Spelt, khorasan, emmer and einkorn are generally regarded as being “ancient grains”. The types of grains that our distant ancestors in ancient civilisations would have eaten. Further information on these are covered elsewhere on the website here.
Sprouted grains contain a wealth of nutrients as the grains gear up to produce a new plant. The sprouting process increases levels of key nutrients such as B vitamins, vitamin C, amino acids and folate. We can harness this natural process and capture the sprouting grains at their peak and use them to create some delicious breads!
In many of the loaves below we have combined both ancient and sprouted grains into the same loaves.
Five-grain Khorasan sourdough
Gold Medal winner and Reserve Champion bread of Scotland! Awarded at the 2018 Scottish Bread Championships!
Khorasan is an ancient grain with a rich, nutty, buttery flavour. It is more nutritious than modern wheat and is high in protein, fibre, B vitamins and minerals, in particular manganese. Some people with an intolerance to modern wheat varieties have found they can digest products made with Khorasan flour more easily. This loaf is supplemented by a five grain blend of malted wheat flakes, barley flakes, sunflower seeds, millet and oats.
Three-seed Emmer sourdough
Another ancient grain, Emmer is thought to be an ancestor of modern wheat and is closely related to durum wheat. It is suitable for bread baking and has been used for that purpose for many centuries including even in ancient Egypt. In this loaf we combine emmer with a mixture of sesame seeds, sunflower seeds and pumpkin seeds for a nutty, full-flavoured loaf.
Spelt is an ancient grain with a nutty, grassy flavour and is thought to be a hybrid of emmer wheat and goat grass. Again, although it does contain gluten it is better tolerated by those people with non-coeliac gluten sensitivity. It is rich in dietary fibre, thiamin, copper, manganese, phosphorus, vitamins B2 and B3.
Einkorn is one of the earliest cultivated grains, with evidence of its cultivation going back as far as 8650BC! It is a low-yielding crop which can grow well even on thin poor soil. Einkorn contains lower levels of gluten than modern wheat and is rich in protein, essential fatty acids, phosphorus, potassium, vitamin B6 and beta-carotene.
This sourdough is made with a mixture of organic einkorn flour and organic wheat flour then rolled in einkorn flakes before a cold overnight proove. It has a nutty flavour with a very slight almost fragrant finish!
Sprouted Wheat sourdough
For this loaf we have sprouted wheat grains and incorporated the whole sprouted grains into a dough which is predominantly organic wheat with a touch of rye (10%). Finally the dough is rolled in oatmeal before being cold fermented and baked to a beautiful golden hue!
Sprouted Khorasan sourdough
For this sourdough we have sprouted the ancient grain khorasan and incorporated the whole sprouted grains into a dough which is 50% organic khorasan, 50% organic wheat. Finally the dough is given a coating of rolled oats before being cold fermented and baked. It has a wonderful nutty, buttery flavour and is jam-packed with nutrition!
Sprouted Barley sourdough
For this loaf we have sprouted barley grains and incorporated the whole sprouted grains into a dough which is predominantly organic wheat with a touch of rye (10%). Finally the dough is rolled in barley flakes before being cold fermented and baked. It has a wonderful nutty flavour, wholesome texture from the sprouted grains and is jam-packed with nutrition!
Sprouted Spelt sourdough
In the latest of our sprouted grains series we have sprouted spelt grains and incorporated the whole sprouted grains into a dough which is around 50% organic spelt and 50% organic wheat. Finally the dough is rolled in rolled spelt flakes before being cold fermented and baked. It has a grassy, nutty flavour and as with all of the sprouted & ancient grain loaves – packed with nutrition!
Sprouted Spelt flour sourdough with soy-soaked toasted sesame seeds
What a mouthful! For this loaf we have sprouted some whole spelt grains, dried them out, ground them into flour and used this to make a highly nutritious bread. To compliment the nutty, grassy flavour of the sprouted spelt we have toasted some sesame seeds, soaked them overnight in soy sauce and combined these into the dough creating a wonderful depth of umami flavour.