Ancient 4 Grain Breakfast Bread #BreadBakers

Ancient 4 Grain Breakfast Bread and Loaf 3

This month our lovely #BreadBakers share an ancient secret with you. No, it has nothing to do with laundry detergent (if you are old enough to remember that commercial).
We’re here to help you savor the mouth-watering taste and texture Ancient Grain goodness creates in baked goods. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT.

This month’s BreadBakers’ theme of Ancient Grains, is hosted by Robin at A Shaggy Dough Story.

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One of the challenges of baking bread without processed wheat is getting that chewy texture and airy mouth-feel that gluten gives to bread. Fortunately there are natural additives like eggs, and psyllium husk can hep bind the bread and make it less crumbly.

Ancient 4 Grain Breakfast Bread plate
Ancient 4 Grain Breakfast Bread serves up a hearty, healthy way to start your day. The goodness of ancient grains ground without extensive processing. Teff flour brings added protein to the party. Kamut, spelt and psyllium husk add fiber to the mix. Sorghum and honey add a touch of sweetness.

Ancient 4 Grain Breakfast Bread

Ancient 4 Grain Breakfast Bread

Ingredients

  • 11/2 cups kamut flour
  • 1/2 cup teff flour
  • 1/2 cup spelt flour
  • 1/4 cup sorghum flour
  • 5 tablespoons psyllium
  • 1 teaspoon salt
  • 1 1/4 cups milk, warmed
  • 1/4 cup butter, melted
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon cider vinegar

Instructions

  • Grease a 9x4-inch loaf pan. Line with parchment allowing enough paper to cover sides and extend about 1 inch above rim. Set aside.
  • Whisk together flours, psyllium and salt.
  • In a separate bowl, stir together melted butter, milk, honey and vinegar. Temper eggs into wet mixture.
  • Stir together wet and dry ingredients.
  • Pour batter into prepared pan.
  • Bake at 375 for 30 to 35 minutes until bottom is solid when tapped and inserted pick comes out clean.
  • Cool with paper in place on bottom on a wire rack. When completely cool, remove paper and wrap tightly.
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http://www.cindysrecipesandwritings.com/ancient-4-grain-breakfast-bread-breadbakers/

Thanks again to Robin from A Shaggy Dough Story http://www.ashaggydoughstory.com/ for hosting this event!

Enjoy all the Ancient Grain goodness recipes from the #BreadBakers group.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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31 Responses to Ancient 4 Grain Breakfast Bread #BreadBakers

  1. Wow, Cindy. You really went for it! Your bread looks lovely and it’s definitely one I want to try.

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  4. Stacy says:

    So many ancient grains! I am so impressed, Cindy. That really is the most lovely loaf and toast!
    Stacy recently posted..Dimbleby’s Breastfeeding Bread #BreadBakersMy Profile

  5. Wow that is a slew of ancient grains. Sounds like the perfect way to start the day.
    Wendy, A Day in the Life on the Farm recently posted..Teff Crepes for #BreadBakersMy Profile

  6. Mayuri Patel says:

    Would love to make this loaf when I can lay my hands on the different flours. Looks yum.

  7. Ansh says:

    I love that you used four different grains in this bread. I am absolutely going to try making this soon.
    Ansh recently posted..Injera Bread – 100% Teff Flour #BreadbakersMy Profile

  8. You must have done this before! Your bread looks so perfect! I did not know about psyllium. Very cool!

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  10. You are an overachiever Cindy! This is a beautiful looking bread, and it looks like it would make an excellent toast or breakfast sandwich!

  11. Pingback: Cheddar Einkorn Crackers with Garlic | #BreadBakers | The Wimpy Vegetarian

  12. I am so impressed, Cindy!! Psyllium husks are completely new to me – I’ll have to look around for that. Love how your bread looks!
    susan / the wimpy vegetarian recently posted..Cheddar Einkorn Crackers with Garlic | #BreadBakersMy Profile

  13. Pavani says:

    Wow Cindy that bread looks so soft and airy. Perfect way to start any day!!

  14. Sarah Reid says:

    yum! This would be a hit here!

  15. Georgina says:

    Love it Cindy. You really did well with all 4 flours in, it sure makes a great breakfast loaf!

  16. Mireille says:

    I am going to look into that pysillium husk – totally new ingredient to me
    great looking bread

  17. Looks soo yummy cindy…I came to know about some ancient grains….Thank you :)

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