How to make "Ancient Bread" (Einkorn Flour)
Вставка
- Опубліковано 9 лип 2024
- Making "Ancient Bread", same as our ancestors would have done years and years ago - yes - it is still possible to do today and the bread is amazing! I will share my recipe with you and use a mix of whole wheat and white Einkorn flours. This amazing bread is also good if you are a bit "sensitive" to Gluten as we are using flour made from the ancient grain, still in its original state. Hope you give it a try!!
00:00 Introduction
01:20 Making the ancient bread dough
09:11 12 hours later, proofing
12:51 1.5 hours later, preheating the oven and dutch oven
13:34 30 minutes later, into the oven
15:30 30 minutes later, remove lid and continuing baking
16:09 Remove bread from oven
17:38 First look
18:38 Taste test
20:15 Outro
Bonnetone CA : amzn.to/3QqJzg2
USA amzn.to/4bctYtf
Einkorn flour CDN - white: amzn.to/4a5EEbn
Einkorn flour CDN - whole wheat: amzn.to/3WliZc0
Einkorn flour USA, White and Whole Wheat: amzn.to/49Yc1gw
Jovial 100% Organic Einkorn Whole Wheat Flour 32oz
amzn.to/3xhZ5US
Jovial Einkorn 100% Organic Einkorn All Purpose Flour 32oz
amzn.to/3vHWNhx
“Ancient Bread” using Einkorn Flour
Ingredients
• 400 g (14.1 oz) all-purpose Einkorn White Flour (unbleached preferred)
• 50 g (1.7 oz) whole wheat Einkorn Flour
• 13 g (1/2 oz) (1 ½ TSP) fine salt
• 4 g (0.14 oz) (1 ½ TSP) Diastatic Malt Powder
• 400 g (14.1 oz) active sour dough starter
• 235 g (235 ml) (8.3 oz) luke-warm water (about 80 deg F)
• Some whole wheat flour for dusting
Process
• Put all dry ingredients in a container or bowl, then add the sour dough starter and the water. Mix to incorporate and start to form a rough dough.
• Lift and squeeze the dough (pincer method) until it becomes smooth, about 2 - 3 minutes.
• Put a lid on your container (or with plastic wrap). Let stand at room temperature until doubled in volume (usually about 12 hours if house temp is around 68 - 70 degrees F, but could be 10 hrs. if its hotter or up to 14 hrs. if its cooler)
• Remove dough from container and do a “4-fold” (grab one end, lift it up and fold it on top - do the same with the other end and then the same with each side, lift and fold)
• Turn dough fold side down, and shape it into a semi-tight round shape (easy way is to cup your hands around the dough and pull it towards you on a dry surface)
• Prepare a banneton by dusting the entire inside with flour (preferably whole wheat flour) (be generous) and place the dough inside. Sprinkle a bit of flour on top of the dough, then cover with a kitchen towel and let rest at room temp 2 hours.
• (NOTE: if you do not have a banneton, then generously sprinkle flour on a cutting board, place dough on top, and cover with a kitchen towel at room temp for 2 hrs.)
• After 1 ½ hours, put a Dutch Oven with a lid (or any casserole or oven container with a lid) in your main oven and preheat the oven with the empty Dutch oven at 475 degrees F for 30 minutes.
• Remove the Dutch Oven and carefully place the dough inside. Score the top of the dough with a bread lame (or scissors) about 7 mm or ¼ inch deep.
• Put lid back on the Dutch Oven and place in your main oven. Bake with lid on for 30 minutes at 475 degrees F.
• Remove lid and continue to cook for 10 - 15 minutes, depending on your level of doneness/darkness. Remove bread - let cool 15 - 30 minutes minimum - enjoy.
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
► Canada amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you! - Навчання та стиль
Thank you -- again -- Ivo, for teaching this old dog more new tricks. I had never heard of Einkorn flour! :)
It's amazing - you are going to love it 👍👍
Wow, Einkorn flour, that's awesome. Thanks so much for all the info. I am gonna tell my sister in law about this flour.
