Wednesday, September 2, 2015

Einkorn Bread



I cannot wait to try this bread!!!!

Einkorn bread

It is made from 100% einkorn flour, an ancient wheat. Modern, as well as most heritage, wheats are hybridized, meaning they are a blend of different wheats and grasses. Hybridization happens in order to make a change to the wheat. Modern wheat has higher yields at harvest and more gluten protein, which makes for a fluffier bread. Hybridization may be a cause of gluten intolerance that many people suffer today. The Healthy Home Economist goes into some detail here. For myself, I believe that old fashioned methods may be the answer to my own food issues. I am allergic to pasteurized dairy and am gluten sensitive. I also have issues with processed gluten free products and processed corn. I have been trying to get back to basics.

I ordered einkorn flour to test my tolerance to it. I've also begun fermenting a new sourdough starter and will use this einkorn flour to make sourdough bread! But, for now, I made this yeast bread using a recipe on the bag of my Jovial brand flour.

Einkorn bread

Seriously, how delicious does this bread look??

Einkorn bread

Einkorn bread

Einkorn bread

Einkorn bread

Einkorn bread

At about $4 per pound, this flour seems a bit spendy but it is actually reasonable when you think about how much a regular whole wheat loaf costs at the grocery store. It makes it A LOT easier for me to justify anyway. I used half of my bag on this one loaf, so dollar for dollar compared to grocery store bread, this seems close to equal. 

Here is the recipe:

Two-Hour Sandwich Bread (Jovial Brand Flour)

1 1/4 cups warm water
1 1/2 teaspoon dry active yeast
2 tablespoons melted butter or oil
1 tablespoon sugar or honey
3 3/4 cups einkorn flour
1 1/4 teaspoons sea salt

In a large bowl, combine water, yeast, oil or butter, and sugar or honey. Stir until creamy. Add the flour on top of the yeast mixture. Sprinkle the salt on top. Mix with a spatula until flour is absorbed and you have a wet, sticky dough. Cover tightly with plastic wrap and let rise for 45 minutes. Preheat the oven to 375 Fahrenheit. Butter an 8 1/2 x  4 1/2 inch loaf pan. Transfer dough to a lightly floured surface. The dough will feel sticky and wet but DO NOT add additional flour. Shape into a loaf. Place loaf in the pan, cover with poled plastic wrap and let rise for 30 minutes. Bake for 40 minutes. Let cool completely before slicing. 

*this flour does not require kneading.
*additional flour will make your loaf too dry

Enjoy! Let me know if you try this.








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