Just wanted to tell you I recently bought a small bag of Einkorn all purpose flour, and wasn't sure how to make "regular" sandwich bread which is what I was after. I was getting a little disillusioned reading how many steps there are and how difficult it can be. I kept looking and happened upon this video. Since I have a Kitchen Aid mixer I thought I would give this recipe a try, since you demonstrated everything so well. I just ate my first slice and I'm so amazed that I could do it! The bread is soft, lovely texture, with a yummy real bread taste, no bitterness or weird aftertaste I get with store bought sandwich bread. I can't wait to make French toast with it tomorrow morning! Thank you SOOOO much, I really appreciate the hard work you did to make the magic happen! :)
Why did my mixture turn out really sticky? It was a big sticky glob after 10 minutes. I used a scale to measure the flour and did use a measuring cup to measure the water. What could have caused it. Still going to try to bake it but I’m super upset as einkorn flour is so expensive.
just made this bread and it is the best damn bread I have everrrrrrr eaten and my blood sugar is going down and it is 3 hrs later. And no gluten problems at all. Thank you, thank you thank you thank thank you!!!!!! and the crust and the crumb is epic!!!
I’ve used this recipe several times and am SO HAPPY! The bread is perfectly light and fluffy, doesn’t fall apart until it’s a bit stale, and the taste is fantastic. I think the addition of the ground ginger is pure genius. Thank you!
I expect you know that the Jovial All Purpose Einkorn Flour is a low extraction flour and most of the flavour and nutrition has been removed as it is found in the germ and the bran. I do wonder why bother baking with such a stripped out flour? They do a Whole Grain version and those who want a lighter bread could add a little strong bread flour to increase the gluten level. Einkorn doesn't just have low glutenin levels it's also is of a primitive kind. It's very weak and the gluten formed is prone to tearing. The same is true of all of the 'Ancient Grains'. Personally I would not use a mixer. Hand combining the dough and a few lift and folds done very gently will do less damage to it. Gentleness is everything with Ancient Grains. Mixing the dough with the salt at the beginning and letting it hydrate for twenty minutes allows the gluten to start to form of it's own accord. Putting the salt in at the beginning also reduces protease activity. That enzyme left unchecked breaks the gluten gown. Ancient grains have more active enzymes than modern commodity wheats. It's all about baker's choice. Ginger has a very strong flavour.. A simple gluten hardener would be up to 1.5 percent of the flour weight of vinegar. A live apple cider vinegar is a good choice. The acidity of the vinegar also reduces the amylase activity which breaks starch down. Again ancient grains are higher in Amylase enzymes. Using soured cream at 17% for it's butter fat adds nice fermented flavour, or butter at 5% of the flour weight. Both increase the gas trapping ability of the dough which increases the loaf volume. Vegetable fats reduce the gas trapping ability of doughs. None of this is heavy criticism. I hope you accept them as helpful hints form someone who has specialised in baking with Ancient Grains and Heritage wheats for many years. I wish you and your channel every success. Be well.
using home-milled einkorn from the berries I think results in a slightly different water-to-flour ratio. 1.5 cups of water and 500 grams of sifted einkorn resulted in quite a sticky mess, so I added 1 extra cup of sifted einkorn 1/4 cup at a time. The result was great! Although it was a bit too much volume for the 1 pound USA PAN bread pan. So going forward I'll try the 500 grams of flour with 1 and 1/4 cups water to see how that goes.
Oh, wow... wish I had read your comment before I started this recipe! I, too, freshly ground the berries... but I also used the sifter attachment/scale hoping that would help make it more like "all purpose" einkorn flour. (I had listened intently to her explanation of the types but was still hoping 🤭) Sticky mess same as yours 🤦🏼♀️ haha. Kept adding flour and hope I haven't over-worked the dough. It's on first rise now and will let you know in another comment how it turns out 🙏😊
Such a helpful comment! I am in the process of using up the rest of my einkorn flour to replace my bucket with berries to home mill, so I’m glad I saw this comment before hand. Although, the flour I have doesn’t appear to be sifted so I might have to fiddle with the recipe more 😂
I just made this and I'm super impressed! I just made the best bread I've ever made in my life! Now I get to really test if Einkorn will work out with my Celiac. Thank you! Thank you! Thank you!!
@patriciasummers8881 0 seconds ago I too appreciate all the details you included! I’ve made einkorn bread once but, like others mentioned, don’t care for all the extra steps. And I wanted to use my KitchenAid! Your video is so practical and is just what I needed! Thank you so very much. You’re a jewel. 😍💝 P.S.: I use an electric knife to slice my bread and it works fast and perfectly. A friend said she did not believe I sliced the bread by hand. 😁 Another thing I like to do is spread butter over the top of the loaf right after it comes out of the oven so the crust is soft. It adds flavor too. I think I’ll make some bread today! Thanks again!
Great presentation and tips! I have only recently become acquainted with einkorn baking and I found your explanations and visuals extremely helpful. Thanks so much.
I'm a little confused. Either in this video or another one, you stated you were waiting to add the salt (to the yeast) 'after' a few minutes so that the salt would not 'kill' the yeast, but in the freshly milled einkorn video (that you personally gave me the link to in responding to my question/comment, you stated in the steps of that recipe, to put 'all' ingredients together, in the mixer bowl (the yeast and the salt went in together). Can you help and explain a little?:)
Yes, I did say that, and it does make a difference... but it never kills all the yeast, and sometimes I don't want to take the time to wait. :-) Either way works, but if you are having a lower rise on your bread (because every kitchen is different), then adding the salt a bit later is a great place to start!
Tried your recipe and to soft dough wast more like a batter so I added more flour and water and powdered milk and made in my bread machine. It came out great.
