Embracing Ancient Grains: A Culinary Journey into the Past

In recent years, there has been a revival in the culinary world, an embrace of foods that once formed the staple diet of ancient civilisations. 

Among these are ancient grains, whose nutritional benefits and rich flavours are captivating modern bakers and cooks alike. 

From the nutty taste of spelt to the earthy notes of quinoa, ancient grains offer a delightful twist on traditional recipes. Join me as we explore the art of baking and cooking with these time-honoured grains.

What Are Ancient Grains?

Ancient grains are grains that have remained largely unchanged over the millennia. Unlike modern wheat, which has been heavily hybridised and modified, ancient grains have retained their original genetic makeup. Some of the most popular ancient grains include:

Spelt: An ancient relative of modern wheat, spelt has a mildly nutty flavour and is rich in protein and fibre. Incidentally, Morrisons in store bakeries have started baking with spelt.

Quinoa: Although technically a seed, quinoa is often grouped with grains due to its similar usage. It’s a complete protein, making it an excellent choice for vegetarians.

Farro: This hearty grain, also known as emmer, has a chewy texture and a rich, nutty taste.

Amaranth: Once a staple of the Aztec diet, amaranth is known for its high protein content and slightly sweet flavour.

Kamut: An ancient Egyptian grain, Kamut is larger than modern wheat and has a rich, buttery taste.

Why Choose Ancient Grains?

Ancient grains are not only a nod to our culinary past but also a boon to our health. They tend to be more nutrient-dense than their modern counterparts, offering higher levels of protein, fibre, vitamins, and minerals. Additionally, many ancient grains are easier to digest and can be a great alternative for those with wheat sensitivities, though not necessarily suitable for coeliacs.

Baking with Ancient Grains

Baking with ancient grains can transform your favourite recipes into nutritious and flavourful delights. Here are a few tips to get started:

1. Start with Substitutions

If you’re new to ancient grains, start by substituting a portion of the flour in your recipes with an ancient grain flour. For example, replace 25-50% of all-purpose flour with spelt flour in your bread or muffin recipes. This allows you to gradually adjust to the new textures and flavours.

2. Adjust Hydration Levels

Ancient grain flours often absorb more water than modern wheat flour. Be prepared to adjust the hydration in your recipes to achieve the right consistency. Doughs might need a bit more liquid or additional resting time to fully hydrate.

3. Experiment with Blends

Blending different ancient grain flours can yield interesting results. Try mixing spelt with rye, or kamut with amaranth, to create unique flavour profiles and textures in your baked goods.

4. Enjoy the Nutty Flavours

Ancient grains like spelt and farro have a natural sweetness and nuttiness that can enhance the taste of your baked goods. Embrace these flavours in recipes where they can shine, such as rustic breads, biscuits, and pancakes.

Cooking with Ancient Grains

Ancient grains are versatile and can be used in a variety of dishes, from hearty salads to comforting soups. Here are a few ideas to incorporate them into your meals:

1. Grain Bowls

Create nourishing grain bowls by using quinoa, farro, or amaranth as a base. Top with your favourite vegetables, proteins, and a delicious dressing for a balanced meal.

2. Soups and Stews

Add cooked ancient grains to soups and stews for extra texture and nutrition. Farro and barley are particularly good in hearty, wintery soups.

3. Pilafs and Risottos

Use ancient grains in place of rice for a twist on traditional pilafs and risottos. Try making a quinoa pilaf with nuts and dried fruit, or a spelt risotto with seasonal vegetables.

4. Salads

Ancient grains make excellent additions to salads. A spelt or farro salad with roasted vegetables, feta, and a tangy vinaigrette can be a satisfying meal on its own.

A Culinary Adventure

Cooking and baking with ancient grains is not just about embracing healthier options; it’s a culinary adventure that connects us with our past. These grains have sustained civilisations for centuries, and their resurgence in modern kitchens is a testament to their enduring appeal. So why not take a step back in time and discover the delightful flavours and benefits of ancient grains in your own cooking and baking?

Check out family-owned Matthews Cotswold Flours who have a wide range of heritage and ancient flours available from their shop:- https://cotswoldflour.com/collections/flour

By integrating these time-honoured grains into your culinary repertoire, you'll not only enjoy their unique tastes and textures but also contribute to a more sustainable and health-conscious way of eating. Happy baking and cooking!

Matthews Cotswold Flour Partners With Six Inches of Soil in Promoting Regenerative Farming

Matthews Cotswold Flour, one of the UK's oldest yet most innovative family-run flour mills, has partnered with Six Inches of Soil as part of its wider commitment to supporting and promoting regenerative farming methods that will turn the tide on the degradation of soil health.

Says Bertie Matthews, who is the Managing Director of Matthews Cotswold Flour: “Six Inches of Soil is a feature film which documents the inspiring story of young British farmers pioneering regenerative agriculture from the ground up and transforming the way they produce food in order to heal the soil, benefit our health and provide for local communities. 

