As ancient grains become more available to us, learning how to incorporate them successfully into our recipe repertoire is both exciting and challenging. Many of these grains and seeds require higher amounts of hydration while at the same time need less mixing time. Most of the grains have lower amounts of protein which means less gluten will develop during the mixing process, and the seeds do not have the capacity to develop gluten at all, so combining flours will be necessary to get the crumb and texture we expect.
So here is my plan to help us include new and interesting grains and seeds into our recipe boxes: Using our existing successful bread, muffin, and scone recipes, I will begin re-developing our recipes to incorporate as many of the ancient grains as possible. Stay tuned and check back, because I think we will be in for a real treat.