In the recipe section the baking is given as 375 degrees for 35-40 min, but in the "How to make..." section it is given as 350 degrees for 30 minutes. Which one should I follow. Also, when you suggest 450g of the whole wheat Einkorn, you add 50g AP to it. Is the 50g of AP white flour or 50g of AP Einkorn flour? I plan to make this in the sandwich bread plan from King Arthur... anything different that I should do? Thank You
I really appreciate this video, as I’m trying to incorporate einkorn more. I’ve tried a sourdough 3 times and it always turns out gummy inside and hard as a rock on the outside. It’s always nice to find new recipes, so I’m definitely going to try this one. Im new to your channel, so I apologise if you’ve gone over this already, I just wanted to say something pertaining to sifting flour: flour that has been super sifted (shop bought) completely removes the bran and germ (as you’ve sort of mentioned, but the hull is more the outer leafy layer 😊) 2 vital components that make wheat grains and the like so nutritious for you. All you’re left with is the proteins (gluten) starches, carbs, no vitamins or minerals, which is why they have to ‘enrich’ it, but they don’t add half as much back to it as they take away. Also, once wheat berries have been broke open, it’s only a matter of days before they technically go ‘rancid’ and have no beneficial value to them. This is why they say white bread, and non sugary bread products are bad for you. I’ve done a lot of research as my family suffer with gluten intolerance and what I’ve found is that the bran and germ are necessary for the body to break down the wheat and gluten properly (outside of coeliac disease, and obviously this isn’t medical advice, but information to help others who might be looking into alternative options). That being said, there is a learning curve to using home milled flour (you touched on this) but definitely worth it if one can obtain a mill 🙂 I hope this information can help someone.
Dough was more like batter so I added a few more tbsps of flour but it didn’t help much. I did add honey and olive oil and we are in the middle of a heatwave so it is very humid and hot in my kitchen. I also had to shape the dough with my spatula bc it was way too sticky to use my hands but in end it turned out great! Very soft and not as crumbly as my previous einkorn loafs. Next time I know to add a little less water when it’s very hot and humid or maybe I’ll just leave it alone after all it turned out well.
Wonderful to hear that it turned out! Sometimes it is a lot stickier, even when I weigh all the ingredients. It definitely has to do with humidity and probably the addition of the honey and oil. Still, like you said, you might not mess with success!
It’s so difficult to hear you when the mixer is running. I’m wondering if you moved to your right and turned your camera a bit to your right if we could better hear you? I’m very interested in what you have to say! 🙏🏻🦋🙏🏻
I tried making this bread. Followed you in real time, step by step. It never went to a ball while mixing. Add more flour, still no ball. Mixed a long time. No help. What happened?
Ohh bummer. I was following along on your blog post, which didn't specify at the beginning to leave the salt out until a few minutes into mixing. Just saw you say to leave the salt out at the start. 🙈😖oh well. Next time.
I know it has been a year since you posted this, but I do have an important question. I used dry active yeast instead, I bloomed it in 1 1/2 cup of water, used 500 grams of flower and my dough was super sticky. I added a little more flour and still was kind of sticky. Do you think the kind of yeast I used had something to do with it? I don't understand how, if I was using the same amount of water. And flour. Please help with any tips you have for using dry active instead, I just dont like the ingredients in instant yeast. Thank you for any help you can give me.
Hey there! No it shouldn’t be a problem, I use dry and instant yeast all the time with this recipe and it’s fine. Lots of different things could have caused it to be a bit too sticky. It should be sticky, but if it’s too sticky, just add a 1/4 cup of flour at a time until you reach a texture like that shown. I will say, if you go ahead and bake it sticky, the texture should be lovely! Einkorn likes to be wet, and it yields a great rise with more moisture. There is such a thing as too wet, but as you get more familiar with the desired texture, you will be able to adjust with more flour or less water as needed. Humidity, air temp, water temp, and more can vary day to day and can impact the dough. But like I said, getting to know the desired texture will allow you to adjust over time :-)
Hi, awesome video!! I've baked hundreds of einkorn sandwich loaves in a zojirushi bread machine over the years, but was looking for something not requiring so much dairy and fat, and also something that I can make in a camper van. Has anybody here tried this without using the stand mixer? I'm wondering if ten minutes by hand would result in the same beautiful result?
I own a zojirushi but I cannot use einkorn flour for my machine bread because I cannot find a recipe. Would you mind sharing yours please? Thank you so much 😊
@@claranumberone Hi Clara, I've tweaked my recipe a lot over the years. The one I'm using now results in a nice big loaf, but it does use quite a bit of yogurt. I mill the einkorn grain then sift to create a sort of all purpose flour. 1. Put your paddles in the bread pan and seat them. Add in 2.75 Tbsp sugar (maple sugar, cane sugar, etc.), and 1.75 tsp salt (pink Himalayan etc.) 2. On the stovetop, heat up the following (I use a big Anchor/FireKing type glass measure): 4 tbsp coconut oil (get a brand that doesn't smell or taste like coconut), get the oil to become liquified and warm. Then add 1cup + 1/4 cup plain unsweetened yogurt and 1/3 cup water. Mix with spatula and heat to about 110F 3. Remove from heat and pour into the loaf pan, and stir with spatula to dissolve the sugar and salt 4. Dump in 500g of all-purpose einkorn flour 5. I use my 1 tsp measuring spoon and create a well in the middle of the flour, maybe about 2 inches deep, and spoon in almost 2 tsp of Instaferm instant yeast (not bread machine yeast) 6. Seat the bread pan in your Zojirushi 7. machine settings: Set pre-heat to 'Off' Knead 10 minutes Rise 1: 30 minutes Rise 2: 30 minutes Bake: 50 minutes Set keep-warm to 'Off' 'Crust' setting doesn't matter much; mine seems to be stuck in the 'medium' position. Start the bake! The machine should keep your settings in the 'Memory 1' position for next time. Note that after the 10 minute knead cycle (at the beginning), the machine will beep at you. Ignore it - it's just asking if you want to add in any nuts or seeds or dried fruit etc. at this time. Clara, let me know how yours turns out! I also have a few tips for cooling and storing, but if you are already familiar with bread machine loaves, you likely know all of that! :-) Happy Einkorn Baking!
