Since I started baking with Einkorn Flour, I’ve learned a thing or two, and I’ve decided to share my tips. For many of you, this is the post you have been waiting for so I hope you enjoy!
Baking with einkorn flour requires some tweaks but the health benefits of einkorn are worth it, and my persistence is paying off!
I’ll show you how I mill einkorn flour, adapt recipes for einkorn, make white einkorn flour, and add a lovely artisan crust to my einkorn breads.
Before I share my tips, keep in mind that whole wheat flour is simply wheat berries that have been milled into flour. The white flour thatyou buy at the store is whole wheat flour that has been sifted to remove the bran and germ. And if the label says “bleached white flour,” that means the white flour also has been chemically bleached (yuck!) to make it whiter and improve the shelf life. White flour is also sometimes referred to as high extraction flour.
Remember also that any flour made from modern wheat has been hybridized many times to, among other things, increase it’s rise. Unfortunately, this also means it has a different type of gluten than the original wheat and it is more difficult to digest.
Tip #1: How Much Flour Does One Cup of Einkorn Berries Make?
When I grind Einkorn myself ( I have a kitchen aid attachment) 1 Cup of Whole Einkorn Wheat Berries = about 1 1/2 Cups of Einkorn Flour.
Tip #2: Adapting Quick Bread Recipes
You can use whole Einkorn flour exactly as a recipe calls for if it is used for a quick batter type bread. Pancakes, waffles, muffins, and banana type breads. Anything you do not have to shape. You DO however need to check your baking powder, because if it’s expired, you won’t get a good rise with einkorn flour.
Tip #3: Adapting Dough Bread Recipes
If you are making a dough type bread – use 1/3 less liquid than it calls for in the recipe. It is more important to use less liquid rather than using MORE flour. You’ll be tempted to add more flour but don’t because when you add more flour you throw off the balance of the flavors…and lose the wonderful taste.
The comparison below shows what happens when I use too much liquid in my einkorn recipe.
You’ll see my picture of dinner rolls baked with modern white flour as well as dinner rolls baked with ancient whole einkorn flour – but with different amounts of water – so you can compare the finished product.
If your recipe calls for and egg, and or butter; don’t count these as liquid. Only use 1/3 less of the actual pourable liquid such as water.
If you are grinding your own Einkorn, do not expect it to rise as high as modern white bread. This is true with all whole flour breads.
Because Einkorn has a completely different type of Gluten than modern wheat, it does NOT need to be kneaded very long at all. I knead mine in the mixer on low for 4 minutes.
Tip #4: Making Your Own “White Einkorn Flour”
As you may know, when you mill einkorn berries into flour at your home, you are making what is known as “whole grain einkorn flour”. It tends to be a bit dense, which is great for just about everything, but if you want to bake something lighter, you should use what is commonly called “white einkorn flour”. White flour isn’t the best name for it because true white flour has been bleached.
Our “white flour” has not been bleached or treated in any way so we call it All-Purpose Organic Einkorn flour, and you can buy it from us here, or you can make your own using the instructions below.
To make “White Flour” at home…
After you grind your own whole Einkorn flour, you will want to us use a double sifter (which has two sifters at different sizes on top of each other) and the bran will be held back leaving you a white flour that bakes lighter in color and density. Note: grind your wheat on medium fine to do this.
This
I love this because I don’t have to worry about my white einkorn flour being treated with chemical bleach (yuck!).
White Einkorn flour is great for making cinnamon rolls, dinner rolls, or even for your bread but keep in mind that it is not as healthy as whole Einkorn flour. SAVE that beautiful bran! It’s healthy for you because it adds nutrients and fiber to your diet. You can even add it to the top of your breads.
The pictures below demonstrate the difference in dough made from white flour vs whole einkorn flour vs white einkorn flour.
