Any recipe for a good tomato sauce with basil to eat with that yummy bread? Thank you Ivo you always bring excellent Italian recipes. Have a beautiful day 😊
Thank you. I usually buy my Einkorn flour at Bread Beckers . You buy the grains and they mill it for you. The Einkorn is the real wheat in the Bible, not the one on the market shelf. Thank you again.
I finally realized that my grandmother, who died on an operating table in 1933, was celiac; my mother was celiac, but never diagnosed, although she was diagnosed with Wernicke's encephalopathy, which is caused by celiac disease, and I was finally diagnosed with celiac disease, but after I was forced to retire early as disabled, when I became so ill and was on the way to Wernicke's myself. GOt down to about 85 pounds, from about 140 or 150.
Thank you for this simple straightforward method. I have just watched about 10 videos and all confused me or were too fussy (with a tonne of hungry kids to feed), except yours! I am so grateful to you! 😊
I am amazed! I have been looking for a recipe for Einkorn bread for awhile and yours is perfect! Thankfully I have a sourdough starter and will be feeding it just for this recipe! Also, your bread looks to have perfect texture and doesn’t look dense. I’ve found that many einkorn recipes have good taste or rise but the bread still looks a little dense and unappetizing, but not this one! Thank you again😄
Your explanation on the wheat is incorrect, at least for the US. No wheat in the US is gmo'd, but it has been so hybridized that it has very little nutritional value and "super gluten." Most conventional wheat in the US is treated with RoundUp (Glyphosate) to dry it out so it goes through the combine easier. This is why so many people are developing serious sensitivity to conventional wheat in addition to the super gluten. Einkorn is not hybridized and has never been treated with glyphosate so it maintains its nutritional value.
Guess I’m dense here but I don’t understand what you just said. No wheat is gmo’d in the U.S, then later you said most conventional wheat Is treated w/ gmo Roundup. I realize hybridizing foods has been a practice for many years here in the U.S. though but my understanding was that All U.S. conventional wheat was gmo!? The organic is not supposed to be, but of course there’s cross pollination so nothing is 100% anymore it would seem. Einkorn does not fall into those categories if grown in Europe & it’d still be a healthier choice even grown here.
i found some in health food stores when i looked a prices and a 10kg bag was 73$ and for a 907g bag was anywhere from 10.99 to 15.50 i decided against the experiment lol
There may be Gluten in Einkorn but its an entirely different type of Gluten than modern wheat. When testing for gluten insensitivity they test for the D hybridization and Einkorn does not have the D strain that causes issues. ❤❤❤
Thank you! Great recipe and video. I'm not celiac, but I am sensitive to wheat gluten. This is going to allow me to occasionally enjoy crusty bread again! Great channel; I'm subscribed!
Looks great. Love the channel. I have a few questions. How much dry yeast would you use if you don’t have a starter. Does the diastatic malt add flavor or do you use it because it affects the rise? I assume if I used sugar and dry yeast I would measure the rise time by when it doubles. Do you think it would be less than 12 hours? Thanks.
Use 1/4 tsp of instant dry yeast and it will still take about 12 hours to double - the diastatic malt powder is like a super food for your yeast and helps with browning👍
I just figured I'd watch the video on how he makes the sourdough bread. I've got a ton of questions too and I've got 30+ yrs experience. Just sayin. Nothin but love from the kitchen... 🤙
I made this bread but the grams for the water is alittle bit to much,my dough it was sticky and rise in 5 hours not 12 hours so i may hear wrong with the grams for the water. Thank u for easiness of the recepie i always do 2-3 hours of strech and fold but like yours with einkorn which i never tried before.i will send a picture of my bread wen i done. Baking now😊
That is an amazing loaf! thanks for the tip of the diastatic powder! will give it a try. What temperature was your kitchen when you proofed it for 12 hours? I am afraid in mine it will overproof during the night 😅
You said that the water content for all-purpose was going to be different and would include that in the description box, but it is not there. Please update.
I followed your steps, I did not use diastatic malt and used einkorn all purpose only. My dough doubled in the AM just like yours in the same container but it was SO runny!! Why? I’m not sure how to fix it. Could you make a sourdough with 100% all purpose einkorn and no diastatic malt? That would be fabulous! Thanks!
Yes, you can make sourdough with einkorn flour and as for your dough being runny, sounds like too much hydration - your sourdough should be ,50% water and 50% flour and the water and flour are best weighed👍👍
@@CookingwiththeCoiasGood idea to always weigh when baking. The flour can settle to easily changing your measurement. Really loving your channel. Great Job from a new Sub w/30yrs exp Chefing. 🤙
To have the entire einkorn effect, use the einkorn flour for your starter, but you don't have to.....I typically feed my flour with all purpose white and sometimes I mix in rye or whole wheat, but specifically when making "ancient bread" I just do 1 feeding with einkorn flour 👍👍
Perfect loaf, but where i am 1Kilo of Einkorn flour is $80, so not really suitable for day to day bread. I wonder how much is that in your neck of the woods?
That's crazy expensive - just check Amazon and you will find better prices - otherwise, you can just use regular bread flour and the bread will still be delicious 👍
2nd video and now a subscriber.Ex Chef W/30yrs exp is loving how you present your show. Coming off a long illness and your videos are bringing back my love of cooking that I thought had been burned out of me (no pun intended,lol). Thank you and I'm looking forward to trying some of your techniques or recipes. 🤙✌️
Man - homemade wine, bread, cheese ,everything. I wish I was your neighbour. I`d be cutting your lawn with scissors for some of that goodness.😋 Probably a silly question but have you brewed beer ?
