I recently ground some ancient einkorn grain and made some flour for baking.  I first made tortillas, which were excellent.  Then I got carried away… 🙂

We loved the nutritious einkorn tortillas so much, I went on to make pitas, bread, and cherry cobbler.   I’m going to share my pictures and recipe for the bread first and then I’ll get to sharing the tortillas and pitas as soon as I can.  But first I’ll tell you about the bread…and then pitas and finally tortillas!  The full einkorn bread recipe is posted under the recipe section.

(Note: if you’re looking for the einkorn sourdough bread recipe, you’ll want to go here.)

Einkorn grinds into such a light and soft flour, I was afraid it would plug up my All Grain mill.  However, even with my mill on the finest setting, it milled out flour just fine.  However, for the bread, tortillas and pitas, I decided to move the setting 3/4 fine.  Next time, I will try an even finer setting.

All Grain Mill with Genuine Einkorn Wheat Berries

After 45 minutes or so of grinding the einkorn wheat grains in my mill,  I had enough einkorn flour to make the tortillas, bread, pitas, and a little extra for cobbler.

To make bread, I put 3 Cups of hot tap water and 5 Cups of einkorn flour into my Bosch and mixed them until smooth. I then stopped the mixer and added 1/3 Cup of expeller-pressed coconut oil, 1/3 Cup raw, unfiltered honey, 1 1/2 Tablespoons of yeast, and then 1 Tablespoon of sea salt.

Mixing Ingredients to Make Einkorn Bread

After mixing all the ingredients together, I kept the mixer running and gradually added 5 1/2 Cups of einkorn flour and let it sit for 20 minutes.  After this brief rest, I started the mixer and slowly added more flour until the einkorn dough was no longer sticking to the sides of the mixer bowl.  I learned that making einkorn bread does require more flour than I thought it would but eventually it did stop sticking to the mixer bowl. Continue reading →