Naturally Leavened Einkorn Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NATURALLY LEAVENED EINKORN BREAD

Whole grain einkorn bread is packed with flavor and nutrition, especially protein and carotenoids. This ancient wheat is known for its digestibility by people with gluten sensitivity, but it's also loved by bread enthusiasts for its unique characteristics.

Provided by Eric Rusch

Categories     Recipes

Time 1h15m

Number Of Ingredients 16



Naturally Leavened Einkorn Bread image

Steps:

  • If making the Enriched Variation, start by heating the milk in a saucepan or microwave until it is over 180F. This makes a protein in the milk less of an inhibitor to the yeast in your sourdough starter. Add the honey and water to the milk to cool it down, then proceed with the rest of the instructions below.
  • Mix all of the ingredients together in a bowl (a straight walled container is helpful but not necessary). The dough will be sticky. Cover and note the time and level of the dough.
  • Regular Proof (Instructions for Further Proof are at the end)
  • When the dough has grown by about 75% (usually 5-7 hours), scrape it out onto a floured surface and preshape it with a floured bench knife, by folding it into a ball, flipping it, and rounding it.
  • Cover with a bowl and let it rest 15-20 minutes.
  • Flour the top of the dough, then using your bench knife/dough scraper/spatula flip the dough, and shape it into a tube with the bench knife not your hands: folding the top down and the sides inward several times until the dough is all in the tube. Transfer it to a buttered/oiled loaf pan. Expect some dough on the hand not holding the bench knife--just add it to the loaf.
  • Dipping a spatula into a bowl of water, smooth the surface of your dough in the loaf pan, edging a bit down the sides as well.
  • Cover and let proof until it is about 3/4" from the top of the loaf pan, usually 1.5-2 hours at room temperatures around 68-70F, less time at warmer temps, and longer, possibly overnight, if you use the refrigerator.
  • About 20 minutes before the final proof is complete, preheat your oven to 500F.
  • Create a steam-trapping cover for your loaf pan by wrapping the base of the pan in a sheet of aluminum foil (to get a good dome and correct opening size). Then extract the foil from the pan and invert it over your loaf pan, sealing the edges.
  • Lower the oven temperature to 450F and put the covered pan inside.
  • Bake at 450F for 30 minutes with the cover on.
  • Remove the cover and bake at 425F for another 20-30 minutes.
  • The internal temperature should be over 205F to avoid a damp interior.
  • When finished baking, immediately remove the bread from the loaf pan and let it cool on a rack.
  • If possible, wait 8-12 hours before cutting to let the crumb set.
  • Further Proof Variation
  • At the bulk fermentation stage, let the dough more than double.
  • Scrape it out of the bowl and directly into the buttered/oiled loaf pan.
  • Smooth the surface with a wet spatula.
  • Cover and let proof until the dough is only about 1 cm (3/8 inch) from the top of the loaf pan.
  • Continue with the directions above (preheating oven and building an aluminum foil cover).

Lean Variation
600g einkorn wheat berries or whole grain einkorn flour (5 1/3 cups flour)
420g water (1 3/4 cups)
100g einkorn sourdough starter
12g salt (2 tsp)
Enriched Variation
600g einkorn wheat berries or whole grain einkorn flour (5 1/3 cups flour)
260g milk (1 cup)
148g water (scant 2/3 cup)
22g honey (1 Tbsp)
100g einkorn sourdough starter
12g salt (2 tsp)
Additional Ingredients
1/4 cup (25-30g) einkorn flour for your counter and proofing basket
butter or oil to grease the loaf pan (USA pans have a silicone coating but I like to be extra safe)
small bowl of water for smoothing out the surface of your loaf at the start of the final proof

SOURDOUGH BREADS WITH EINKORN FLOUR

Here are three options for using einkorn wheat, a delicious ancient grain, in artisan-style freestanding sourdough breads. Try the whole grain bread recipe or one of the two recipes with refined flour, or give your own variation a try.

