Einkorn is an ancient type of wheat. Think of it as the grandfather of the grains we use to make wheat flour today. The name einkorn translated from German means ‘one grain’, hinting at its purity.
Modern wheat has been hybridized and cross-bred to give it certain characteristics. For one it has a thinner shell and is easier and more cost effective to process. Secondly, it has far stronger gluten than einkorn which is what we all love when making our breads.
But all that development has had some negative effects. While stronger gluten can be beneficial to the process of breadmaking, it can at the same time be detrimental to our gut health. Modern wheat has a lesser nutritional value than einkorn too.
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Been using einkorn all purpose flour for about 4 years.I am looking forward to your recipes using all purpose variety.
I bet you’d have a better time with digestion using a sprouted grain flour.
u have to add some water in this recipe
Video not corospond with the audio. What a joke. Blah!
I notice when comparing with your video that when I mill my own flour, the final grain is much deeper in color. I wonder if products like these are cut or processed to loose those natural colors.
I have been baking freshly milled sourdough Einkorn bread awhile now. I add flaxseed, hempseeds, goji berries, pumpkin seeds 90 % hydration. or rosemary and garlic or cinnamon and monk fruit powder. Also, Einkorn banana bread is die for. It's really delicious! So flavorble!! Thanks for all your sharing!!
Thank you for this video it is most helpful however i'm looking to make results with sourdough starter einkorn if you please
Just baked a little one (200g Einkorn), worked like a charm and the result is delicious. I now have a spreadsheet in GoogleDocs to auto-calculate the quantity of ingredients based on your 500g flour model and will use it for next iterations with grains or other things. Oh …thanks again for the share, great video editing also.
Making this right now with organic einkorn grown and milled right here in Romania! Can’t wait!
Quick question about protein/gluten though: what percentage of protein is the einkorn you’re using? Because this one I have here has an impressive 12.75% protein and I’m wondering whether this will help with gluten formation or is it similar to spelt in that protein is high but the gluten strands are less … tight but more stretchy?… Just curious.
Just found this channel and subscribed! Great video and easy to understand. Thank you for including the “how to’s” (ie steps to baking) on your channel too. I need to know the how and why for it to make sense to me so I can modify or troubleshoot as needed.
The only thing I would request is that you add a simple description on the video thumbnails (ie “Einkorn sandwich bread” or “Step 1: _____”, because only the first couple words of the titles are visible on my phone. Thanks again! 👩🏼🍳
Einkorn is not just less gluten. It’s original wheat. In 1950s , a guy did some alteration in the structure of wheat to increase the crop and got a noble price for making it affordable to everyone. But in the next 50 years, we realized it was the worst thing that happened as hybridized wheat is the most unhealthy thing. It’s more dangerous than sugar for diabetics. Einkorn is not hybridized
Can i Cold Ferment this dough, or any Einkorn for this matter?
It’s not just gluten, einkorn does not have the sugar spiking enzyme which hybrid wheat has which is more dangerous then sugar
Out standing!
Great video! I've waiting for you to tackle Einkorn. Definitely need more Einkorn videos.
Great video! Best one about einkorn. Please make more with einkorn
QUESTION!!!! Why no sugar for the yeast?
Yupeeee!
Healthier for KETO diet !
ThNk you for sharing this healthy bread!
Greetings from Edith🌹🌹🌹
You will do a lit better with Einkorn giving it a single rise in the baking pan, then bake it.
The bread will be a lot less compacted. Another thing to remember, put the salt in after the yeast has activated, not with the yeast at the same time as you have done.
I'm questioning the use of the salt with the yeast, especially if using active or fresh yeast. I am hoping that this recipe works out better than the other ones I've tried from the internet. I've been working with this flour for a few months now and for most applications, it does well, but takes a bit more time and planning. For some reason, I am not having a lot of success with the bread. We switched to einkorn because of the hybridization of conventional wheat as well as the exposure to Round Up (glyphosate) during harvest. Einkorn is not hybridized and not exposed to glyphosate and is typically organically grown and harvested.
