We’ve gathered various information about einkorn bread from throughout our site and posted it below. Hopefully this inspires and helps you make some home made bread soon! Look for similar posts on other types of bread, too.
Baking with whole grain flour often requires some experimentation. To achieve the desired effect when baking with einkorn, you may need to adjust the quantity of flour, or combine some hard red flour with it. Use our recipes as starting guides until you find the right balance.
Einkorn has a higher percentage of protein than modern red wheat and is considered more nutritious because it has also higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene. Einkorn helps strengthen bones with its calcium content, protects your body’s cells with zinc and supports immunity with vitamin B-6 and vitamin A. It’s also an excellent source of iron, magnesium, thiamin, riboflavin and niacin.
• 3 cups einkorn flour (combining some hard red wheat can help improve the rise of the bread)
• 1 1/2 cups warm water
• 1 packet dry active yeast
• 4 tbsp honey
- Freshly mill einkorn grain into flour (1 cup grain = 1.5 cups flour) using the Lee Household Flour Mill.
- Add yeast and sugar to warm water and allow to proof for at least 5 minutes, or until the yeast has foamed up about an inch.
- With flour in mixing bowl, slowly add the yeast mixture and mix for 3-5 minutes using a bread hook attachment (if possible).
- Once dough is thoroughly mixed, remove hook from bowl, scrape down the sides, and cover with cling wrap.
- Allow bread to rise in a warm area for 45 minutes.
- Butter a bread pan and place dough into pan.
- Cover with a buttered piece of cling wrap and allow it to rise for another 30 minutes.
- Bake for 35-40 minutes at 375° until golden brown.
- Cool for a few minutes before removing from pan.