@@makeyourfaith thank you so much for sharing your recipe. I will buy einkorn berries again to make it. I had some before and ended up mixing it with other berries to make bread because could not make bread using only einkorn. Blessings! And again thank you ☺️
Thank you so much for this video! I've been looking for a sourdough einkorn recipe/video that uses instant yeast instead of an established starter--which I could never get to behave correctly. Anyway, your steps for this were so easy (even though i worked the dough by hand--no mixer) and it turned out better than expected. I REALLY appreciate your tried and true recipe!!! :)
Hi there! I'm currently making this recipe, second rise in loaf pan. I'm a little confused. The bake temp in the video is 375 and the bake temp in the print out is 350. My dough was way more sticky and runny than yours appears. Wondering what I did wrong. I did add honey. Thanks!
yes i noticed that the video and the printout are so different! when i went based off of strictly the video the first time, it turned out great. then when i tried again and went off of the printout, it was awful! the printout misses a lot of helpful info that she mentioned in the video. also i notified that she did not add honey in the video?? i’m going to try again for a 3rd time tonight (watching the video)
We had to switch to Einkorn for health reasons and I have been through about 5 different recipes so far and was getting a bit frustrated. I tried your recipe this evening and it came out very well with nice texture and taste. I bought whole grain einkorn so I had to sift it a few times to remove as much bran as possible so my loaf is slightly darker than yours, but the end result was great. Thanks for your research and video.
HELP! I must have missed something. I did the 500g of flour and followed the measurements/temp for everything else, but my dough was way more wet than what the video shows. Should I have added more flour, and if so, how much? Thank you in advance!
I got some Einkorn flour from Amazon and wasn't sure what to do with it. I searched on good ole YT University and came across your recipe. I followed your written recipe exactly and it came out perfect my first time trying it. Thank you for this very good recipe.
My dough is very sticky and does not hold together like yours. It cooks ok and tastes good other than the middle being very crumbly and fragile. Any suggestions?
Hi David! Yes, you can get a copy of this recipe here: www.amodernhomestead.com/no-knead-einkorn-sandwich-bread/ However, I also have a recipe for freshly ground einkorn bread here: www.amodernhomestead.com/freshly-ground-einkorn-whole-wheat-bread/ The last one will be more useful to you if you are using freshly milled! Enjoy!
My 2 favorite grains, einkorn and spelt. I would like to learn more how to use them both. Specially Einkorn. Thanks for sharing. I just found your channel. 😊😊😊😊😊😊
I don't have a kitchen aid mixer, can this be mixed by hand? If so, do you have any tips. I'm totally new to working with Einkhorn and a new baker in general. Thanks so much.
Hi Dana! A mixer makes is a lot easier, you can use any type of mixer as long as it has a dough hook. But you *can* mix it by hand - just knead until the dough is smooth and shiny
YES! I've been testing through to find a freshly ground einkorn bread recipe for years and I FINALLY nailed it this week! That video and recipe are coming soon
Hi there! I am so happy I stumbled upon your you tube channel. My son has a gluten sensitivity, so I am working to learn how to make einkorn sandwich bread. Ive mastered pizza and he seems to be able to tolerate it. I live in AZ and am wondering if my experience is any different because of my climate. I mixed everything up as you described, followed the video as I went. My dough was very soft after the initial mix. After letting it sit for 25 minutes it was still pretty soft, but I could use my dough scraper to get it out, couldn't really form it as it was so soft. Placed it in the loaf pan as normal, let rise, then into the oven it went. I didnt' get much oven rise, which seemed weird. It just rose to the top of the loaf pan. My yeast is fine as I've used it for other things, so don't think that is it. Just wondering if AZ could be the culprit and maybe I needed more flour initially to get it to look more like yours. (I used 500g). Thank you for any help you can provide.
You are so incredibly well-versed and also generous to share this! I've been sick for years and hope this can be my new bread solution! Thank you from the bottom of my heart for sharing this. You are an excellent teacher! 😀
It does for me, but do have to eat Einkorn breads and pastas in moderation, like if I went crazy 3 days in a row it will start bothering me, but not to the extent that modern wheat does, its been really great. Best to just give it a try, and pick a Friday night or so if you work so you got a few days off if you have issues with it.
Hi Mary! I make them myself and sell them on my Etsy shop - I am in the process of making a batch right now, if you follow the shop it will notify you when they are available. And welcome!! www.etsy.com/shop/AModernHomestead
Very good ❤recipe I have purched this same flour. I wanted to experience how to bake with it Can we use the same flour for cookies, cakes, or other sweetes ? Thank you so much for your video and sharing the secrets with ginger powder Is this secrets works for other bread Right now I am experiencing many recipes for a Gluten free breads 🍞
As I am searching for Einkorn bread/Einkorn sourdough bread recipes, I have happened here, on your channel, and am anxious to see what you have done, and the results. I have purchased, a few years ago, whole grains of Einkorn, sprouted about 2 kilos of it, and want to make bread. Will I be measuring the same, or approximately the same weight as that from Jovial, as that is where I purchased the whole grain? Thanks in advance. I like your persona on camera. Thanks for the post. 😊
I've never baked w/Einkorn because of all the complaints about how hard it is to work with that flour. I cheated and went w/Kamut which is an easy peasy flour. Since I'm about to start milling my own flour I thought I would grab your recipes as my first milled attempts. TY for the great recipes.