"We are really thrilled and delighted to be able to partner with Six Inches of Soil to support this film and help share the importance of regenerative farming with as wide an audience as possible.”

Bertie continues: “Current farming practices have proven to have long term damages to our soils. We need to balance food availability and pricing with farming practices that regenerate soil fertility, not just sustain it. 

"We want to do everything we can do to ensure our business is helping to preserve the fertility of the soil for future generations. This is why we set up the Cotswold Grain Partnership, to guarantee a fair price for local farmers who are prepared to adopt regenerative farming methods.”

Bertie adds: “Regenerative farming practices promote healthier soils, provide healthier food, restore biodiversity and sequester carbon. We have already produced two wholly regeneratively farmed flours and our aim is that within the next ten years all our flours will be produced from grains that have been regeneratively farmed. As producers we want to provide consumers with affordable, healthy food that's better for the planet.”

Matthews Cotswold Flour has been a supporter of Six Inches of Soil for the past two years and, as one of the film partners, sponsored the sold out preview screening on Thursday 8th February at FarmEd in Shipton under Wychwood.

Bertie finishes: "It was a pleasure to support the screening of this new film and be part of the panel of speakers, alongside two of our farming partners. It was a privilege to be able to share our passion for regenerative farming and highlight its importance to the audience.”

With the help of its partners, the Six Inches of Soil team has created an online resource so people can dig deeper on regenerative farming, healthy soil, the food system, climate and nature. Their website also provides details of screening dates for the film.

For more information on Six Inches of Soil visit www.sixinchesofsoil.org or follow them on Facebook, Instagram and X.

For more information on Matthews Cotswold Flour visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Real Bread Week is coming soon. Matthews Cotswold Flour wants you to be ready for it

Matthews Cotswold Flour, Britain's leading speciality flour producer, is eagerly anticipating Real Bread Week (17th-25th February 2024) and hoping to share their genuine passion and  love for real bread with an even wider audience than ever before. 

Here are some things that they feel readers of That's Food and Drink  should try this Real Bread Week.

Test out the theory that baking is a great form of relaxation and mindfulness

Get the whole family, including kids of all ages, involved in making bread

Compare the ingredients in your home-baked loaf to those listed on your shop bought loaf (and see how healthy and cost-effective your home-baking is by comparison)

Try adding grains or swapping in a speciality flour to add new flavours and extra nutritional value to your bread

Pick up a loaf from your local artisan baker and appreciate their expert craftsmanship

Try a new recipe such as this one for a delicious Cotswold Crunch Bloomer http://tinyurl.com/47sr82e9

Join an online baking community such as the Cotswold Flour Baking Club for inspiration, recipes, discounts, competitions and baking support http://tinyurl.com/bdw4nfr5

Real Bread Week is the annual, international celebration of additive-free loaves and the people who make them. Real bread is bread made using just the four key ingredients of flour, water, yeast and salt. This is a great opportunity to celebrate these perfectly natural ingredients, the fantastic bread that can be made using them and the artisans and home bakers creating amazing loaves all over the country.

Matthews Cotswold Flour is a family business that has been trading grain and milling flour in the heart of the Cotswolds since the 1800s. Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. For more information and inspiration, visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Matthews Cotswold Flour Launches Uk's First All Purpose Regenerative White Flour a Cupboard Staple That Won't Cost the Earth

Matthews Cotswold Flour, which is Britain's leading speciality flour producer, is launching the UK's first All Purpose Regenerative White Flour.

 The new flour is created using grains from a select group of local farms that have embraced regenerative farming techniques that aim to restore and improve soil health and biodiversity. 

The flour is suitable for use in recipes that call for plain, strong bread or self-raising flour, if used with baking powder, which allows for more diversity of bakes from one packet of flour, making it great for baking on a budget. So it's a must-have cupboard staple that won't cost the earth.

All Purpose Regenerative White Flour  (RRP £2.20 for 1.5kg from Tesco and www.cotswoldflour.com)

All Purpose Regenerative White Flour is traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat and is the first of its kind in the UK. It can be used in recipes that call for plain, strong bread or self-raising flour, making it an incredibly versatile flour. 

Says Sophie Carey, who is Bakery Development Manager: “ All Purpose Flour is often used in the USA, but doesn't regularly appear on the shelves in UK supermarkets.

"We've become used to buying plain, strong bread and self-raising flour for different baking recipes but our new All Purpose Flour is a suitable replacement for all of those flour types. It's a halfway house between plain white and strong bread flour. 

"Plain flour is between 8.5% to 10% protein and All Purpose Flour is a minimum of 10.5%. This makes it strong enough to make basic breads, especially breads that prove in a tin, but also soft enough to make more delicate bakes like cakes, pastries or biscuits. It's a great option in the ongoing cost of living crisis as it allows for a more diverse range of recipes using just one bag of flour.”

