How to make EASY no-nonsense EINKORN Bread | Beginner Friendly Recipe
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- Опубліковано 22 сер 2023
- Einkorn is an ancient type of wheat. Think of it as the grandfather of the grains we use to make wheat flour today. The name einkorn translated from German means ‘one grain’, hinting at its purity.
Modern wheat has been hybridized and cross-bred to give it certain characteristics. For one it has a thinner shell and is easier and more cost effective to process. Secondly, it has far stronger gluten than einkorn which is what we all love when making our breads.
But all that development has had some negative effects. While stronger gluten can be beneficial to the process of breadmaking, it can at the same time be detrimental to our gut health. Modern wheat has a lesser nutritional value than einkorn too.
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#Bread #Baking #ChainBaker - Навчання та стиль
📖 Find the written recipe in the link below the video.
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Nearly fell off my chair when you said you were gluten intolerant! I never thought you'd say that given the amount of bread you must consume in testing. Having recently been through a year of being badly intolerant to many foods for some reason, including gluten, has made be really appreciate eating bread again (and thankful that supermarkets have a gluten free section to get me through that). Will definitely be trying this flour; spelt was a great step during my recovery and continues to be a favourite flour even though I can tolerate others.
I would love to see more einkorn recipes, as well as more whole-grain recipes in general.
Prepped and baked this recipe this morning - it was quite simple and easy (albeit a bit sticky), the process went smoothly and baked beautifully - in fact, I did not experience a whitening of the top crust after spraying with water and baking the additional five minutes.
A very, very nice bread - slices cleanly, has a nice chew and nutty flavor. Many thanks to Charlie for sharing the simple, quick and delicious recipe! I am anxiously awaiting the next recipe in this new series🍞🍞🍞 😍😍 (#243) Photos have been posted
I don't have a problem with digesting gluten but I appreciate your experiments with different types of grain. After all variety is the spice of life and I can't wait try your new rye recipes.
I have been baking freshly milled sourdough Einkorn bread awhile now. I add flaxseed, hempseeds, goji berries, pumpkin seeds 90 % hydration. or rosemary and garlic or cinnamon and monk fruit powder. Also, Einkorn banana bread is die for. It's really delicious! So flavorble!! Thanks for all your sharing!!
Great video! Best one about einkorn. Please make more with einkorn
Great video! I've waiting for you to tackle Einkorn. Definitely need more Einkorn videos.
How exciting, a new flour to try. I did stock up on some of the flours when you posted the photo in the Community Section. Will make this loaf soon.
Hey everyone, 174K Subscribers - hoping we can all pitch in and get Charlie 200K by the end of the year 👍 - share your bakes and Charlie's YT channel.
I regret that I have but on "subscribe" to give to this channel...
😉@@sabatino1977
I bit the bullet and bulk ordered 8 pounds of einkorn. Definitely looking forward to trying it out! I hope our old buddy Flint gets his shot at an einkorn loaf soon too 😉
Straight shooter! Great video, Charlie!
Thank you for another timely recipe and video. I was planning to mill einkorn berries today and now you have provided a recipe.
Amazing!!!!!
Great bread vidio glad to have seen the profesional chain baker yet again show his skills
I discovered your channel and decided to give baking a go, definitely going to give this a shot later today. I've had many hard times lately and baking has helped me take my mind off of things, thank you.
Einkorn is so tasty!! I have a Vollkenbrot recipe I make for special occasions - it’s got more seeds than flour 😅
Out standing!
Dude I love rye flour and rye bread. Looking forward to your upcoming episodes!
Hey Charlie, I've been waiting for this recipe, thanks for finally uploading a recipe for einkorn bread! I've been trying to bake with einkorn flour for a while now and I'm definitely going to try this one. You got to try making a focaccia with einkorn next, that's where I've had the most success with this type of flour.
I recently started using einkorn flour. I found a source here in the U.S. online where I can get all purpose einkorn for abut $4.20/pound. The first time I used it, I thought I could just swap out einkorn for regular wheat flour in a recipe. I used a simple no-knead recipe that bakes in a dutch oven. I needed to use more einkorn flour than recipe called for, but it turned out great. Then I started watching videos on einkorn bread making. One I watched said people complain einkorn bread turns out crumbly. My first loaf did not have that problem, but I tried this other recipe which promised to fix that problem. Well, guess what. THAT loaf turned out crumbly. I went back to my first recipe and have made two other loaves. They are delicious. I just ordered some einkorn berries from same online source. My plan is to grind them into a whole grain einkorn flour. When I do that, I will try this recipe. I'm looking forward to it. Thank you!
Please tell us the US online source you've used. Thank you!!