Yes, definitely! 1-2 tbsp of any oil or butter is a fine addition. I will say I stopped adding it because it wasn't noticeably different. Instead we add butter when we eat it :-)
Just to answer your question, technically no it’s not Keto because it has too high a carb content. It would blow your daily allowance of carbs for one sandwich. On the other side, it does not spike glucose levels the way other breads do, at least that’s what I understand. That’s way you see so many different recipes using a combination of flour mixes designed to lower the carbs while still using some Einkorn flour for the flavor and texture. I’m by no means any kind of expert, have just picked up what I know from others but since no one else answered in the last 2 months, figured you might still be curious.😊
It's a standard 1lb loaf pan :-) You can see the exact size here: amzn.to/3swQYSh If you are planning to use a ceramic or glass pan, please know that the results will not be the same and you may need to adjust the cook time!
My new stand mixer will be here by next week (I opted for the Nutrimill Artiste). Can't wait to try this recipe .. will watch your video a few more times first of course 🙂 Thanks! (ps I subscribed to your email list and have started a binder with many of your Einkorn recipes. woohoo!)
Oh yay!! I'm so excited for you! You'll have to let me know how it goes! If the first loaf doesn't turn out just perfectly, hang in there! It's usually perfect by the first 1-2 and even if it's not perfect it will still be delicious
WOW!! I just found your video for einkorn bread! It looks amazing! Unbelievable how you showed you can mush the slice and it pops back into shape! I'm trying this tomorrow morning!! I am so glad I found you because I do have some Einkorn flour and have been waiting for a good recipe! Thanks so much for sharing.
Currently my family can only eat einkorn wheat, so I don’t have any recipes using other wheats. However, I do have a recipe for einkorn dark rye, which is delicious! www.amodernhomestead.com/einkorn-brown-bread-recipe/
It's not needed for instant yeast. If you are using active dry yeast, you might do it (it's usually called for), however even then I just add it to the recipe straight!
Hi Annie! Welcome! Yes, I use this recipe for freshly found einkorn and really love it: www.amodernhomestead.com/freshly-ground-einkorn-whole-wheat-bread/
I followed your recipe carefully. The bread tasted good but was very dense and didn’t rise well. It has the looks and rose of banana bread rather than sandwich bread. The dough was sticky but dry. What do you think happened?
Hi Paula! I know in your other comment you said you were new to einkorn, so there are some things about einkorn that are different from other breads. 1. it is a much more dense bread in general (due to the different kind of gluten) and then 2. it doesn't rise all that much. It's hard to know if what you experienced is normal or not without seeing it - if you want to go to my site and contact me via email there with a picture, I can take a look :-)
Just wanted to tell you I recently bought a small bag of Einkorn all purpose flour, and wasn't sure how to make "regular" sandwich bread which is what I was after. I was getting a little disillusioned reading how many steps there are and how difficult it can be. I kept looking and happened upon this video. Since I have a Kitchen Aid mixer I thought I would give this recipe a try, since you demonstrated everything so well. I just ate my first slice and I'm so amazed that I could do it! The bread is soft, lovely texture, with a yummy real bread taste, no bitterness or weird aftertaste I get with store bought sandwich bread. I can't wait to make French toast with it tomorrow morning! Thank you SOOOO much, I really appreciate the hard work you did to make the magic happen! :)
You’re so sweet! I’m glad you enjoyed it!
I will be making this tonight. I also always spread a little butter on the top crust to soften. Looks great!!
Victoria, I used your recipe and made this bread today and I absolutely love it!
Thank you kindly for taking the time to share ❤
I’m so glad to hear it!! Thank you for letting me know!
This is my go to recipe for standard loaf pans. It truly is the best! I was wondering if I could add rolled oats to this recipe ?
Why did my mixture turn out really sticky? It was a big sticky glob after 10 minutes. I used a scale to measure the flour and did use a measuring cup to measure the water. What could have caused it. Still going to try to bake it but I’m super upset as einkorn flour is so expensive.
How much salt did you put in? You never actually said I saw it and it looked like 1 tablespoon, but you never actually said I don’t want to guess.
just made this bread and it is the best damn bread I have everrrrrrr eaten and my blood sugar is going down and it is 3 hrs later. And no gluten problems at all. Thank you, thank you thank you thank thank you!!!!!! and the crust and the crumb is epic!!!
Thank you 🙏 love it without music.also thank you for your recipe.
I’ve used this recipe several times and am SO HAPPY! The bread is perfectly light and fluffy, doesn’t fall apart until it’s a bit stale, and the taste is fantastic. I think the addition of the ground ginger is pure genius. Thank you!
I'm so glad!!
I expect you know that the Jovial All Purpose Einkorn Flour is a low extraction flour and most of the flavour and nutrition has been removed as it is found in the germ and the bran. I do wonder why bother baking with such a stripped out flour? They do a Whole Grain version and those who want a lighter bread could add a little strong bread flour to increase the gluten level.
Einkorn doesn't just have low glutenin levels it's also is of a primitive kind. It's very weak and the gluten formed is prone to tearing. The same is true of all of the 'Ancient Grains'. Personally I would not use a mixer. Hand combining the dough and a few lift and folds done very gently will do less damage to it. Gentleness is everything with Ancient Grains.
Mixing the dough with the salt at the beginning and letting it hydrate for twenty minutes allows the gluten to start to form of it's own accord. Putting the salt in at the beginning also reduces protease activity. That enzyme left unchecked breaks the gluten gown.
Ancient grains have more active enzymes than modern commodity wheats.
It's all about baker's choice. Ginger has a very strong flavour.. A simple gluten hardener would be up to 1.5 percent of the flour weight of vinegar. A live apple cider vinegar is a good choice. The acidity of the vinegar also reduces the amylase activity which breaks starch down. Again ancient grains are higher in Amylase enzymes.
Using soured cream at 17% for it's butter fat adds nice fermented flavour, or butter at 5% of the flour weight. Both increase the gas trapping ability of the dough which increases the loaf volume. Vegetable fats reduce the gas trapping ability of doughs.
