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This ancient grain bread machine recipe transforms simple pantry staples into artisanal loaves with a nutty crust and earthy crumb—no kneading required. 🌾 The secret lies in blending farro, spelt, and whole wheat for depth and texture, while the bread machine handles the heavy lifting.
I’ve perfected this method after years of experimenting with ancient grains, ensuring every slice delivers restaurant-quality flavor at home.
The beauty of this recipe is its foolproof simplicity: just toss the ingredients into your bread machine pan, select the whole wheat setting, and let it work its magic.
Ancient grains like farro and einkorn add nutty, slightly sweet notes and a satisfying chew, while a touch of honey enhances the crust’s golden sheen. The result? A loaf with crispy edges and a tender, open crumb that’s perfect for toast, sandwiches, or serving alongside soups.
What sets this apart is the balanced texture—no dense, heavy loaves here. The bread machine’s precise kneading and rising create an airy yet substantial crumb, while the crust develops a delicious crunch that holds up for days.
Whether you’re baking for breakfast or meal prep, this recipe delivers professional results with minimal effort. Ready to elevate your bread game?
For those with dietary preferences, you can easily adapt this recipe by reducing the ancient grains or adding seeds for extra crunch. The bread machine’s versatility makes it the ideal tool for experimenting without the guesswork. Let’s get started!
Ingredients for ancient grain bread machine
Artisanal-quality ingredients blend seamlessly in your bread machine for nutty crust perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Farro 🌾 | ½ cup | Rinsed thoroughly before use |
| Spelt Flour 🌾 | 1 ½ cups | Unbleached, stone-ground preferred |
| Whole Wheat Flour 🌾 | 1 cup | Stone-ground for optimal texture |
| Einkorn Flour 🌾 | ½ cup | Adds nutty depth to crust |
| Active Dry Yeast 🍞 | ¼ oz | Or 2 1/4 tsp (1 packet) |
| Granulated Honey 🍯 | 2 tbsp | Enhances crust browning |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality for flavor |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Flaxseeds 🌰 | 2 tbsp | Ground for extra crunch |
| Sunflower Seeds 🌻 | 2 tbsp | Toasted for enhanced flavor |
| Sesame Seeds 🌱 | 1 tbsp | Optional for nutty finish |
The ancient grains are the heart of this recipe. Bob's Red Mill carries excellent farro and einkorn—rinsed thoroughly to remove bitterness. For spelt and whole wheat, King Arthur Flour offers stone-ground options that elevate texture. If sourcing einkorn proves challenging, substitute additional farro—it maintains the nutty profile while keeping the recipe accessible. The yeast should be freshly opened for optimal fermentation; store-bought packets last up to two years, but refrigerate after opening for extended shelf life.
No honey? Maple syrup or agave works equally well for crust development—just reduce by 10% due to higher moisture content. Olive oil quality matters here; California Certified Extra Virgin from Trader Joe's delivers consistent results. For seed substitutions, pumpkin seeds or chopped walnuts add richness, though texture will differ slightly. The flaxseeds can be omitted entirely if preferred, but they contribute both nutritional value and satisfying crunch. Always toast seeds in a dry pan for 1-2 minutes before adding to enhance flavor.
This dough requires no kneading—simply combine ingredients in your bread machine pan and select the whole wheat setting. The bread develops optimal texture when removed 10 minutes early and cooled on a wire rack. For best results, bake within 3 days of mixing, as ancient grains lose freshness over time. Store wrapped at room temperature for 3-4 days or freeze for up to 3 months. Reheat slices in a toaster for maximum crispiness.
Why You'll Love This Recipe
- Bread Machine Magic: I’ll be real—this recipe is my lazy-day hero. Toss in the farro and flours, add yeast, and let the machine do the rest. No kneading, no fuss, just perfect crusty loaves while I sip my coffee.
- Nutty, Earthy Bite: That mix of spelt and einkorn? It’s like a warm hug for your taste buds. The farro adds a satisfying chew, and the whole wheat keeps it hearty—no sad, dry bread here.
- Weeknight Wonder: Between us, this bread is my go-to for sandwiches, toast, or dipping in olive oil. Honestly, I make a batch every Sunday and it lasts until Thursday. Zero waste, all flavor.
- Budget-Friendly Staple: Ancient grains sound fancy, but they’re actually affordable. A single batch stretches for days—think crostini, bruschetta, or even breadcrumbs for meatballs. My wallet (and pantry) thank me.
