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BM# 68-Cooking Carnival: Day 2
Theme for Week 1: Recipes using Ancient Grains flour blend
Dish: Ancient Grains Sourdough Bread

I was planning to make this bread for the Bread Bakers group few months ago. But since the clause was to use only ancient grains, I saved it for later. I made this bread couple of weeks ago and it turned out great.
Sourdough Bread with Ancient Grains flour

We as a family are not into rustic breads that are crusty and chewy. We like soft breads, so even though I wanted to try this bread from King Arthur website, I wasn’t really sure if everyone would like it. But I shouldn’t have worried, the bread had a soft, moist interior with a tender crumb.

King Arthur’s original recipe was written to be made in a covered baker, but I don’t have a baker, so baked the bread on a parchment lined baking sheet, may be that’s why it didn’t get golden brown on top. Still it was flavorful with a subtle nutty/ earthy flavor from the ancient grains flour. We ate it as a toast and I also made some grilled cheese sandwich with it.
Sourdough Bread with Ancient Grains flour

Recipe from King Arthur flour site:

Print Recipe
Ancient Grains Sourdough Bread Yum
Recipe to make Ancient Grains Sourdough bread. The ancient grains flour lends a subtle nutty/ earthy flavor to the bread with the tang from sourdough. It is great for a toast or a sandwich.
Ancient Grains Sourdough Bread
Course breads
Cuisine american
Prep Time 20 minutes
Servings
loaf
Ingredients
  • cups Bread flour
  • 1 cup Wholewheat flour
  • ½ cup flour Ancient grains (homemade or store-bought)
  • ½ cup Potato flour (or 1cup Instant potato flakes)
  • ½ cup Harvest grains blend (or a blend of your favorite grains like oat berries, wheat flakes, flax seeds, poppy seeds, sesame seeds etc.)
  • 2 tsps Yeast Instant
  • 2 tsps Salt
  • 1 cup Sourdough Starter, fed or unfed
  • 1 cup Water Lukewarm
  • 2 tbsps Oil
  • 2 tbsps Honey
Course breads
Cuisine american
Prep Time 20 minutes
Servings
loaf
Ingredients
  • cups Bread flour
  • 1 cup Wholewheat flour
  • ½ cup flour Ancient grains (homemade or store-bought)
  • ½ cup Potato flour (or 1cup Instant potato flakes)
  • ½ cup Harvest grains blend (or a blend of your favorite grains like oat berries, wheat flakes, flax seeds, poppy seeds, sesame seeds etc.)
  • 2 tsps Yeast Instant
  • 2 tsps Salt
  • 1 cup Sourdough Starter, fed or unfed
  • 1 cup Water Lukewarm
  • 2 tbsps Oil
  • 2 tbsps Honey
Ancient Grains Sourdough Bread
Instructions
  1. Combine all the ingredients (recipe for homemade ancient grains flour is here) in a large mixing bowl or the bowl of the stand mixer. Mix and knead to make a smooth dough. Dough might be a little sticky, but if it holds its shape, then no need to add more flour.
  2. Place the dough in a lightly greased bowl, cover and let rise for 1½~2 hours, until noticeably puffy, though not doubled in volume.
  3. If you have a covered baker, then gently deflate the dough and shape it into a log and place it in lightly greased baker. Put the lid and allow to rise until it crests 1" over the rim of the pan, about 1½~2 hours.
  4. I didn't have a covered baker, so I shaped the dough into a log and placed it on a parchment lined baking sheet. Covered and let it rise for 1½~2 hours.
  5. Towards the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 35~45 minutes or until the interior registers 190°F on a digital thermometer.
  7. Remove from the oven onto a cooling rack. Cool completely before slicing.
Recipe Notes

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20 thoughts on “Ancient Grains Sourdough Bread”

  1. Such a wonderful bread that is!! I have been wanting to explore sourdough but I am so scared. Bookmarking this for whenever I am bold enough to foray into that region!

  2. Sourdough is definitely something I need to learn the ropes soon, for now working with yeast seems satisfying.. But I know sourdough is the real ‘deal’ maker at a bread enthusiast’s table…

  3. Seriously something!..the bread looks awesome Pavani..and with the ancient grains that you have used must have tasted so good..

  4. i love these rustic breads , making them by yourself is great and the bread looks so so good that i am tempted to pick some and enjoy it with some nice flavored butter .

  5. I love Rustic Bread and this one is a winner. Love using bread flour along with a combination of whole grain flours as it helps in giving s a good texture.

  6. Wow what a delicious bread Pavani. I am not sure if my people will like sourdough they kept on wrinkling their noses. I am glad this was well liked.

  7. i am the only one who enjoys rustic breads at home…for me the way they look, sourdough with ancient flour is very interesting, i would also wonder the effect of adding seeds and nuts and some rolled oats in here

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