Tip #5: Softening Kneaded Bread
Add the same amount of white vinegar as yeast, plus powdered milk (double the measurement of vinegar), plus approximately 1/4 cup of potato flakes for every 2 1/2 cups of whole Einkorn flour. So, if you use 2 Tbsp yeast, then you’d use 2 Tbsp. vinegar, 4 Tbsp powdered milk, and the appropriate amount of potato flakes.
Tip #6: Adding Artisan Crust To Your Einkorn Bread
If you want a hard Artisan Bread type crust, bake it in a dutch oven. Make sure you cut slits with a very sharp knife or razor, in the top of the bread so it can vent properly. Or it will choose where to vent itself and be lopsided. Preheat your dutch oven in with the oven as it preheats to 500 degrees. Then drop it to 450 when you put your bread in it. Make sure you place the lid back on while it bakes. Let it bake 30 minutes, then remove the lid. Then bake to desired brownness.
Not all white flour is bleached.
Thank you pointing this out! I updated the description of white flour, indicating that bleached white flour will be labelled as such.
May I also point out, that white flour was originally invented for health reasons – to allow people to SEE if weevil infestation had occurred.
I didn’t know that, interesting.
thats interesting, I thought that the sifting out the bran increases the shelf life of the flour due to removal of a large portion of oils that could go rancid, in addition to the luxury of lighter baked goods.
could you explain further your post about detecting weevil infestation?
cheers!
I would like to know how to use half and half whole einkorn flour and einkorn white flour in recipes. I would like the extra fiber and nutrition and like using the whole grains for lessening the sugar high from pure white flour.
If I want to make the French Boule or the bagles, how do I use a ratio that still keeps the breads pretty light and airy and chewy?
Hi Liana, it should change the amount too much to do that. It will probably require some experimentation. I would suggest not being afraid to have a slight wetter dough than you are used to. Oil or water your hands when dealing with it, but it’s easy to over flour einkorn recipes which is an enemy to the lightness you are after.
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How do you deal with the stickiness of the dough? Also, I’m a convert but also vegan; do you have a recipe for a crusty sort of dinner roll without the egg or powdered milk?
Thanks.
Baking with Einkorn does take a little bit of getting use to. It absorbs less liquid than other flours. Cutting out 1/3 of the liquid in your recipe will help with the stickiness of the dough. Sometimes on leavened breads I use olive oil on the counter and also on my hands to help with the stickiness.
As for the milk and the eggs. Milk makes your bread softer, you may try coconut or almond milk but the properties are not exactly the same. Unfortunately there is no real substitute for eggs. They add flavor, color, and fat to the rolls. However, if you want you can substitute 2 tbsp of olive oil per egg for the moisture.
Remember, any recipe you see for bread can be used with Einkorn! If it’s a leavened bread cut out 1/3 of the liquid. If it’s a quick-rise bread you can use the recipe as is.
Hello,
You may want to try Chia Seeds as a replacement for eggs. 1 Tbs of seeds soaked in 3 Tbs of water is equivalent to 1 egg. I have never used it for bread but with other baked goods it is great! 🙂
I don’t know if this is possible either. It I was reading in a vegan cookbook to use the juice from a can of chickpeas as a sub for eggs in baking . We are new vegans so I haven’t tried it yet but plan to.
I respect everyone’s right to choose their own diet, but please consider that not all eggs are created equal. I had pet free-ranging hens (no roosters), living freely and cleanly, as chickens were meant to live, and my girls left eggs laying around every day. They didn’t care what happened to them, and I needed to pick them up and do something with them or they’d draw snakes. Something needed to be done with the eggs, so they wouldn’t go to waste, so we ate them, and they were wonderful! Since there was no rooster, these weren’t fertilized eggs–no chick could ever result from them. My hens weren’t broody hens, so they couldn’t have cared less what happened to the eggs once they walked away from them. It didn’t hurt anyone and they’re so good for your health! Since my girls free-ranged, the egg yolks were orange and the shells were strong. Just some info for anyone who might be considering becoming an ovo-vegetarian. I have similar info for anyone considering becoming a lacto-ovo-vegetarian.
