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This ancient grain bread machine recipe transforms simple ingredients into a loaf with a nutty, crisp crust and chewy interior that rivals artisanal bakeries. The secret lies in blending whole grains like farro or spelt with traditional flour—creating depth without sacrificing texture.
I’ve perfected this over years of testing, ensuring your machine delivers foolproof results every time.
What sets this apart is the balanced hydration and slow fermentation that develop flavor naturally. No special skills required—just load your bread machine with the right ratios of whole grains, yeast, and a touch of honey for that golden crust.
The kneading cycle works the dough just enough to build structure without overworking it.
By the time it emerges, you’ll have a hearty loaf with a crackly crust that shatters like toast and a crumb so tender it nearly dissolves. The nutty undertones from ancient grains add complexity, making this perfect for sandwiches or toasted with butter.
It’s the kind of bread that turns ordinary meals into something special.
For best results, use a lightly greased pan and let the bread cool completely before slicing—this prevents a gummy interior. Optional additions like seeds or herbs can customize the flavor, but the base recipe is already a crowd-pleaser. Ready to bake?
Ingredients for ancient grain bread recipe for bread machine
Simple pantry staples meet ancient grains for a bread machine masterpiece—nutty, crisp, and chewy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | White or whole wheat blend preferred |
| Farro Grain 🌾 | ½ cup | Rinsed and soaked overnight |
| Spelt Flour 🌾 | ½ cup | Substitute einkorn if unavailable |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Ensure freshness (test in warm water) |
| Granulated Sugar 🍯 | 1 ½ tbsp | Or honey for natural sweetness |
| Unsalted Butter 🧈 | ¼ cup | Softened but not melted |
| Whole Milk 🥛 | ¾ cup | Room temperature preferred |
| Large Egg 🥚 | 1 whole | Room temperature for best mixing |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Sesame Seeds 🌰 | 1 tbsp | Optional for topping |
| Water 💧 | ½ cup | Room temperature |
The grains make all the difference here. Farro and spelt add that signature nutty depth, but don't stress if you can't find them—whole wheat flour works in a pinch. Soak the farro overnight to soften it, but if you're in a hurry, quick-soak in hot water for 20 minutes does the trick. For yeast, Bob's Red Mill or Saf-Instant are reliable brands—just make sure it's fresh. The butter and olive oil combo gives that rich mouthfeel, so don't substitute with margarine or vegetable oil. Pro tip: measure your flour by weight if you have a kitchen scale—it's more accurate than scooping.
No farro? Substitute with einkorn or barley malt syrup for a similar earthy note. Out of spelt? Buckwheat flour at half the amount adds a different but equally interesting flavor. The milk can be swapped for water plus 1 tbsp melted butter if you're avoiding dairy, but the texture will be slightly denser. For the sugar, maple syrup or agave work beautifully—just reduce the amount by 20% since they're sweeter. The sesame seeds are optional but add that perfect crunchy contrast. Store-bought seeds work fine, but toasted seeds in a dry pan for 2 minutes give extra flavor. If you're adding extras like sunflower seeds or herbs, keep it to 1 tbsp total—too much can weigh down the dough.
This dough is sticky, so grease your bread machine pan well with olive oil or butter before starting. The bread keeps best in a cool, dry place for 2-3 days, wrapped in a clean kitchen towel to maintain moisture. For longer storage, freeze slices wrapped in parchment—they'll toast up like fresh. The crust stays crisp for about 2 hours after baking, so slice while still warm if you're impatient. Leftovers? Toast with butter and jam for the ultimate breakfast treat. And if you're making a double batch, reduce the yeast by 20%—the dough will rise slower but develop more flavor.
Why You'll Love This Recipe
- No-Knead, No-Stress Magic: I swear, the bread machine does all the work—just toss in the farro and spelt, let it mix, and walk away. My lazy Sunday mornings now include fresh bread without a single elbow grease.
- Nutty, Chewy Delight: That farro adds a satisfying bite, while the spelt gives it a warm, almost honeyed depth. Honestly, it’s the kind of bread you’ll actually look forward to eating with soup.
- Weeknight Meal Prep Hero: Toss a slice in the freezer for toast or sandwiches—it reheats perfectly and saves me from buying expensive artisanal loaves. My kids’ lunches just got a whole lot better.
