Today we’re going to bake a healthier bread with einkorn flour. I’ve discovered einkorn fairly recently as when I transitioned to gluten-free diet over 3 years ago, I dismissed all sorts of flours (including gluten-free ones that may be as bad as the others). I didn’t bother with any. I’ve heard of the einkorn, but haven’t tired it and haven’t research anything about it.
Recently my sister invited us for a dinner and she has made the einkorn bread. I tried it and I decided to give it a go. Since than we made it 3-4 times at home, usually when we expect guests that can enjoy a healthier alternative to bread.
Einkorn is NOT a gluten-free flour, however, even gluten sensitivity people can consume it. Why?
It’s an ancient grain that has never been hybridized, which means that is exactly the same as it’s always been. Why is this important? Starting in the 1960’s, and increasingly in the 1990’s, producers started to create hybrid wheat varieties with the goals of improving yield and disease resistance. It’s possible that wheat hybridization may have led to the rapidly growing prevalence of celiac disease today. Einkorn has 14 chromosomes, whereas modern wheat has a 42 chromosomes which changes the gluten structure. Einkorn is also considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.
I don’t have celiac disease (CD) and I can tolerate products with gluten (I don’t, because I chose to and felt much better after I cut those). If you have CD, be careful as you still may react to the gluten.
The recipe is very simple and with few product only. What I find a bit challenging is the stickiness of the dough – I wish it wasn’t that sticky! I bake it either in a large tray (27cm) or in a cake tray (as I did in the video here). We like it either. If you prefer your bread to be on smaller slices, larger tray is a better option. You can also bake for longer if you want it to be ‘composed’.
I really hope you’ll enjoy this recipe! Let me know how did you like it!
Ingredients:
500 gr / 4cups of Einkorn
1 teaspoon salt
1 spoon olive oil
1 spoon vinegar
1 egg (optionall)
1 tub of yoghurt (500g/17oz)
1 teaspoon soda
(you can add seeds if you want – pumpkin, sunflower, etc)
Directions:
1. Mix the Einkorn flour with 1 teaspoon of salt in a large tray (leave some flour aside to use for preventing sticky hands)
2. Beat the egg (if you use egg)
3. Add 1 spoon olive oil and 1 spoon vinegar to the egg
4. Add 1 teaspoon of soda in the yoghurt and mix well (take part of it if you’re using the original pot as the soda will make it rise)
5. Grease the baking tray before you make the dough and put aside
6. Grease your hand
7. Add the egg and the yoghurt to the flour and start mixing
8. Start working on the dough – mix well and grease your hands or add additional flour when needed. The dough is very sticky – don’t let that frustrate you.
9. Once you have the dough, move it to a tray (you don’t need to wait for the dough to rise)
10. Bake in preheated oven at 180C/380F for 45 min
11. Insert a toothpick – is sticky, let it bake for a bit longer
Enjoy with butter (and soup…or homemade jam)!
Let me know how it tastes! I can’t wait to hear your experience!
Watch next:
Previous video:
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