You may be aware that we have a pretty great einkorn sourdough bread recipe, but you may not be aware that this recipe is a jack of all trades. When you’re dealing with sourdough, you’ve probably noticed it takes a lot of time. Of course, it’s time well spent, but it would be spent even better if you got more out of it. So, while you’re at it, why don’t you make a little extra and make something else along with your bread? Like I mentioned, the ingredients are the same, but I’m going to teach you what steps to follow to take your bread recipe to new heights. Each set of instructions begins after step five of the recipe or the first rising. So, you’ve just let the dough double its size in a bowl. Now, the sky is the limit. Just change your tactics!
Have you ever met anyone who didn’t love pizza? If you have, you should probably suggest that they get that checked out. Pizza is a family favorite everywhere. It’s a great way to get healthy things into kids’ stomachs, use leftovers and make dinner delicious. The einkorn bread recipe makes fantastic pizza crust if you know the drill. So, sit back. I’m going to tell you the drill.
1. After first rising, roll out into the shape and thickness you prefer.
2. Let rise until it about doubles.
3. Cover with the toppings of your choice. This can be strategic or using whatever you have left over in the fridge.
4. Transfer to 550ºF preheated stone and bake 6-9 minutes (This will depend on your toppings).
I’ve never been a breakfast food person, but out of all the breakfast foods, bagels are one of the things I like the best. But who needs to stop at breakfast? These bagels are delicious and super good for you. Honestly. Add sourdough to einkorn and you get the high nutrient content of the grain coupled with the easy digestion of sourdough. It’s a win-win. Happy eating.
1. After rising, shape into disks with a hole in the middle.
2. Leave to rise again until doubled.
3. Boil in water for 1 minute.
4. Brush with egg wash (1 egg white and 3 tablespoons water). If you want to top it with anything special, this is when to do it.
5. Bake on 500ºF preheated baking stone for 8-10 minutes.
Need a good side for dinner? Don’t stress it. You can grab some dough from the bread you’re making today and use it for bread sticks as well. Sometimes I enjoy bread sticks so much I almost forget about dinner. These don’t stick around long. Trust me. So it’s probably a good thing that they are no trouble at all. You were already making bread anyway, right?
1. After first rising, roll them out and cut into strips the desired length and width.
2. Sprinkle salt, garlic salt, and Parmesan (or whatever you want).
3. Leave to rise until it doubles.
4. Bake at 425ºF for 8-10 minutes.
Despite the fact that hamburgers did not originate in America, the rest of the world sees the classic hamburger as an American favorite. And they’re right. What American doesn’t love a hamburger? But we can do better than McDonald’s, can’t we? Of course we can. Here’s a hamburger bun that you can be proud of. They can be healthy. Here’s how.
1. After first rising, shape into buns.
2. Leave to rise until doubled.
3. Bake at 375ºF for about 15 minutes.
4. Butter tops and top with sesame seeds (optional).
In our neck of the woods, an einkorn sourdough scone is one of our favorite weekend treats. There’s something about fried food that feels extremely decadent even if it really isn’t. Cool trick, huh? It’s nice to have treats that don’t come with guilt and an upset stomach. Feel free to trick your kids into eating healthy dessert with this one. Einkorn scones with honey butter and I don’t even feel bad about it.
1. After first rising, roll out flat onto parchment or floured surface.
2. Let rise (Optional. They will work either way but might be fluffier if the dough rises for 30 minutes to an hour).
3. Cut into desired shape.
4. Fry in about an inch of hot coconut oil (We usually have the stove on medium) on each side for 20-30 seconds until both sides are golden brown.
5. Serve with favorite sweet things – ice cream, honey butter, syrup, frosting, etc.
Just saying that I made foccacia bread makes me feel fancy. This flatbread has been around for a long time and has become an almost-anything-goes-bread. It’s basically a glorified bread stick from Italy. But it can be an elegant and delicious addition to any meal. Plus, there are no rules. Look at the directions. You can literally add anything “interesting.” You get to be the master of toppings.
1. After first rising, roll out flat into greased jelly roll pan and brush with melted coconut oil.
2. Let rise until doubled.
3. Poke thoroughly with a fork.
4. Top with anything interesting (For this picture, we used salt, olives, chives, sun dried tomatoes, and grated parmesan cheese).
5. Bake at 425º for 12-18 minutes.
Note: These same instructions can be used for a dessert bread except you top it with sweet things like fruit and cinnamon sugar.