How to Create Your Sourdough Start Using Einkorn

by Jennifer Schlegelmilch

Let’s continue our discussion about methods for making healthy bread by talking about how to make your own sourdough start. A handy thing to know if you want to make your own healthy einkorn bread.

As you may know, sourdough bread rises without the use of packaged yeast. The bread dough undergoes a fermentation that causes it to rise.

But about how does one get a sourdough start to begin with?

You can either get one from someone you know or make one yourself. Even if you are making einkorn sourdough bread, you can get a small sourdough start from a friend – it does not have to be einkorn – and use that to begin your einkorn sourdough start by simply feeding it einkorn flour.

But today, I want to share how to create your own sourdough or natural leavening start. read more…

Ancient Einkorn Discovered in Britain

by Jennifer Schlegelmilch

einkorn discovery

Einkorn has done it again. This delicious and useful ancient grain has now improved our view of history. Recently, Einkorn was discovered underwater off the Isle of Wight. Thousands of years ago, the area of this Mesolithic site was above water. Now it is completely covered by the ocean. Archaeologists from the Maritime Archaeology Trust discovered remains of einkorn there. read more…

Einkorn Chocolate Chip Cookies

by Jennifer Schlegelmilch
“Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap.”
- Barbara Jordan
IMG_0417[1]
I don’t know that I’ve quite learned how to include a nap into my busy schedule every day, but, cookies is a language  I speak fluently. From movie nights to dessert after Sunday dinner to an after-school snack for the kids, cookies find their way into our lives. If we’re going to eat them anyway, we might as well make them healthy. That’s why I love this recipe that uses no refined sugar and einkorn flour instead of wheat or white flour.

 

Einkorn has many great health benefits and is easier on our digestive system. So, I believe that desserts don’t need to be an exception. If we can make a delicious, healthy cookie, then why not? Well that’s exactly what this is.

 

I was actually blown away by how great this cookie tasted. Let’s be real, sometimes we make sacrifices to be healthy. Because of how much we want to take care of our bodies, we eat things that are tolerable but, in all actuality, just aren’t as tasty as that bacon cheeseburger from Wendy’s. So we opt for whole wheat pancakes in stead of fluffy white pancakes that probably taste better. Well, judge for yourself, but I do not believe that to be the case with these cookies. I didn’t feel like I was sacrificing at all. I’d make this my go-to cookie. Try it yourself, and see!

Einkorn Pecan Dessert Crust

by Julie Koyle

IMG_1361[1]

Who doesn’t love a good cheesecake? Well, you might not love it if you can’t eat it because you want to keep your body heathy. I wanted to make a delicious-sounding lemon dessert for a function I was going to. But I couldn’t feel good about making the crust as it was in the recipe. So, I invented my own! This recipe has been a huge success on this end. It can be used for any kind of dessert which is good news for all the die-hard cheesecake lovers in my vicinity.

Say goodbye to sketchy graham cracker crusts and hello to this healthy option made with all natural ingredients. Now, just a couple of notes:

1. The butter can be substituted for coconut oil if desired.

2. It’s ok if it sticks to your fingers a little bit as long as it’s all in one clump.

3. Don’t overbake. It should be golden brown. It will get really hard if overdone. Kinda ruins a cheescake.

4. For cold desserts, let it cool completely before adding the other ingredients.

 

Tips For Baking 3-Ingredient Bread

by Jennifer Schlegelmilch

So, it’s bread day again. That full day of mixing, shaping, and waiting that you squeeze into an already-hectic week. But then you go to your cupboard and discover that you’re out of oil.

Simple 3-Ingredient “Pioneer” Bread. Click the picture to go to the recipe.

Before you lean your head against the cupboard in despair and frustration, try this simple recipe for einkorn bread with only 3 ingredients! Or even if you’re not out of anything, you can make a nice bread without honey or oil. As you might imagine, this bread will be a little different, but believe it or not, it is possible!

Go to the full 3-Ingredient Bread recipe or keep reading for a few tips.

Without honey or oil, this bread will be a little denser than other bread but it will still rise. Here are some things to keep in mind.

1. Try to catch your start right when it’s ready. This bread took us a couple attempts. One of the problems the first time was the start had gone a little far. So catch it right at this stage:

start ready to add to flour

 

2. As with the other bread recipe, this bread works best if you add only half the flour at first and let it sit for a couple of hours. This is especially important for this recipe. There is no sugar in this recipe to feed the natural yeast, so it needs all the help it can get to rise properly.

IMG_1278[1]

 

3. Getting the exact amount of flour can be a little tricky. Forget everything you used to know about bread dough. Einkorn is really sticky especially in a recipe with no oil. So, it tends to clump in the middle and leave some dough sticking to the sides. That’s ok! Also, it will probably stick to your fingers even after you’ve added enough flour. Don’t over knead it. It’s hard enough to work with as it is. So, it’s ok if you want to hit something as you try to get it out of the bowl.

4. Let it rise in a bowl for as long as it needs. It should rise but probably not as much as normal bread.

With these tips in mind, you are ready to make this 3-ingredient pioneer bread! Enjoy!

Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins

by Julie Koyle

new and improvedI’m going to call these muffins a delicious accident. It wasn’t a complete accident. I wanted to make some banana muffins that I often do but I didn’t have any bananas. So, I decided on pumpkin chocolate chip. I just started kind of throwing in things from there. They turned out great! And I can tell you, they didn’t last long.

Check out this recipe! It’s perfect for breakfast or really anything you want.