Step-by-step instructions for ancient grain bread machine magic
Transform these ancient grains into a loaf with a nutty crust and dense, flavorful crumb using your bread machine.
👨🍳 Step 1: Prepare the Ancient Grains and Hydrate the Farro
Start by rinsing the 0.5 cup farro thoroughly under cold water to remove any bitterness. Place it in a small bowl and cover with 1 cup of warm water (just off boil). Let it soak for 30 minutes until it's tender and has absorbed most of the water. Drain any excess liquid before adding to the bread machine.
While the farro soaks, grind the 2 tbsp flaxseeds, 2 tbsp sunflower seeds, and 1 tbsp sesame seeds separately in a spice grinder or clean coffee grinder until they resemble coarse meal. This creates a nutty, toasted flavor profile that will shine through in your crust. Set aside for later.
🍳 Step 2: Mix Dry Ingredients in the Bread Machine Pan
In your bread machine pan, combine the 1.5 cups spelt flour, 1 cup whole wheat flour, and 0.5 cup einkorn flour. These ancient grains work together to create a complex flavor profile with a satisfying chew. Add the 1.5 tsp salt and the ground seed mixture, stirring gently with a silicone spatula to distribute evenly.
Make a small well in the center of the dry ingredients where you'll add the wet components. This prevents gluten formation before the yeast activates, ensuring a more even crumb structure. The einkorn flour will add a subtle nutty depth while the whole wheat flour contributes to a heartier texture.
🍳 Step 3: Combine Wet Ingredients and Activate the Yeast
In a separate bowl, whisk together the 0.25 cup extra-virgin olive oil, 2 tbsp granulated honey, and the remaining 0.25 cup warm water (from the ingredients list). The honey not only sweetens but also enhances browning in the crust. Sprinkle the 0.25 oz active dry yeast over the liquid and let it sit for 5 minutes until it becomes foamy.
Pour the yeast mixture into the well of dry ingredients in the bread machine pan. The olive oil will help create a tender crumb while the honey contributes to that beautiful golden crust. Use a spatula to gently combine everything until just moistened - overmixing develops gluten too early and can make the final loaf dense.
🔥 Step 4: Set the Bread Machine and Bake
Select the "Basic" setting on your bread machine and choose the 2-pound loaf size option. The machine will automatically mix, knead, and bake the bread. Insert the paddle and close the lid. The machine will run through its cycle, typically taking 3 to 3.5 hours for this dense ancient grain bread.
During the kneading phase, you'll notice the dough becomes smooth and elastic. The bread machine's precise timing ensures proper gluten development while the ancient grains hydrate fully. Listen for the distinctive aroma of toasted seeds and nutty grains - this is your signal that the crust is developing its signature flavor profile.
⏰ Step 5: Cool and Enjoy Your Ancient Grain Loaf
When the bread machine cycle completes, remove the loaf immediately and place it on a wire rack to cool for at least 30 minutes. This cooling period allows the internal structure to set properly, preventing a gummy texture. The exterior should have a beautiful golden-brown crust with visible seed speckles from your ground mixture.
Slice the bread to reveal a dense, open crumb with visible flecks of ancient grains throughout. The einkorn and spelt flours contribute to a satisfying chew while the whole wheat adds heartiness. Serve warm with olive oil and balsamic vinegar for dipping, or enjoy toasted with your favorite toppings. This loaf keeps well for 3-4 days at room temperature or can be frozen for up to 3 months.
Pro Tips For Making Ancient Grain Bread Machine
- Soak the Farro First: Skip this, and your bread will turn out dense and gummy—trust me, I’ve made that mistake. Toss the farro in warm water (about 1.5 cups per 1 cup farro) for 30 minutes before adding it to the bread machine. It softens the grains, improves texture, and cuts down on chewing. No soaking? At least rinse it well to wash off excess starch.
- Measure Flours by Weight: Spooning spelt and einkorn flour into cups leads to inconsistent results—ancient grains pack differently than all-purpose. Use a kitchen scale for precision: 300g whole wheat, 200g spelt, and 100g einkorn (adjust if needed). The bread machine’s sensor won’t lie when the dough’s density is spot-on.
