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Ancient Grains Bread with Bread Booster

Ancient Grains Bread with Bread Booster




2 loaves


20 minutes


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  • 1 cup (250 mL) boiling water
  • 1/2 cup (125 mL) farro
  • 1/2 cup (125 mL) quinoa
  • 3 cups (750 mL) whole wheat flour
  • 1-1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) spelt flour
  • 3 tbsp. + 1 tsp (50 mL) Fleischmann's® Bread Booster™
  • 1 tbsp (15 mL) vital wheat gluten
  • 2 (4-1/2 tsp./22mL) envelopes Fleischmann's® Quick Rise Yeast
  • 1-1/2 tsp (7 mL) salt
  • 1 cup (250 mL) 3.25% whole milk
  • 1/3 cup (75 mL) honey
  • 2 tablespoons Mazola® Canola Oil
  • 2 tbsp (30 mL) milled flax seeds
  • 2 tbsp (30 mL) chia seeds



  1. In small bowl, combine boiling water, farro and quinoa; let stand for 10 minutes. In separate bowl, whisk together whole wheat flour, all-purpose flour, spelt flour and bread booster.
  2. In large bowl, whisk together 2-1/2 cups (625 mL) flour mixture, vital wheat gluten, yeast and salt.
  3. In small saucepan set over low heat, cook milk, 1/2 cup (125 mL) water, honey and oil for 3 to 5 minutes or until warm (120ºF to 130ºF/50ºC to 55ºC on instant-read thermometer).
  4. Using wooden spoon, stir milk mixture into flour, gluten and yeast mixture for 3 to 5 minutes or until almost smooth. Stir in 1 cup (250 mL) remaining flour mixture, farro mixture, flax seeds and chia seeds; stir in enough of the remaining flour mixture to make soft dough.
  5. Transfer to lightly floured surface; knead for 6 to 8 minutes or until smooth and elastic. Cover and let stand for 10 minutes. Divide dough in half. Roll and shape each half into 6-inch (15 cm) round loaf. Place each round on parchment paper–lined baking sheet. Cover with tea towel; let stand for 45 to 60 minutes or until doubled in size.
  6. Preheat oven to 350°F (180°C). Bake on top and bottom racks of oven, rotating and switching pans halfway through, for 40 to 45 minutes or until well browned. Let cool completely on rack before slicing.


If spelt flour is unavailable, substitute whole wheat flour.

Alternatively, roll and shape each portion of dough into logs; transfer to greased 9- x 5-inch (23 x 13 cm) loaf pans. Let stand for about 45 minutes, then bake as for round loaves. Let cool in pans for 5 minutes; turn out onto rack. Let cool completely.


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