Dairy-Free Ancient Grain Bread
Discover the perfect blend of wholesome goodness and allergy-friendly baking with this Dairy-Free Ancient Grain Bread. Made with a nutritious trio of spelt, quinoa, and amaranth flours, this recipe offers a hearty, earthy flavor profile enhanced by nutrient-packed chia and sunflower seeds. The bread is naturally sweetened with maple syrup and uses apple cider vinegar for a tender texture, making it entirely free of dairy while remaining irresistibly moist. Simple to prepare in just 20 minutes of prep time, this golden-brown loaf bakes to perfection in under an hour. Ideal for breakfast, lunch, or as a hearty snack, it pairs wonderfully with spreads, soups, or on its own. Plus, it’s easily stored for later enjoyment, making it a delicious, health-conscious choice for busy schedules or meal prep enthusiasts.
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Ingredients
- 300 g spelt flour
- 100 g quinoa flour
- 50 g amaranth flour
- 20 g chia seeds
- 50 g sunflower seeds
- 1 tbsp baking powder
- 1 tsp salt
- 300 ml warm water
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
Step 2
In a large mixing bowl, combine the spelt flour, quinoa flour, and amaranth flour.
Step 3
Add chia seeds, sunflower seeds, baking powder, and salt to the flour mixture, and stir until evenly mixed.
Step 4
In a separate bowl, mix the warm water, maple syrup, apple cider vinegar, and olive oil.
Step 5
Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. The mixture should be slightly sticky.
Step 6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Let the batter rest for about 10 minutes to allow the seeds to begin absorbing liquid.
Step 8
Place the loaf in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Step 10
Store the bread in an airtight container for up to 5 days, or freeze slices for longer storage.
Nutrition Facts
| Serving size | (931.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2449.8 |
| Total Fat 89.9g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3728.6mg | 0% |
| Total Carbohydrate 361.3g | 0% |
| Dietary Fiber 54.9g | 0% |
| Total Sugars 32.1g | |
| Protein 77.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 370.2mg | 0% |
| Iron 25.4mg | 0% |
| Potassium 2498.7mg | 0% |
Source of Calories