups Kamut flour
• 1 cup active sourdough starter
• 1 ½ teaspoons salt
• 1 ¼ cups water (room temperature)
• Extra flour for dusting

Instructions:

1. In a large mixing bowl, combine the Kamut flour and salt. Mix well.
2. Add the sourdough starter and water, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until it doubles in size.
5. Once the dough has risen, gently deflate it and shape it into a round loaf. Place it on a floured surface, cover it, and let it rest for an additional 30-60 minutes.
6. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.
7. Carefully remove the hot Dutch oven, place the loaf inside, cover it with the lid, and bake for 30 minutes.
8. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
9. Transfer the bread to a wire rack to cool completely before slicing.

This Kamut® wheat sourdough bread is a true celebration of ancient grains and traditional baking methods. The sourdough starter not only contributes to the flavor but also enhances the bread’s digestibility. Enjoy it fresh or toasted, and pair it with your favorite spreads or toppings for a delicious snack or meal. The deep flavor and hearty texture of this bread reflect a timeless culinary tradition that connects us to our ancestors’ baking practices.

Einkorn Wheat Bread

Einkorn, one of the oldest forms of cultivated wheat, is revered for its nutty flavor and rich nutritional profile. This einkorn bread recipe results in a hearty loaf that is perfect for sandwiches or simply enjoyed with butter. Its unique flavor and texture make it a wonderful alternative to conventional bread.

Ingredients:

• 2 ½ cups einkorn flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon honey
• 1 ¼ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, dissolve honey in warm water and sprinkle the yeast on top. Allow it to sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the einkorn flour and salt. Create a well in the center and add the yeast mixture and olive oil.
3. Stir the mixture until a rough dough forms, then turn it out onto a floured surface and knead for about 8-10 minutes until smooth.
4. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise for another 30 minutes.
7. Bake for 25-30 minutes, or until the top is golden and the loaf sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing.

Einkorn wheat bread stands out not only for its delightful flavor but also for its nutritional benefits. This ancient grain is rich in protein, fiber, and essential vitamins, making it a healthful choice for any meal. Whether you’re enjoying a hearty sandwich or savoring it with some honey, this bread showcases the depth of flavor that ancient grains can offer.

Barley Bread with Spelt Flour

Barley has been a staple grain for thousands of years, known for its unique flavor and health benefits. This barley bread, combined with spelt flour, results in a dense yet tender loaf that is perfect for toasting or as an accompaniment to soups and salads. Its rustic character and wholesome ingredients will elevate your baking repertoire.

Ingredients:

• 2 cups barley flour
• 1 cup spelt flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon brown sugar or honey
• 1 ½ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, dissolve brown sugar or honey in warm water and sprinkle yeast over the top. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine barley flour, spelt flour, and salt. Create a well in the center and add the yeast mixture and olive oil.
3. Mix until a rough dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C).
6. Punch down the dough and shape it into a round loaf. Place it on a floured baking sheet or in a greased round pan.
7. Let it rise again for 30 minutes, then score the top with a sharp knife.
8. Bake for 30-35 minutes, or until the crust is golden and the loaf sounds hollow when tapped on the bottom.
9. Cool on a wire rack before slicing.

This barley and spelt flour bread combines the wholesome goodness of two ancient grains to create a robust loaf full of flavor. Barley contributes its distinct, slightly sweet taste, while spelt adds a pleasant nuttiness. Enjoy this bread fresh or toasted with your favorite spreads, and relish the satisfying and healthy experience of baking with ancient grains.

Farro Grain Bread

Farro is an ancient grain celebrated for its chewy texture and nutty flavor. This farro grain bread recipe creates a hearty loaf that’s perfect for sandwiches, toasted with jam, or served alongside soups and salads. The rich, earthy flavor of farro shines through, making it a delightful addition to your bread-making repertoire.

Ingredients:

• 2 cups farro flour
• 1 cup whole wheat flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon maple syrup or honey
• 1 ½ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, mix warm water with maple syrup or honey and sprinkle yeast on top. Allow it to sit for 5-10 minutes until bubbly.
2. In a large bowl, combine farro flour, whole wheat flour, and salt. Create a well in the center and add the yeast mixture and olive oil.
3. Stir until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and allow it to rise again for 30-45 minutes.
7. Bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Cool on a wire rack before slicing.

Farro grain bread is a nutritious and flavorful addition to your meals. With its robust texture and nutty undertones, this bread offers a delightful twist on traditional loaves. Use it to create sandwiches with your favorite fillings or simply enjoy it with a smear of butter or jam. The hearty nature of farro makes this bread not just delicious, but also satisfying and nourishing, perfect for those who appreciate the wholesome flavors of ancient grains.

Spelt and Honey Whole Wheat Bread

This delightful spelt and honey whole wheat bread combines the nutty flavor of spelt flour with the natural sweetness of honey, creating a wholesome loaf that’s perfect for breakfast or snacking. The use of whole wheat flour adds extra fiber and nutrition, making it a satisfying choice for any time of the day.