None of this is heavy criticism. I hope you accept them as helpful hints form someone who has specialised in baking with Ancient Grains and Heritage wheats for many years.
I wish you and your channel every success.
Be well.
Thanks so much! I appreciate your teaching! Wish this would work in bread machines.
using home-milled einkorn from the berries I think results in a slightly different water-to-flour ratio. 1.5 cups of water and 500 grams of sifted einkorn resulted in quite a sticky mess, so I added 1 extra cup of sifted einkorn 1/4 cup at a time. The result was great! Although it was a bit too much volume for the 1 pound USA PAN bread pan. So going forward I'll try the 500 grams of flour with 1 and 1/4 cups water to see how that goes.
Oh, wow... wish I had read your comment before I started this recipe! I, too, freshly ground the berries... but I also used the sifter attachment/scale hoping that would help make it more like "all purpose" einkorn flour. (I had listened intently to her explanation of the types but was still hoping 🤭) Sticky mess same as yours 🤦🏼♀️ haha. Kept adding flour and hope I haven't over-worked the dough. It's on first rise now and will let you know in another comment how it turns out 🙏😊
@@MM-oc3sb good luck MM!
Such a helpful comment! I am in the process of using up the rest of my einkorn flour to replace my bucket with berries to home mill, so I’m glad I saw this comment before hand. Although, the flour I have doesn’t appear to be sifted so I might have to fiddle with the recipe more 😂
I just made this and I'm super impressed! I just made the best bread I've ever made in my life! Now I get to really test if Einkorn will work out with my Celiac. Thank you! Thank you! Thank you!!
My mom always made bread...many loaves of beautiful yummy bread. She NEVER used sugar.
Much better! Thank you for posting this without the music. I’m going to try to find the flour and give this recipe a try. Thanks again! God bless! 🙏🙏🙏
Happy to hear that! Let me know how it goes!
HEB sells Einkorn
I'm curious if you've come up with the ratio for freshly milled einkorn yet?
There is a comment above that may help with your question
@patriciasummers8881
0 seconds ago
I too appreciate all the details you included! I’ve made einkorn bread once but, like others mentioned, don’t care for all the extra steps. And I wanted to use my KitchenAid! Your video is so practical and is just what I needed! Thank you so very much. You’re a jewel. 😍💝
P.S.: I use an electric knife to slice my bread and it works fast and perfectly. A friend said she did not believe I sliced the bread by hand. 😁 Another thing I like to do is spread butter over the top of the loaf right after it comes out of the oven so the crust is soft. It adds flavor too. I think I’ll make some bread today! Thanks again!
You always make einkorn look so easy!
You're so sweet, thank you!
Great presentation and tips! I have only recently become acquainted with einkorn baking and I found your explanations and visuals extremely helpful. Thanks so much.
I'm a little confused. Either in this video or another one, you stated you were waiting to add the salt (to the yeast) 'after' a few minutes so that the salt would not 'kill' the yeast, but in the freshly milled einkorn video (that you personally gave me the link to in responding to my question/comment, you stated in the steps of that recipe, to put 'all' ingredients together, in the mixer bowl (the yeast and the salt went in together). Can you help and explain a little?:)
Yes, I did say that, and it does make a difference... but it never kills all the yeast, and sometimes I don't want to take the time to wait. :-) Either way works, but if you are having a lower rise on your bread (because every kitchen is different), then adding the salt a bit later is a great place to start!
Tried your recipe and to soft dough wast more like a batter so I added more flour and water and powdered milk and made in my bread machine. It came out great.
So happy. Came across this video. I’m new to bread making and especially to einkorn. Super good tips.
Thanks so much for this recipe. It’s the first success I’ve had with bread making. Came out great! And it was easy and mess free
Hey- by any chance did you figure out the adjustments for doing this with freshly milled einkorn?
In the recipe section the baking is given as 375 degrees for 35-40 min, but in the "How to make..." section it is given as 350 degrees for 30 minutes. Which one should I follow. Also, when you suggest 450g of the whole wheat Einkorn, you add 50g AP to it. Is the 50g of AP white flour or 50g of AP Einkorn flour? I plan to make this in the sandwich bread plan from King Arthur... anything different that I should do? Thank You
I'm anxious to try this recipe. Is Ginger Powder the same as Ground Ginger? Thank you
Yes, it is! Enjoy!
I really appreciate this video, as I’m trying to incorporate einkorn more. I’ve tried a sourdough 3 times and it always turns out gummy inside and hard as a rock on the outside. It’s always nice to find new recipes, so I’m definitely going to try this one.
Im new to your channel, so I apologise if you’ve gone over this already, I just wanted to say something pertaining to sifting flour: flour that has been super sifted (shop bought) completely removes the bran and germ (as you’ve sort of mentioned, but the hull is more the outer leafy layer 😊) 2 vital components that make wheat grains and the like so nutritious for you. All you’re left with is the proteins (gluten) starches, carbs, no vitamins or minerals, which is why they have to ‘enrich’ it, but they don’t add half as much back to it as they take away. Also, once wheat berries have been broke open, it’s only a matter of days before they technically go ‘rancid’ and have no beneficial value to them. This is why they say white bread, and non sugary bread products are bad for you. I’ve done a lot of research as my family suffer with gluten intolerance and what I’ve found is that the bran and germ are necessary for the body to break down the wheat and gluten properly (outside of coeliac disease, and obviously this isn’t medical advice, but information to help others who might be looking into alternative options). That being said, there is a learning curve to using home milled flour (you touched on this) but definitely worth it if one can obtain a mill 🙂 I hope this information can help someone.
Dough was more like batter so I added a few more tbsps of flour but it didn’t help much. I did add honey and olive oil and we are in the middle of a heatwave so it is very humid and hot in my kitchen. I also had to shape the dough with my spatula bc it was way too sticky to use my hands but in end it turned out great! Very soft and not as crumbly as my previous einkorn loafs. Next time I know to add a little less water when it’s very hot and humid or maybe I’ll just leave it alone after all it turned out well.
