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… These people are experiencing that Einkorn is easier on their gut than other types of wheat but what could the reason? read more…
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.
For just the recipe go here.
Before I make anything with Einkorn Flour I grind my own wheat berries, you can buy yours here.
1) Combine your hot water and sugar together and then sprinkle the yeast on top. Let it proof for 5 minutes. I always test the temperature of the water in the bowl because a cold glass bowl can cool the water down too much and not activate the yeast AT ALL.
2) Add the olive oil, flour, and salt.
3) With a stand mixer or by hand, mix on medium until just combined.
4) Then turn up the speed one notch and mix ( or knead) for a couple of minutes.
5) Remove and put it into a clean olive oiled bowl, cover with plastic wrap. I also cover it with a dark towel.
6) Let rise for 2 hours. I live in a very dry climate so I have to really watch the dough. Here it rises too quickly, so I try to catch it when it has doubled in size, otherwise it won’t get a second rise at all.
7) Separate into two halves and roll into balls. ( Yep! Lucky you! You get two 12″ pizzas out of this recipe!)
6) Cover with a wet towel and let it rise for another hour or until double.
7) Preheat your oven to 450 with a pizza stone inside ( Or your pan of choice). Preheating the stone in a hot oven allows for even cooking and a quick rise.
8) Sprinkle cornmeal on the counter and put one dough round onto it.
9) Press your round down and slowly stretch it into your desired size.
10) Fill with toppings of choice
10) Gently slide onto a cookie sheet and then slide the pizza off the cookie sheet into the stone or pan in the oven.
10) Bake for 12 – 15 minutes
Give it a try yourself! For the recipe… Click here
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!
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.
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.
Here’s the recipe so you can give it a try.
Preheat oven to 350 degrees and oil your loaf pan
1. Mix 3 Cups of Einkorn flour, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, and 1/2 tsp salt together in a large bowl.
2. In a separate large bowl beat the 3 large room temperature eggs until light and airy, they will also lighten in color. About three minutes.
* Why room temperature eggs? This is what makes the bread light and fluffy. Trust me on this one.
3. Add your 3/4 C of sugar and beat again until combined well.
4. Next add your 1 C of pumpkin puree and beat again for another 3 minutes. Everything should be looking quite fluffy right now.
5. OK, it’s time to add your flour. Remember with quick breads it’s crucial to not over beat them. So add your flour but mixed JUST until everything is combined.
6. Pour it into your loaf pan and bake for 50 minutes.
* Because everyone lives at different altitudes it’s important for you to check for yourself that the bread is done. Yours may take longer than mine. Insert a knife into the middle and pull it out, if it comes out clean, you are done! If not leave the bread in for another 5 minutes and check again.
7. Let it cool for 10 minutes THEN remove it from the pan and put it onto a cooling rack, let it completely cool before eating it with your favorite spread!
I hope you enjoy!
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…
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.
(For a more detailed version of this recipe go, HERE)
Overseas scientists are desperate. A type of stem rust is threatening a most crucial cereal crop. This isn’t just any kind of fungus. It’s Ug99, or Stem Rust. This fungus climbs up the stems of wheat and within a matter of weeks, brings the wheat to it’s knees in a tangled black mess on the ground. The scary part of the fungus is that it travels by wind.
Stem rust has been around a long time. In fact Rome (384 – 322 B.C.) had a Rust God that they offered sacrificial animals to in hopes to relieve them of this disease. It may have even contributed to the downfall of their empire. Over time and many year later scientists discovered a way to control the outbreak, but in 1999 a virulent strain broke out in Uganda. From Uganda it traveled on the wind up through Africa, into Yemen, and across the Red Sea to Iran. It is now headed towards Pakistan and India.
This would be devastating to these countries. Wheat is the most widely grown cereal crop accounting for 35% of their caloric intake. In addition, it brings in the sole income for many farmers in these areas.
This is why stem rust is on so many people’s radar, scientists and government alike. This strain can affect 90% of wheat crops. 90 Percent.