Ingredients:

• 2 cups spelt flour
• 1 cup whole wheat flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon honey
• 1 ½ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, dissolve honey in warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine spelt flour, whole wheat flour, and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until a rough dough forms, then knead on a floured surface for about 10 minutes until smooth.
4. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30-45 minutes.
7. Bake for 25-30 minutes, or until the top is golden brown and sounds hollow when tapped on the bottom.
8. Allow the bread to cool on a wire rack before slicing.

This spelt and honey whole wheat bread offers a perfect balance of sweetness and nuttiness, making it a versatile loaf that can be enjoyed in various ways. It’s excellent for breakfast with butter and jam or as a base for your favorite sandwich. The combination of spelt and whole wheat flour not only adds flavor but also provides a wealth of nutrients, making this bread a wholesome addition to your diet.

Teff Bread with Seeds

Teff, a tiny ancient grain from Ethiopia, is packed with nutrients and has a slightly sweet, earthy flavor. This teff bread is enriched with a mix of seeds, adding texture and additional nutritional benefits. It’s a perfect bread for those looking to incorporate more ancient grains into their diet.

Ingredients:

• 1 ½ cups teff flour
• 1 cup whole wheat flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 2 tablespoons honey or maple syrup
• 1 ½ cups warm water (about 110°F)
• ¼ cup mixed seeds (such as sunflower, sesame, and flax)
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, mix warm water with honey or maple syrup and sprinkle yeast on top. Allow it to sit for 5-10 minutes until bubbly.
2. In a large mixing bowl, combine teff flour, whole wheat flour, salt, and mixed seeds. Make a well in the center and add the yeast mixture and olive oil.
3. Stir until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30 minutes.
7. Bake for 30-35 minutes, or until the top is golden and the loaf sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing.

Teff bread with seeds is not only delicious but also a powerhouse of nutrition. The nutty flavor of teff combined with the crunch of seeds creates a unique and satisfying bread. It’s perfect for sandwiches, toast, or served alongside soups and salads. Enjoy the health benefits of teff while savoring the robust taste of this ancient grain bread.

Farro and Walnut Bread

This hearty farro and walnut bread combines the chewy texture of farro with the rich, nutty flavor of walnuts, creating a deliciously rustic loaf. This bread is perfect for toasting and makes an excellent base for open-faced sandwiches or simply enjoyed with a smear of butter.

Ingredients:

• 2 cups farro flour
• 1 cup all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon honey
• 1 ½ cups warm water (about 110°F)
• 1 cup chopped walnuts
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, combine warm water with honey and sprinkle the yeast on top. Let it sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, mix together farro flour, all-purpose flour, salt, and chopped walnuts. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir until a rough dough forms, then turn it out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise for another 30-45 minutes.
7. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing.

Farro and walnut bread offers a delightful combination of flavors and textures. The chewy farro pairs beautifully with the crunch of walnuts, creating a wholesome and satisfying loaf. It’s perfect for breakfast, as a snack, or as a side with your favorite meal. The rich flavors and healthful ingredients make this bread a wonderful choice for anyone looking to enjoy the benefits of ancient grains.

Kamut and Olive Oil Bread

Kamut, an ancient grain known for its rich, buttery flavor, pairs beautifully with the lusciousness of olive oil in this simple yet flavorful bread. This recipe yields a soft and airy loaf that is perfect for dipping into olive oil or serving alongside your favorite Italian dishes.

Ingredients:

• 2 cups kamut flour
• 1 cup all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon honey
• 1 ½ cups warm water (about 110°F)
• 3 tablespoons extra-virgin olive oil
• Optional: Herbs like rosemary or thyme for flavor

Instructions:

1. In a small bowl, mix warm water with honey and sprinkle the yeast on top. Let it sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, combine kamut flour, all-purpose flour, and salt. If using herbs, add them at this stage.
3. Make a well in the center of the flour mixture, and pour in the yeast mixture and olive oil.
4. Stir until a rough dough forms, then knead on a floured surface for about 8-10 minutes until smooth.
5. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough and shape it into a round loaf. Place it on a floured baking sheet and let it rise again for about 30-45 minutes.
8. Bake for 25-30 minutes, or until the crust is golden and the loaf sounds hollow when tapped on the bottom.
9. Allow the bread to cool on a wire rack before slicing.

Kamut and olive oil bread is not only flavorful but also a testament to the enduring appeal of ancient grains. The subtle nuttiness of the kamut flour combined with the richness of olive oil creates a loaf that is perfect for sharing at the dinner table. Serve it alongside a dish of balsamic vinegar and olive oil for dipping, or simply enjoy it fresh out of the oven with a pat of butter.

Rye and Caraway Seed Bread

Rye is a hearty grain that has been used for centuries, particularly in Northern European baking. This rye bread recipe, enhanced with aromatic caraway seeds, produces a dense and flavorful loaf that pairs well with cheeses, cured meats, or as a base for a robust sandwich.

Ingredients:

• 2 cups rye flour
• 1 cup bread flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon honey or molasses
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons caraway seeds
• 2 tablespoons vegetable oil

Instructions:

1. In a small bowl, mix warm water with honey or molasses and sprinkle the yeast on top. Let it sit for 5-10 minutes until bubbly.
2. In a large mixing bowl, combine rye flour, bread flour, salt, and caraway seeds. Create a well in the center and add the yeast mixture and vegetable oil.
3. Stir until a rough dough forms, then knead on a floured surface for about 8-10 minutes until smooth.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30-45 minutes.
7. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing.

