photo by: Karen K. Will/Mother Earth News

Whole grains, gluten-free grains and grain-free flours have transformed the baking landscape over the past decade or so — and it’s easy to add them into your homebaked foods.

What exactly is a whole grain? According to the Whole Grains Council, “Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed in their original proportions.” Basically, 100% of the original kernel — bran, germ and endosperm — must be present to qualify as a whole grain.

Common whole grains include amaranth, barley, buckwheat, corn, millet, oats, quinoa, rye, sorghum, teff and several wheat varieties, such as spelt, emmer, farro and einkorn.

Einkorn, considered an “ancient” wheat, is the oldest variety available today. With its hard-to-thresh hull, it was abandoned as a mainstream crop. But recently, farmers have been bringing drought-tolerant einkorn back into production in the United States. Studies show that compared to modern wheat, it’s higher in protein, phosphorus, potassium and betacarotene, among other nutrients.

Spelt is also considered an “ancient” variety of wheat that was widely cultivated until the varieties more compatible with modern fertilizers and mechanical harvesting took over. Spelt is higher in protein than common wheat.

Rye, unlike many other grains, contains a high level of fiber in its endosperm, not just in its bran. Because of this, breads and crackers made with rye flour have a lower glycemic index than products made from wheat and most other grains, making them a good choice for diabetics and people who are trying to stabilize their blood sugar levels for other reasons.

Olive Oil Orange Bread

Yields 1 loaf.

Ingredients:

1 cup all-purpose einkorn flour

1 cup spelt or whole-wheat flour

1⁄2 cup almond flour

2 teaspoons baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

Zest and juice from 2 oranges

1⁄2 cup agave nectar

1⁄2 cup whole milk

1⁄3 cup extra-virgin olive oil

1 tablespoon vanilla extract

3 large eggs

1 tablespoon sliced almonds

Directions:

Preheat oven to 350 F. Grease an 8-by-4-inch loaf pan.

In medium bowl, combine flours, baking powder, baking soda and salt.

In large bowl, combine orange zest and juice, agave nectar, milk, oil and vanilla. Beat on low speed until well mixed. Add flour mixture and beat on low speed until combined. Add eggs and beat for 2 minutes.

Pour into prepared pan and sprinkle with sliced almonds. Bake for 45 minutes, or until toothpick comes out clean. Cool completely in pan on wire rack, then turn out to serve.

Spelt Gingerbread

Yields 1 cake.

Ingredients:

2 cups spelt flour

1 1⁄2 teaspoons baking soda

1 1⁄2 teaspoons ground ginger

1⁄2 teaspoon cinnamon

1 teaspoon sea salt

1 teaspoon minced fresh ginger

2 eggs

3⁄4 cup coconut palm sugar

1⁄2 cup molasses

1⁄2 cup boiling water

1⁄4 cup melted coconut oil

1⁄4 cup melted butter

1 teaspoon confectioner’s sugar

Directions:

Preheat oven to 350 F. Grease and flour a 9-inch square or round cake pan.

Into large bowl, sift together flour, baking soda, ground ginger, cinnamon and salt.

In another bowl, mix together ginger, eggs, sugar and molasses. Stir into flour mixture. Pour in boiling water; beat on low speed to combine.

Slow Cooker Rye Bread

Yields 1 loaf.

Ingredients:

3⁄4 cup warm water

1 tablespoon honey

2 1⁄4 teaspoons active dry yeast

1 teaspoon salt

2 teaspoons caraway seeds

2 teaspoons fennel seeds

2 tablespoons extra-virgin olive oil

1 3⁄4 cups all-purpose organic einkorn flour, plus more for dusting

3⁄4 cup rye flour

Directions:

In large bowl, whisk together water, honey and yeast; let stand until foamy, 10 minutes.

Stir in salt, seeds, oil and flours. Form into ball and turn out on lightly floured board. Knead for 5 to 10 minutes or until smooth, adding more flour as needed to prevent sticking.

Place dough ball in lightly oiled bowl and cover with plastic wrap. Let rise for 1 hour.

Turn out dough and knead for 1 to 2 additional minutes, forming ball. Place dough on sheet of parchment paper and place in 4-quart slow cooker.

Cook on high for 2 to 2 1⁄2 hours. Lift bread out and cool on wire rack for at least 1 hour before slicing and serving.