If you bake by weight, you can simply work with the ancient grains in proportion. Start with using ancient grains as 20% of the total flour weight, and see how you like the results. You may want to add a little more water (1 to 2 tablespoons), as whole grains in general do better with wetter doughs and a little more resting time for the bran to absorb it. The extra liquid will also help counteract the dense result you're wondering about. Susan

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