Easy Rustic Ancient Grain Bread (Spelt, Kamut & Einkorn)
Looking for a homemade bread recipe that's both easy and full of flavor? This rustic bread combines the nutty goodness of spelt, Kamut (Khorasan), and Einkorn flour for a hearty, flavorful loaf that’s perfect for breakfast, sandwiches, or just slathered with butter. With just a few ingredients, minimal kneading, and a slow-rise process, you'll be enjoying fresh, warm bread in no time.
This is an easy introduction to baking with ancient grains. No fancy equipment required—just a mixing bowl, a spoon, and your oven. Ready to get baking?
What You’ll Need:
1 cup spelt flour (can also substitute with whole wheat flour if needed)
1 cup Kamut (Khorasan) flour (this gives the bread a slightly sweet, nutty flavor)
1 cup Einkorn flour (Einkorn flour adds a slightly buttery and rich flavor)
1 tsp salt
1 tbsp honey (optional, for a slight sweetness)
2 tsp active dry yeast
1 1/2 cups warm water (about 110°F)
2 tbsp olive oil (or butter, if you prefer)
1 tbsp apple cider vinegar (optional, helps with the rise and flavor)
How to Make Rustic Ancient Grain Bread:
Step 1: Activate the Yeast
In a small bowl, combine the warm water (around 110°F) and honey (if using). Sprinkle the active dry yeast over the top of the water and give it a quick stir. Let it sit for 5-10 minutes until it’s frothy and bubbly. This step ensures your yeast is alive and well.
Tip: If your yeast doesn’t foam, it might be old, so it’s best to get a fresh batch before starting again.
Step 2: Mix the Flours
In a large mixing bowl, whisk together the spelt flour, Kamut flour, and Einkorn flour. Add salt and stir until evenly distributed.
Step 3: Combine Wet and Dry Ingredients
Once your yeast is frothy, pour it into the bowl with the flour mixture. Add in the olive oil and apple cider vinegar (if using). Stir with a wooden spoon or your hands until the dough begins to come together.
The dough will be a little shaggy and sticky, but that’s okay—this is rustic bread! If it feels too wet, you can add a tablespoon or two more flour. If it's too dry, add a splash of water.
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes. The dough should become smooth and elastic, but it will still be slightly sticky. Don’t overwork it—rustic bread has that perfect imperfect texture.
Tip: If the dough is really sticking to your hands, you can lightly oil your hands to help with the kneading process.
Step 5: First Rise
Form the dough into a ball and place it into a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1-1.5 hours or until it doubles in size.
Tip: If it’s a cool day, you can place the bowl in your oven with just the light on to create a warm, cozy space for the dough to rise.
Step 6: Shape the Dough
Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and shape it into a round or oval loaf—whatever you prefer. You can also fold the dough a few times to create layers if you like a more rustic look.
Step 7: Second Rise
Place the shaped dough onto a parchment-lined baking sheet or into a greased Dutch oven for an even crispier crust. Cover the dough and let it rise for another 30-60 minutes, until it looks puffed and airy.
Tip: If you want a more dramatic rise, you can score the top of the dough with a sharp knife before baking—it helps the bread expand beautifully.
Step 8: Bake that Bread
Preheat your oven to 400°F (200°C). If you’re using a Dutch oven, preheat it while the bread is rising. If not, just place your loaf directly onto a baking sheet.
Bake for about 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. If you’re using a Dutch oven, you can cover it with the lid for the first 20 minutes to get a crispier crust, then remove the lid for the last 10 minutes to brown it up.
Tip: To get a really crispy crust, you can place a pan of water at the bottom of your oven to create steam while baking.
Step 9: Cool and Slice
Once your bread is baked, remove it from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This helps the texture set and prevents the bread from being too doughy inside.
Why You’ll Love This Rustic Ancient Grain Bread:
Simple to make: No bread machine or fancy tools required.
Nutty, hearty flavor: The combination of spelt, Kamut, and Einkorn gives this bread a rich, complex flavor that’s a step up from regular white bread.
Versatile: Perfect for sandwiches, toast, or enjoying with butter and jam.
Healthier alternative: Ancient grains like spelt, Kamut, and Einkorn are full of nutrients, fiber, and protein. They’re also easier to digest for many people.
Pro Tips:
Storage: This bread stays fresh for about 3-4 days at room temperature, or you can store it in the fridge for longer shelf life. It also freezes well—just slice it first and freeze the pieces.
Add-ins: Feel free to experiment with herbs like rosemary or thyme for an extra pop of flavor. You could also toss in some seeds or nuts for texture!
There you have it—rustic, delicious, and totally doable bread using spelt, Kamut, and Einkorn! This bread is the perfect addition to your baking repertoire, and the process is super satisfying. Trust me, your kitchen will smell amazing, and your taste buds will thank you.
Enjoy your homemade creation, and let me know how it turns out! 🌾🍞