The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can I use ancient grain flour in a bread maching?

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AnnM's picture

Can I use ancient grain flour in a bread maching?

I havn't make bread in 40 years.  I just returned from a trip to Greece and the bread was so good.  I don't eat much bread at home because of the gluten thing and it does make me fill bloated but the bread in Greece was sooooo good and I ate it every meal. No negative reaction.  I was told the bread in general in Europe uses anceint grains or in other words, grains that have not been Chemically or otherwise geneticly changed.    So,  I want to make bread but I would like to use a bread machine.  Can you use any flour in a home bread machine?  It would be nice to know before I go and spend the money on a machine.  Also, what dry yeast do you suggest?  I obviously have no idea what I am doing!!  Your help will be greatly appreciated.


FueledByCoffee's picture

It seems that you are mistaken on what ancient grains are.  Ancient grains and flour that has not been chemically treated or genetically changed are completely different things.  Ancient grains are grains such as quinoa, chia, amaranth, millet,  spelt, and Kamut (that's just a sample list, there are more than just those).  Where as flour/grains that has not been genetically or chemically changed is just that.  For the most part breads that contain ancient grains contain them as a smaller portion of the recipe alongside a regular bread flour as most of the ancient grains are gluten free and would not produce a regular loaf of bread.   I think it would be wise to figure out exactly what you are trying to make and what flours you are going to source before going any further.  Yes, you can use ancient grains in a bread machine but you will need to use it in the right proportions in order to not create an unappetizing brick.

As far as the cost of a bread machine, just go to the local good will/thrift store and you are almost certain to find a discarded bread machine for a few bucks...

cerevisiae's picture

Ancient grains are presently more likely to not be modified to the extent that common wheat, triticum aestivum, is, but fueledbycoffee is right in saying that these are two distinct groups that you're talking about.

What sort of bread do (or did) you typically eat when you have it at home? It's possible that your different reactions have to do with the bread making process, and not the grains used. I've heard that some people digest sourdough better and have no problem with slow fermented breads, for example. It's possible that you were just more relaxed in Greece, and/or your issues with bread are from a nocebo effect.

That said, a lot of ancient grains are tasty and can add more variety to your diet with regards to both flavor and nutrition, and I think experimenting with them sounds like a good idea.

I'm very ignorant when it comes to bread machines, but you could try searching the site for information on whole grain and ancient grain breads to better inform yourself on how these things can effect the bread-making process; there's probably also some posts about using non-common wheat in bread machines.

If you need a refresher on bread making, you could read through (and possibly follow through, for deeper understanding) the lessons pages and the handbook, linked to at the top of the page. These things will not instruct you on bread machine usage, but they still have good information. You can also look for book recommendations and reviews on the site for further reading and recipes.