Einkorn makes a rich tasting, chewy loaf of bread. More nutritious than most grains and flour available, einkorn will change the way you make and eat bread. Einkorn is all about getting back to the basics.
Einkorn is the oldest variety of ancient wheat available. Einkorn is more digestible than most other grains and varieties of wheat. Many who are gluten intolerant or who have allergies to gluten can eat einkorn without issues.
You will love einkorn for it's flavor, it's nutrition and its versatility as you use this ancient grain for breads, quickbreads, pancakes and other fun, healthy foods.
Again, great bread doesn't have to taste bland. Ingredients matter when making good bread and using Einkorn helps bring this bread strait to the table.
This recipe makes 2 loaves of this wonderful bread.
8-9 cups Einkorn flour
1/4 cup ground flax (optional)
2 packets instant yeast (or 2 TBS)
2 1/2 cup warm water
1/2 cup honey
1 TBS coconut oil
1 TBS butter
OR - 2 TBS butter or coconut oil
2 1/2 tsp salt
This recipe uses a sponge for the first part of the mixing/rising process.
Sponge (1st rise)
Mix together the water, the yeast, 1/2 of the Einkorn flour (4 cups), the ground flax (optional) and the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30 - 45 minutes. This sponge helps create a better gluten structure.
After the sponge is nice and bubbly (30 - 45 minuts) - Add:
4 - 5 cups Einkorn flour
1/4 cup ground flax (flax will help bind the dough better, but is entirely optional)
2 1/2 tsp salt
1 TBL Coconut or other high quality oil.
1 TBL Butter
OR - 2 TBL of either butter or coconut oil
The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above.
Einkorn gluten is very different from other types of flour. The proteins in the flour, which make up the gluten create a sticky dough, moreso than other
types of whole wheat flour. Knead for 4-5 minutes with mixer on speed II, or 4-5 minutes if kneading by hand. Dough should be soft and will still feel sticky until the dough comes together and starts to develop the gluten well. Add a bit more flour if too soft, or a bit more water if the dough is too stiff.
Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Einkorn rises slower than red/white wheat so be patient.
Divide the loaves into equal parts. Form loaves and put into pan or make round loaves and place on baking sheet with parchment paper. Slash the loaves if you'd like. Let rise until dough is about 1/2 inch above the pan, 30-60 more minutes.
Bake for 27-30 minutes at 340 degrees.