It’s time for #BreadBakers and this month’s theme in ancient grains. While I often use flours made from ancient grains like quinoa and millet and most recently, Einkorn, I usually do a combination with modern grains. Since most ancient grains have very little to no gluten, I did not feel confident in attempting a yeast bread with 100% ancient grains, so I instead did a quick bread. With fresh ginger, this bread is a wonderful seasonal treat and very low in gluten with only the Einkorn having some gluten. This is a great treat for those who have an intolerance to gluten, but I still wouldn’t recommend it for those with Celiac’s disease who cannot eat any gluten at all.
For those who are unfamiliar with Einkorn, you can read all about it in my post here. Millet is a grain that was first cultivated in China and is very popular now in South Asia and Africa. In those countries, there are many different varieties of millet used. Here in America, unless you go to an Asian or African market, pearl millet is what we get as either the whole grain or the milled flour. You can cook the whole grain similar to the way you would cook rice as I did in this pilaf here.
Ancient Grains Carrot Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 1 loaf
- 1 cup Einkorn flour
- 1 cup millet flour
- 1 cup firmly packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons freshly grated ginger
- 3/4 cup buttermilk
- 1 egg
- 4 tablespoons oil
- 2 teaspoons vanilla extract
- 1/4 cup walnut meal
- 1 cup grated carrots
Preheat oven to 350 F. Spray a loaf pan with non stick spray.
In a large bowl, mix flours, sugar, baking powder, baking soda, salt and ginger. Mix well.
In a small bowl, whisk together buttermilk, egg, oil and vanilla. Mix well.
Add to dry ingredients and mix well. Add walnut meal and mix well.
Using a rubber spatula, fold in carrots.
Place in prepared pan.
Bake for 1 hour.
This healthy snack is just as good for breakfast as a whole grain snack.
This month’s BreadBakers’ theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here’s what our creative bakers came up with.
- Ancient 4 Grain Breakfast Bread from Cindy’s Recipes and Writings
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri’s Jikoni
- Dimbleby’s Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G’Gina’s Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara’s Tasty Buds
- Millet Idli from Gayathri’s Cook Spot
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen’s Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook’s Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha’s Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.