My first time on your channel ! Wonderful informative and to the point video !! I’ve been reading a lot about Einkorn lately and learning of its benefits. I’m not certain if you mill your own berries, but if you do, can you please tell what grain mill you use ? Komo is out of my budget but I’ve been looking at the Nutrimill Classic. I’ve also been considering the mill attachment for my Ankarsrum mixer. The problem is, the Ank is so big and I don’t always make multiple loaves at a time. I also have the Bosch Compact that I love and can make 3 loaves at a time. But making by hand is a plus as well. Thank you for sharing your expertise. I’m a new subscriber. 😊
With this being a low gluten bread would it be possible to achieve the same with barley? As I am sensitive to all grains except barley and rye. Fantastic video I appreciate your experimentation with different flour 👍
May i ask question how many wheat flour on your state .. I think its premium label flour .. I just knew wheat higher , medium , lower flour , maizena , hunkwe , n gluten flour ..
Wonderful video ! Do you have high altitude tweaks I will need to do? I am at 7000 ft.
Could I use the same method for sourdough? Just replacing the yeast for appropriate amount of starter?
How about barley flour? Have you tried working with it? In Egypt, we have a pocket-style bread (like pita) made with mostly barley flour plus a bit of regular wheat flour. There's also a thin crisp bread made with barley.
So tasty and healthy! ☀️🌎🌟
I’ve really gotten into using Einkorn and I love it!! I use it for sourdough bread more than anything. It almost tastes like a light rye. It bakes up beautifully in a Dutch oven inside the oven
Banana Einkorn might be good.
I’m super happy to see you trying an einkorn recipe! And this is a great one to get started working with this amazing flour.
I’ve been baking with einkorn for many years.
I agree it is a hard flour to work with but it’s benefits outweigh the difficulty.
I’ve successfully made a 100% einkorn sourdough loaf after ALOT of experimenting, I have a video on my channel if you are interested 👍
Again, thank you for this recipe!
I tried it with the preferment and loved it. Not as much rise, which surprised me. Very flavorful but somewhat dense. Do you think that swapping out a third of the Einkorn for Bread flour would make is softer and higher, but still keep the distinctive flavor?
I have a question for you: what yeast do you use.
The company I work for makes yeast that is sold worldwide. The company is Lallemand.
I think your videos have a great presentation and you have a good presence. I'm sure if you reached out, you might get sponsored.
Great video. I’m a big fan of Einkorn. I grind my own berries and make muffins and bread with it. I’m still learning how to best work with it. My loaves are typically much more dense and shorter than ones with whole wheat, AP, and bread flour. But the flavor is exceptional, and the health benefits are well worth giving it a try. Once you do, you’ll be glad you did!
One I mix all the ingredients can I put it in the fridge for a few days to let it cold ferment?
Would it be rude to ask for a video on cinnamon rolls, but it's pumpkin puree as the source of moisture in the dough? With autumn almost here, I can't stop thinking about pumpkin with cinnamon, or about baking. I have an amazing recipe for pumpkin cake, but there's only so much to be done with it. Do you think it would be possible soon, if you like that kind of thing?
Thanks for another great recipe. I know you have a long project list already, but could you possibly think about adding pan de cristal? I tried using a recipe for it not from my work or from you, and it was the first time I threw out dough in my bread baking journey. Worse still, I didnt even learn anything, i couldnt identify any mistakes or techniques.
Do you think this recipe/flour would benefit from an overnight preferment similar to the one you use in the deli rye recipe?
Dude I love rye flour and rye bread. Looking forward to your upcoming episodes!
I will use it as an add-in flour for my “dump together until you get 500g” sourdough bread. I like the nutty whole meal taste it gives to a loaf… mmmmm…
I would have never guessed, that out of all the people, you are Gluten intolerant xD
Question about proofing.
I see you use a round shaped bowl as most others.
Would there be any problem with shaping after proofing
is one used a square plastic container, like the ones
used in commercial restaurants?
Enjoy your vids, thank you for the lessons in baking.
Thank you for another timely recipe and video. I was planning to mill einkorn berries today and now you have provided a recipe.
Perfect and simple recipe for my wife 😀 But still we are waiting for Chimney Cake 😉
This video is perfect timing since I've been trying to bake breads with more ancient grains (recent cancer diagnosis), thank you again for your amazing work ☺️
Yup, einkorn is quite pricey. I tend to mix spelt, wheat and rye for bread (but hubby is just a fan of white American off the store shelf bread – uless I make Dampfnudeln or English muffins)
You should get a grinder.
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