Join me as I create a whole grain einkorn artisan bread using Jovial Foods’ recipe, Rusty and I cook our Sunday morning breakfast and I throw together a quick healthy salad for dinner.
Here is the link for the bread recipe: https://jovialfoods.com/recipes/slow-rise-einkorn-bread/
What are your favorite flours to use while making homemade bread? Let me know below in the comments. Have a blessed day!
Hi everyone thank you for coming back to the channel and today we are going to be starting our dough uh and then tomorrow we’ll be finishing it up but this is a no need artisan bread made with whole grein on corn wheat berries so first let’s go ahead and get some wheat
Berries in the MCH Mill and let’s go ahead and get some flour ground up I’ve also got the recipe Down Below in the description um I also try to go ahead and post a picture of that as well um within this video that way you can just pause the video and take a
Screenshot of it and then you’ll have the recipe Yourself we’re going to need about 7 and 1/2 cup cups of flour I have this on setting three so not as fine a little bit more coarse but not rural coarse all right let’s go ahead and get this flower weade and let’s see if we
Have enough so I just have my food scale right here Recipe calls for 696 G of ground flour and I’m pretty sure this isn’t even close to that but we’re going to go ahead and empty this in here anyway and get a weight on it and then we’ll go ahead and grind up some more wheat berries
Yeah we’re only at 463 so we need quite a bit more so I’m going to go ahead and grind some More all right let’s see how much we got what might end up taking all of this oh we’re almost there we are just a tick Over all right there we are okay what I’m going to do next in this bowl is I’m going to go ahead and add 1 and 1/2 teaspoon of fine ground salt we’re going to go ahead and get that mixed up well all right there we
Go okay so I had some water over here cooling down cuz it was too hot we’re looking for about 100° uh so let’s see what we got now oh we’re up to like 111 that’s way too high so we need to let it cool down
A little bit more or else it’ll kill the Yeast okay our water has cooled down so we’re going to go ahead and we’re going to pour our two cups of warm water in our Big Bowl here next we’re going to add the yeast and I’m just using active dry yeast and we’re going to use one4 of a teaspoon
Sorry it’s getting too dark in here to film so I had to change the lights here so you could see I saw was reflecting off the water so I’m sorry about that all right so the next step is we’re going to go ahead and we’re going to whisk together our warm water and
Yeast okay so we’re going to want to keep mixing the water in the yeast until that yeast is completely dissolved and the water looks creamy I’m making a mess all right all right now we’re going have we’re going to add our flour and salt mixture to the bowl of
Water and we’re not going to dump it in there at once we’re just you know we’re going to start off with a couple spoonfuls here because I corn flour does take longer to absorb liquids than modern flour which is not a bad thing remember this is how it’s supposed to Be if you guys have experienc with iron corn I would really appreciate it if you would put your tips and tricks Down Below in the comments and what is your favorite thing to make with iron Cornflour I think it was about a year or so ago that I discovered I corn and at first we were hesitant to try it just because of the price um you know you can buy more if you go to a big box store and you buy Modern wheat or modern
Flour but we took a chance and we ordered it and I tried some pizza crust some breads well I tried um I tried jil’s preg ground flour which comes in those 2B packages that I showed you in the other iron cornbread video well anyway um you know I tried some pizza crust and
Some breads out of that and I got whole wheat and I got all purpose and we really really like the taste but even more than that we were shocked to learn that your modern flour that you buy at the store doesn’t have much if any nutritional value in it by the time it
Gets to you uh with doing this route iron corn still retains some of its vitamins and minerals even after it’s ground they don’t grind it in big batches they do small batches uh but anyway and then once I learned that uh if you grind your own you keep all of the minerals and
Vitamins so not only do you get you know an allar around healthier flow but you actually get the vitamins and minerals that your body needs because I was shocked when I well when we started looking into our food and everything says enriched I mean even if you go look at your favorite
Cookies pasta anything else that you buy from the store it says enriched well just go look that up in short it’s because the modern wheat has or lacks vitamins and minerals in it like it used to like on corn also another thing that we like about in corn is we
Have several diabetics in our family and iron corn does does not increase their glucose levels as quickly and as high as modern wheat does we have found out so that was a pleasant Surprise so it’s getting real thick now this is what we want I’m just going to finish with my hands here making sure all that flower is Incorporated and onon corn does tend to be stickier than other flowers but it sure is delicious our favorite way to eat corn grains is um I like them on top of a salad just the wheat berries before you grind them everything you can put them on your