Rye and caraway seed bread offers a depth of flavor and a hearty texture that is perfect for any occasion. The distinct taste of caraway complements the rye, making this bread an excellent choice for sandwiches or served with a bowl of hearty soup. Enjoy the rustic charm and wholesome goodness of this ancient grain bread, and appreciate its rich history in traditional baking.

Quinoa and Wheat Bread

Quinoa, often referred to as a superfood, adds a unique texture and a wealth of nutrients to this ancient wheat bread. Combined with whole wheat flour, this bread is both hearty and nutritious, making it an excellent choice for health-conscious bakers. Its slightly nutty flavor makes it a delightful accompaniment to any meal.

Ingredients:

• 1 cup quinoa flour
• 2 cups whole wheat flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon honey or agave syrup
• 1 ½ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, dissolve honey or agave syrup in warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine quinoa flour, whole wheat flour, and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until a rough dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30-45 minutes.
7. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing.

Quinoa and wheat bread is a wonderful blend of flavors and textures, offering a nutritious alternative to traditional bread. The combination of quinoa and whole wheat flour provides a hearty, wholesome loaf that is perfect for sandwiches, toast, or simply enjoyed on its own. Celebrate the benefits of ancient grains while indulging in this satisfying and nutritious bread, a perfect staple for any health-conscious kitchen.

Emmer and Fennel Seed Bread

This emmer and fennel seed bread combines the nutty flavor of emmer wheat with the aromatic essence of fennel seeds, creating a fragrant and delicious loaf. Emmer, one of the oldest cultivated grains, adds a delightful texture and depth to the bread, making it a perfect accompaniment to Mediterranean dishes or a standalone snack.

Ingredients:

• 2 cups emmer flour
• 1 cup all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon honey or sugar
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons fennel seeds
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, mix warm water with honey or sugar and sprinkle the yeast on top. Let it sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, combine emmer flour, all-purpose flour, salt, and fennel seeds. Create a well in the center and add the yeast mixture and olive oil.
3. Stir until a rough dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30-45 minutes.
7. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing.

The combination of emmer flour and fennel seeds in this bread creates a unique and aromatic flavor profile. The slight sweetness of the fennel enhances the nuttiness of the emmer, resulting in a loaf that is both hearty and fragrant. Enjoy it with olive oil and balsamic vinegar for dipping, or use it as a base for your favorite sandwich. This bread not only adds flavor to your meals but also celebrates the ancient grains that have nourished people for centuries.

Barley and Honey Bread

Barley, known for its chewy texture and nutty flavor, shines in this barley and honey bread recipe. Sweetened with honey, this bread is both nutritious and delicious, making it an excellent choice for breakfast or as a snack. Barley flour adds moisture and density, creating a satisfying loaf that pairs well with cheese or preserves.

Ingredients:

• 2 cups barley flour
• 1 cup whole wheat flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 2 tablespoons honey
• 1 ½ cups warm water (about 110°F)
• 2 tablespoons olive oil
• Optional: Seeds (like sunflower or sesame) for topping

Instructions:

1. In a small bowl, dissolve honey in warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine barley flour, whole wheat flour, and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until a rough dough forms, then knead on a floured surface for about 8-10 minutes until smooth.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30-45 minutes. If desired, sprinkle seeds on top before baking.
7. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing.

Barley and honey bread is a wholesome addition to your baking repertoire. The natural sweetness of honey complements the nutty flavor of barley, creating a deliciously satisfying loaf. This bread is fantastic for breakfast, especially when topped with butter and jam, or as a side to soups and salads. Embrace the health benefits of barley while indulging in this delightful and nourishing ancient grain bread.

Spelt and Beetroot Bread

This vibrant spelt and beetroot bread is not only visually striking but also packed with nutrients. The earthy sweetness of beetroot complements the nutty flavor of spelt, creating a moist and flavorful loaf. This bread is perfect for sandwiches or served with creamy spreads, adding a pop of color to your table.

Ingredients:

• 2 cups spelt flour
• 1 cup all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon active dry yeast
• 1 tablespoon honey
• 1 ½ cups warm water (about 110°F)
• 1 cup cooked and pureed beetroot
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, mix warm water with honey and sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine spelt flour, all-purpose flour, and salt. Make a well in the center and add the yeast mixture, beetroot puree, and olive oil.
3. Stir until a rough dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30-45 minutes.
7. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing.

Spelt and beetroot bread is a celebration of color and flavor, making it a delightful addition to any meal. The earthy sweetness of beetroot infuses the bread with moisture and a rich hue, while the spelt provides a hearty texture. Enjoy this bread fresh, as a base for vibrant sandwiches, or toasted with a spread of cream cheese. This recipe highlights the versatility of ancient grains and vegetables, proving that healthy can be both delicious and visually appealing.

Note: More recipes​ are coming soon!