I totally agree with you, Karen!!
Has anyone ever heard of or read Joel Salatin’s books? I highly recommend them! There is a lot of great info in them and very fun and interesting to read. Just a recommendation:)
You’re lucky to have a nice flock. But please keep in mind when you’re promoting such that the brothers of your flock were probably ground alive.
It’s way more efficient to eat plants directly than to feed them to animals who’s bodies are used to process them for you.
Also understand that much of your organic vegetables were fertilized with animal waste sourced from any or all of the following..manure, bone meal, blood meal..etc. You’re still eating animals one way or the other. ?
I hate to break it to you, but many (if not most) things you do on a daily basis you almost certainly do in a way that is _far_ from the most efficient. Efficiency isn’t magic.
Speaking personally, I’d much rather drink milk and eat eggs than eat the grass cows & hens eat to produce my milk & eggs. And I think that Karen’s point — that she is using something that would otherwise not only be wasted, but could attract unwanted predators — was made to explain why she feels that this is qualitatively different from eating meat (i.e., no animals were harmed in the production of this food); and since the ethics of killing animals for food is a common reason for vegetarianism, lacto-ovo-vegetarianism is, under the conditions she operates, no less ethical.
Hi Margaret,
Same as Zubeida said just with flax seeds, BUT the seeds need to be grinded. One cup of grinded seeds to three table spoons of water = one egg. I use it in every baking goods I bake.
Good luck
Did you mean 1 tablespoon ground chia seeds rather than 1 cup? Or is that one cup before grinding?
I think there was a typo….it is 1TBS ground flax seeds mixed with 3TBS boiling water to replace one egg; whisk together (you can use a real whisk or a fork works just as well) and let set aside in a small dish or bowl for about 5 minutes. It will have gotten gluey, and that is what you want. This only works to replace up to three eggs, however, so if the recipe calls for more than that, you either need to substitute the remaining eggs with something like Ener-g Egg Replacer, or find yourself another recipe. When I was a vegan I did a tremendous amount of baking, along with making my own breads from scratch, and this is what I recommend as I used it all the time and it worked out well. The flax “egg” will make the end product more dense than it would have been originally, so be prepared for that. If you want something with a light and fluffy texture, try the Ener-g Egg Replacer first. Good luck!
One trick that I’ve learned is to use wet hands instead of floured hands, it works for me.
A question how do you mill the einkorn in a foodprocessor?
We personally have not used a food processor, you may have to look at your instruction manual to see if yours has the capability of grinding wheat. Other than a traditional mill, Kitchen Aid mixers come with an attachment that hooks into the top and then grinds the wheat from there.
Just ordered my first einkorn flour after going gluten, sugar, dairy, caffeine and alcohol free. I feel so much better that I am going to drag out the wheat grinder I put away years ago, and make a loaf of bread, guilt free! I can’t wait!
Is this flour gluten free?
Pam, Einkorn does contain gluten but it is different from the gluten in wheat and there is not as much of it. Many people who cannot tolerate wheat can handle Einkorn. However, we cannot recommend it for everyone and suggest that, if you have a problem with wheat, you consult your doctor before trying Einkorn. Go here to discover why Einkorn is easier on the digestive system to help in your decision about whether or not Einkorn is right for you.
can you tell us where you found your double sifter?
Hi Phil, you can find the sifter here. (amazon affiliate)
Hi- I am just learning about this flour, and grinding my own grains, so I am a bit confused on your products. When you say Einkorn flour, are you talking about flour that has already been ground? And if I were to purchase the berries, would that end up making the “Einkorn flour”?
Hi Karyn,
Einkorn flour is created by milling einkorn berries into flour. You can use a basic flour mill to mill the einkorn berries into einkorn flour.