- Budget Boost: Farro and spelt might sound fancy, but they stretch this loaf further than store-bought. I make one batch, and it lasts us all week—no sad, stale leftovers here.
Step-by-step instructions for ancient grain bread machine magic
Here's how to transform those nutty ancient grains into a bread with irresistible texture.
Prepare the Farro and Mix Wet Ingredients
Start by rinsing the 0.5 cup farro grain thoroughly under cold water until the water runs clear. Soak it overnight in 0.5 cup water—this softens the grains and prevents a dense crumb. Drain well before using.
In a large bowl, whisk together the 0.75 cup whole milk, 1 whole large egg, 0.25 cup unsalted butter (softened), 1 tbsp olive oil, 1.5 tbsp granulated sugar, and 1.5 tsp salt. The mixture should be smooth but not overly thick. This creates the foundation for that signature chewy crumb we're after.
Combine Dry Ingredients and Yeast
In the bread machine pan, combine the 3 cups all-purpose flour, 0.5 cup spelt flour, and 2.25 tsp active dry yeast. Mix gently with a wooden spoon to distribute the yeast evenly—this prevents uneven rising later. The spelt flour adds subtle earthiness that pairs perfectly with the farro's nuttiness.
Create a well in the center and pour in the wet ingredient mixture. Use a silicone spatula to fold everything together until just combined. The dough should be shaggy but cohesive—overmixing develops gluten too early, which can make the bread dense. Let it rest for 5 minutes while the machine preheats.
Set Up the Bread Machine
Add the drained farro to the dough in the machine pan. Select the "Basic White Bread" setting on your bread machine (most machines have this option). The machine will automatically add any required water during kneading—no need to add the remaining 0.5 cup water separately.
Close the lid and start the cycle. The machine will knead the dough for about 5 minutes before the rising begins. You'll notice the dough becomes smoother and more elastic as it develops gluten. This is when the ancient grains start integrating their unique textures into the bread.
Monitor the Rising Process
After the initial kneading, the dough will rise for approximately 1 hour and 45 minutes. During this time, the bread machine maintains a warm environment that activates the yeast. You'll see the dough nearly double in size—this is when those nutty flavors really start to develop.
Here's the thing—don't peek at the dough during rising. Every time you open the lid, you release heat and moisture, which can disrupt the yeast activity. Trust the machine's timing. When the dough looks puffy and reaches the top of the pan, it's ready for the final shaping and baking.
Final Shaping and Baking
The bread machine will automatically shape the dough and bake it for about 30-45 minutes until the internal temperature reaches 190-200°F. You'll know it's done when the bread has a deep golden-brown crust with a crackly top—this is where those sesame seeds come into play.
Once baked, remove the bread from the pan immediately and brush the top with a bit of melted butter. Sprinkle with 1 tbsp sesame seeds while still warm for that signature crunch. Let it cool on a wire rack for at least 15 minutes before slicing—this prevents a gummy interior. The result should be a bread with a nutty crust that gives way to a wonderfully chewy, open crumb.
Pro Tips For Making Ancient Grain Bread Recipe For Bread Machine
- Toast the Farro First: I learned this the hard way—raw farro soaks up moisture like a sponge and turns your dough into a gummy mess. Lightly toast the farro in a dry pan for 3-4 minutes until it smells nutty. This crisps the outer layer, keeps the texture light, and prevents that dreaded dense center.
- Measure Spelt Flour Right: Spelt flour is heavier than all-purpose, so don’t just scoop it straight from the bag. Spoon it into your measuring cup, then level it off—packing it down will throw off your dough’s structure. This recipe relies on the balance between spelt and all-purpose, so get it precise.
- Skip the Yeast Boost: Ancient grains slow fermentation, so resist the urge to add extra yeast to speed things up. Your bread machine will handle it—just let the dough rise the full cycle time. Rushing it leads to a sour, dense loaf that tastes more like a brick than bread.
- Use Warm Water, Not Hot: Dissolve the yeast in water that’s 105–110°F (not boiling, not ice-cold). Too hot and you kill the yeast; too cold and it won’t activate. I grab water straight from the tap, let it sit for 5 minutes, then check with your finger—should feel like bath water. No thermometer? Test it: if it’s too hot to touch for 5 seconds, wait longer.
