Savory No Knead Einkorn Bread
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- Опубліковано 26 січ 2021
- Happy Mid-week all!
A quick and easy bread recipe that pairs perfectly with a multitude of meals or is great by itself.
I also have an Einkorn Hamburger Bun recipe that can be seen here: • Einkorn Hamburger Buns...
You can find Einkorn flour here: amzn.to/3rz4AGD
If you have a flour mill, buying wheat berries in bulk is a cost effective option.
Wheat berries: amzn.to/3tHTxN9
Bread Pan: amzn.to/3aLnxzc
Happy Baking and have a great rest of your week.
Monica
Email: AuburnHillHomestead@gmail.com
Instagram: AuburnHillHomestead
Auburn Hill Homestead track: Kai Thomas - Навчання та стиль
From what I've learned the gluten of Einkorn is weak so to gently hand mix the dough makes it less likely to deflate.
Thanks for the recipe!
I had fun baking my first einkorn bread using your recipe. Thank you!
Awesome! I hope you enjoyed it!
I’ve been using no-knead recipes that are geared to regular whole wheat flour so my boules were flat / deflated. The taste was good but the shape was not practical. I just followed your instructions & baked the bread in a loaf pan and it rose tall & beautifully proportioned. I baked it 45 min. Haven’t cut into it yet but I’m certain it will be precisely what I’ve been trying for and be the answer to ending my frustration & disappointment. Deepest thanks!
Thank you!
Absolutely beautiful video. The background music is great; so soothing. Thank you for showing the steps using 'freshly milled' flour.
Thank you so much for your kind words!
Very nice demonstration. I make Irish Soda Bread with Einkorn in both the classic round version and also as a 'sandwich loaf'. It is my wife's favorite bread. 15 min prep, 45 min bake. The Dutch Oven yields a beautiful classic round bread. I use parchment paper to keep it from sticking. I like your mill. I buy my ground Einkorn in 20 lb bags(x2) from Ancient Grains, .Like your music:)
I am so glad I found your video! I’m about to make my first sourdough Einkorn loaf this weekend. Hope it comes out as good as yours. Thanks
Thank you! I plan on putting out more recipes using Einkorn four. I’m sure your sourdough will be delicious!
This is really easy to follow! Thank you!
Thank you! Hope you enjoy!
I've got to make me some....looks delicious and fairly easy to make.
Thank you!
Wow!!! Monica!!’ I just found you today! I love love love you already! Because everything was so beautiful but you didn’t get on my last nerve making your recipe. I love that you worked, nice music, didn’t talk (😅) but put your ingredients on the screen. I was able to watch, enjoy, write your recipe w/o getting frustrated. I’m a newbie grinding my wheat berries, interested in the ancient graines. Einkorn berries delivered yesterday so right away I made a sourdough starter. Also starters for spelt and emmer. I am so excited and impatient I want bread now! today! So I looked on youtube for einkorn bread with yeast and found you, so happy! I am eager to teach my daughters and granddaughters this new chapter in my life, I’m 77. I have liked and subscribed and will be looking for you lots more! 🥰 Linda McNeely, Morgantown, West Virginia
Thank you so much for your kind words!! I’m sure your daughters and granddaughters will love baking with you!
Looking forward to trying this!
Hope you enjoy it!
My doctor just informed me that I have to stay away from modern wheats and I found einkorn. My first bag of flour comes in the mail tomorrow. Thanks for this video.
I've tried this twice now and both times the bread is crusty on the outside but almost uncooked on the inside. I had someone come take a look at our oven and they say there is nothing wrong with it. Any idea what I could be doing wrong?
The only thing I can think of is cutting way back on the water. I ground my flour which is slightly denser. Sorry it did not turn out!
All right. We did less water and we are BIG fans
Awesome!
Just a thought, I would sometimes have issues with my bread not being quite down, until I used a thermometer, so that really cut out the quests work, never had a sunken loaf again, but I’m sure it was delicious anyway, mine were and my family enjoyed them either way. Just a thought ❤️
Yum
I love this video. Thank you for making this so simple. What would the measurements be if I wanted to add freshly milled barley flour to the mixture?