Thank you so very much for this post! Love the photo comparisons. Before reading your post I prepared Einkorn sourdough the same way that I did using white flour and wow is there a big difference. The batter is so much more wet. Now, I know the reason why. I’m curious to see how my current batter will bake (will find out soon) and then going forward, I’ll use less water as you suggest. Thanks again!
Thanks for the tips! I’m hoping to make pumpkin dinner rolls with einkorn flour (white, store bought) instead of all purpose. The “wet” ingredients are eggs, butter, pumpkin, and milk…so your recommendation is to keep the same amount of egg, butter, and pumpkin but reduce the 1/3 cup of milk by 1/3? Do you think this recipe will still translate even with the extra “wet” of the pumpkin puree? Thanks for the advice!
Link to recipe: http://www.averiecooks.com/2013/09/honey-butter-pumpkin-dinner-rolls.html
Yes, I’d start there.
I know this was quite a while ago but I was wondering if you rolls turned out well with your modification?
I’m struggling with einkorn in CO with the high altitude! I’ve tried three different recipes for just a basic sandwich loaf and got a doorstop each time! Help! What adjustments should I make for 5000 ft?
Hi Wendy. Ex baker and science nerd here!
High altitude means less atmospheric pressure. So in affect you’ll find your bread rises faster and you’ll lose way may moisture in the baking process since water boils at lower temps the higher up you go.
I’d suggest using a bit less yeast than normal and adding a little extra oil or even egg to strengthen the crum structure. Haven’t baked with Einkorn yet but from what I hear on this site you use less water than normal. higher alt. need a little more water. So you’ll have to investigate water levels yourself to get it just right. As for baking increase the temperature. This should help bake the structure into place before all the water evaporates.
I’m not sure how this would turn out but that’s all I can think of doing. Just experiment till you find something that works.
Good luck!
BRJ
what size is the dutch oven that you use?how many quarts?
The size is not that important to the recipe, but I use a 5qt dutch oven.
Can you share tips for using all purpose flour to make cakes? I followed a recipe for einkorn chocolate cake, and enjoy the taste, but wish the cake was lighter, less dense. My cake looks shorter than what I see in the recipe pic. I used Truvia Baking Blend, which has some real sugar. But the packaging says to use like I would real sugar, except it only requires a half cup of the blend for every one cup of pure sugar. Where did I go wrong? Thanks.
David, to answer your question, I am going to need a little bit of clarification. Are you wanting to make the cake recipe using einkorn flour or all-purpose flour? They behave very differently. If you are only using 1/2 cup of the blend in place of 1 cup of sugar, you may need to add about 1/2 cup of flour to make the consistency right. It should be about as thick as pancake batter.
I eat gluten and grain free because of allergies … is this safe for me?
Donna, the gluten in Einkorn is different from the gluten in wheat. Many find it easier to digest. Go here to read more about it. However, we can’t advise for each individual case. I would suggest that you consult your doctor about whether or not Einkorn is safe for you.
I see that walmart sells einkorn flour. Is this the flour or berries? Do you know if this is processed and bad for you or is it is ok. I’ve been reading about how einkorn had, a lower glycemic rating so I’m interested to try it.
I find that the links within the text do not work and I do not see where you show us how to mill our own wheat berries. Please help.
Could you re-explain your “soft dough” modification again? I don’t quite understand it. Thanks!
Great website. Any tips or recipes for making cinnamon rolls with extracted einkorn flour? I’ve only used it a couple times for cookies and pancakes. This will be my first try with yeast bread. thanks
I just tried a cinnamon roll recipe using Einkorn. The only modification I made was to use a little less milk – about 25% less. And I didn’t knead the dough at all – just mixed it to a homogeneous consistency. The dough definitely doesn’t rise like yeast dough made with regular flour. The final cinnamon rolls didn’t quite have the same gluten structure as made with normal flour but they were still very good. The dough didn’t expand the same as regular flour. But the whole family gobbled them up just the same and they’re easier for my stomach to digest than regular flour. I think I’m going to try the bread recipe next.