Bertie Matthews, who is MD of Matthews Cotswold Flour explains the significance of the farming methods used to produce this unique flour: “The grain used in our new All Purpose Flour comes from farms which have been implementing a host of regenerative practices for a number of years. 

"Regenerative Agriculture is a term referring to a farming model of growing food that protects and improves soil health, biodiversity, water retention and quality, also. Farmers use a host of practices including, but not limited to, reducing soil disturbance, implementing wide crop diversity, integrating livestock, maintaining living routes and protecting the soil surface.”

Bertie went on to say: “We believe it's the duty of all food producers to move to a regenerative sourcing model. For years British farmers have been incorporating these practices and making real tangible change to the landscape. 

"It's now the turn of food producers, millers and bakers to play their part and get these incredible products into people's homes. A huge thanks goes out to our network of dedicated regenerative farmers and Tesco for being the first UK retailer to list a RegenAg product and the bakers of Britain who are working to make a positive change to their baking with this wonderful flour.”

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

The new All Purpose Regenerative White Flour is available directly from Matthews Cotswold Flour's website www.cotswoldflour.com as well as Tesco. For details and more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

That's Food and Drink believes this flour will be great for Christmas puddings, Christmas cakes, mince pies, etc.

Ed Baker Celebrates a Host of Great Taste Awards Using Matthews Cotswold Flour

South East London's Ed Baker is celebrating scooping a plethora of Great Taste Awards including 3 stars for their White Sourdough made with Matthews Cotswold Flour's premium organic white flour as well as 2 stars for their Wholemeal Sourdough made with Matthews Cotswold Flour's premium organic white, organic premium wholegrain and organic dark rye, and Baba au Rum made with Matthews Cotswold Flour's T55.

Said a "delighted" Eddy Sleiman, owner of artisan bakery, Ed Baker: “I'm absolutely thrilled to have won Great Taste awards for all five of the products I entered into this prestigious competition.

"I'm on a mission to deliver authentic flavours employing only real, organic ingredients and these accolades are a fantastic reward for the hard work and passion I put into each and every of my recipes. It's also recognition for the outstanding ingredients I use. I can honestly say the quality of my loaves changed dramatically when I began working with Matthews Cotswold Flour and I strongly believe I wouldn't have collected these awards without using their flour, as I'm certain that both the bread and the pastry wouldn't have been the same.”

Bertie Matthews, who is the MD of Matthews Cotswold Flour added: "We're obviously very delighted to see the fruits of Ed's labours being celebrated by these awards. Ed's dedicated a huge amount of time and effort, combined with science, to create these fabulous products which demonstrate how great ingredients in the hands of outstanding artisans can be turned into award-winning, popular products.”

14,195 products were put through the competition's rigorous blind judging process with only 1,568 being awarded a Great Taste 2-star 'above and beyond delicious', and 248 received a Great Taste 3-star – 'extraordinarily tasty food and drink'. 4,088 products were awarded a Great Taste 1-star 'food and drink that delivers fantastic flavour'.

White Sourdough made using Cotswold Premium Organic White Flour won 3 stars and was described by the judges as 'a beautifully crafted loaf with a crisp crust, perfect rise and a soft, open crumb' with a 'delightful' sourdough flavour.

Wholemeal Sourdough made with Cotswold Premium Organic White, Cotswold Organic Premium Wholemeal and Organic Dark Rye won 2 stars and was described by the judges as 'a gorgeous looking loaf with good colour on the crust and a lovely and moist crumb with good aeration'.

Baba au Rum made with Cotswold T55 won 2 stars and the judges commented that 'it's very clear that a skilful baker is responsible for this wonderful yeast bake. It was a delicious dessert'.

Ed Baker also won 1 star for their Mushroom Quiche with white wine and cheddar and their Onion Quiche with Lancashire cheese and jalapeno.

Ed Baker is a new artisan bakery situated between Hither Green and Ladywell, in South East London. The baker (Ed) is a sourdough purist and bakes his bread on site daily. He is self-taught and develops all his own recipes. 

Driven by the love and passion Eddy has for good food, his recipes are influenced by the richness and diversity of the East Mediterranean and European cuisines. Ed Baker was founded with the promise to always; provide healthy choices, deliver authentic flavours, and use real, organic ingredients. For more information about Ed Baker visit www.iamedbaker.com or follow @iamedbaker on Instagram.

Matthews Cotswold Flour is a family business that has been trading grain and milling flour in the heart of the Cotswolds since the 1800s. Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Established in 1994, Great Taste is organised by the Guild of Fine Food and is the world's largest, longest standing and most respected food accreditation scheme for artisan and speciality food producers. This year, judging took place over 89 days in Dorset and London, with a panel of more than 500 judges putting the products to the test. The line-up saw food and drink products submitted from an extraordinary 109 different countries across the world. For more information visit www.greattasteawards.co.uk