Ancient wheat means a type of wheat that was cultivated even before this cereal was used on an industrial basis and that was, therefore, necessary for very large quantities and easily processed.

In fact, the needs of the food industry have led to the birth of modern grains, i.e., types of grains that have been modified to obtain stronger flours, which can be processed quickly at very high temperatures, in order to shorten and speed up production processes.

Ancient wheat, on the other hand, has not undergone any kind of modification and, consequently, requires a slower and more accurate processing process, but retains all the organoleptic properties and a scent and flavor that distinguish it from modern grains.

Thanks to the lower presence of gluten, ancient grains are considerably lighter and digestible and are richer in antioxidants and minerals, having a lower glycemic impact. In short, our intestine bears it much better than modern wheat.

 Also, from the point of view of taste and smell, as mentioned, the ancient grains beat the modern ones also because they are usually worked in stone mills.

ANCIENT WHEAT BREAD WITH BREWER’S YEAST

Ancient flour Type 0, 2, or whole meal or mixed to taste, doses per

       1 kg. = 8 cups of flour 1 tsp. salt

  1. Prepare the ” little yeast”: Dissolve in 5 tablespoons of warm water
  2. 20g.= 2 1/2 tablespoons of fresh brewer’s yeast or 7g. of dry yeast,
  3.  knead with 70g.= 8 3/4 tablespoons of flour
  4. and put in a covered bowl to rise at 24/30 °= 75/86 F until doubling in volume.

2. Now add the little yeast,2 tsp. salt and knead, by hand or with a planetary mixer, with the remaining flour and salt adding about 400 ml = 13,5 oz. of water slowly until you get a smooth and non-sticky dough.

 3. give the shape to the loaves you want, loaf or round, and put them to rise on a baking sheet on baking paper, remember to flour well below, then spread a little flour even on top of the bread and make a cross incision on the surface, of c.a. 1cm=1/3 an inch deep.  

Cover with a cloth and put to rise in a place at 24/30 =°75/86 F, sheltered from drafts, it is also good in the oven with only light on.

4. When it is leavened, 1 or 2 hours later, depending on the flour, put in a preheated oven at 220 °=440 °F, lower the temperature to 165/180 °=320/360 °F, put a bowl of water at the bottom, and cook for 40/50 minutes.

Enjoy your bread.