Steve, look at you! First you post a question and then your next post tells us you just went for it anyway. Way to go! You are right on about decreasing the liquid. Also, not sure if you did, but try to keep the kneading to a minimum. We’ll be working on having more information about this kind of thing very soon! Thank you for paving the way!
I just bought a 10 pound bag of einkorn whole grain flour. I want to try using my bread machine. I used the machine a couple times, realized I don’t want to use much wheat flour and put it away for a couple years.
Will einkorn flour work on it? Do I have to add gluten or will it work alone? Adding gluten defeats the purpose of using einkorn. Should I just delete 1/3 of the liquid? I know it won’t fluff up like white flour, but that is not a concern. It just needs to be good!
Hi Toby, I don’t know if you can do it with a bread machine but it’s worth a try, if you’re up for it. I do not recommend adding gluten – it does defeat the purpose. Just turn off/down the kneading so that you limit that as much as possible. Please let us know how it goes for you.
I just made bread with my bread machine as I wasn’t aware of keeping kneading to a minimum. I used the dough cycle and then baked in my oven. I clearly didn’t research, cause I also added flour rather than reducing the liquid. Even though I messed those two things up, I was very pleased with how the bread turned out. It had more of a crumb than when I use modern flour and it didn’t rise as much, but it was still devoured at a family function. Now that I know these two tricks, I will try it again with the suggested methods, but using the bread machine wasn’t a total loss for sure!!
Thanks for all the tips!
hello! I am getting ready to make einchorn bread in my cuisinart bread maker …what recipe did you find was the best for this type of flour? why did you take the dough out and bake in oven and not just keep it in the bread maker? thanks!
Hi Maria, we have never used a breadmaker so we don’t have a recipe for that specifically. There are some that come up if you type it into google. We’d love to hear what you end up doing and how it turned out.
Either my starter is lousy or I am not doing something right. I am using jovial’s all purpose einkorn flour. Is there a relatively fool proof recipe for sour dough that will produce a relatively fluffy bread? I really like the taste but mine ends up heavier than I want.
I found myself with the obsession with wanting that extremely light weight white sourdough and came to realize many things. I KNOW my sourdough with whole grain einkorn is perfect. And it tastes amazing. I also know I can eat loads of einkorn and I haven’t gained a pound. I never bloat or get gas. I can tolerate the gluten completely. The flavor of einkorn has me hooked. But with the commercialized brain washed brain I have had from the light weight white bread case over North America, I couldn’t help but go back and make a loaf. And you know what….it tasted, (now) like crap! I just can’t go back now. The flavor and taste in Einkorn can’t be beat! I can’t explain it. I even made spelt loaf and was like “meh, this is boring too”. I go back to Einkorn. I can eat lots and create so many things and feel great and I love with the dense bread. I KNOW density is how it always was and was meant to be. We simply got brain washed into liking lightness but never questioned how it got that way. I assure you how it got that way was to the detriment of his entire planet. We need to wrap our heads around nutrition first, earth care and not convenience. I bet your sourdough is awesome. Remember, sourdough made with Einkonr is the ultimate in digestibility. Keep going! To your health!
Just ordered my first Einkorn flour and wondering if I use this healthier wheat to make a donut my Grandchildren love. I would like to have a healthier donut, ha ha. It needs to be a sweat dough and I use honey(sugar is sugar) and deep fry them. This time in lard and only a few for a holiday treat. So my question is adding yeast to get some rising. The children participate so it can’t be a long day from start to finish. Any suggestions about the yeast and amounts.
Thanks
Dennis
Hello! Im trying to adapt my basic bread recipe using the einkorn I sprout and grind myself. I use my sourdough starter to make bread. My einkorn flour didnt work with my basic recipe which calls for 3-4 cups of hard wheat flour, one cup of water and one cup of starter -which is very much of a liquid- . The dough never formed a ball. After reading this post, I much believe the hydrance level was not adecuate in this recipe if I work with einkorn. Your advise is reduce 1/3 of liquid for what the recipe calls for , but what about the starter I am using which is very liquid, should I have to reduce it as well ? Thank you so much for this post !