Thank you! I have never worked with barley flour before, so I am unsure. I think so long as you have the same consistency dough wise, you should be good.
sometimes bread will fall in middle because of not enough water or not enough flour. try adding 100mg more flour next time. when I did that no more falling in middle.
Im going to say probably a little more flour then. Einkorn flour requires less moisture than regular flour.
Thank you for your response! You are lovely:). I didn't catch how long you bake it for?
About 40 minutes. Also, do not let it rise too fast, or you will get a sunken top. That’s what happened a little bit to the one In the video. I have since gotten better at that.
Going to make some right now! Where do you source your einkorn berries? I'm getting it in 32oz bags. :(
I bought mine off of Einkorn.com
Thank you! But looked sunken at the top. So would’ve been good to see how the inside looks.
PS. For busy viewers like me, the recipe starts@ 4:33
Hi, how long do you think it would take to pay off your mill, thru the saving of buying the berries?
There’s a lot of differences in costs depending where you purchase your Einhorn berries from, and how many pounds you purchase at a time. For example, 10 lbs of jovial ground einkorn all purpose flour is $4.49 a pound. On einkorn.com, you can get 48 lbs of wheat berries for $3.00 a lb. That’s a savings of $1.50 a lb. However, how much bread you’re baking, where you’re getting your berries from, etc will all play in the role of how fast you make up what you spent on your mill.
What size is your loaf pan?
Standard loaf pan 8.5”x4.5”x2.5”
How long did it bake at 375°?
40-45 mins is the right amount of time.
This may be a really silly question, but how long did you bake the bread for? Or was it just by sight?
Not a silly question at all, about 35-45 mins. But I would definitely watch it, as my oven seems to be a little off temp wise.
Question: I've made a few einkorn loaves of bread. I find it heavy, dense and crumbly. You have to cut thick slices...presumably because there is virtually no gluten. Is this loaf heavy and dense and crumbly?
Every time I’ve made this loaf it’s come out light and not crumbly at all. I’m thinking the water to flour ratio in the other loaves must have been off.
@@auburnhillhomestead6565 I pray you're right. I'm going to try your recipe. Fingers crossed. Thanks for your response.
@@auburnhillhomestead6565 Hi there....made the loaf. The BEST tasting rye bread I ever made. Light and fluffy indeed.....BUT.....I don't know what I was thinking when I pulled the wrong bread pan....way too small. It overflowed; I had to cut away the overflow (which we enjoyed very much munching on). Cut off the top just to get it out of the pan...it's quite ugly but beneath that ugliness is a beautiful light, fragrant and tasty loaf of bread. I have apic for you but can't get your email address....I don't think, but I'll look again. Thanks.
@@karilynn3535 So glad you love it!!
How long did it bake for?
About 40 mins. But I would start checking at 35. Depending on individual ovens it could go anywhere from 35-45.
How long did you bake this bread for??
About 40 mins. I would start with 35 and check it. Depending on the oven it could go to 45 mins too.
@@auburnhillhomestead6565 THANK YOU!!
Where's the written recipe?
4 Cups Einkorn Flour
2 1/4th tsp Yeast
1 tsp salt
2 tsp Italian Seasoning
1.5 tsp Rosemary
Mix with dough hook
1 tsp Olive Oil added into
1 and 3/4 cup Warm water (between 110F ~ 115F)
Add to flour mixture
Start with 1.5Cups; only add 1/4Cup if too dry
Dough will be wetter than normal bread dough and much stickier
Into a greased loaf pan
Let dough rise 15 Minutes while preheating oven @375F
Do not let the dough rise for too long, or the loaf will deflate in the middle when cooled.
Bake for 35~45Min depending on your oven
Can you develop a good low or zero carb bread? :) Most of the stuff you can buy is, as you well know, full of junk and/or expensive.
I have an idea on one, and when I figure it out, Ill make sure to post it!
Thank you for the lovely video. We have been using einkorn for about a year, it's great. Could your dough have been a little bit wet because it did deflate :-)
Yes, that is probably the case. I feel like there is a very fine point so the loaf does not deflate. However, it tastes delicious either way