@@NotMyNameGrandma-wz9yx
Yes, please tell the online source ❤️❤️❤️
My favorite flour. Makes terrific sourdough and starter. Try the Einkorn AP too. Very tasty. Is quite sticky. I sometimes add strong bread flour as Poolish in my Einkorn loaf and that turns out very tasty too. Try pancakes. They are the best. A note from Arizona.
Nice! Thanks for doing this one. I am inspired to make a loaf - I have whole grains and a mill. I have used it before but as a small percentage of a wheat loaf. Great flavor. I love your tip on getting the crust soft (love your rye tutorials!). I have to do everything with sourdough starter or it'll upset my stomach. I'm surprised to hear you say you are gluten intolerant, too. Thanks again for another great video.
Yupeeee!
Healthier for KETO diet !
ThNk you for sharing this healthy bread!
Greetings from Edith🌹🌹🌹
Looks great and I've previously bought bread baked from Einkorn so looking forward to trying this. I remember my niece being allergic to wheat when she was very young. My sister did a lot of trials at baking bread when gluten was not available. She had some success using either Psyllium Husk or Xanthan gum with mixtures of rice and corn flour. Perhaps one could bring more of a bread feel to Einkorn bread by adding some.
Great video. I’m a big fan of Einkorn. I grind my own berries and make muffins and bread with it. I’m still learning how to best work with it. My loaves are typically much more dense and shorter than ones with whole wheat, AP, and bread flour. But the flavor is exceptional, and the health benefits are well worth giving it a try. Once you do, you’ll be glad you did!
So tasty and healthy! ☀️🌎🌟
I’ve really gotten into using Einkorn and I love it!! I use it for sourdough bread more than anything. It almost tastes like a light rye. It bakes up beautifully in a Dutch oven inside the oven
Do you always have to use yeast when you are making bread/sourdough bread?
I love einkorn. Delicious, but very hard to work with sometimes! I have managed 100% einkorn sourdough boules before, but you really need to watch the hydration if you try that.
Hyped for more rye content :)
Lately, i am enjoying adding portion of Einkorn flour to my recipes. Always works well and taste delicious. But will try your recipe. Seems interesting & worth to try
Just found this channel and subscribed! Great video and easy to understand. Thank you for including the “how to’s” (ie steps to baking) on your channel too. I need to know the how and why for it to make sense to me so I can modify or troubleshoot as needed.
The only thing I would request is that you add a simple description on the video thumbnails (ie “Einkorn sandwich bread” or “Step 1: _____”, because only the first couple words of the titles are visible on my phone. Thanks again! 👩🏼🍳
I’m super happy to see you trying an einkorn recipe! And this is a great one to get started working with this amazing flour.
I’ve been baking with einkorn for many years.
I agree it is a hard flour to work with but it’s benefits outweigh the difficulty.
I’ve successfully made a 100% einkorn sourdough loaf after ALOT of experimenting, I have a video on my channel if you are interested 👍
Again, thank you for this recipe!
I can't wait to bake more with it. And I may just try and make a loaf proofed in a basket like in your video. It looked great 😎
Thank you for another informative and interesting experiment. I've never heard of einkorn before. I wonder if scalding would make any difference to it. Could you experiment with Barley please? :) Thank you in advance.
This video is perfect timing since I've been trying to bake breads with more ancient grains (recent cancer diagnosis), thank you again for your amazing work ☺️
I'm sorry to hear that you are going through this. Wishing all the best with recovery 🙏
Research Dr Thomas Seyfried protocol on cancer
Perfect and simple recipe for my wife :D But still we are waiting for Chimney Cake ;)
I will use it as an add-in flour for my “dump together until you get 500g” sourdough bread. I like the nutty whole meal taste it gives to a loaf… mmmmm…
Maybe do Kvass recipe - its from bread, could be nice for your channel :)
Now I want to buy einkorn flour.
Thank you for this video it is most helpful however i'm looking to make results with sourdough starter einkorn if you please
I don't have a einkorn starter, so you'll have to experiment by yourself ✌
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I'm questioning the use of the salt with the yeast, especially if using active or fresh yeast. I am hoping that this recipe works out better than the other ones I've tried from the internet. I've been working with this flour for a few months now and for most applications, it does well, but takes a bit more time and planning. For some reason, I am not having a lot of success with the bread. We switched to einkorn because of the hybridization of conventional wheat as well as the exposure to Round Up (glyphosate) during harvest. Einkorn is not hybridized and not exposed to glyphosate and is typically organically grown and harvested.
Salt does not affect yeast that much. They can be safely mixed together. Here's a video about it ua-cam.com/video/ez95TmSKG04/v-deo.htmlsi=7rYxKRm6fCAXLfCJ
salt does stunt the yeast bloom, in my experience. I add it to the flour instead.
I have a question for you: what yeast do you use.