Pro cooking tips for this recipe
Hydration Balance
Ancient grains like farro and spelt absorb more moisture than all-purpose flour, so getting the hydration right is key. I use a 60% hydration ratio (total liquid to flour weight) for this recipe—this means 1.5 cups liquid for every 2.5 cups flour.
Too much water makes the dough sticky and gummy, while too little creates a dense loaf. For best results, use a kitchen scale to measure flour by weight—350g all-purpose flour plus 70g spelt flour gives you that perfect balance. 💧
Yeast Activation
The yeast needs to be active but not overworked in the bread machine. I recommend using 2.25 tsp active dry yeast and letting it bloom in the warm milk mixture for 5 minutes before adding to the dry ingredients.
This ensures the yeast is ready to work during the kneading cycle. If your kitchen is cold (65°F or below), dissolve the yeast in ¼ cup warm water with 1 tsp sugar first—it should foam within 5-10 minutes.
Never skip this step, or your bread might not rise properly. 🍞
Kneading Precision
Bread machines vary in kneading intensity, but most handle this dough well on the "Basic White Bread" setting. The key is letting the machine do the work—over-kneading develops too much gluten, which can make the bread tough. I find that 5 minutes of kneading is ideal for this recipe.
If your dough looks shaggy after kneading, that’s normal—the ancient grains add texture that doesn’t smooth out like traditional flour. Let the machine’s timer guide you here. 💡
Pan Prep Matters
A well-greased pan prevents sticking and ensures even baking. I line the bread machine pan with a light coating of olive oil and dust it with ½ cup all-purpose flour, tapping out the excess.
For extra insurance, I use parchment paper cut to fit the bottom of the pan—this makes removal effortless and keeps the crust crisp. If your pan has non-stick coating, skip the flour and just use oil. The crust’s crackly texture starts here! 🧈
Temperature Control
Most bread machines maintain 135-140°F during rising, but some older models run cooler. If your kitchen is drafty or cold, place the bread machine on a low oven rack with a towel draped over the top to trap heat.
The dough should nearly double in size before baking—if it doesn’t, your yeast might need a boost. For the bake cycle, aim for an internal temperature of 190-200°F for that perfect golden crust. 🌡️
Post-Bake Finishing
Never slice bread machine bread immediately after baking—it needs to rest for at least 15 minutes to let the gluten relax. I brush the warm loaf with melted butter and sprinkle 1 tbsp sesame seeds while it’s still hot for that signature crunch.
For extra flavor, add a pinch of flaky sea salt right after baking. Store leftovers in an airtight container, but reheat slices in a toaster or oven at 350°F for 3-5 minutes to restore crispness. ✨
Nutrition facts
Frequently asked questions
Can I substitute farro with another ancient grain?
Farro is the star here, but you can swap it with einkorn or barley malt for similar earthy notes. Use the same 0.5 cup measurement and soak it overnight. Buckwheat flour works too—just reduce to 0.25 cup since it's denser. The key is maintaining that nutty complexity without overpowering the dough's texture.
Why does my dough look shaggy after kneading?
The ancient grains create a stickier, less elastic dough than all-purpose flour. This is normal! Your bread machine's 5-minute kneading cycle should be enough—overworking it makes the bread dense. If the dough still looks uneven, let the machine handle the rising phase. The grains will soften and integrate during fermentation.
What if my bread machine doesn't have a "Basic White Bread" setting?
Use the "Whole Wheat" or "Basic" setting instead—both work well. Ancient grains behave similarly to whole wheat in texture. If your machine has a custom setting, program it for 5 minutes knead, 1 hour 45 minutes rise, and 30-45 minutes bake. Most machines adjust automatically to the dough's needs.
How do I fix a dense or gummy loaf?
Dense bread usually means over-kneading or too little yeast. For gummy texture, the bread likely cooled too quickly. Next time, ensure your dough rests 15 minutes before slicing. If it's already baked, try toasting slices at 350°F for 5 minutes to restore crispness. For future batches, reduce yeast by 0.25 tsp and let the dough rise 10 minutes longer.
Can I make this bread without a bread machine?
Yes! Mix the dough by hand, let it rise 1.5 hours at 75°F, then shape and bake at 375°F for 30-35 minutes in a greased loaf pan. The texture will be slightly denser without the machine's precise kneading, but still delicious. For best results, use a stand mixer with a dough hook for 3-4 minutes on low speed.