When my large, loud family gets together, we eat. It wouldn’t be a family gathering without it. I’ve been thinking about that. Are we gluttons because we always, always have food when we’re together? I think if you could look into our dining room window and see us together, you wouldn’t think we were so different from you and yours. So, why is food such a necessity to our togetherness? It’s something I’ve noticed over the years. Food has a way of connecting people. There is something bonding about eating together. What do you do with a friend you haven’t seen in awhile? You go out to lunch. Don’t first dates always include dinner? Didn’t your mom let you pick your birthday meals? Isn’t there food at every event from a wedding to a funeral? When we are happiest, we eat together. When we are in the most pain, we eat together. It’s the thing that brings us together and helps us to feel loved and close.I noticed this living in Spain. People who I got to know always seemed to want to feed me (And, trust me, all that white rice certainly added to my waistline). Even those who had almost nothing to give wouldn’t let me leave until I’d eaten something, even if it was just camomile tea with crackers and nutella. Some of the best meals of my life happened that way. I’ll never forget the first time I had papa a la huancaina or papa rellena made by a native Peruvian. And I still want to cry when I think of sitting down to real, no-shortcuts paella made by an elderly Spanish woman who could barely walk but who loved me. These are not small things. I also had some of the most disturbing meals of my life in this way. And as I’m trying to figure out how to eat a pig’s ear with little hairs on it, and my sweet friend asks me if I like it, I tell her I do. Why would I say that when I feel like throwing up? Because, of course, what I’m really saying is “I love you, and I appreciate you sharing food you love with me.” And that is no small thing, either. So, you see, there’s something about food that even bridges cultural gaps. James Beard said, “Food is our common ground, a universal experience.” No matter how we differ from each other, food is a language we all speak. Ready to ShareSo as I muse about breaking bread together and how life and relationships are enhanced by food, I want to share a literal breaking bread recipe – Einkorn Garlic Pull-Apart Bread. You’ve no doubt seen recipes like this before, but we’ve adapted it for einkorn and made it our own. Eating together can and should be both bonding and healthy, and I have no qualms about endorsing this recipe. It is a yeast bread but is made with sprouted einkorn flour. We have been perfecting the process of sprouting einkorn and decided to culminate the endeavor with this recipe. If you’re already sprouting einkorn berries, this recipe is perfect for you. If you haven’t gotten to that yet, stay tuned for our coming article about sprouting, and in the meantime, just use regular einkorn flour for this recipe. It will still work and be delicious, but you’ll miss out on some of the awesome benefits of using sprouted flour. We hope you enjoy making some bread that can literally be broken with those you love.
Ingredients
SCALE
4teaspoonInstant Yeast
1cupLukewarm Water
1tablespoonHoney
3tablespoonOlive Oil
3 1/2cupSprouted Einkorn Whole Grain Flour(Can use unsprouted flour as well)
2 1/2teaspoonSalt
1/2teaspoonGarlic Powder
1/2teaspoonOnion Powder
2tablespoonParsley Flakes
1tablespoonCoconut Flour
1/2-3/4cupMelted Butter
2cloveGarlicMinced
1/4cupGrated Parmesan Cheese
Instructions
1. Mix yeast, water, and honey in a bowl and leave for a few minutes until foamy.2. Add oil, flours, 2 teaspoons salt, garlic powder, onion powder, 1 tablespoon of parsley. Mix and add more flour if needed to clean sides of bowl. Knead for 3 minutes.3. Place in a greased bowl in a warm place (such as an oven with the light on) and let rise for an 1 to 1 1/2 hours.Before Rising4. Combine butter, 1 tablespoon of parsley, 1/2 teaspoon of salt, and minced garlic in small bowl.5. Punch dough down. Pull off pieces (about the size of a golf ball), roll into balls, and cover in the butter mixture. Place in the bottom of a greased bundt pan. Once you have a layer, sprinkle some of the parmesan cheese over it. Repeat process until you have about three layers.6. Bake at 350ºF for 25-30 minutes until golden brown.
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Reviews
12 thoughts on “Einkorn Garlic Pull-Apart Bread”
Wendy Shine
I am also new with your mock-mill and have just made sour dough starter. Can I replace the yeast with starter? I have been having so much fun since i found you!!!!
Thank you
Hi Courtney, You absolutely can. I would suggest fluffing it with a whisk. We mill our flour as needed, so it’s not going to be as dense when we measure it as all-purpose that has been sitting.
I would like to try this without the garlic and cheese as my husband does not eat either of those ingredients . Would you advise that ? It sounds like a nice easy recipe
12 thoughts on “Einkorn Garlic Pull-Apart Bread”
I am also new with your mock-mill and have just made sour dough starter. Can I replace the yeast with starter? I have been having so much fun since i found you!!!!
Thank you
Hi Wendy, any yeasted recipe can become a sourdough recipe, but it takes some adapting. See this article for help with that.
Can I use AP Einkorn flour? Not sprouted, not whole grain, just all purpose?
Hi Courtney, You absolutely can. I would suggest fluffing it with a whisk. We mill our flour as needed, so it’s not going to be as dense when we measure it as all-purpose that has been sitting.
Do you let it rise again after rolling in seasonings, before baking?
Hi Colette, we did not do that. If you make it and feel it needs an extra rise, we’d love to hear how it turns out!
My family loved these rolls! So good! I am thinking of trying them using cinnamon and sugar!
Hi Janet, we would love to hear how those turn out!
I would like to try this without the garlic and cheese as my husband does not eat either of those ingredients . Would you advise that ? It sounds like a nice easy recipe
Hi Marion, it will still work. It just won’t be as flavorful!
Just started grinding at home with Mockmill 100
Hi Robert, we’re glad to hear it! Let us know if you have any questions along the way.