If you're like me, you're probably in love with the idea of baking with ancient grains. My milling journey began with Einkorn 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.
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! Simply slice them thin, brush with olive oil (I recommend using
For best results, I love using the Emile Henry 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.
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 super hero). By increasing the durum to half the weight of the grains, I was able to keep the hydration the same with little change.
Ancient Grain Baguettes - Fresh Milled
These are crusty on the outside, and perfection on the inside. Using Kamut, Einkhorn, and Spelt - the flavors are out of this world!
- 190 grams wheat berries, Kamut
- 120 grams wheat berries, Einkhorn
- 75 grams grain, spelt
- 300 grams water
- 60 grams boiling water for yudane
- 8 grams sea salt
- 10 grams instant yeast (or active dry)
- 1/8 tsp vitamin c (optional (for added softness) or use 1 tsp lemon juice)
- 1/4 tsp barley malt powder (optional (helps with rise))
- 1 - 2 tbsp vital wheat gluten (optional (for a better rise))
- Mill the flour
- Prepare the yudane by mixing 30 grams of your flour with 60 grams of boiling water to form a paste.
Add all ingredients to the mixing bowl, adding the water first, then the yudane. Finally, add the remaining ingredients with the yeast on top.
Mix with the whisk attachment, first on low to incorporate the flour, then kick it up to high speed for up to 3 minutes.
If the dough climbs the paddles or the machine starts rocking, you're done with the whisk. If you need to do more kneading, use the dough hook for the remainder, and stop when the dough is smooth and shiny and cleans the bowl.
Add the dough to an oiled bowl.
- Imagine the dough is a clock face. Grab the dough at 12 o'clock and stretch it up into the air and press it down gently into the center of the clock face. Turn the bowl and do the next number on the clock. Repeat this step until the dough has tightened up and it isn't stretching as far.
Place the dough onto an oiled board, and divide (or scale) it into 3 equal sections approximately 250 grams each in weight.
Shape each section into a batard, and place it into a baguette baker to proof, or let it proof on the oiled board, covered. We are letting the dough rise until it looks about doubled in size.
Twist the dough and allow it to rise a few minutes before baking, or score the top of the dough long ways and only slightly on an angle, with 3 or 4 long slashes.
- Bake at 450 F for 15 minutes with STEAM (I throw a few ice cubes into the oven) or in a covered baker.
- Remove the lid of your baker and drop the oven temp to 400 F. Bake another 15-20 minutes, or until your crust is as dark as desired. The darker the crustier.
- Remove from the oven, and let cool on a baking rack.
- Store on the counter cut side down, or in a paper bag for crusty crusts. Plastic bags will be fine for softer crusts.
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