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Sourdough Bread with Ancient Grains flour

Ancient Grains Sourdough Bread

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.
Author: Pavani
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Prep Time: 20 mins
Total Time: 20 mins
Course: breads
Cuisine: American
Servings: 1 loaf


  • 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)
  • 2 tsps Yeast Instant
  • 2 tsps Salt
  • 1 cup Sourdough Starter, fed or unfed
  • 1 cup Water Lukewarm
  • 2 tbsps Honey


  • 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.
  • Place the dough in a lightly greased bowl, cover and let rise for 1½~2 hours, until noticeably puffy, though not doubled in volume.
  • 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.
  • 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.
  • Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 35~45 minutes or until the interior registers 190°F on a digital thermometer.
  • Remove from the oven onto a cooling rack. Cool completely before slicing.
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