Salad and our other favorite way is it makes the best Hast in the world um especially if you’ve got some homemade jam to put on there oh it is fabulous so if I’m corn at least yes you are getting carbs and there’s nothing wrong with carbs at least healthy carbs s in
Moderation but you’re actually but you’re also getting the good stuff your vitamins and your minerals no wonder so many of us today are on multivitamins and taking vitamin supplements all right now that I’ve made a mess with my fingers there we go okay so now that our dough is nice
Nice and sticky we’re just going to go ahead and cover this with plastic wrap and we’re going to let this sit overnight tomorrow morning we will get up we’ll work with it a little bit we will put it in our Dutch oven and then we will put it in the oven to
Bake but I just wanted to share with you real quick this is a video that I’ve actually been most excited to create is because I had no idea what on corn was never even heard of it but I really just wanted to try to get the word out
Because it has really helped me and it’s helped a lot of other people that I know so I really want to thank you today for your time and watching this video and if you have any questions please put them down below and I will be
Happy to answer those if I can or else I will try to point you in the right direction all right let’s get this covered up and let’s let this sit overnight good morning and welcome back so our dough has sat overnight in a dark place and I also covered up of the
Towel because I also forgot to mention that in corn H does not like light so whenever you let it raise please just throw a towel over it and um and just keep it in the dark all right so the first thing we need to do is we need to
Spread some flour out here on our mat and this is a freshly mowed iron corn flour that we ground up yesterday all right so let’s get a look at our dough here let’s take oh my goodness it’s bubbling and you can hear it do you hear the snapping crackling and popping that’s the
Dough that’s pretty awesome all right so let’s go ahead and get this turned out and let’s go ahead and start Ping this into thirds this is just a bowl of warm water that I’m going to dip my dough scraper into and I’m sorry for my Bo some I’ve been battling a sore
Throat all right so let’s go ahead and get this dough turned out onto our well flowered Mat all right so what we’re going to do is we’re going to fold this into thirds we’re just is kind of going to work it a little bit oops it’s all right it goes back together we’re going to fold it on that side Fold It Up from the bottom and fold it over
Again just going to kind of push down push down a little bit on it flatten it out a little bit all right more flour okay I’m going to turn it and flip it come over from that side up from the bottom and over on that side you go ahead
And fold this a few more times this time I’m going to go up from the bottom and then over from the other side okay so now we’re getting pretty much where we want to be all right now we’re just going to pick it up and I don’t know how to explain this
Other than you just kind of move it around in your hands and you’re looking for a small well not a small we’re going to try to make a round ball out of our dough that we folded now we don’t really want to go crazy with it here but you see my seam right
There okay so I’m going to put that seam up in this next step so what we do you get a colander or a strainer whatever you want to call it now I’m going to put a lintree this is just like a flower sack towel and we are going to liberally dust this
Towel with this flower okay now remember we’re going to put this in our line basket seam side up okay so this is what we got so we’re going to place this over our calendar and we’re going to let that sit for about 30 minutes so now what I’m
Going to do is I’m going to go ahead and preheat our oven to 500° for this next step you’re going to need a dutch oven now I have used my cast iron Dutch oven in the past which works fine like this one and all cast iron one but
Today because I have oil in that because we were deep frying um I going to go ahead and use my enameled cast ir and Dutch oven okay so we just turned our oven on 500° so now we’re going to go ahead and we’re going to put our empty Dutch oven
Into the oven cuz we want to get it warmed up to the 500° along with the oven okay there we go all right now remember we’re going to let that Dutch oven warm up and the oven preheat and we’re also going to go ahead and let this sit for about 30 minutes so
In 30 minutes we’ll come back and we’ll proceed all right I got to get some breakfast going in this next 30 minutes cuz we are on goinging to church this morning to start that I move the track and make me some eggs and you’re recording all right so this morning
We’re just having local ground sausage and I’m just going to make that into a big patty for Rusty’s breakfast this morning we’re going to make it the SI Skillet are we doing potatoes too I was just want a couple eggs do you want toast oh yeah
