Ancient Grain Sandwich Loaf
How do you make ancient grain sandwich loaf?
Mix Kamut, spelt, and rye flours with molasses, yeast, and water. Add salt and olive oil, kneading until incorporated. Let the dough rise for 90 minutes, place it in a greased rectangular pan, and let it rise to the edge. Bake at 200°C for 40 minutes, then finish at 180°C for 10 more minutes.
This bread is incredibly exquisite, rich in nutrients and flavor. The combination of ancient grain flours gives it a different texture and flavor that will make you want to prepare it every day. The preparation, rising, and cooking time is approximately 6-7 hours, but I assure you it is worth it.
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Servings: For one large 40 x 12 cm sandwich loaf pan or two loaf pans
Ingredients
- 300 g Khorasan Kamut flour
- 400 g white spelt flour
- 300 g whole rye flour
- 50 ml extra virgin olive oil
- 10 g fresh brewer’s yeast (or 4 g activated dry yeast)
- 22 g salt
- 650 ml room-temperature water
- 25 g molasses (or honey)
Instructions
Place all the flours in a large bowl.
Add the molasses, yeast, and almost all the water. Mix all the ingredients vigorously with a spoon until the flours absorb the water.
Add the salt and the remaining water, then mix well.
Finally, pour in the oil little by little.
Mix well for a few minutes until the dough completely absorbs the oil.
Cover the bowl and let it rest for 1½ hours at room temperature. If it is cold, place it inside the oven with the light on.
After resting, notice how it looks.
Turn the dough out onto a floured surface. If you have a sandwich loaf pan, leave the dough whole. If you have two loaf pans, divide it in two.
Grease the pan or pans with oil and place the dough inside. Press it a little so the dough fits the mold and takes its shape.
Cover the pan or pans.
Let rest until the dough reaches the edges of the pan.
Preheat the oven to 200°C (395°F). Once it reaches temperature, place the pan in the oven and bake for 35-40 minutes. Then lower the temperature to 180°C (350°F) and bake for another 10 minutes. Let cool and unmold.
Enjoy it plain or with your favorite accompaniment, whether sweet or savory.
Enjoy your meal!
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- 300 g Khorasan Kamut flour
- 400 g white spelt flour
- 300 g whole rye flour
- 50 ml extra virgin olive oil
- 10 g fresh brewer’s yeast (or 4 g activated dry yeast)
- 22 g salt
- 650 ml room-temperature water
- 25 g molasses (or honey)