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!

Exploring Alternatives to Wheat Flour: A Delicious Journey in British Baking

In the realm of baking, flour reigns supreme as the cornerstone ingredient, essential for creating a plethora of mouthwatering treats. 

However, for those with dietary restrictions or seeking culinary diversity, wheat flour might not always fit the bill. 

Fear not, adventurous bakers, for there exists a captivating array of alternatives that not only cater to various dietary needs but also introduce exciting new dimensions to your baking repertoire. 

Join us on a tantalising journey through the world of alternative flours, where innovation meets tradition, and the possibilities are endless.

1. Spelt Flour

Enter the world of spelt flour, an ancient grain with a rich history and a nutty, slightly sweet flavor profile. Derived from an ancient strain of wheat, spelt flour is often more tolerable for those with wheat sensitivities. Its versatility makes it an excellent substitute in recipes calling for whole wheat flour, imparting a delightful rustic texture to bread, cakes, and pastries. Embrace the wholesome goodness of spelt flour in your baking endeavors and experience a taste of culinary nostalgia.

2. Almond Flour

For those embracing a low-carb or gluten-free lifestyle, almond flour emerges as a star player in the realm of alternative baking. Made from finely ground almonds, this flour boasts a subtly sweet, nutty taste and imparts a moist, tender crumb to baked goods. Celebrated for its high protein and healthy fat content, almond flour serves as a nutritious foundation for delectable treats such as macarons, financiers, and grain-free cookies. Elevate your baking game with the delicate allure of almond flour and indulge in guilt-free decadence.

3. Coconut Flour

Harness the tropical essence of coconut flour and infuse your baking creations with a hint of exotic flair. Crafted from dried coconut meat, this gluten-free flour offers a unique texture and a delicate coconut aroma, perfect for adding a touch of paradise to your recipes. Despite its high absorbency, coconut flour yields delightfully light and fluffy results when used in combination with other flours or binding agents. Dive into a world of tropical indulgence with coconut flour pancakes, coconut macaroons, or even coconut-crusted fish—where every bite transports you to sun-kissed shores and swaying palm trees.

4. Buckwheat Flour

Embark on a culinary adventure with the earthy richness of buckwheat flour, a beloved staple in traditional British baking. Contrary to its name, buckwheat is not a member of the wheat family but rather a nutrient-dense pseudo-cereal with a distinctive, assertive flavor profile. Ideal for creating hearty pancakes, robust breads, and savoury galettes, buckwheat flour imparts a wholesome depth of flavour and a satisfyingly dense texture to baked goods. Embrace the rustic charm of buckwheat flour in your kitchen and rediscover the timeless allure of heritage baking.

5. Rice Flour

Step into the realm of delicate refinement with the subtle elegance of rice flour, a beloved staple in Asian-inspired baking traditions. Milled from finely ground rice grains, this gluten-free flour offers a light, airy texture and a neutral taste profile, making it an ideal canvas for both sweet and savoury creations. Whether crafting ethereal Japanese mochi, tender steamed buns, or crisp tempura batter, rice flour lends a touch of sophistication to every dish. Embrace the artistry of rice flour in your baking repertoire and unlock a world of culinary possibilities.

In conclusion, the world of alternative flours offers a captivating tapestry of flavours, textures, and nutritional benefits, inviting bakers to explore new horizons and unleash their creative prowess in the kitchen. Whether you seek to accommodate dietary restrictions, enhance the nutritional profile of your baked goods, or simply embark on a culinary adventure, these alternative flours stand ready to elevate your baking experience to new heights. So, arm yourself with a bag of spelt, almond, coconut, buckwheat, or rice flour, and let your imagination take flight as you embark on a delicious journey through the diverse landscape of British baking.

Luxury Spelt Producer Sharpham Park Launches New Artisan Dry Spelt Pasta Collection

Sharpham Park, pioneers of growing organic spelt in the UK, have added to their ever-expanding luxury spelt food range with the launch of a new Artisan Dry Spelt Pasta Collection.
Produced in small batches using bronze dies on a traditional Italian pasta machine, the spelt pasta has been made with Sharpham Park's White Spelt Flour, which has been stone ground in the dedicated organic spelt mill on the Sharpham Park farm.

As a result of this process, the spelt pasta has a unique ridged surface and texture, which perfectly compliments and holds sauces in recipes. The pasta is then slowly air-dried for a minimum of 36 hours which helps maintain the nutritional qualities of the ingredients and the distinctive nutty taste of spelt, ensuring a high quality pasta.

The new Artisan Dry Spelt Pasta Collection comes in 3 varieties: Campanelle, made using pasteurised free-range eggs; Conchiglie Tricolore, ribbed spelt pasta shells made with eggs, baby spinach and rich red beetroot to add colour and flavour to the pasta and Rigatoni Triclore, the same ingredients as Conchiglie Tricolore but with ribbed spelt pasta tubes.

Sharpham Park spelt is farmed and milled organically onsite in Somerset using sustainable farming methods. With a unique gluten structure that makes it easier to digest than wheat, spelt is a top super food - slowly releasing sugars and nutrients into the blood stream, making it a superb energy source.

Sharpham Park Artisan Dry Spelt Pasta Collection is available exclusively at Harvey Nichols (Knightsbridge) from September and online at www.sharphampark.com, RRP £3.99 each (300g).

Spelt ideal for people who are not tolerant of wheat, though it is not gluten free.

Recipe idea using Sharpham Park Spelt Conchiglie Tricolore Pasta:

CHICKPEA, FETA AND SHARPHAM PARK CONCHIGLIE (Serves 4-6)

Ingredients
300g Sharpham Park Conchiglie Tricolore
1 tin cherry tomatoes
100ml olive oil

50g chopped mint
50g thinly sliced spring onions
1 small handful chopped coriander
2 garlic cloves, finely chopped
1 can chickpeas, drained and patted dry
200g feta cheese, coarsely crumbled

Method
1) Cook 300g Sharpham Park Conchiglie in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally and drain.
2) Mix tomatoes, olive oil (less a spoonful), chopped mint, spring onions, coriander and garlic together.
3) Heat remaining olive oil in a frying pan over medium-high heat. Add the dried chickpeas and sauté for about 5 minutes, until lightly browned.
4) Add chickpeas and pasta to tomato mixture and toss to coat.
5) Add feta; toss briefly. Season to taste with salt and pepper.
6) Garnish with mint and coriander sprigs.
7) Serve warm or let stand at room temperature up to 2 hours.

FACTFILE:

Sharpham Park was founded in 2005 by entrepreneur Roger Saul, founder of designer label Mulberry.

Ever since its early beginnings, Sharpham Park has been dedicated to growing ancient spelt grain in an organic and eco-friendly way, achieving full organic certification from the Soil Association in September 2006.

With tons of iron, zinc, riboflavin and other vitamins and minerals, spelt is one of today's healthiest grains. In addition, because of its unique gluten structure, it is much easier to digest than its distant cousin wheat.

All Sharpham Park spelt is 100% organic and is grown and milled in a purpose-built on-site mill at Sharpham Park farm in Somerset. It is the only dedicated organic spelt mill in the UK, incorporating the best machinery sourced throughout Europe.

The Sharpham Park food range also includes Spelt Mueslis, Cereal Bars, Puffs, Granolas, Porridge, Sweet and Savoury Biscuits, Pearled Spelt, Wholegrain, White, Artisan and Seeded Flour and Speltottos.

Sharpham Park
Glastonbury
Somerset
BA16 9SA
www.sharphampark.com

(EDITOR: Spelt products should be ni your pantry for Christmas!)