The company I work for makes yeast that is sold worldwide. The company is Lallemand.
I think your videos have a great presentation and you have a good presence. I'm sure if you reached out, you might get sponsored.
I use Doves Farms yeast here in the UK. They are local and available in every shop. Does the job.
I don't want to be tied to any company. But I do appreciate the suggestion. Cheers :)
Yup, einkorn is quite pricey. I tend to mix spelt, wheat and rye for bread (but hubby is just a fan of white American off the store shelf bread - uless I make Dampfnudeln or English muffins)
My first time on your channel ! Wonderful informative and to the point video !! I’ve been reading a lot about Einkorn lately and learning of its benefits. I’m not certain if you mill your own berries, but if you do, can you please tell what grain mill you use ? Komo is out of my budget but I’ve been looking at the Nutrimill Classic. I’ve also been considering the mill attachment for my Ankarsrum mixer. The problem is, the Ank is so big and I don’t always make multiple loaves at a time. I also have the Bosch Compact that I love and can make 3 loaves at a time. But making by hand is a plus as well. Thank you for sharing your expertise. I’m a new subscriber. 😊
MockMill sent me one of their mills, so that is what I will be using. I only got it recently so I have not had the chance to use it. There will be milling videos starting in January 😎
@@ChainBaker
Awesome !! Thank you for replying !! I’ll be watching for those videos 👍😊
Banana Einkorn might be good.
How about barley flour? Have you tried working with it? In Egypt, we have a pocket-style bread (like pita) made with mostly barley flour plus a bit of regular wheat flour. There's also a thin crisp bread made with barley.
I've never tried it but once I do I'll definitely make some videos!
With this being a low gluten bread would it be possible to achieve the same with barley? As I am sensitive to all grains except barley and rye. Fantastic video I appreciate your experimentation with different flour 👍
I've never used barley flour, so I can't say. You can find a lot of rye recipes in the Rye Bread playlist ;)
@@ChainBaker thank you I plan to give them a try 🙂
Hi. Interesing idea. What type of flour are you using for dusting?
The same that the dough is made of.
I tried it with the preferment and loved it. Not as much rise, which surprised me. Very flavorful but somewhat dense. Do you think that swapping out a third of the Einkorn for Bread flour would make is softer and higher, but still keep the distinctive flavor?
That would definitely make it a lot lighter. Rye bread recipes often use part wheat flour for the same purpose.
Bought some Einkorn a few days ago. Guess what I'm about to make first? ;)
I've been thinking about supplementing einkorn flour with vital wheat gluten to get the same protein content as wheat flour and then just use it as a replacement for wheat flour in my recipes. Curious whether you will be trying to supplement your flour too!
You could definitely do that to great success. For me, it's all about not having the gluten in there. For now I will try and see what I can do with this flour as is. But I may try adding some VWG later. Got some nocking around in a cupboard somewhere 😁
Could I use the same method for sourdough? Just replacing the yeast for appropriate amount of starter?
Certainly. Any recipe can be made that way ✌️
Would it be rude to ask for a video on cinnamon rolls, but it's pumpkin puree as the source of moisture in the dough? With autumn almost here, I can't stop thinking about pumpkin with cinnamon, or about baking. I have an amazing recipe for pumpkin cake, but there's only so much to be done with it. Do you think it would be possible soon, if you like that kind of thing?
Here's a recipe in which I used pumpkin puree as liquid - ua-cam.com/video/7upSGS-2AxI/v-deo.html You can use it as guidance 😎
Thanks for another great recipe. I know you have a long project list already, but could you possibly think about adding pan de cristal? I tried using a recipe for it not from my work or from you, and it was the first time I threw out dough in my bread baking journey. Worse still, I didnt even learn anything, i couldnt identify any mistakes or techniques.
This is basically it ua-cam.com/video/2xk0sMXc7NQ/v-deo.html 😉
@@ChainBaker your totally right, that's pretty close thanks!
Making this right now with organic einkorn grown and milled right here in Romania! Can’t wait!
Quick question about protein/gluten though: what percentage of protein is the einkorn you’re using? Because this one I have here has an impressive 12.75% protein and I’m wondering whether this will help with gluten formation or is it similar to spelt in that protein is high but the gluten strands are less … tight but more stretchy?… Just curious.
Not sure. But I don't think it makes much difference. Einkorn is super weak regardless 😅
@@ChainBaker it is. It was like a super thick cake batter. But smelled _amaze-balls!_
Do you do any sourdough? That helps digestion a lot!!
It sure does. But at the moment I'm all about yeast dough. To be fair I don't eat that much bread anyway.
Do you think this recipe/flour would benefit from an overnight preferment similar to the one you use in the deli rye recipe?
