Tag Archives: einkorn cooking

Slow Rise Einkorn Bread

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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.

11. Enjoy!

(For a more detailed version of this recipe go, HERE)

slow rise

 

Einkorn Carrot Cake, Healthy AND Delicious

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

Einkorn Carrot Cake

Einkorn Carrot Cake

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.

Einkorn Pilaf with Lemon

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

Try it out and share your experience here or at facebook.com/einkorn

A delicious einkorn berry salad recipe

Einkorn Pilaf with Lemon

Thank you to Dishes and Dishes for sharing this recipe with all of us!

Sesame Whole Grain Einkorn Crackers Recipe

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.

If you’ve already tried the recipes for einkorn breadpitas, and pancakes, now you can try these delicious Sesame Whole Grain Einkorn Crackers!

Click here to get the recipe.  Try it out  and share your experience here or on facebook.

Sesame Einkorn Whole Grain Crackers

Tasty Sesame Whole Grain Einkorn Crackers

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Delicious Honey Whole Grain Einkorn Pitas

I posted my einkorn bread recipe last month and now that voting season is coming to a close, I’m finally getting around to telling you about the delicious Honey Whole Grain Einkorn Pitas I baked up. I’ll be honest: I was pleasantly surprised to see and taste pitas made from einkorn berries. Not only were they delicious but they were also very light and the texture was perfect!

To get the ingredients, ratios and directions, you can print the entire recipe for Honey Whole Grain Einkorn Pitas, listed along with the other einkorn recipes.

I first combined all of the ingredients into my Bosch bowl and mixed them completely. After mixing, I started adding freshly ground whole grain einkorn flour to the bowl until the pita mixture stopped sticking to the sides of the mixer bowl.

Keep Adding Einkorn Flour to Pita Mixture

Keep Adding Einkorn Flour Until Pita Mixture Stops Sticking to Side of Bowl

Next, I kneaded the dough for 8 minutes then divided it into 18 dough balls.  I floured a surface and then rolled the dough balls into ¼-inch thick circles.  Keep in mind that Continue reading

Whole Grain Einkorn “Blender” Pancakes

I’m a mother of 4 kids (with one more on the way) and the worst feeling for me is to provide a healthy breakfast meal first thing in the morning.  I try to feed my family healthy foods but sometimes the “cheap cold cereal” is all too tempting as a cop-out meal in the morning…I’m sure you know the feeling 🙂

Making Einkorn Pancakes

Cooking Einkorn Pancakes

In the last year, I discovered “blender” pancakes in one of those cook books sitting on my shelf (I can’t remember the book).  The pancakes are so easy to make and it’s very quick.  My kids and husband also love them.

Over time, I modified the recipe to use more natural and healthy ingredients; Since we eat this meal so often, I wanted to make it as healthy as possible for the family.

You can see my recipe by clicking here.  I’ve also added some additional comments and pictures below so you can see better how I have made this work for our family.

When I first made this recipe, I was surprised at how simple and easy it was.  It took actually making it to realize just how simple it was so I’ve broken it out into 4 simple steps below.

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Einkorn Wheat Bread: Ötzi the Iceman’s Last Meal

Ötzi the Iceman is Europe’s oldest mummy, dating back to 3,300 B.C.  Ötzi managed to eat a meal of meat, an herb, and bread made from einkorn wheat sometime shortly before his deatha.   The samples that were pulled showed einkorn wheat finely ground, that would have come from einkorn grain ground down to flour and baked into bread.

Ötzi the Iceman in clothing representative of his time

Ötzi the Iceman's Diet Included Einkorn Bread

The story of Ötzi is a topic of interest to me because it is an additional finding to validate that einkorn wheat was a primary grain eaten by most people thousands of years ago. Nutritional Facts & Health Benefits explains how the wheat we eat today is so different from einkorn wheat.

The remainder of this post is unrelated to einkorn but I’ve included more details about Ötzi below since some of you may find them to be of interest.  I think his story is fascinating!

More than likely, Ötzi was from a community that grew einkorn.  Based on his tools and clothing, it appears he was a hunter or was a wealthy man or ruler who got too far from his home town and was chased down by an enemy.

Whatever the story, he is real proof that einkorn wheat was a staple grain of his time. Continue reading