Wonderful to hear that it turned out! Sometimes it is a lot stickier, even when I weigh all the ingredients. It definitely has to do with humidity and probably the addition of the honey and oil. Still, like you said, you might not mess with success!
Mine was like batter too so I added more flour, water and powdered milk 2 tbsp and made in bread machine.
It’s so difficult to hear you when the mixer is running. I’m wondering if you moved to your right and turned your camera a bit to your right if we could better hear you? I’m very interested in what you have to say! 🙏🏻🦋🙏🏻
I tried making this bread. Followed you in real time, step by step. It never went to a ball while mixing. Add more flour, still no ball. Mixed a long time. No help. What happened?
Ohh bummer. I was following along on your blog post, which didn't specify at the beginning to leave the salt out until a few minutes into mixing. Just saw you say to leave the salt out at the start. 🙈😖oh well. Next time.
I know it has been a year since you posted this, but I do have an important question. I used dry active yeast instead, I bloomed it in 1 1/2 cup of water, used 500 grams of flower and my dough was super sticky. I added a little more flour and still was kind of sticky. Do you think the kind of yeast I used had something to do with it? I don't understand how, if I was using the same amount of water. And flour. Please help with any tips you have for using dry active instead, I just dont like the ingredients in instant yeast.
Thank you for any help you can give me.
Hey there! No it shouldn’t be a problem, I use dry and instant yeast all the time with this recipe and it’s fine.
Lots of different things could have caused it to be a bit too sticky. It should be sticky, but if it’s too sticky, just add a 1/4 cup of flour at a time until you reach a texture like that shown.
I will say, if you go ahead and bake it sticky, the texture should be lovely! Einkorn likes to be wet, and it yields a great rise with more moisture. There is such a thing as too wet, but as you get more familiar with the desired texture, you will be able to adjust with more flour or less water as needed.
Humidity, air temp, water temp, and more can vary day to day and can impact the dough.
But like I said, getting to know the desired texture will allow you to adjust over time :-)
I did bake it and it turned out good. I'll play with the recipe a little more as you said. Thank you so much. 😊
It is hard to hear your voice over the mixer, could you move your Mike closer to your mouth while the mixer is on?
Hi, awesome video!! I've baked hundreds of einkorn sandwich loaves in a zojirushi bread machine over the years, but was looking for something not requiring so much dairy and fat, and also something that I can make in a camper van. Has anybody here tried this without using the stand mixer? I'm wondering if ten minutes by hand would result in the same beautiful result?
I own a zojirushi but I cannot use einkorn flour for my machine bread because I cannot find a recipe. Would you mind sharing yours please? Thank you so much 😊
@@claranumberone Hi Clara, I've tweaked my recipe a lot over the years. The one I'm using now results in a nice big loaf, but it does use quite a bit of yogurt. I mill the einkorn grain then sift to create a sort of all purpose flour.
1. Put your paddles in the bread pan and seat them. Add in 2.75 Tbsp sugar (maple sugar, cane sugar, etc.), and 1.75 tsp salt (pink Himalayan etc.)
2. On the stovetop, heat up the following (I use a big Anchor/FireKing type glass measure): 4 tbsp coconut oil (get a brand that doesn't smell or taste like coconut), get the oil to become liquified and warm. Then add 1cup + 1/4 cup plain unsweetened yogurt and 1/3 cup water. Mix with spatula and heat to about 110F
3. Remove from heat and pour into the loaf pan, and stir with spatula to dissolve the sugar and salt
4. Dump in 500g of all-purpose einkorn flour
5. I use my 1 tsp measuring spoon and create a well in the middle of the flour, maybe about 2 inches deep, and spoon in almost 2 tsp of Instaferm instant yeast (not bread machine yeast)
6. Seat the bread pan in your Zojirushi
7. machine settings:
Set pre-heat to 'Off'
Knead 10 minutes
Rise 1: 30 minutes
Rise 2: 30 minutes
Bake: 50 minutes
Set keep-warm to 'Off'
'Crust' setting doesn't matter much; mine seems to be stuck in the 'medium' position.
Start the bake! The machine should keep your settings in the 'Memory 1' position for next time.
Note that after the 10 minute knead cycle (at the beginning), the machine will beep at you. Ignore it - it's just asking if you want to add in any nuts or seeds or dried fruit etc. at this time.
Clara, let me know how yours turns out! I also have a few tips for cooling and storing, but if you are already familiar with bread machine loaves, you likely know all of that! :-) Happy Einkorn Baking!
@@makeyourfaith thank you so much for sharing your recipe. I will buy einkorn berries again to make it. I had some before and ended up mixing it with other berries to make bread because could not make bread using only einkorn. Blessings! And again thank you ☺️
I like the way you did recipe, I'm letting the bread cool off ,thanks for sharing 😊
Hope you enjoyed it!
Thank you so much for this video! I've been looking for a sourdough einkorn recipe/video that uses instant yeast instead of an established starter--which I could never get to behave correctly. Anyway, your steps for this were so easy (even though i worked the dough by hand--no mixer) and it turned out better than expected. I REALLY appreciate your tried and true recipe!!! :)
❤️Thanks for sharing this! I will try it this week. My girls & I can’t eat a lot of gluten so we switched to einkorn a few years ago.
I'm so excited for you to try it!!
I absolutely love the bread this recipe makes. It's hard to find a good Einkorn Bread recipe. Thank you for sharing this one!
Super video. Definitely gonna give this a try.! Big thank you!
