Ancient & Sprouted Grain Sourdough Loaves

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!

Fully Sprouted Grains
Fully Sprouted Grains

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.

Five grain Khorasan sourdough
Five grain Khorasan sourdough

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.

Three-seed Emmer
Three-seed Emmer sourdough

Spelt sourdough

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.

Spelt sourdough
Spelt sourdough

Einkorn sourdough

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!

Einkorn Sourdough
Einkorn Sourdough

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 Wheat sourdough
Sprouted Wheat sourdough

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 khorasan sourdough
Sprouted khorasan sourdough

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 barley sourdough
Sprouted barley sourdough

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 sourdough
Sprouted Spelt sourdough