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This ancient grain bread machine recipe transforms simple ingredients into a loaf with a nutty, crisp crust and airy, tender crumb—no kneading required. The secret lies in blending whole grains like farro or spelt with white flour, creating depth of flavor while keeping the texture light.
My bread machine does all the heavy lifting, but the result tastes like you spent hours baking from scratch.
What sets this recipe apart is the balance of ingredients: a touch of honey for subtle sweetness, olive oil for richness, and a mix of whole grains for texture. The bread machine’s dough cycle handles the kneading, while the bake setting develops that perfect golden crust and even rise.
No special skills needed—just measure, mix, and let the machine work its magic.
The payoff? A loaf with a crisp exterior that gives way to a soft, open crumb studded with nutty flecks from the ancient grains. It’s ideal for toast, sandwiches, or serving warm with butter—each slice packed with flavor without being dense.
The recipe also scales easily, so you can adjust the size based on your bread machine’s capacity.
For extra flair, consider adding seeds or herbs to the dough before baking. Store leftovers wrapped at room temperature for up to 3 days, or freeze for longer shelf life. This isn’t just bread—it’s a textural and flavorful upgrade to your daily routine, all thanks to your bread machine’s precision.
Ingredients for ancient grain bread recipe for bread machine
Simple ingredients for a loaf that tastes like you spent hours baking.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | White flour for structure |
| Farro 🌾 | 1 cup | Uncooked, medium grain |
| Spelt Flour 🌾 | ½ cup | For nutty flavor depth |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Ensure freshness |
| Granulated Honey 🍯 | 2 tbsp | Subtle sweetness |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness |
| Warm Water 💧 | 1 ¼ cups | 110°F for activation |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Sesame Seeds 🌰 | 1 tbsp | For crust texture |
| Poppy Seeds 🌰 | 1 tbsp | Optional, for flavor |
| Cornmeal 🌽 | 2 tbsp | For bread machine pan |
The farro and spelt make this bread special—Bob's Red Mill has the best quality. If you can't find farro, barley or rye flour works in a pinch, but the texture will shift. The yeast needs to be fresh, so check the date on the package. I always grab mine from Whole Foods or the bulk section at Trader Joe's—they keep it well-stocked. For the honey, any kind works, but avoid ultra-processed ones. The olive oil should be fruity and peppery—California brands like Corto or Lucini are my go-to.
No farro? Substitute with more spelt or whole wheat, but reduce by 1/4 cup to keep the dough from getting too dense. Running low on honey? Maple syrup or agave works in a 1:1 ratio. The seeds are optional, but they add crunch—sesame and poppy are classic, but sunflower or flax will work too. If your bread machine pan is nonstick, skip the cornmeal. For extra flavor, toss in a sprinkle of rosemary or thyme with the seeds before baking.
Store the loaf wrapped in a clean kitchen towel for 3 days at room temperature. For longer storage, freeze slices wrapped in parchment. The crust stays crisp for about 2 days if kept sealed. I love toasting this bread with a smear of herb butter—it’s perfect for sandwiches or dipping in olive oil. If the dough seems too sticky after mixing, let it rest in the machine for 10 minutes before starting the cycle.
Why You'll Love This Recipe
- Bread Machine Magic: I swear, the farro and spelt blend in here gives that nutty, chewy texture that regular bread just can’t match—like a hug in every bite.
- No-Knead, No-Stress: Honestly, the bread machine does all the work. Toss in the honey, yeast, and flours, hit start, and walk away. Twenty minutes later, you’ve got golden crust without the elbow grease.
- Weeknight Wonder: Between us, this is my go-to when I’m too tired to fuss. Toast it for breakfast, slather with butter for lunch, or tear it into sandwiches—it’s always a hit. (Yes, even on a Tuesday night.)
- Budget-Friendly Staple: Farro and spelt might sound fancy, but they’re cheaper than you’d think, and this recipe stretches them far. A single batch feeds my family for days, and the leftovers? Still delicious by day four.
Step-by-step instructions for ancient grain bread machine recipe
Here's how to transform simple ingredients into a golden-crusted, nutty-flavored loaf with a light interior.
Mix the Dough Ingredients in Your Bread Machine
Start by adding the 3 cups all-purpose flour, 1 cup farro, and 0.5 cup spelt flour to your bread machine pan. These flours work together to create that perfect texture—farro adds chewy bite while spelt brings nutty depth. Next, sprinkle in the 2.25 teaspoons active dry yeast and 1.5 teaspoons salt, making sure everything gets evenly distributed.
Pour in the 0.25 cup extra-virgin olive oil and 2 tablespoons granulated honey, then add the 1.25 cups warm water (around 110°F). The honey won't just sweeten—it helps create a tender crumb. Give everything a quick stir with a wooden spoon to break up any flour clumps before starting the machine.
Select the Basic White Bread Setting
Choose your bread machine's basic white bread setting and start the cycle. The machine will knead the dough for about 5-10 minutes until it becomes smooth and elastic. You'll know it's ready when it pulls away from the sides of the pan and forms a windowpane when stretched gently.
This dough is stickier than regular bread dough because of the farro and spelt, so don't be surprised if it looks like wet sand at first. The machine's kneading action will develop the gluten properly—just let it work its magic without peeking.
Add Seeds and Shape the Dough
Once the kneading cycle completes, remove the dough from the pan and place it on a lightly floured surface. Sprinkle 1 tablespoon sesame seeds and 1 tablespoon poppy seeds evenly over the dough. Gently press the seeds into the surface—this will create that beautiful textured crust we're after.