Provided by Melissa Johnson

Categories     Recipes

Time 1h15m

Number Of Ingredients 18



Sourdough Breads with Einkorn Flour image

Steps:

  • 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. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).
  • Combine all the ingredients in a medium size bowl and mix until well incorporated.
  • Cover the bowl or transfer the dough to a straight-walled bucket and let the dough rest for about 30 minutes. Then do 2-3 rounds of gluten development with half-hour rests in between.
  • Let the dough continue to rise until it's 40-50% larger than its original size. All of the recipes reached this point in about 4 hours in a warm summer kitchen. Depending on the room temperature and your starter strength, your dough may need longer for this bulk fermentation.
  • Scrape your dough out onto a floured countertop and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape. I did a pre-shape and bench-rest on the 70:30 dough only because I had struggled to get it out of the dough rising bucket, and I wanted it to be a uniform oval when I shaped it into a batard.
  • Transfer the dough to a well-floured proofing basket and cover it.
  • Let the dough proof 30-60 minutes at room temperature, possibly longer in a cold kitchen, and then refrigerate it for several hours to overnight. Or do the entire final proof in the refrigerator or at room temperature for 1-2 hours, again depending on your kitchen temperature and the dough's appearance. See the photo galleries below for target dough expansion in the basket.
  • Preheat your oven and baking vessel for 30 minutes at 500°F.
  • Flip your dough out of the proofing basket onto parchment paper and score it.
  • Transfer the dough to your baking vessel, cover, and bake for:
  • 20 minutes at 500F with the lid on
  • 15-20 minutes at 450F with the lid off
  • When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
  • Let the bread cool at least 2 hours before slicing.

Whole Grain Einkorn and Yecora Rojo Wheat Flours
230g whole grain einkorn flour (1 ¾ cups)
230g whole grain yecora rojo flour (1 ¾ cups)
330g water (1 1/3 cups + 1 Tbsp)
75g sourdough starter (¼ cup)
9g salt (1 ½ tsp)
Whole Grain Einkorn and Bread Flours 50:50
230g whole grain einkorn flour (1 ¾ cups)
230g bread flour (1 ¾ cups)
300g water (1 ¼ cups + 1 tsp)
75g sourdough starter (¼ cup)
9g salt (1 ½ tsp)
Whole Grain Einkorn and Bread Flours 30:70
300g bread flour (2 1/3 cups)
130g whole grain einkorn flour (1 cup)
300g water (1 ¼ cups + 1 tsp)
100g sourdough starter (1/3 cup)
9g salt (1 ½ tsp)

More about "naturally leavened einkorn bread recipes"

BASIC WHITE EINKORN YEAST BREAD | EINKORN.COM
Web Mar 2, 2016 Add flour a little at a time while mixing. Keep adding flour until it cleans the sides of the bowl (We added about 7 cups). 4. Knead in mixer for 10 minutes. 5. Let rest in bowl for 20 minutes. If dough is a little …
From einkorn.com
basic-white-einkorn-yeast-bread-einkorncom image


3 ANCIENT TRADITIONS FOR HEALTHY BREAD: NATURAL …
Web Jan 28, 2015 Tip #1: NATURAL LEAVENING As you probably g uessed, this is referring to sourdough, also known as natural fermentation or natural leavening. Sourdough is a bread that rises without the use of packaged …
From einkorn.com
3-ancient-traditions-for-healthy-bread-natural image


NATURALLY LEAVENED EINKORN BREAD - RECIPES
Web Apr 21, 2019 Naturally Leavened Einkorn Bread Whole grain einkorn bread is packed with flavor and nutrition. This ancient wheat is known for its digestibility by people with gluten sensitivity, but it's also loved by bread …
From forum.breadtopia.com
naturally-leavened-einkorn-bread image


EINKORN CRANBERRY-ORANGE BREAD - LIVE SIMPLY
Web Dec 21, 2017 Line a loaf pan with parchment paper, or grease the pan. In a large bowl, whisk together the melted butter and sugar. Whisk in the remaining ingredients until the batter is smooth: yogurt, orange juice, …
From livesimply.me
einkorn-cranberry-orange-bread-live-simply image


10 EASIEST EINKORN RECIPES - NOURISHED KITCHEN
Web These einkorn recipes are simple and easy to make and were developed using einkorn wheat and flour. There's no need to adjust them. Einkorn Apple Cake Einkorn Banana Bread Sourdough Einkorn Panettone …
From nourishedkitchen.com
10-easiest-einkorn-recipes-nourished-kitchen image


EINKORN MICHE BREAD RECIPE | THE PERFECT LOAF
Web Jan 23, 2023 Einkorn miche bread method 1. Prepare the levain – 9:00 a.m. Mix the ingredients in the chart above in a jar and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen for 5 hours. This is a …
From theperfectloaf.com
einkorn-miche-bread-recipe-the-perfect-loaf image


EINKORN BREAD WITH JUST 3 SIMPLE INGREDIENTS
Web Feb 18, 2015 1. Mix Sourdough Start, 9 cups of flour, and water in a bowl 2. Let rest for a couple hours or until it looks like this: 3. Add the salt and remaining flour until it sticks together (It may not pull completely from the …
From einkorn.com
einkorn-bread-with-just-3-simple-ingredients image