Hi there! I'm currently making this recipe, second rise in loaf pan. I'm a little confused. The bake temp in the video is 375 and the bake temp in the print out is 350. My dough was way more sticky and runny than yours appears. Wondering what I did wrong. I did add honey. Thanks!
yes i noticed that the video and the printout are so different! when i went based off of strictly the video the first time, it turned out great. then when i tried again and went off of the printout, it was awful! the printout misses a lot of helpful info that she mentioned in the video. also i notified that she did not add honey in the video??
i’m going to try again for a 3rd time tonight (watching the video)
Plus when milled ahead of time...after 3 days all nutrients are lost.
I love that it’s not sticky! Have to try this recipe right away.
let me know how it goes!
We had to switch to Einkorn for health reasons and I have been through about 5 different recipes so far and was getting a bit frustrated. I tried your recipe this evening and it came out very well with nice texture and taste. I bought whole grain einkorn so I had to sift it a few times to remove as much bran as possible so my loaf is slightly darker than yours, but the end result was great. Thanks for your research and video.
Can you show a video of how you make Hawaiian rolls with Einkorn flour
No kneed means no kneed not no hand kneeding. There are many methods for no kneed.
HELP! I must have missed something. I did the 500g of flour and followed the measurements/temp for everything else, but my dough was way more wet than what the video shows. Should I have added more flour, and if so, how much? Thank you in advance!
Mine is, too! I am struggling a lot with this recipe. Let me know if you figured it out!
Where did you get the top for the ginger powder?
I designed and made it! You can get them in my shop here: www.etsy.com/listing/926082876/mason-jar-salt-spout-lid-for-herbs-and
I got some Einkorn flour from Amazon and wasn't sure what to do with it. I searched on good ole YT University and came across your recipe. I followed your written recipe exactly and it came out perfect my first time trying it. Thank you for this very good recipe.
Yay! I’m so glad! Enjoy!
My dough is very sticky and does not hold together like yours. It cooks ok and tastes good other than the middle being very crumbly and fragile. Any suggestions?
Mine doesn't either. I tried adding more flour, but it is so dense and heavy now 😢 I can't figure it out
Excellent recipe. The ginger!!! 🎉❤😊 🙏
I'm just getting started in making fresh milled flour to make bread. Is there a way I can get a printed copy of your recipe? THANKS for your time.
Hi David! Yes, you can get a copy of this recipe here: www.amodernhomestead.com/no-knead-einkorn-sandwich-bread/
However, I also have a recipe for freshly ground einkorn bread here: www.amodernhomestead.com/freshly-ground-einkorn-whole-wheat-bread/
The last one will be more useful to you if you are using freshly milled! Enjoy!
My 2 favorite grains, einkorn and spelt. I would like to learn more how to use them both. Specially Einkorn. Thanks for sharing. I just found your channel. 😊😊😊😊😊😊
So glad you're here!
Could this recipe be shaped into buns?
What would happen if you add olive oil?
Thank you SO MUCH for this great video. In just a few minutes I am going to try it.
Fabulous!! Let me know how it goes!
Too much talking
use electric knife much easier to cut
Why is there no sound? 😕
Talk to much around
I don't have a kitchen aid mixer, can this be mixed by hand? If so, do you have any tips. I'm totally new to working with Einkhorn and a new baker in general. Thanks so much.
Hi Dana! A mixer makes is a lot easier, you can use any type of mixer as long as it has a dough hook. But you *can* mix it by hand - just knead until the dough is smooth and shiny
@@AModernHomestead Thanks so much. I don't have a mixer, so I will just have to try to do it by hand! :-) Thanks for sharing the recipe.
Are you planning to share a recipe using freshly ground Einkorn berries?
YES! I've been testing through to find a freshly ground einkorn bread recipe for years and I FINALLY nailed it this week! That video and recipe are coming soon
Hi there! I am so happy I stumbled upon your you tube channel. My son has a gluten sensitivity, so I am working to learn how to make einkorn sandwich bread. Ive mastered pizza and he seems to be able to tolerate it. I live in AZ and am wondering if my experience is any different because of my climate. I mixed everything up as you described, followed the video as I went. My dough was very soft after the initial mix. After letting it sit for 25 minutes it was still pretty soft, but I could use my dough scraper to get it out, couldn't really form it as it was so soft. Placed it in the loaf pan as normal, let rise, then into the oven it went. I didnt' get much oven rise, which seemed weird. It just rose to the top of the loaf pan. My yeast is fine as I've used it for other things, so don't think that is it. Just wondering if AZ could be the culprit and maybe I needed more flour initially to get it to look more like yours. (I used 500g). Thank you for any help you can provide.
You are so incredibly well-versed and also generous to share this! I've been sick for years and hope this can be my new bread solution! Thank you from the bottom of my heart for sharing this. You are an excellent teacher!
😀
I have been struggling with baking a decent loaf of bread using Einkorn. Your recipe is very simple and my bread turned out great. Thank you!
So how would you mix this without an expensive stand mixer? Could you use a hand mixer. Is it better to stir and bring together for 10 min. By hand?
Does this healthy flour work for People who are gluten free just because of modern flour?
It does for me, but do have to eat Einkorn breads and pastas in moderation, like if I went crazy 3 days in a row it will start bothering me, but not to the extent that modern wheat does, its been really great. Best to just give it a try, and pick a Friday night or so if you work so you got a few days off if you have issues with it.
I am gluten sensitive for 20+ years, I can eat this without issue unless I eat too much. It is a delicate dance to enjoy, but not overdo it.
I made 2 loaves today. They turned out so well. Thank you for your video with all the tips and tricks ensuring success. You are an awesome teacher.
new to your channel, can you please tell me where you got your little pouring spouts you have on your salt and ginger jars?
Hi Mary! I make them myself and sell them on my Etsy shop - I am in the process of making a batch right now, if you follow the shop it will notify you when they are available. And welcome!!
www.etsy.com/shop/AModernHomestead
@@AModernHomestead excellent, I will get me some....
Very good ❤recipe
I have purched this same flour. I wanted to experience how to bake with it
Can we use the same flour for cookies, cakes, or other sweetes ?
