Einkorn Whole Wheat Dutch Oven Bread Recipe Video (2024)

FAQs

Why does einkorn not work for baking as well as modern wheat? ›

Einkorn is unique and has gluten that is quite different than modern wheat. The same properties that make it easier to digest can make it a bit more difficult to bake with than wheat with stretchier gluten.

If your bread dough mixes up at a normal texture because you add more flour to lessen its sticky texture, your dough will end up drying up and baking dense later because einkorn absorbs liquids much slower than regular wheat.

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”.

While einkorn is high in protein, its gluten properties aren't the same as modern wheat. This results in a dough that can be overly sticky and wet by the end of bulk fermentation.

Typical modern wheat can contribute to inflammation and gut damage. In lab studies, einkorn bread actually had anti-inflammatory properties. It's also high in polyphenols and antioxidants. If you're looking for an easily digested bread, sourdough may be the best option.

Virgin Wheat flour uses the grain einkorn rather than regular refined wheat grains. It is non-processed, non-hybridized, non-GMO and has a low glycemic load, meaning it won't spike your blood sugar level.

Einkorn Flour absorbs less water and at a much slower pace than all purpose flour. Because of this, a great conversion rate in recipes is to use an extra 1/4 cup of einkorn for every 1 cup of all purpose.

Khorasan, sometimes called kamut or even kamut khorasan, is an ancient grain that comes from Mesopotamia and ancient Egypt. Its firm texture paired with its earthy, nutty taste, makes it a great grain for baking.

As mentioned earlier, Einkorn definitely acts differently than other types of flour. It's really important to remember this and keep it in mind. You cannot (usually) take a regular wheat flour bread recipe and replace the wheat flour with einkorn without making some adjustments.

Properly stored, einkorn berries (unmilled) last for years, making it more affordable to stock up. Flour oxidizes and loses its nutrients over time. If not kept properly, flour will go rancid. Milling einkorn flour at home is easier than ever, thanks to modern electric countertop mills.

What is the common name for Einkorn wheat? ›

The domestic form is known as "petit épeautre" in French, "Einkorn" in German, "einkorn" or "littlespelt" in English, "piccolo farro" in Italian and "escanda menor" in Spanish. The name refers to the fact that each spikelet contains only one grain.

Einkorn, also called Farro Piccolo, is known as “nature's original wheat.” In a world where wheat digestion is an ever present problem, it's worth a look at for its digestive benefits and nutrient density, not to mention its amazing flavor!

Einkorn is a wheat flour making it good for sourdough bread baking. A sourdough starter can be created and maintained using einkorn flour.

If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours.

Yes. Sourdough bread made with einkorn is absolutely delicious. The process is similar, but einkorn's gluten structure is different, so you do not need to do the stretch and folds like regular sourdough bread. Rather, you flatten and fold.

They give us that wonderful full flavor and they're more nutritious, but einkorn, in particular, does not have the same baking qualities of conventional flour. Einkorn flour can be more challenging to work with. For example, you're going to find it doesn't rise quite as high. The crumb is also a little heavier.

Treat einkorn like any other wheat: mill it into flour for baking, or eat the berries whole after the husk is removed. Einkorn flour can be used in place of whole wheat flour in just about any dish, from pie crust to cake batter to waffles.

It is richer in carotenoids, B vitamins, and essential and trace minerals than modern wheat. It tastes great with a nutty flavor, silky texture, and a buttery yellow color. Bakes flavorful cakes, muffins, cookies, and scones. It is not bleached, bromated, or enriched.

Einkorn is about as different from modern wheat as you can get (and still be wheat). It has low gluten strength, is not very absorbent, and makes a sticky dough; but bread made from it can still be quite aerated, even when it's the only flour used in the dough, such as in this naturally leavened einkorn bread.