EINKORN SOURDOUGH BREAD | THE PERFECT LOAF
Web Nov 15, 2020 Bake for 20 minutes with steam. Then, remove the steaming pans from inside the oven (or remove the lid to your combo cooker) and bake for an additional 30-35 minutes, or until done, without steam in the …
From theperfectloaf.com
einkorn-sourdough-bread-the-perfect-loaf image


NATURALLY LEAVENED (SOURDOUGH) EINKORN BREAD MADE …
Web For the perfect einkorn sourdough start, go here. It should look like this: 2. Water – This recipe may call for less water than you would think. Remember that einkorn is a very moist grain. Too much water will ruin …
From einkorn.com
naturally-leavened-sourdough-einkorn-bread-made image


EINKORN SOURDOUGH BREAD - LITTLE SPOON FARM
Web Jan 10, 2022 Only four ingredients - all-purpose einkorn flour, salt, water and a sourdough starter are all you need for healthy, naturally-leavened bread. With this recipe you can …
From littlespoonfarm.com
4.8/5 (32)
Calories 253 per serving
Category Bread, Side Dish


EINKORN,SPELT AND WHOLE WHEAT SOURDOUGH BREAD
Web Apr 13, 2021 In a large bowl add bread flour, einkorn , spelt and whole wheat flour and water ( set aside 5 ml water ) and mix well and set aside for 1 hour. Make dough When …
From zestysouthindiankitchen.com


HONEY WHEAT WHOLE GRAIN EINKORN BREAD - A MODERN HOMESTEAD
Web Feb 27, 2023 Instructions. Grind 3 2/3 cups of einkorn berries on the finest setting. Set the flour aside and gather remaining ingredients. Add to the bowl of an electric mixer instant …
From amodernhomestead.com


WHOLE GRAIN SOURDOUGH BREAD (EINKORN, SPELT, OR WHOLE WHEAT)
Web Stage 1: Building up the Starter. Put 1 cup of ready-to-be-fed starter in a fairly large bowl. If using whole wheat flour, add 3 cups of flour and 3 cups of warm water (comfortable to …
From traditionalcookingschool.com


QUICK EINKORN SANDWICH BREAD - SALT IN MY COFFEE
Web Feb 10, 2020 Instructions. In a small pan, heat the water and butter together just until butter is melted. Pour warm butter water into a large mixing bowl, along with the milk. …
From saltinmycoffee.com


BEGINNER’S EINKORN BREAD RECIPE | JOVIAL FOODS
Web Dec 6, 2021 4-Ingredient Einkorn Bread Recipe for Beginners Ingredients 1 ¾ cups (413 g) warm water, at 100°F 1 ½ teaspoons active dry yeast 4 ½ cups (540 g) jovial All …
From jovialfoods.com


WHOLE GRAIN EINKORN BREAD | EINKORN.COM
Web Nov 17, 2017 Mix water, yeast, and honey into a stand mixer and let stand. Add flour and salt and mix until just combined. Let rise in mixing bowl for 25-35 minutes. Knead to …
From einkorn.com


NO KNEAD EINKORN SANDWICH BREAD - A MODERN HOMESTEAD
Web Mar 23, 2023 Allow bread to rise in a warm area for 25 minutes. Butter a bread pan and place dough into pan. Cover with a buttered piece of cling wrap and allow to rise for …
From amodernhomestead.com


NATURALLY LEAVENED SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
Web Be sure to wear good oven mitts to prevent steam burns. Bake the bread until it’s crusty and golden, about 35 to 40 minutes. Remove the loaves from the oven and cool on a rack …
From kingarthurbaking.com


8 EINKORN BREAD RECIPES - A MODERN HOMESTEAD

From amodernhomestead.com


CRUSTY EINKORN WHOLE WHEAT SOURDOUGH BREAD - BLUEBIRD GRAIN …
Web Feb 25, 2022 30 minutes before the bread is ready to bake, place a 3-quart or larger cast iron Dutch oven with lid, in the oven and preheat to 450°F. When dough is ready, discard …
From bluebirdgrainfarms.com


EASY EINKORN SANDWICH BREAD RECIPE | JOVIAL FOODS
Web Mar 11, 2015 Sprinkle the salt on top. Mix with a spatula or jovial’s einkorn knead tool until the flour is absorbed and you have a wet, sticky dough. Cover tightly with plastic wrap. …
From jovialfoods.com


Related Search