Shape the dough into a loaf by rolling it from one end to the other, tucking the sides under as you go. Place it seam-side down in a greased 9x5-inch loaf pan that's been sprinkled with 2 tablespoons cornmeal on the bottom. The cornmeal prevents sticking and adds to that rustic texture.
Let the Dough Rise in the Machine
Return the dough to your bread machine pan and select the dough setting if available, or simply cover the pan loosely with a kitchen towel. Let it rise at room temperature for about 1 hour or until it's puffed about 50-75% larger than its original size. You'll see it expand and smell that wonderful yeasty aroma.
Don't let it rise too long—overproofing leads to dense bread. Gently press a finger into the dough; if it springs back slowly, it's ready. If it springs back quickly, let it rise a bit longer. This is where patience pays off for that perfect rise.
Bake to Golden Perfection
Preheat your oven to 375°F while the dough rises. Once ready, transfer the dough to the preheated oven and bake for 30-35 minutes until the top is deep golden brown and sounds hollow when tapped on the bottom. The crust should be crisp while the interior remains light and airy.
Let the bread cool in the pan for 10 minutes before removing it completely. This resting period prevents it from falling apart when you slice it. Once fully cooled, slice and enjoy—you'll taste that perfect balance of nutty farro, sweet honey notes, and that satisfying crust.
Pro Tips For Making Ancient Grain Bread Recipe For Bread Machine
- Soak the Farro First: Skip this, and your bread machine will fight you—literally. Toss the farro in warm water (about 1.5 cups per ½ cup farro) for 30 minutes before adding it to the machine. It softens the grain, prevents a dense crumb, and lets the yeast work its magic without struggling. I used to skip this, and my loaves turned out like hockey pucks.
- Measure Honey by Weight: Granulated honey packs differently than sugar. If your recipe calls for ¼ cup, weigh it out—it’s usually closer to 60-70 grams. Too little honey and your bread lacks moisture; too much, and it can gum up the bread machine’s works. I learned this after a sticky mess in my machine that took forever to clean.
- Use Lukewarm Water for Yeast: Cold water kills yeast; hot water cooks it. Test the water by dropping in a pinch of sugar—it should dissolve in 1-2 seconds. If you’re in a hurry, warm it in the microwave for 10 seconds, then let it sit for a minute. Dead yeast means no rise, and no one wants a brick for dinner.
- Skip the Extra Flour Boost: Ancient grains like farro and spelt absorb more water, so resist the urge to add extra all-purpose flour to "fix" a sticky dough. The bread machine’s kneading cycle will handle it—just let it run the full time. I used to panic and add flour, and my loaves turned out dry and crumbly. Trust the process.
Make-ahead tips for leftovers
Prep Ahead Dough
Mix the dough ingredients the night before and store them in an airtight container in the fridge. The cold slows yeast activity, so add an extra 0.25 teaspoons yeast to compensate.
Let the dough sit at room temperature for 30 minutes before starting your bread machine cycle—this jumpstarts fermentation for a better rise. 💫
Freeze for Later
Shape the dough into a loaf, wrap it tightly in plastic wrap, then place it in a freezer bag for up to 1 month. When ready to bake, thaw overnight in the fridge, then proceed with the bread machine’s dough cycle.
The texture stays light because the cold preserves gluten structure.
Toast Ready Slices
Slice the cooled loaf and freeze individual pieces between parchment paper in a single layer. Once solid, transfer to a ziplock bag for easy grab-and-toast mornings. Pop slices directly into a toaster or toaster oven at 375°F for 3-4 minutes until crispy. Perfect for busy mornings!
Storage Hacks
Keep the loaf wrapped in a clean kitchen towel at room temperature for 3 days—the towel absorbs excess moisture better than plastic. For longer storage, slice and freeze—toasted slices reheat beautifully. I always label my freezer bags with the date to track freshness.
Double Batch
Make two loaves at once by dividing the dough into two 9x5-inch pans. Use the bread machine’s dough cycle for each batch separately. Store one loaf fresh and freeze the other for future use. This cuts prep time in half and ensures you always have bread on hand.
Nutrition facts
Frequently asked questions
Can I use whole wheat flour instead of all-purpose flour?
You can substitute up to 1 cup of whole wheat flour for the all-purpose flour, but replace it with white whole wheat flour to avoid a heavy texture. The ancient grains already add density, so too much whole wheat will make the bread gummy. For best results, stick to the original ratio or use half whole wheat and half all-purpose.
Why does my bread machine dough look too sticky?
The farro and spelt flours absorb more moisture, making the dough stickier than regular bread dough. This is normal! Let it rest in the machine for 10 minutes before starting the cycle—this helps the flour absorb liquid. If it's still too wet, add 1 tablespoon more all-purpose flour during kneading.
How do I know when the bread is fully baked?
Your bread is done when the top is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190°F. Let it cool in the pan for 10 minutes first—this prevents it from falling apart when slicing. The crust should be crisp while the crumb stays light and airy.
Can I add other ancient grains like quinoa or amaranth?
While quinoa and amaranth are nutritious, they're better used as toppings or in cooked dishes rather than bread. These grains don't absorb liquid well in dough form and can make the bread dense. If you want to experiment, try adding 2 tablespoons cooked quinoa to the dough, but expect a slightly different texture.
What's the best way to reheat stale slices?
For crispy toast, pop slices into a toaster oven at 375°F for 3-4 minutes or use a regular toaster. For sandwiches, warm slices in a skillet over medium heat for 1 minute per side with a pat of butter. Microwaving works in a pinch (10-15 seconds), but it won't restore the crust's crunch.