My recipe calls for 1/4 Cup starter, 2 cups warm water (100F) stir then add 6 cups ground eincorn wheat berries and 1.5 tsp salt (mix flour and salt before adding to liquid)
Rest 12-15 hours in a bowl with tight lid or plastic wrap (cover with towel)
After dough has doubled in size, turn out onto well floured surface. Flour your dough and fold in thirds. Using your hands cupped around the dough press gently from the bottom into a ball while rotating the dough & incorporating extra flour.
Turn your ball of dough into a strainer lined with a well floured cloche and rest for 30 minutes.
During this time your Dutch oven should be warming full of water and covered in a preheated oven at 500 degrees F.
Turn down the oven after 30 minutes to 450, remove the pot and empty the water. Coat the pot with some coconut oil and wipe out. Carefully transfer your dough to the preheated pot and cook covered at 450 for 40 minutes.
Remove loaf from pan and rest on cooling rack for at least 2 hours.
I will definitely try this bread. Thank you so much!
No need to heat your Dutch oven full of water. Heat it empty, dust the top of the dough that you are going to tip in the pot, with flour just before baking. tip the dough in , slash with a sharp blade or snip with scissors, lid on and bake.
I’ve been baking with a Le Creuset casserole once a week for a year and this method works.
We ordered the sifter which is TERRIBLE. There’s nothing to hold onto and the plastic is cheap and difficult to unscrew, which you have to do with every use. ????
I do not understand how to use the sifter. I consider myself fairly intelligent and I did go back and watch the video on Amazon. It also seems to take literally ages to get the flour sifted….what am I missing?
Thank you for your help with baking bread with Einkorn flour! I used it for the first time with unbleached white flour substituting 1/3 of the white flour with Einkorn. Now I know why is was so hard to get the dough to shape properly – too much liquid. Do you have any suggestions for mixing the two flours?
Mary Ann, we have never mixed the flours since we use strictly einkorn flour for bread making. I would recommend that if you’re doing half and half, you reduce the liquid by a quarter and watch consistency from there.
Thanks for all the detailed info. I have been baking with whole wheat flour for some time and am just beginning to try einkorn. I don’t have a problem with gluten or with wheat of any kind, but I am attracted by einkorn’s high nutritional value.
Hello, i bought your all purpose Einkorn flour and love it!!, if i were to grind it myself and use the double sifter, will it come out exactly like the one i purchased from you, white and very fine and soft, and not grainy? i know it’s not as healthy, but i would like that option, if i need it for baking finer things like cakes and stuff.
Thanks and look forward to your response
Hi Ivana, if you have a good mill that gets the flour very fine, sifting will produce something pretty much exactly like the all purpose flour. Even if you don’t, sifting will produce flour better suited for cakes and things like that.
I love your website! So I was wondering, would you subtract 1/3 cup of liquid for ALL recipes when using einkorn flour?
Hi Eden, the recipes on our website are already adapted for einkorn. If you are referring to recipes that call for wheat, we recommend starting with half the liquid and watching consistency from there. This is, of course, true if you’re baking with einkorn flour and not necessarily if you’re using the whole berry.
How would we follow Tip 5 for softening the bread by adding vinegar, potato flakes, ect. if we were using sourdough instead of yeast? What adjustments could we make? Thanks
Hi Amy, we haven’t tried that, but you could experiment in small amounts and see if you notice a difference. We’d love to see how it turns out.
Have just ordered for the first time your whole wheat and all purpose Einkorn flour–am so anxious to try. Have made bread for almost fifty years–this will be something new! Appreciated your tips.
I have been searching for the exact difference between high extraction einkorn flour and whole wheat einkorn flour. I have a Grain Master Mill and I mill the wheat berries myself.
Thank you!
