In the realm of bread baking, there’s a captivating resurgence of interest in ancient grains. These age-old grains are finding their way back into our kitchens, adding rich flavor, textures, and nutritional benefits to our bread.

Ancient grains like Khorasan and spelt, are grains that have been largely unchanged over the centuries. With a growing desire for more wholesome and nutritious foods, these ancient grains take center stage with their long list of health benefits. They are known for being rich in fiber, minerals, and essential nutrients, and contribute to an overall well-rounded diet.

Each grain carries its own unique profile of taste and texture, providing micro bakers with the opportunity to create bread with a distinctive taste that stands out. Breads made with ancient grains often exhibit a heartier, more robust crumb and a crust with a satisfying crunch. These nourishing grains contribute to an artisanal experience that elevates the simple act of baking.

This recipe comes all the way from the vibrant island of Maui; Anne shared that she came up with her now favorite recipe after eating bread baked with chia seeds during a trip to Austria. She was inspired to recreate it at home but with an ancient grain twist. Thus, her ancient grain plus chia seed loaf was born, a bread she describes as a true health food, and full of flavor and nourishment.

Ingredients

(for 1 Ancient Grain Plus Chia Seed Loaf)

Levain

• 7g sourdough starter
• 17g whole wheat flour
• 17g bread flour

Scald

• 20g spelt
• 20g Khorasan
• 60g boiling water

‍Autolyse

• 100g bread flour
• 166g whole wheat flour
• 68g Khorasan
• 68g spelt
• 276g water

Soaker

• 43g chia seeds
• 49g water
• 10g salt
• 20g honey

Instructions

1. (Night Before) Levain: combine 7g sourdough starter, 17g whole wheat flour, 17g bread flour, and 33g water. Mix until well combined and let sit overnight.
2. (Night Before) Scald: Pour 60g boiling water over 20g spelt and 20g Khorasan flour to scald your flours. Mix and let it cool before covering and placing it in the refrigerator.
3. Autolyse: combine 276g of water with your scalded flour and the remaining flour in a mixing bowl. Mix until fully incorporated and let it rest for 1 hour.
4. ‍Soaker, in a separate bowl, mix your 43g chia seeds with 49g water, 10g salt, and 20g honey, and let it rest for 1 hour.
5. Combine your levain and chia seed soaker with the autolysed flour. Using a standing mixer, mix your dough for 2 minutes on slow, and then another 3 minutes on speed 2. If the dough needs more water, add 29g of water. The high whole-grain content may require additional hydration.
6. Bulk ferment your dough for about 3.5 hours at 27°C/80°F.
7. During bulk fermentation, perform 3 stretches and folds every 30 minutes. After the third stretch and fold, let the dough rest for approximately 1.5 hours to complete bulk fermentation.
8. After bulk fermentation, shape and place your dough in a banneton before refrigerating overnight.
9. The next day, preheat the oven to 475°F. Score your dough before baking.
10. Steam the oven 3 times, at one-minute intervals. Release steam after 20 minutes, and continue baking for an additional 15-20 minutes, or until your bread is done.
11. Serve and enjoy!