Відео

Thank you, Jody. I’m happy to hear you gave it a try. I’ve made this over 500 times and continue to enjoy it with my family.

Made a loaf today, with a small modification, I used 250g organic high mountain flour that has 13% protein and 153 g of all purpose einkorn to equal the 403 g. It is beautiful and delicious. I am having a problem with the “scoring “

I hear you, Redbeard. I do enjoy the size because the bread slices happen to fit perfectly in the square shape of the entree area of my kiddos’ lunch boxes. We use the PlanetBox Rover style lunch boxes and it is a seamless system.

My bread pan is 3.6 quarts in total. It depends on the size of your pans. Are they 1.5 quart each, or 1.9? Either way you can just scale the recipe up or down by the percentage difference in total volume of the pans.

I have a 1 lb pullman. Do i just half the recipe? ​@@thehealthydadathome

Hey Kathy, you can get it on my website at www.healthydadathome.com/post/einkorn-sourdough-sandwich-bread

@@sylvialam6874 I’m sure it would turn out fine, just not quite as healthy from the freshly ground whole wheat.

That’s right. After several attempted variations I determined that 50% freshly ground einkorn flour is the highest amount you can use without sacrificing the texture of the sandwich bread. The all-purpose flour has little or no nutritional value, but it is low gluten and immeasurably better than anything in the grocery store. For me, the value of having a proper sandwich bread for the children that is overall very healthy and low gluten outweighs the downside of using 50% all-purpose einkorn flour.

@@thehealthydadathome Thank you

So you use 2 cups freshly milled einkorn berries and 2 cups plain einkorn flour?

@@sharonfike5379 I grind 2 cups of whole wheat berries, and add 403 grams of all-purpose einkorn flour. The recipe can be found on my website here: www.healthydadathome.com/post/einkorn-sourdough-sandwich-bread

Hi! I initially received my starter from a local baker, but Amazon sells many starter activation kits that I’m pretty sure would work great.

⁠@@thehealthydadathome Thank you

I have tried with all freshly ground flour and 75% freshly ground flour. Neither turned out passable for classic sandwich bread, which is important if you are making this for children because they really need something that resembles a typical sandwich bread. I have found that the 50/50 ratio is as far as you can push it and still get great results.

I’m so glad it worked out well! Glad you were able to try it!

Thank you Jules I appreciate the love.

I keep my wheat berries in the freezer to help mitigate the heat damage. Ideally, you would use a proper mill like the Wonder Mill, but the VitaMix can work if that's all you've got.

Hi Judy I’m glad you found the video helpful! I don’t use a dry grain container, but would if I had one. I ended up with an extra normal canister, so I just designated it for dry items only. I will one day get the wonder mill, but for now this works.

That's so great to hear! Thank you for letting me know!!

I’m glad you benefited from this video. I had beginners in mind when making this video so it’s great to hear it was easy to follow.

Thanks - let me know how it goes!

Haha, you are so right. It is nearly impossible to get a steady supply of fresh coconut in the states. I sometimes try to make due with what's available in pursuit of using "raw" foods. These days I mostly stick to independently sourced raw dairy for fats. I have also tried buying frozen shredded coconut meat and blending with water to make coconut milk and this seems to work ok, but is no doubt not as good as the fresh version.

In my experience you can sprout any seeds you find. There are charts online you can search for that will show you how long to soak various types of seeds, nuts and beans.

This is the classic 5200 model. We've had it for over 10 years and still use it every day so it is definitely worth the investment. Here's the link to see on Amazon: amzn.to/3xg47h6

This is the classic 5200 model. We've had it for over 10 years and still use it every day so it is definitely worth the investment. Here's the link to see on Amazon: amzn.to/3xg47h6

Definitely refrigerate fresh coconut milk / oil. Regular coconut oil from the store will last a couple months at room temp once opened, but not longer than that.

Hi Asher, you're totally right about this being problematic for the VitaMix. Since making this video I've started using the kitchenaid meat grinder attachment with a very fine disk to grind the corn. This still puts a bit of a strain on the gears but overall does a much better job and gives consistent results. I'll post a new video soon.

@@thehealthydadathome I've since made masa a bunch of times in the Vitamix. My approach has been to pulse at max speed for a few seconds for an initial course grind, then add ~60g+ oz water per 100g dry corn, and grind until the blades meet too much resistance. Feel the grain and if still coarse then do another cycle of hydration and grinding. It's also very sensitive to volume, so I'd do 1, max 2, cups of wet corn to grind at a time. The blades get stuck easily with more. To bring the moisture down, you then have to dehydrate in the oven at low temp (200f) on a sheet pan spread thin, or mix in masa harina, or some combo of the two.

They turn out pretty good - the trick is finding the right amount of water to mix in without thinning it out too much. I've lately been using the kitchenaid meat grinder attachment with a special order extra fine grinder disc. This works great and gives consistent results.

Yes it does!

Not sure but I'd guess two coconuts would yield enough. I've learned that you can use the spent coconut again by mixing it with water and restraining it to get more milk from each batch so that would definitely help.

Yes it is