Author Archives: Jennifer Schlegelmilch

How to Create Your Sourdough Start Using Einkorn

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. Continue reading

Ancient Einkorn Discovered in Britain

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. Continue reading

Einkorn Chocolate Chip Cookies

“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
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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!

Tips For Baking 3-Ingredient Bread

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.

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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!