Hi Ciel, high extraction flour is basically an all-purpose flour, so certain things have been removed. Whole grain flour is simply the berries ground into flour with nothing removed. If you mill them yourself and don’t sift, that would be whole grain einkorn flour.
How do you keep your einkorn bread from molding so fast? I use a bread maker and love our bread but we can’t eat it up before it molds. I bought a ceramic bread box.
Hi Dorene, I would suggest freezing the loaves until you’re ready to use them and only thaw one at a time. If you even have trouble getting through one loaf before it molds, you might consider keeping it in the refrigerator. We go through bread so fast that we don’t normally have that problem but it does mold faster in warmer temperatures.
You might consider trying sourdough for leavening. Sourdough bread lasts a long time before molding.
Just a quick question from a newbie. When sifting einkorn flour, do you loose some of the nutrients?
Hi Baker, yes you will lose some of the nutrients by doing that though not quite as much as you will if you buy all-purpose flour.
I have a problem with baking a loaf with Einkorn wheat. The top 1/4 of the finished loaf is crumbley. It looks like a giant air bubble formed the whole length of the bread. This has happend to me more than once. I dont know what I am doing wrong. Any suggestions?
Thanks
Hi Rich, this isn’t a problem I have a lot of experience with, but I’ll try to help. It is possible that you have too much flour. Einkorn dough tends to be sticky and that’s ok. Sometimes we make the mistake of adding too much flour to try to stop it from being sticky and that can lead to poor texture. I decided to research this topic since my experience with this particular problem is limited. A lot of people say that this problem has to do with shaping. One suggestion is to cut a slight slash in the top of the bread. You could look on the internet for other shaping solutions as well if you think this may be the problem.
Very Good post,
Thank You
Hello,
A month ago I started baking Einkorn sourdough bread with a purchased 18 yr. old einkorn starter. Each loaf is an adventure and a little bit different. It’s delicious toasted and I enjoy it. Only one problem: it gives me horrible gas and it’s embarrassing. I’ve tried digestive enzymes, but to no avail. Do you have any suggestions to mitigate the problem? It’s looking like I can’t handle sourdough, but I hope I can continue using the all-purpose Einkorn flour for quick breads. Unless you have any suggestions?
Thank you.
Hi Mary, that’s unfortunate! Normally sourdough and einkorn make bread much easier on the digestive system. I’ve never heard anyone having that problem with sourdough einkorn. I would try a different start before giving up all together.
I have only recently discovered Einkorn Whole Wheat Flour (Thank you, Thrive Market!!). So this post is helpful to me. I am looking for a waffle recipe this morning and came across your blog. Thank you for taking the time to post this and especially with the photographs. Can’t wait to dig into those waffles (or pancakes, maybe) with some maple syrup and bacon!! (Sorry to the vegetarians on this thread).
Hi Pamellia, I am glad you are enjoying einkorn. Yeah, we’d like to move in the direction of having einkorn available in stores, but currently it’s only available online.
Has anyone tried substituting coconut flour for up to 1/2 cup of einkorn flour for a large loaf of bread, instead of reducing the liquid by 1/3rd? I just heard of the idea, but can not find anyone who has verified this method.
Hi Carolyn, We haven’t tried quite that much, but we often will put a couple tablespoons of coconut flour in because it’s so absorbent and we’ve been happy with those results.
Have you tried fresh milled flour in an extrusion type pasta machine? I’d really love a recipe.
Hi Anna, we have made pasta with einkorn before. We developed a recipe using the whole grain einkorn flour. You can access it here. One of our collaborators developed another recipe for einkorn pasta using the all-purpose flour. You can find that here.
Thanks hope to know more about einkorn…..
Hi Bert, do you have any specific questions in mind?
Even though the “white” Einkorn is plenty healthy and by the looks of it much easier to work with, is the whole Einkorn flour even more healthy because the bran is left in? What do we lose is we sift out the bran?
