Ancient Grains Bread

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 8 1/2" sandwich loaf

Recipe photo

The addition of orange juice to the dough enhances the earthy flavor of our new Ancient Grains Blend.

Read our blog about this bread, with additional photos, at Flourish.

Ancient Grains Bread

star rating (19) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: one 8 1/2" sandwich loaf
Published: 01/22/2010



1) Combine all of the ingredients, mixing and kneading to form a smooth, slightly sticky dough.

2) Cover and let rise in a warm spot for about an hour, until doubled in size.

3) Turn the dough out onto a lightly greased surface, shape it into a 8" x 4" log, and put it into a lightly greased 8 ½" x 4 ½" bread pan, gently flattening it to fill the pan

4) Cover the pan and allow the loaf to rise till it's crested about 1" over the rim of the pan.

5) Bake the bread in a preheated 375°F oven for 35 to 40 minutes, tenting with foil after about 20 minutes, to prevent over-browning. Remove from the oven when it's golden brown, and its interior temperature registers 190°F on an instant-read thermometer.

6) After 5 minutes, turn it out of the pan onto a rack to cool.

Nutrition information

Serving Size: 1 slice (56g) Servings Per Batch: 16 Amount Per Serving: Calories: 140 Calories from Fat: 20 Total Fat: 2.5g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 230mg Total Carbohydrate: 25g Dietary Fiber: 2g Sugars: 4g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/25/2015
  • member-kdcbelle1 from KAF Community
  • Great bread, easy to make, loved the Ancient Grains blend, and needed the extra water. Several others mentioned it being bitter but we didn't find that to be the case. Unfortunately, I cooked it a little too long and it's a bit dry. Makes great toast though. I'd definitely make this one again.
  • star rating 03/04/2015
  • Marge from Lakeville Mn
  • Wow! Followed recipe exactly and it was awesome!
  • star rating 02/15/2015
  • Oliver from Kansas City, MO
  • I didn't have the dry milk, so I used some coconut flour. I also think that this recipe needs a bit more water (liquid) than is called for. Even with the dry milk substitution, it took 4-5 more tablespoons of water. I also ran out of honey and ended up using 3/4 honey , 1/4 agave nectar to get to the final amount. My whole family seems to love any bread recipe that has orange juice in it for some reason.
    Oliver, the coconut flour you substituted will absorb quite a bit of liquid, which is probably why you needed to add extra liquid to this recipe. Barb@KAF
  • star rating 10/06/2013
  • CHeeb from KAF Community
  • I am an inveterate recipe tinkerer.I have tried many whole wheat recipes and this one needs no tinkering !! I left all of the ingredients as written and used the whole wheat bread enhancer KA suggests.A similar product from Bob's Mill is available in groceries if you look for vital gluten and add in a TBSP for each cup whole grain flour you use. I did tinker with technique.I love the ubiquitous "No Knead" method of baking in a dutch oven and experimented using my old Lodge enameled cast iron pot in lieu of a loaf pan.It was a resounding success and gave great crunch to my crust.I heated the Lodge dutch oven for 20 minutes as I got my oven hot ( 450 degrees ) and baked the bread (on parchment) 30 minutes with the lid on and then 10 minutes more,lid off. As ever, the hardest part is letting the darned loaf cool without cutting it.We couldn't wait;the smell was too enticing .We carefully sawed through the crust trying not to smush the loaf, and cut off two slices.DELISH!!! Thank you KAF and PJ for the great recipe for ancient grains. I'm hooked on another no-knead flavor. I left this dough in a gallon zip lock for two days in the frig before baking.This is a common method to develop deeper flavor in quick/no knead recipes.The dough produced a very yeasty gas in the zip lock and certainly didn't hurt the product any by using a different process.
  • star rating 06/17/2013
  • greenmtgirl100 from KAF Community
  • I made this bread yesterday in our Zoji, trying mimic Wegman's Ancient Grain Bread with Cranberries. It was awesome! We didn't have OJ so I just used 1 1/2 cups water, an extra tablespoon of honey, and subbed the KAF Harvest Grains blend instead, and plumped 3/4 cup cranberries in hot water while throwing the rest of the ingredients in the machine. Drained the cranberries and added them in with everything else-and just before the bake cycle brushed the top with egg white and sprinkled liberally with the Artisan Bread topping from KAF. The resulting loaf is almost gone, less than 24 hours later. I will definitely make this again following the ingredients to a T-this was a great loaf of bread with lots of character.
  • star rating 02/06/2012
  • jbsch from KAF Community
  • One of the best tasting breads I have ever had. Made the recipe as it is listed and ended up with a perfectly risen, smooth textured crumb with crust that had the tiniest crunch (I did melt butter on top when it came out of the oven as suggested). A fabulous taste as either the bread eaten by itself, as made into a sandwich or as toast. Easy to make and wonderful to eat - did not taste any bitterness whatsoever. I will be making this bread for a long time.
  • star rating 01/25/2012
  • john45 from KAF Community
  • First, this recipe is really easy. I love the dump-mix-rise recipes. I made the bread, brushed with egg, and topped it with the artisan bread topping (a seed mix). I came out soft and tender, with a tiny crumb that held together surprisingly well. The taste is indeed bitter, as some reviews have suggested. This isn't negative (at all) in my opinion; it tastes like I expected. I find the bitter edge and whole grain "earthiness" to lend itself really well to meat sandwiches. Given the exceptional texture, this is my new favorite sandwich bread. If the bitterness is too much, my suggestion would be to increase the OJ (and decrease the water) a bit, and add a touch more honey.
  • 08/20/2010
  • Karen from
  • Is it the citrus acid in the orange juice that is good for whole grains? I was wondering if I could substitute lemon juice for the orange, since I commonly keep lemon juice on hand in my fridge. Thanks!
    It is both the citric acid and the sweetness from the oranges to offset the bitterness of the WW making OJ the best choice. You sure could try lemon juice. Elisabeth @ KAF
  • star rating 03/08/2010
  • Trisha from New Jersey
  • I was sold on this recipe by the rave reviews and my affection for heritage grains. However, there is something in the ancient grains mix I really don't like. I could smell something bitter as soon as I put the flour in the bowl, and that taste came through once I made the bread. I followed the steps on the blog, and the bread came out looking like it was supposed to. The taste, though, was icky. I had doubled the recipe and we threw out both loaves this morning. I think I'll stick to putting leftover cooked quinoa in my loaves instead of using the blend.
  • star rating 02/08/2010
  • Karen Steitle from Austin, TX
  • I made this recipe for the first time yesterday with added artisan seeds on top. I used the bread machine to make the dough, then put it in a loaf pan for a 2nd rise, which took less than 30 minutes sitting in a pre-warmed microwave. It came out perfect and was yummy. It was hard to wait for it to cool so I could cut into it. I will be making this again and again.
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