It works great in the VitaMix. One catch is that you should keep your wheat berries in the freezer to help keep the temp down while grinding. Another tip is to have a separate canister for only dry items, as the dry one will tend to leak if used with both wet and dry.
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 “
About to try this with my wheat combo, my only gripe is the USA pan Pullman loafs could be a little more wide, I’d like to see one at 5-5.5” wide. I’m excited to try it this weekend!
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.
@@ItsmeCR-g8j Great question! Yes, you can par-bake einkorn sourdough sandwich bread and ship it for customers to finish baking, as long as you follow a few key steps: 1. Par-Bake Timing: Bake the bread at 400°F for 16 minutes. This is enough to set the internal structure while leaving the crust pale and unfinished. 2. Cooling and Packaging: Let the bread cool completely after par-baking to avoid condensation and mold. Once cooled, wrap the bread tightly in plastic wrap or place it in an airtight bag. Freezing it before shipping can help preserve freshness during transit. 3. Shipping Tips: Ship the bread early in the week to prevent delays over the weekend. Use secure packaging to protect the loaf in transit. 4. Customer Instructions: Provide clear directions for finishing the bake. Let them know to preheat their oven to 350°F, remove the bread from its packaging, and bake it for the remaining 18 minutes. They should bake until the crust is golden brown and the internal temperature reaches 200-210°F. Remind them to let the bread cool completely before slicing for the best texture. By following these steps, you can successfully ship par-baked bread for customers to enjoy fresh out of their own ovens!
JANUARY 2025 QUESTION - I have a 11x5x5 1/4 CAST IRON bread loaf pan. Any idea what temp oven and length of cooking for this loaf? Also, can you exchange sugar for VT maple syrup or honey, if so is there changes to water ratio? Thank you!
That's a great question. Since the volume of your pan is roughly 40% larger than the pan I use, you should start by multiplying the ingredients by 1.4 to get the proper amounts. The baking time will be longer, so I suggest about 20 minutes at 400, then start checking the internal temp of the loaf after about 15 minutes at 350. You want to get the loaf to about 200-210 degrees before removing it. As for the liquid sweeteners, you could try liquid alternatives and just reduce the water volume in the "water roux" by a similar amount. Baking is very much trial and error, so give it a go and adjust as necessary. I hope you enjoy your loaf!
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.
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.
Hi there. After grinding your 2 cups of wheat berries, how many grams does it weigh? I tried several times and in several ways to get on your website and I get an error that says, "Looks like this domain isn't connected to a website yet." Thank you.
Hi Deanna - it ends up being about 403 grams - equal to the amount of all-purpose flour. I've just updated most of my links, so they should be working now. Lately I've been using a bit more flour to bring down the overall moisture a bit, usually about 20-30 grams more overall. I've started using heaping cups of wheat berries and about 410 grams of AP flour. Good luck!
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.
So you use half Einkorn wheat flour and half all purpose Einkorn flour. How nutritious is the all purpose Einkorn flour after removing the bran,germ and Endosperm
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.
@@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
Didn't realize we could blend the wheat berries in a Vitamix blender. Awesome. This sandwich bread looks terrific. Thanks much 🎉🍞
It works great in the VitaMix. One catch is that you should keep your wheat berries in the freezer to help keep the temp down while grinding. Another tip is to have a separate canister for only dry items, as the dry one will tend to leak if used with both wet and dry.
Great video. Thanks.
You guided me so patiently and clearly how to make this bread. I am only a recent sourdough baker and have wanted to use einkorn . Thank you
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.
WOW! Just made this and it came out great. Super easy too. Thank you!
That's so great to hear! Thank you for letting me know!!
Great recipe, Great results, Great taste. Thank You.
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 “
About to try this with my wheat combo, my only gripe is the USA pan Pullman loafs could be a little more wide, I’d like to see one at 5-5.5” wide. I’m excited to try it this weekend!
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.
I like this easy elegant video.
Looks fantastic
I made this recipe and it turned out awesome! Thank you!!!
I’m so glad it worked out well! Glad you were able to try it!
Is the last 18 min for browning? I’d like to par bake and trying figure out timing. Thx for the recipe!
@@ItsmeCR-g8j Great question! Yes, you can par-bake einkorn sourdough sandwich bread and ship it for customers to finish baking, as long as you follow a few key steps:
1. Par-Bake Timing: Bake the bread at 400°F for 16 minutes. This is enough to set the internal structure while leaving the crust pale and unfinished.
2. Cooling and Packaging: Let the bread cool completely after par-baking to avoid condensation and mold. Once cooled, wrap the bread tightly in plastic wrap or place it in an airtight bag. Freezing it before shipping can help preserve freshness during transit.
3. Shipping Tips: Ship the bread early in the week to prevent delays over the weekend. Use secure packaging to protect the loaf in transit.
4. Customer Instructions: Provide clear directions for finishing the bake. Let them know to preheat their oven to 350°F, remove the bread from its packaging, and bake it for the remaining 18 minutes. They should bake until the crust is golden brown and the internal temperature reaches 200-210°F. Remind them to let the bread cool completely before slicing for the best texture.
By following these steps, you can successfully ship par-baked bread for customers to enjoy fresh out of their own ovens!
Very nice! I'll try your recipe next! :)
Thanks - let me know how it goes!
JANUARY 2025 QUESTION - I have a 11x5x5 1/4 CAST IRON bread loaf pan. Any idea what temp oven and length of cooking for this loaf? Also, can you exchange sugar for VT maple syrup or honey, if so is there changes to water ratio? Thank you!
That's a great question. Since the volume of your pan is roughly 40% larger than the pan I use, you should start by multiplying the ingredients by 1.4 to get the proper amounts. The baking time will be longer, so I suggest about 20 minutes at 400, then start checking the internal temp of the loaf after about 15 minutes at 350. You want to get the loaf to about 200-210 degrees before removing it. As for the liquid sweeteners, you could try liquid alternatives and just reduce the water volume in the "water roux" by a similar amount. Baking is very much trial and error, so give it a go and adjust as necessary. I hope you enjoy your loaf!
nice video, great visuals, thank you. do you use a dry grain container with your Vitamix?
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.
I have two standard glass bread pans. What cooking instructions would you suggest?
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
Can I exactly follow your receipt as I have einkorm All Purpose flour only at home?
@@sylvialam6874 I’m sure it would turn out fine, just not quite as healthy from the freshly ground whole wheat.
Hi there. After grinding your 2 cups of wheat berries, how many grams does it weigh? I tried several times and in several ways to get on your website and I get an error that says, "Looks like this domain isn't connected to a website yet." Thank you.
Hi Deanna - it ends up being about 403 grams - equal to the amount of all-purpose flour. I've just updated most of my links, so they should be working now. Lately I've been using a bit more flour to bring down the overall moisture a bit, usually about 20-30 grams more overall. I've started using heaping cups of wheat berries and about 410 grams of AP flour. Good luck!
Thank you very much. I’m going to bake the bread tomorrow. @@thehealthydadathome
Where can I find your recipe to make a starter?
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
Have you tried this with all fresh milled vs. fresh milled mixed with the einkorn AP?
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.
Sept 24, 2024. Where can I get your sourdough sandwich bread recipe?
Hey Kathy, you can get it on my website at www.healthydadathome.com/post/einkorn-sourdough-sandwich-bread
So you use half Einkorn wheat flour and half all purpose Einkorn flour. How nutritious is the all purpose Einkorn flour after removing the bran,germ and Endosperm
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