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Ancient Grains Bread with Bread Booster

  • Intermediate
  • 2 loaves
  • 20 min
Baking Success Or Baking Mess


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


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.

In large bowl, whisk together 2-1/2 cups (625 mL) flour

mixture, vital wheat gluten, yeast and salt.

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).

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.

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.

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.




in fat


in saturated fat




of fibre


of iron

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