I’m asking because I just purchased two 10lbs bags of Einkorn Wheat Berries and did not know it would turn out any different than the “white” all purpose Einkorn I was buying and fell in love with! So, in addition to the mill I may need to buy the sifter. At least it’s 7x cheaper.
Final question, it looks darker and maybe stickier when handling/baking unsifted, but how does it differ in taste? Is it really strong bran or wheaty tasting? Is there much of a difference?
I appreciate all the research that has been invested! You have my continued support!
Thank you!
Hi Scott, there is very little nutritional value to all-purpose einkorn flour. It’s great for those who can’t grind their own because it is still organic, unbleached, easier on the digestion and lasts longer than whole grain flour. The berries are the best option nutritionally by far. Plus, they last much longer than both all-purpose flour and whole grain einkorn flour. A sifter is a good thing to have around for when you want to achieve something closer to the all-purpose flour. It will definitely have more flavor than the all-purpose flour, but it’s flavor is different from modern wheat. Many have described it as nutty.
Hi.
I’m trying to make a loaf of Artisan Einhorn bread. This is my third try. The problem is, after the 10-15 hour rise, I can’t get the bread out of the bowl. It’s just a sticky mess. The recipe is from the book, EINKORN, by the founder of Jovial Foods. It uses 6 cups of Einkorn all-purpose flour and 2 cups of water. I haven’t started my starter yet, so I used 1/4 tsp of dry yeast, as called for in the recipe. Is it o.k. to grease my hands with coconut oil, or would that ruin the bread? That would certainly help to get it out of the bowl! HELP!
Hi Marlene, that is a great question. I’m not familiar with this particular recipe since it’s Jovial’s, but we frequently use some kind of oil on our hands when working with einkorn. Einkorn tends toward stickiness and greasing your hands helps avoid the temptation to overflour which results in denser, drier bread. Feel free to oil away!
I found this article really useful thank you so much! I’ve only been going by the recipes on my bag of einkorn flour 😛 thanks!!
Hello! I am an avid sourdough baker. Any luck with einkorn when making sourdough?
Hi Zo, yes, we use sourdough wherever possible. You can go here for our basic sourdough bread instructions. We have many sourdough recipes and there are many more online from other einkorn bakers.
If I’m making bread that calls for yeast and I’m using a 1/3 less liquid (warm water)…do I need to adjust the amount of yeast also, or just the liquid (warm water)?
Hi Donna, I would not suggest cutting the yeast down. It should still proof in the amount of water you use and you may end up adding more anyway depending on the consistency.
hi
I would like to substitute einkorn in my usual modern white flour recipes.
when I sub modern wholewheat flour for modern white flour I was advised to take off 2 tablespoons of flour per cup, increase liquid 1 tablespoon per cup and decrease oil by 1 tablespoon per cup.
do I do the same when subbing wholewheat einkorn for modern white flour?
thanks so much
Hi Rachel, einkorn does not behave exactly the same as modern wheat in recipes. It is a wetter grain and generally requires less liquid. It’s best to start with recipes written for einkorn while you get used to it. If you do want to adapt a recipe, we suggest cutting down the liquid by a third and watching consistency from there. Let me know if you have any questions along the way. Thank you!
Hi, there must be good ideas out there for using the bran if I sift it out of the freshly ground flour. At times I will want the lighter flour but won’t want to waste the bran’s nutrition. What do others do to use the bran?
Thanks,
Emily
Hi,
Any suggestions for converting a regular cake recipe to einkorn? (Would I need to reduce any liquid and/or butter/eggs?)
Thanks
Hi Pepper, we recommend that you start cutting the liquid by a third and just watch consistency from there.
How much extra einkorn flour should be added to a traditional cookie recipe that has only butter and eggs as liquids?
Hi Barbara. For that, I would just watch consistency until it looks like cookie dough that you are used to.
Do you increase the salt and leavening agents in proportion to the increase in flour?
Hi Barbara, I woudn’t. The amount probably won’t be that different.
Thank you for your help!