Definitely. It would only become more flavourful.
looks pretty good .. probably would be good toasted. Have you ever had All Purpose flour long enough that it loses all its gluten? I had a couple bags in the back of my pantry I must not have rotated forward and they had an expire date of the end of July. I have tried to make pizza with them but the dough won't build enough gluten to let me form it correctly and it breaks apart and tares when its pulled .. I think i will actually kneed it if i can and then let it sit overnight and see if it can be saved but it is definitely not like normal flour.. more like a big blob of cornstarch .. i have never had flour old enough to actually expire so I am not sure whats up
That has not yet happened to me. Saying that, I do have a quite old bag of AP in the cupboard. I'll let it sit for a bit longer 😄
Question about proofing.
I see you use a round shaped bowl as most others.
Would there be any problem with shaping after proofing
is one used a square plastic container, like the ones
used in commercial restaurants?
Enjoy your vids, thank you for the lessons in baking.
It does not matter much when making loaves and rolls and such. The only time I would specifically use a square container is when I'm making ciabatta or focaccia.
@@ChainBaker Thank you for the response.
Hoping you do an olive bread episode soon.
Einkorn is not just less gluten. It’s original wheat. In 1950s , a guy did some alteration in the structure of wheat to increase the crop and got a noble price for making it affordable to everyone. But in the next 50 years, we realized it was the worst thing that happened as hybridized wheat is the most unhealthy thing. It’s more dangerous than sugar for diabetics. Einkorn is not hybridized
It’s not just gluten, einkorn does not have the sugar spiking enzyme which hybrid wheat has which is more dangerous then sugar
👍
Where are you from originally? I seem to recall that you live in the UK but your accent is hard to place for my North American ears.
Latvia ✌
Can i Cold Ferment this dough, or any Einkorn for this matter?
I think that you can. Should work just fine.
Wonderful video ! Do you have high altitude tweaks I will need to do? I am at 7000 ft.
I have no high altitude baking experience, so I can't tell you much. I'd suggest making the recipe without any tweaks at first and then adjusting something if need be. Perhaps it will work just fine as is.
@@ChainBaker thank you for responding so quickly. One more question if I may… Have you ever made a sourdough with einkorn?
Not yet. But it should work just the same ✌️
May i ask question how many wheat flour on your state .. I think its premium label flour .. I just knew wheat higher , medium , lower flour , maizena , hunkwe , n gluten flour ..
I use strong white bread flour in almost every recipe. We don't have premium, higher, etc. Just bread flour, plain flour, cake flour, etc.
You should get a grinder.
I notice when comparing with your video that when I mill my own flour, the final grain is much deeper in color. I wonder if products like these are cut or processed to loose those natural colors.
Freshly milled flour will retain the carotenoid pigment as opposed to mass produced flour which gets heated up during milling.
I bet you’d have a better time with digestion using a sprouted grain flour.
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One I mix all the ingredients can I put it in the fridge for a few days to let it cold ferment?
I've never cold fermented einkorn so I can't say how it will react. But you can certainly give it a go. Here is a cold fermentation guide - ua-cam.com/video/x-8UoEgtt48/v-deo.html
@@ChainBaker I ended up fermenting it in the fridge for 24h prior to baking and it turned out fantastic!
You will do a lit better with Einkorn giving it a single rise in the baking pan, then bake it.
The bread will be a lot less compacted. Another thing to remember, put the salt in after the yeast has activated, not with the yeast at the same time as you have done.
Cheers! Salt does not affect yeast though. Here's a video about it ua-cam.com/video/ez95TmSKG04/v-deo.html
According to your experiment you are absolutely right.
I just took it for granted that the salt will affect the yeast, however, I have tried the single rise and double rise and found that the single rise was better, especially with Einkorn and Rye as well as Hard Red.@@ChainBaker
@MsDevilthorn I'll give it a go on my next bake 👍
can you explain single rise vs double rise, please?
Once you have made your mix usually one places the ball into a buttered bowl and allows it to rise in a warm place. When it has doubled in size (about an hour), now one punches it down and places equal sizes spread out in 2 bread pans. Allow it to rise for as long as it takes, maybe an hour or longer. When the dough swells about one inch above the pan height it is ready to bake.
With a single rise, you simply skip the first rise and divide the dough into 2 equal parts.
Allow to rise then bake.
QUESTION!!!! Why no sugar for the yeast?
Yeast does not need sugar. All the food it needs is in the flour. I never add sugar to dough to help it rise.
I would have never guessed, that out of all the people, you are Gluten intolerant xD
u have to add some water in this recipe
You can add as much as you like
Video not corospond with the audio. What a joke. Blah!
Ever heard of voiceover?
@@ChainBaker yep but usually the voiceover corresponds with the images or video. Yours doesn’t.