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This nutty, crunchy, whole-grain loaf makes great sandwiches, and is super at breakfast, served plain, toasted and spread with butter, cottage cheese or cream cheese!.
Ancient Grain bread is also a great option for an afternoon snack.
Including foods with the right nutrients and consuming them throughout the day makes a difference in how your metabolism works. We all seek a healthier life, donât we?
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This Ancient Grains Bread is super soft with an incredible nutty whole-grain special flavour. It is delicious with cottage cheese or cream cheese!
Servings: 20 slices
Ingredients
- 1 1/2 cup Water - lukewarm - 80-90°F/26-32°C
- 1 tbsp Oil
- 1 Egg - room temperature - slightly beaten
- 1 cup Whole wheat flour
- 2 cups Bread flour
- 2/3 cup Grains - ancient or harvest - see notes
- 1 tbsp Vital wheat gluten
- 1/2 cup Instant Mashed Potato Flakes
- 1/4 cup Dry milk powder
- 3 tbsp Sugar
- 1 1/2 tsp Salt
- 1 1/2 tsp Instant dry yeast
Topping (optional)
- 1 Egg white - (or egg white wash = 1 egg white + 1 tbsp water)
- 2-3 tbsp Grains - ancient or harvest or seeds
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Instructions
- Attach the kneading blade to the Bread Maker pan.
- Place ingredients to the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual â mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Select the âWhole Wheatâ bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2LB) and press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time, use a Bread Slicer with an Electric Knife.
Topping (optional)
- When the dough has finished rising, brush it with some beaten egg white (or egg wash), and sprinkle it heavily with seeds. Allow the machine to complete its cycle.
Video
Notes
Ancient grains
You can make this bread using Porridge oats & Ancient grains such as a mix of oat, rye, barley, spelt and Khorasan (kamut) flakes, oat bran, millet, flaxseed, quinoa flakes. Or Harvest Grains Blend includes whole oat berries, millet, rye flakes, wheat flakes, flax, poppy seeds, sesame seeds, and sunflower seeds.
Store, well-wrapped, on the counter for 5 days, or freeze for up to 3 months.
These cereals are called Ancient grains because they have been planted and harvested in the same way for thousands of years.
Ancient grains also maintain the same nutritional properties for millennia and are rich in proteins of high biological value, fibres, vitamins and antioxidants.
Studies show that some of the Ancient grains offer more protein, fibre and vitamins than other cereals.
Research from the University of Florence, Italy, has found that regular consumption of Ancient grains significantly reduces the risk of cardiovascular disease. This is because these ingredients have a high antioxidant and anti-inflammatory power.
Itâs always a good idea to open the bread machineâs lid during the second kneading cycle (usually after about 35 minutes for Whole Wheat Bread as it rests for about 25 minutes) and check the consistency of the dough ball. The dough is âjust rightâ when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
Weather can affect your ingredients If you live in a moist climate, chances are youâll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While youâre kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven. Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so itâs straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
* âLong-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.â (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
Itâs always a good idea to open the bread machineâs lid during the second kneading cycle (usually after about 35 minutes for Whole Wheat Bread as it rests for about 25 minutes) and check the consistency of the dough ball. The dough is âjust rightâ when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
- If itâs too dry, add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Weather can affect your ingredients If you live in a moist climate, chances are youâll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While youâre kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven. Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so itâs straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
Also check:
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* âLong-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.â (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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Nutrition
Calories: 120kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 192mg | Potassium: 91mg | Fiber: 4g | Sugar: 3g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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