Amber Eden Ancient Grain Bread Recipe

Activate yeast

In a large mixing bowl, combine warm water (1 1/2 cups) and honey. Sprinkle the active dry yeast over the surface and let sit 5–8 minutes until foamy. If mixture does not foam, discard and start with fresh yeast.

Add fats and salt

Stir in the melted aged cultured butter (2 tbs) and warm milk (if using). Add the fine sea salt and stir to dissolve.

Combine dry grains and flours

In a separate bowl, whisk together all-purpose flour (2 cups), whole wheat flour (1 cup), spelt flour (1/2 cup), toasted rolled oats (1/2 cup), and ground flaxseed (2 tbs).

Mix dough

Add the dry flour/grain mixture to the yeast liquid in two additions, stirring with a wooden spoon or dough hook until a shaggy dough forms. Fold in the cooked ancient grains (3/4 cup) so they are evenly distributed. The dough should be slightly tacky but manageable; add up to 2–4 tbs extra water if too dry, or a tablespoon of flour if too wet.

Knead

Turn the dough out onto a lightly floured surface and knead by hand for 6–8 minutes until the dough is smooth and elastic and the added grains are well incorporated. If using a stand mixer, knead on medium speed with a dough hook for 5–6 minutes.

First rise

Lightly oil a clean bowl with 1 tsp olive oil. Place the kneaded dough seam-side down in the bowl, cover with a damp towel or plastic wrap, and let rise in a warm draft-free spot for 60–75 minutes, or until doubled in size.

Deflate and shape

Gently punch down the risen dough to release large gas bubbles. Turn it out onto a lightly floured surface, shape into a tight round or an oblong bâtard by folding edges into the center and rolling to create tension on the surface.

Prepare for final rise

Place the shaped loaf seam-side down on a parchment-lined baking tray or into a lightly floured proofing basket (banneton) seam-side up. Sprinkle additional toasted oats over the top, pressing gently so they adhere. If using egg wash, brush lightly over the surface for a glossy finish.

Final proof

Cover the shaped loaf with a lightly oiled piece of plastic or a towel and let proof for 45–60 minutes at room temperature, until puffy and nearly doubled.

Preheat oven

At least 30 minutes before baking, place a baking stone or an inverted sheet tray on the middle rack and a shallow metal pan on the bottom rack. Preheat oven to 450°F (230°C).

Score and steam

If loaf was proofed in a basket, turn it out onto a piece of parchment before baking. Using a sharp lame or knife, score the loaf with one or more slashes. Place the loaf (on parchment) onto the hot baking stone or tray. Immediately pour 1 cup of hot water into the shallow pan to create steam and quickly close the oven door.

Bake

Bake at 450°F (230°C) with steam for 15 minutes, then reduce oven temperature to 400°F (200°C), remove the shallow pan (so crust can brown), and continue baking for 18–25 minutes more until the crust is deep amber and the internal temperature reaches 200–205°F (93–96°C). Total bake time ~33–40 minutes depending on loaf size.

Cool

Transfer the baked loaf to a wire rack and let cool at least 1 hour before slicing to set the crumb.

When ready to serve, soften the aged cultured butter (4 tbs) to room temperature and place it in a small butter dish. Optionally, sprinkle 1/2 tsp flaky sea salt over the butter or on top of cut slices of bread. Serve thick slices of Amber Eden Ancient Grain Bread warm or at room temperature alongside the cultured butter.