Yeah if I’m not sure how much iron cornbread we’re going to be eating within the next couple days after I make it I put it in plastic wrap in between the every slice and I wrap it up and then I put it in our freezer works great
Okay so our pot is done and it’s been 30 minutes so we’re going to remove the very hot Dutch oven out of the oven now we are going to take I’m sorry first we need to decrease our oven temperature down to 450 okay now we’re going to take our bread that’s been sitting in a colber seam side up we’re going want to put the seam side down so we’re literally just going to flop this into the dust Cher and I’m just going to dust some of that
Flour off top of the way you want some on there but you don’t want a ton okay so this is what we’re looking at all right so now what we’re going to do is we’re going to put the lid back on and we’re going to go ahead and put it back in the
Oven okay now we’re going to bake out for 40 minutes salt and pepper I like a lot of pepper on my eggs this is my egg and not taste okay so while my egg is cooking my water is boiling for my tea so I’ll just show you how to do it here real
Simple case you’ve never tried this for S I highly highly recommend oh I’m sorry I for to show you that before I ripped it it’s just a great value peppermint herbal tea the peppermint seems to have a numbing effect all right let’s go ahead and pour our hot water in
There that was just enough water I I’m probably going to put a little bit more in there it’s not quite okay we’re going to let that sit for a while and steep all right looks like my egg is ready to flip I like it crispy on the edges but runny the yolk Running we’re going to get this Cris up just a little bit I think Ry sausage is about done let having chasty sausage to more pepper and salt oh I almost for that anyway there’s my breakfast and nothing there’s better on this in corn toast more and homemade strawberry jam thank you
Tommy for showing me the recipe and introducing me to this I think we’re going to finish this jar off this morning between the both of us all right thank you the word for this wonderful food we thank you Lord for the ability to cook and everything we have in Jesus’s name amen amen
Okay a shot of lemon juice a bunch of honey how do I take my tea bags out and the CH it’s got to do that on camera it’s all right we all know what happen Right yall want to see how Rusty makes his Eggs just pretend like I’m not here and I’m not recording why do you do that this helps get get the white done quicker and more [Applause] evenly old trick I learned a long time ago he’s not got to cook that very long yall looks pretty good breakfast don’t forget your toast is
Over there too mhm yeah that’s delicious wish you were here he could have some toast with us now he flipped that y’all and I didn’t even time lapse this will the over easy me we got 21 minutes left on our and he also Cooks his egg and lard I use
Butter cuz butter makes it better all right there’s Rusty’s breakfast that looks good doesn’t it all right our bread is ready to take Out sure does smell wonderful all right I’m so excited to look at this let’s look at it together shall we I’m so so Excited oh and it stand at the look at that beautiful loaf of bread that is gorgeous all right let’s go ahead and get that out and let’s go ahead and put that on the rack that is absolutely Beautiful okay we’re going to let it sit there for at least 2 hours so what we’re going to do tonight is we’re going to go ahead and chop up a salad and then we’re going to go ahead and have that with our artisan bread that we baked earlier today We’re going to start off some with some organic baby spinach I like to cut it up just because that’s how we prefer it we just prefer it in smaller Pieces what’s your guys’s favorite ingredients in a salad let me know Down Below in the Comments Okay now we’re going to use some organic lettuce it’s just iceberg lettuce sure is crispy that’s good you don’t always get that all the time all right got some of that taken off There I don’t know I have a nice bamboo salad bowl with a tossing Fork but I don’t know where it went to all right we want a little bit more salad a little bit more lettuce In All right and another thing that we really like is some fresh ground black pepper on our Salad Just like that okay next we are going to do some mini bell peppers so a yellow red and an Orange set the black pepper grinder off again I’m going going and get this out Way this also gives some color to the salad so that way you know it’s not so boring because he likes boring food I know he Don’t if the weather would ever cooperate on a weekend and we stay home and we’re not sick um I’m out of chili so I need to make some chili outside over the fire soon all these Peppers smell amazing all right looks pretty good let’s go ahead and cut up this
Beautiful Leaf of bread and see what we got y’all I am very excited about this oh that is beautiful look at that oh it’s got a nice spring to it that is beautiful okay so here’s our dinner tonight we have a good salad and a nice piece of bread thank you for watching
Have a wonderful day and God bless you