Ancient Grains Baguettes
If you're like me, you're probably in love with the idea of baking with ancient grains. My milling journey began with Einkhorn wheat berries, and I quickly fell in love with the flavor, texture, and the wholesome goodness of freshly milled grains. Initially, I believed that ancient grains alone helped heal my son's eczema, but soon realized it was the freshness and whole-grain milling process that made the real difference, not (store bought) ancient grain flour.
Over time, we started exploring more affordable organic grains, like hard wheat, for everyday baking. But I still enjoy mixing things up with a variety of grains to boost the nutritional profile and introduce new flavors to our table. Switching up the grains you use for baking can open up a whole world of flavors your palate will thank you for!
This baguette recipe is one of my favorites. It combines three ancient grains: Kamut (also known as Khorasan wheat), Einkorn (the oldest known wheat variety), and a touch of Spelt (my grain superhero). By balancing the amount of durum wheat to half the total grain weight, I’ve managed to keep the hydration steady with only slight adjustments.
The result? A beautifully crusty, nutritious baguette with complex flavors and a texture that's perfect for everything from breakfast to dinner.
Making Crostini with Your Freshly Baked Baguettes
Don’t worry if you have a few leftover baguettes sitting on the counter for a day or two—they’re perfect for making crostini!
Slice baguettes thin.
Brush with olive oil (I recommend Kasandrino’s organic extra virgin olive oil for an authentic taste).
Bake at 400°F for 8–10 minutes until crispy.
Top with your favorite spreads or toppings for a crunchy appetizer, or serve alongside dinner as a crispy side dish.
Recommended Baguette Baking Tools
For best results, I love using a Baguette Baker for perfectly shaped, golden-brown baguettes every time.
If you prefer cast iron, Hawok has a good option.
For a more affordable option, you’ll need to add extra steam to the oven and spray well while baking, but this pan with proofing cloth can work well.
How to Shape Baguettes
This recipe for baguettes uses my three favorite ancient grains: Kamut (also known as Khorasan), Einkhorn (the oldest known wheat available today), and a little spelt (our grain superhero). By increasing the durum to half the weight of the grains, I was able to keep the hydration the same with little change.
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