For those of you who miss muffins in the morning, here is a great option that won’t be hard on your digestion. They’re made with einkorn which we know is easier on the digestive system than regular wheat (Go here for details). Even besides that, though, these yummy muffins are naturally leavened using a sourdough start. That’s what you call a win-win. The fermentation process begins breaking down the grains before we ever consume them. But don’t worry, if the start is used right when it’s ready, there won’t be any sourness in these muffins. Enjoy!

3 Ancient Traditions For Healthy Bread: Natural Leavening, Sprouting, Soaking

by Julie Koyle

Over the years, we’ve learned so much that makes our modern lives wonderful but we’ve lost some great traditions too. Traditions that would make us healthier and simplify life. These 3 ancient traditions are not secrets but how to use them is somewhat of a lost art so we’re hoping to help others put them into practice.

ancient_traditions_bread

As much as we all love a good piece of toast, it’s no secret that grain isn’t always easy on our digestive systems. Dr. David Perlmutter, MD., believes that we should read more…

Naturally Leavened (Sourdough) Einkorn Bread Made Easy

by Julie Koyle

IMG_1243[1]Ok, first of all, don’t give up! I had quite the adventure figuring out how to make this recipe work for me. Einkorn is a little different. I get it. It’s SO worth it! There’s a learning curve. Second, time and measurments are more about consistency than exactness. The truth is, I can’t tell you exactly how long this bread takes. It could be six hours; it could be twelve. It depends on a lot of variables.

If you feel like your dough is taking a lifetime to rise, you’re probably not alone. So before you swear off natural leavening forever, please watch read more…

3 Reasons Einkorn May Be Easier To Digest Than Other Types of Wheat

by leisaw

ID-100122486

When you eat modern bread wheat, do you experience bloat or congestion?

If so, you’re not alone, and that appears to be one of the reasons some people are eating einkorn, the world’s most primitive wheat.

Elizabeth asked einkorn followers, “Anyone out there who’s gluten intolerant but able to eat Einkorn?” Read the answers she received… facebook.com 2014-6-13 7 38 35 These people are experiencing that Einkorn is easier on their gut than other types of wheat but what could the reason? read more…

Einkorn Pizza Crust

by leisaw

Last night, I made pizza with Einkorn Flour. I literally pulled it out of the oven to let it cool, went upstairs and came back down to the ENTIRE pizza gone. My family consumed it in the minutes I was gone!

Luckily I had frozen the other half of the dough so I made another pizza.

1897691_10154037186930008_8731409491650951825_n

For just the recipe go here. 

Before I make anything with Einkorn Flour I grind read more…

Einkorn Dinner Rolls

by leisaw

Last week, I shared my tips for baking with einkorn but I failed to include my Einkorn Dinner Rolls recipe.

These are simple old-fashioned rolls with the wonderful taste of Einkorn. I bake them in cake pans but you can also bake them in small loaf pans for tiny loafs of bread!  just right

Give it a try yourself!  For the recipe… Click here

 

Tips For Baking With Einkorn Flour

by leisaw

Since I started baking with Einkorn Flour, I’ve learned a thing or two, and I’ve decided to share my tips.  For many of you, this is the post you have been waiting for so I hope you enjoy!

slow rise einkorn breadBaking with einkorn flour requires some tweaks but the health benefits of einkorn are worth it, and my persistence is paying off!

I’ll show you how I mill einkorn flour, adapt recipes for einkorn, make white einkorn flour, and add a lovely artisan crust to my einkorn breads.

read more…

Light and Moist Einkorn Pumpkin Bread

by leisaw

One of the best things about Einkorn flour, even freshly milled Einkorn flour, is it’s softness. It lends to great baking, especially in quick breads. This flour brings a moistness to the bread and a wonderful airy texture.

So I knew it would be perfect for pumpkin bread.

The air has been cool around here, and the smell of read more…

Unauthorized GMO Wheat Discovered in Oregon

by leisaw

In the past week, our family has enjoyed several beautiful and delicious einkorn foods, including bread, tortillas, muffins, pancakes, waffles, and pie (crust). With each delicious food, I am reminded of the unique qualities of this dandy farro piccolo.

The first reminder comes about 2 minutes after the first bite. I don’t get the saliva drench and I don’t feel read more…

Slow Rise Einkorn Bread

by leisaw

10170944_10154010434430008_7647626291081051479_n

This slow rise einkorn bread is really quite a treat. Is there anything quite like an artisan bread that has slowly developed flavors, with a hard crust and chewy middle? No, no there really isn’t. The key to the beautiful crust is a dutch oven. The heavy pot with the tight lid that seals on top simulates a professional bread oven circulating the stem back upon itself. It’s as close as we will get to the real thing here at home.

1. Proof 1/2 tsp of  yeast in the warm water. I tend to go a little on the hotter side, as long as you don’t go over 110 degrees you are ok.

2. Sift 5 Cups of Einkorn flour, 1/2 tsp sea salt, and 1/3 c powdered milk together.

3. Add the water/yeast mixture into your dry ingredients and mix with a spatula. The dough will be fairly sticky.

4. Scrape the sides of your bowl down to incorporate then cover with plastic wrap.

5. Let it rise for 14 hours in a dark place.  The slow rise develops volume and flavor at the same time.

6. After 14 hours preheat your oven to 500 with the dutch oven AND lid in the middle of your oven. This dutch oven is the key to the artisan type of bread.

7. Turn your dough out onto a floured surface. Don’t work the dough too much. I fold each side of the dough inward like an envelope to create some more pockets of air.

8.  Once your oven is preheated, place your loaf into the dutch oven, place the lid on it and close your oven. Do this as quick as possible so you do not lose your heat.

9. Bake for 35 minutes, take the lid off and bake for another 5-10 minutes.

10. Cool on a rack until completely cool.

11. Enjoy!

(For a more detailed version of this recipe go, HERE)

slow rise