So glad you enjoyed this episode and your sister is going to love using the einkorn flour👍👍
You are the BEST teacher. Thank you for sharing the simplicity of this bread. I can't wait to try it. :)
You are going to love it 👍👍So glad to hear that you are going to make it👍
Any recipe for a good tomato sauce with basil to eat with that yummy bread? Thank you Ivo you always bring excellent Italian recipes. Have a beautiful day 😊
Yes!! I have some delicious sauce recipes for you on my channel,- hope you give them a try 👍
Fully professional 👏 And this Polish whole grain einkorn flour 👌👍 Greetings from Poland 👋
so glad you enjoyed this episode - thanks for the kind feedback and great to hear form you in Poland :) :)
I finally realized that my grandmother, who died on an operating table in 1933, was celiac; my mother was celiac, but never diagnosed, although she was diagnosed with Wernicke's encephalopathy, which is caused by celiac disease, and I was finally diagnosed with celiac disease, but after I was forced to retire early as disabled, when I became so ill and was on the way to Wernicke's myself. GOt down to about 85 pounds, from about 140 or 150.
Oh my...I wish you all the best and good health ahead
Great video!
👍👍
For all those that are GLUTEN FREE be aware barley (malt) has gluten.
Thank you for this wonderful recipe! Is the diastatic malt essential or can I skip it and keep the same measurements for the other ingredients?
it is not essential - you can skip it and still get fantastic results :)
Looks great. Love the channel. I have a few questions.
How much dry yeast would you use if you don’t have a starter. Does the diastatic malt add flavor or do you use it because it affects the rise? I assume if I used sugar and dry yeast I would measure the rise time by when it doubles. Do you think it would be less than 12 hours?
Thanks.
Use 1/4 tsp of instant dry yeast and it will still take about 12 hours to double - the diastatic malt powder is like a super food for your yeast and helps with browning👍
That is an amazing loaf! thanks for the tip of the diastatic powder! will give it a try. What temperature was your kitchen when you proofed it for 12 hours? I am afraid in mine it will overproof during the night 😅
it was around 69 deg F - if your kitchen is hot, then 9 - 10 hours should be o.k.
love this,,as a natural farmers son,,very good video ,,
So glad you enjoyed this episode and thanks for writing in 👍👍🙂🙂
ah thank you..keep up the good work/lovely ,from UK
I want to go to there
Beautiful bread!!! I try making this soon. Could you share information about the knife you use? Thanks
It's a Tupperware brand, 8 1/4 inch Bread Knife...part of their T-Chief Series👍
Thank you
Looks great, where do you purchase that kind of flour? Thanks for the video.
If you can't find it at your local grocery store you can get it on line at Amazon and I will have a link put in the description soon
i found some in health food stores when i looked a prices and a 10kg bag was 73$ and for a 907g bag was anywhere from 10.99 to 15.50 i decided against the experiment lol
Bought it from Sprouts for $9.99.
Man - homemade wine, bread, cheese ,everything. I wish I was your neighbour. I`d be cutting your lawn with scissors for some of that goodness.😋
Probably a silly question but have you brewed beer ?
LOL...and actually, I have not brewed beer yet👍
Is the diastatic malt powder for flavor ?
It is a "super food" for the yeast and it also helps with color 👍👍
Can you use yeast rather than use the sourdough starter?
Yes, if you do then use 1/4 tsp yeast and 200 grams of Flour and 200 grams of water👍
Does your starter have to be einkorn flour?
...no it does not but it would be good if it was👍👍
Lol I bought Einhorn flour 3 years ago so my wife could make some bread, she isn't very adventurous and always says I'm scared to try or whatever. So it's still sitting in my pantry. Paid about 10 a bag for it, I guess my chickens will eat it one day
LOL 😃😃😃
Lol how come you didn't make it then 🤔😁
Why not yeast???
this recipe uses sour dough so that is your yeast - however, if you wanted to use instant yeast or active dry yeast, then replace the 400 gm of active sour dough starter with 200 grams water, 200 grams flour, and 1/4 tsp instant or active dry yeast - keep all the other ingredients the same :)
Not true... common wheat (Triticum aestivum) is thousands of years old too. It was found in Yumuktepe and Yenikapı, two important archaeological sites in Anatolia and date back to the Pottery Neolithic Period. The hybridization that created common wheat was natural and thousands of years old.
So this "1990 GMO wheat" is just fakenews, it has been researched in the 1990s but not commercialized... we eat the same wheat as we did thousands of years ago