Thank you so much for your video and sharing the secrets with ginger powder
Is this secrets works for other bread
Right now I am experiencing many recipes for a Gluten free breads 🍞
As I am searching for Einkorn bread/Einkorn sourdough bread recipes, I have happened here, on your channel, and am anxious to see what you have done, and the results. I have purchased, a few years ago, whole grains of Einkorn, sprouted about 2 kilos of it, and want to make bread. Will I be measuring the same, or approximately the same weight as that from Jovial, as that is where I purchased the whole grain? Thanks in advance. I like your persona on camera. Thanks for the post. 😊
I’m making vanilla extract in the same vodka. Mines about a year and half old I’d say
I've never baked w/Einkorn because of all the complaints about how hard it is to work with that flour. I cheated and went w/Kamut which is an easy peasy flour. Since I'm about to start milling my own flour I thought I would grab your recipes as my first milled attempts. TY for the great recipes.
Mine was so dense. I couldn’t pull. I milled my own einkorn and I have no idea what to do!
Oh my goodness! Just made this bread today and it came out amazing! Thank you for this recipe! It’s a keeper for sure!
Thank you for these beautiful video I would love to see you perform the same with sourdough starter instead of yeast please
Do you have this recipe somewhere that it can be printed or followed without watching the video? Thanks!
I use glass pans typically what would the temperature and bake time be? Also what are the dimensions on the bread
I made this bread today. It turned our perfectly. Thank you for sharing it.
Do you have a recipe for sourdough einkorn that I can use like the one in this video? This really sound easy to do!!
Would this work in an automatic bread making machine?
Thank you. This turned out fantastic! My kids love this bread.
I actually gasped when you took it out of the oven!
Thank you! Finally my einkorn bread was great!
Is it possible to add a little olive oil and get the same results?
Yes, definitely! 1-2 tbsp of any oil or butter is a fine addition. I will say I stopped adding it because it wasn't noticeably different. Instead we add butter when we eat it :-)
Thank you. ☺️
Hello! Does anyone tried to use sourdough instead yeast?
This sure seems as though it would be keto. Any comments? This bread is so flavorful . I just can't see anything that would make this not keto.
Just to answer your question, technically no it’s not Keto because it has too high a carb content. It would blow your daily allowance of carbs for one sandwich. On the other side, it does not spike glucose levels the way other breads do, at least that’s what I understand. That’s way you see so many different recipes using a combination of flour mixes designed to lower the carbs while still using some Einkorn flour for the flavor and texture. I’m by no means any kind of expert, have just picked up what I know from others but since no one else answered in the last 2 months, figured you might still be curious.😊
I just made this loaf this morning and it turned out wonderful!
MCT C8 is very important!.
Can I make rolls with this recipe ?
Your bread pan looks quite small. I don’t have that, so will use an “old fashioned” pan. Hope it works out ok!
It's a standard 1lb loaf pan :-) You can see the exact size here: amzn.to/3swQYSh
If you are planning to use a ceramic or glass pan, please know that the results will not be the same and you may need to adjust the cook time!
Can I use sourdough starter instead of instant yeast and if so, how much would I substitute for the yeast? BTW, I LOVE this recipe of yours.
Yes! You can use this recipe instead: www.amodernhomestead.com/einkorn-sourdough-bread/
My new stand mixer will be here by next week (I opted for the Nutrimill Artiste). Can't wait to try this recipe .. will watch your video a few more times first of course 🙂 Thanks! (ps I subscribed to your email list and have started a binder with many of your Einkorn recipes. woohoo!)
Oh yay!! I'm so excited for you! You'll have to let me know how it goes! If the first loaf doesn't turn out just perfectly, hang in there! It's usually perfect by the first 1-2 and even if it's not perfect it will still be delicious
WOW!! I just found your video for einkorn bread! It looks amazing! Unbelievable how you showed you can mush the slice and it pops back into shape! I'm trying this tomorrow morning!! I am so glad I found you because I do have some Einkorn flour and have been waiting for a good recipe! Thanks so much for sharing.
Whoo hoo! Let me know how it goes!
Do you have a 1 loaf recipe using hard red or hard white berries? Also I'm interested in a RYE bread recipe for just 1 loaf.
Currently my family can only eat einkorn wheat, so I don’t have any recipes using other wheats. However, I do have a recipe for einkorn dark rye, which is delicious!
www.amodernhomestead.com/einkorn-brown-bread-recipe/
Is there a reason you put the yeast in the dry mixture first as a opposed to mixing it into the warm water and allowing it to bloom? Thank you!
It's not needed for instant yeast. If you are using active dry yeast, you might do it (it's usually called for), however even then I just add it to the recipe straight!
❤❤🙏🙏xxoo
Can I open a ginger capsule to use? I have fresh ginger also but not powder.
Thanks for this video!
Can you taste the ginger?
Have you ever done this recipe replacing the yeast with the einkorn sourdough starter?
Yes! In fact, I've written that recipe here: www.amodernhomestead.com/einkorn-sourdough-bread/
I have the grain that I grind myself, have you found a ratio for this yet? Iam new with this
Hi Annie! Welcome! Yes, I use this recipe for freshly found einkorn and really love it: www.amodernhomestead.com/freshly-ground-einkorn-whole-wheat-bread/
I followed your recipe carefully. The bread tasted good but was very dense and didn’t rise well. It has the looks and rose of banana bread rather than sandwich bread. The dough was sticky but dry. What do you think happened?
Hi Paula! I know in your other comment you said you were new to einkorn, so there are some things about einkorn that are different from other breads. 1. it is a much more dense bread in general (due to the different kind of gluten) and then 2. it doesn't rise all that much.
It's hard to know if what you experienced is normal or not without seeing it - if you want to go to my site and contact me via email there with a picture, I can take a look :-)
@@AModernHomestead Thank you. I’ll do that. I have a picture.