This is where Einkorn can save the day. Einkorn is not one of those 90%. Einkorn carries the Gene Sr35. Researchers have determined that Sr35 has a near immunity quality to stem rust, and if they can pin point it, they can use it to stop the disease of stem rust.
This news attributes again to the incredible species that Einkorn is. Not only is it nutrient dense, low in heavy metals, carries the completely different gluten A genome for gluten, but there is high hopes that it will come to the rescue of the rest of the wheat family.
Who doesn’t like biscuits? These Einkorn biscuits are flaky and light. The Einkorn flour softness contributes to the softness of the biscuits and make them an ideal Breakfast!
Actually these are so good they are great for anytime of the day. I loved how well they turned out so much that I took them to a dinner party that night and they were a huge hit!
See the einkorn biscuits recipe.
Try them for yourself! Get the recipe here
My first attempt at making einkorn carrot cake did not go well at all. To add to the blunder, it was supposed to be for a birthday so I was quite disappointed because it turned out to be more like einkorn pudding in a cake pan :/
As you can imagine, the “pudding birthday cake” only made me more determined to get this right. And that’s just what I did!
My second try turned out so well! :) You can get my recipe here
The cake was spongy, moist, and had a delicious flavor. My family loved it so much that they nearly finished off the entire pan. It’s very healthy (as cakes go) so it was a score in every way.
…I needed one of those after my first try!
Try it for yourself and let me know how you like it: Einkorn Carrot Cake Recipe
Baking with einkorn takes some practice because it absorbs less water, and it looks like it is baked long before it’s ready to take out of the oven. I’ve been told that I should use 25% less water when baking with einkorn. That seems to be true.
Share your experiences with einkorn baking in the comments below.
We call it “einkorn” but across the world, Triticum monococcum has many names, and that’s no surprise since it’s the world’s most primitive form of wheat.
Here are the names we’ve collected:
- einkorn (German)
- small spelt (Italian)
- farro piccolo (Italian)
- engrain (French)
- Le petit épautre (French)
- tiphe (Greek)
- siyez (Turkish)
- sifon (Hebrew)
The list of names is significant because each has a meaning that weaves read more…
Starting in the 1960′s, and increasingly in the 1990′s, plant breeders undertook efforts to produce hybrid wheat varieties with the goals of improving yield and disease resistance. Both worthwhile goals but it’s possible that wheat hybridization may have led to the rapidly growing prevalence of celiac disease today.
We learn that not all gluten is created equally. A study identifies that, “Gluten proteins from wheat can induce celiac disease (CD) in genetically susceptible individuals. Specific gluten peptides can be presented by antigen presenting cells to gluten-sensitive T-cell lymphocytes leading to CD.”1
The same abstract explains that a study of over 80 varieties of wheat shows read more…
If you’re like me, you often prefer a wrap over a piece of bread. That’s why I searched and tested until I had this simple, yet most delicious, recipe for einkorn farro tortillas.
We use tortillas to make wraps filled with all the usual suspects – quinoa, beans, lettuce, salsa, avocado, and cheese. And here’s a secret for which you may (or may not) thank me: these tortillas make for especially tasty quesadillas.
This tortilla recipe is fast and easy to make. You can see my simple instructions and ingredients list under our recipes page here: Einkorn Tortillas Recipe. If you do have questions, feel free to contact us because getting them just right is a bit of an art.
When we make tortillas, we usually prepare large read more…
One of my favorite ways to eat einkorn grains is whole…chewy, yet soft.
If you’re of the same taste, I think you’ll love this new einkorn recipe: Einkorn Pilaf with Lemon
Thank you to Dishes and Dishes for sharing this recipe with all of us!
I really enjoy trying a new delicious and simple recipe. That’s why I was so excited when I came across this one from the Bread Experience!
These little delights are made with sesame seeds, salt, water, olive oil, and fresh Einkorn flour. They are healthy, great tasting, and very simple to make.