No Knead Ancient Grain Bread
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This loaf will bring back memories of an old-fashioned loaf of brown bread like your grandma used to make. It’s packed with flavour from the ancient grains and has no added sweeteners or oil. You can replace the white flour with whole grain flour if you choose, but expect a denser loaf. Feel free to experiment with the ratios of the different grains to best suit your taste.
- 200 g Anita’s Whole Grain Spelt Flour
- 200 g Anita’s Whole Grain Khorasan Flour
- 200 g Anita’s Whole Grain Emmer Flour
- 200 g Anita’s Whole Grain Einkorn Flour
- 250 g Anita’s All Purpose White Flour
- 730 g Warm water (30˚C)
- 21 g Fine sea salt
- 2 g (1/2 tsp) Instant yeast
- In a large bowl whisk together the flour, salt and yeast.
- Add the water and mix by hand until no dry flour remains.
- Cover and let rise 1 hour in a warm spot. (In the oven or microwave with a bowl of boiling water is a good place.)
- Fold the dough. Pull up one side of the dough and fold it back over itself. Rotate the bowl 90 degrees and repeat. Repeat 2 more times until you have gone all the way around the bowl.
- Let the dough rise for another hour and then repeat the folding process.
- Allow the dough to rise for another hour (3 hours total).
- Turn out the dough onto a lightly floured counter and divide in two.
- Shape the dough into a light ball. Go around the dough gently pulling up the sides and tucking them into the center. Flip the dough over and using cupped hands rotate and tuck the dough under itself to round it out and tighten it up.
- Allow the dough to rest for ten minutes and then tighten the ball up one more time. Dust the tops with rice flour and then place in two proofing baskets which have also been dusted with rice flour. A bowl lined with a tea towel can be used if you don’t have a proofing basket but be sure to dust the towel well with rice flour to prevent sticking.
- Allow the loaves to proof for 2 hours in a warm place. You can also allow the dough to rise for 1 hour and then retard in the refrigerator overnight.
- 45 minutes before baking preheat the oven to 475˚F. Place a pizza stone on the rack one below the center and on top of that a dutch oven/cast iron pot to preheat with the oven.
- If you must bake the loaves one at a time, place the second loaf in the refrigerator after 1 hour to avoid over proofing.
- Gently turn the loaves out onto a sheet of parchment paper. Score the loaves with a razor blade and place in the preheated dutch oven (still on the parchment). Replace the lid and turn the oven down to 425˚F.
- Remove the lid after 20 minutes and continue to cook for another 10-15 minutes until the loaves are a dark mahogany brown.
- Allow to cool fully on a wire rack. If you cut into the loaf while it is still hot it will not have set yet it may seem a little gummy.
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