- Don’t Overload the Yeast: Ancient grains need less yeast than white flour—too much, and you’ll end up with a sad, flat loaf. Stick to 1.5 teaspoons active dry yeast (or 2.25g) for this mix, even if the recipe says otherwise. If your kitchen’s cold, proof the yeast in warm water for 5 minutes first—it’s worth the wait.
- Use a Light Touch with Dough: The bread machine does the heavy lifting, but resist the urge to punch down the dough manually. Overworking it with einkorn and whole wheat turns the crumb gummy. Just scrape the sides once during the knead cycle—let the machine handle the rest. Your hands (and your patience) will thank you.
Storing and reheating this recipe
Room Temperature Storage
Wrap your cooled loaf tightly in parchment paper or place it in an airtight container with a paper towel to absorb excess moisture. Store at room temperature for up to 3-4 days, but I find the flavor peaks within the first 2 days.
Ancient grains stay fresher longer than refined flours, but their natural oils can turn rancid if exposed to air. Reheat slices in a toaster for 30-45 seconds to restore crispiness. 🌾
Refrigerator Revival
If you need to extend freshness, refrigerate the bread in an airtight container for up to 5 days. The cold slows staling, but the crust will lose some crunch. To revive, wrap slices in a damp paper towel and heat in a 350°F oven for 5-7 minutes.
I like adding a spritz of water before reheating to restore moisture. For sandwiches, lightly toast before assembling to prevent sogginess. ❄️
Freezer Preservation
For long-term storage, slice the bread and freeze individual portions on a baking sheet for 1 hour to prevent sticking. Transfer to a freezer bag with parchment paper between slices. This bread maintains quality for 3 months, though texture becomes slightly denser after freezing.
To reheat, toast directly from frozen or warm in a 300°F oven for 8-10 minutes until heated through. 💫
Microwave Quick Fix
When you're in a hurry, microwave reheating works surprisingly well. Place a slice on a plate, cover with a damp paper towel, and heat at 50% power for 20-30 seconds. This method preserves moisture better than full power.
For extra crispiness, finish with 10 seconds at full power after removing from microwave. I use this method for breakfast toast when I'm running late. ⏰
Crust Refresh Tricks
The crust loses its crunch quickly after baking. To revive, brush slices with melted butter or olive oil and toast until golden. For an extra treat, sprinkle with flaky sea salt or drizzle with honey before serving.
This works especially well for breakfast sandwiches or open-faced toast. The ancient grains' natural oils respond beautifully to this treatment. 🔥
Seed Storage Tips
Store your ground seeds separately in an airtight container in the freezer to prevent rancidity. Toast fresh seeds before using for maximum flavor—just 2 minutes in a dry pan until fragrant.
I keep a small batch pre-toasted in my pantry for convenience. If your seeds develop a bitter taste, replace them immediately as they can ruin the bread's flavor profile. 🌰
Nutrition facts
Frequently asked questions
Can I substitute regular flour for the ancient grains in this recipe?
You can replace up to 50% of the ancient grains with all-purpose flour, but the texture and flavor will change significantly. The nutty depth from einkorn and spelt disappears, and the crumb becomes less dense. For best results, stick with at least 1 cup of spelt or farro to maintain the recipe's signature qualities.
Why does my bread machine dough stick to the pan?
Ancient grains absorb more moisture, causing stickiness. Lightly grease the pan with olive oil before adding ingredients, and use the bread machine's light crust setting instead of dark. For stubborn dough, add 1 extra tablespoon of flour during mixing—just don't overdo it, or the texture will suffer.
How do I know when the farro is properly hydrated?
The farro is ready when it's tender but still holds its shape—like al dente pasta. Press a grain between your fingers; it should resist slightly but break easily. If it's mushy, drain excess water before adding to the bread machine. Over-soaked farro makes the dough too wet and can cause a gummy loaf.
Can I make this bread without a bread machine?
Yes! Mix the dough by hand, then let it rise for 1.5 hours before shaping and baking in a 375°F oven for 35-40 minutes. Use a Dutch oven for a crispier crust. The texture will be slightly denser, but the flavor remains excellent. Just knead for 10 minutes by hand to develop gluten properly.
What if my bread comes out dense instead of airy?
Overmixing or underproofing usually causes dense bread. Try reducing the kneading time by 5 minutes in your bread machine or let the dough rise 10 minutes longer before baking. Also, ensure your yeast is fresh—old yeast weakens fermentation. For extra lift, add 1/4 tsp baking soda** to the dry ingredients.