Yes, the einkorn flour does have gluten, but at least it from wheat that has not been genetically modified - I have plenty of fantastic gluten free recipes on my channel - if you get a chance, check them out as the GF bread, pizza and focaccia are amazing....I also just recently released a GF sourdough recipe as well and even how to make a GF sourdough starter 👍👍
Thanks for writing in and just so you are aware, measuring water in milliliters is the same as in grams - for example, 50 ml of water is the same as 50 gm. Hope this helps👍👍
Be aware, this applies only to water and most watery like liquids. It depends on the specific weight of the liquid (or dry food) if grams and millimeters are interchangeable. Yoghurt, for example , weights a bit more (in grams) than the amount of milliliters.
Be nice to have a sponsor that does all types of remods, come in and do it for free if you plug thier remods a couple times each show. Just seems like a win/win to me, besides I'd be getting to watch a remod that interests me, so win/win/win... 😂
Lol I bought Einhorn flour 3 years ago so my wife could make some bread, she isn't very adventurous and always says I'm scared to try or whatever. So it's still sitting in my pantry. Paid about 10 a bag for it, I guess my chickens will eat it one day
this recipe uses sour dough so that is your yeast - however, if you wanted to use instant yeast or active dry yeast, then replace the 400 gm of active sour dough starter with 200 grams water, 200 grams flour, and 1/4 tsp instant or active dry yeast - keep all the other ingredients the same :)
Not true... common wheat (Triticum aestivum) is thousands of years old too. It was found in Yumuktepe and Yenikapı, two important archaeological sites in Anatolia and date back to the Pottery Neolithic Period. The hybridization that created common wheat was natural and thousands of years old. So this "1990 GMO wheat" is just fakenews, it has been researched in the 1990s but not commercialized... we eat the same wheat as we did thousands of years ago
@@chefscorner7063 why would you ever think that is all I got from the video? So I can´t correct fake news when i see one? I need to comment about everything on the video? LOL SMH I'm starting to understand why common sense is the least common thing...
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Thank you -- again -- Ivo, for teaching this old dog more new tricks. I had never heard of Einkorn flour! :)
It's amazing - you are going to love it 👍👍
You are the BEST teacher. Thank you for sharing the simplicity of this bread. I can't wait to try it. :)
You are going to love it 👍👍So glad to hear that you are going to make it👍
Any recipe for a good tomato sauce with basil to eat with that yummy bread? Thank you Ivo you always bring excellent Italian recipes. Have a beautiful day 😊
Yes!! I have some delicious sauce recipes for you on my channel,- hope you give them a try 👍
My starter is minutes away from peaking and i will begin my very first loaf of sourdough!! Super exited!! Great video Sir!👍👍
That really is exciting!!!
Very cool. 30+ years as a Chef, sourdough is my favorite and I've never baked a single loaf, go figure!! LOL
Thank you. I usually buy my Einkorn flour at Bread Beckers . You buy the grains and they mill it for you. The Einkorn is the real wheat in the Bible, not the one on the market shelf. Thank you again.
glad you enjoyed this einkorn bread episode :)
I finally realized that my grandmother, who died on an operating table in 1933, was celiac; my mother was celiac, but never diagnosed, although she was diagnosed with Wernicke's encephalopathy, which is caused by celiac disease, and I was finally diagnosed with celiac disease, but after I was forced to retire early as disabled, when I became so ill and was on the way to Wernicke's myself. GOt down to about 85 pounds, from about 140 or 150.
Oh my...I wish you all the best and good health ahead
I love how incredibly simple this is, hardly any steps, easy to follow! I can’t wait to try it, thank you!!
You're going to love it 👍👍
Thank you for this simple straightforward method. I have just watched about 10 videos and all confused me or were too fussy (with a tonne of hungry kids to feed), except yours! I am so grateful to you! 😊
So glad you enjoyed this episode and thanks for such great feedback,👍👍👍
With the protien content of both flours bread should be super tasty .
Sourdough adds a great texture & unbelievable taste
I am amazed! I have been looking for a recipe for Einkorn bread for awhile and yours is perfect! Thankfully I have a sourdough starter and will be feeding it just for this recipe!
Also, your bread looks to have perfect texture and doesn’t look dense. I’ve found that many einkorn recipes have good taste or rise but the bread still looks a little dense and unappetizing, but not this one! Thank you again😄
So glad you enjoyed this episode and I am happy to hear you are going to make this!! You are going to love it 👍😊
Your explanation on the wheat is incorrect, at least for the US. No wheat in the US is gmo'd, but it has been so hybridized that it has very little nutritional value and "super gluten." Most conventional wheat in the US is treated with RoundUp (Glyphosate) to dry it out so it goes through the combine easier. This is why so many people are developing serious sensitivity to conventional wheat in addition to the super gluten. Einkorn is not hybridized and has never been treated with glyphosate so it maintains its nutritional value.
Thanks for writing in
Guess I’m dense here but I don’t understand what you just said. No wheat is gmo’d in the U.S, then later you said most conventional wheat Is treated w/ gmo Roundup. I realize hybridizing foods has been a practice for many years here in the U.S. though but my understanding was that All U.S. conventional wheat was gmo!? The organic is not supposed to be, but of course there’s cross pollination so nothing is 100% anymore it would seem. Einkorn does not fall into those categories if grown in Europe & it’d still be a healthier choice even grown here.
@@oohyllab being hybridized is GMO. It's also sprayed with Roundup. The book Wheat Belly is a really good explanation of this.
Looks great, where do you purchase that kind of flour? Thanks for the video.
If you can't find it at your local grocery store you can get it on line at Amazon and I will have a link put in the description soon
i found some in health food stores when i looked a prices and a 10kg bag was 73$ and for a 907g bag was anywhere from 10.99 to 15.50 i decided against the experiment lol
Bought it from Sprouts for $9.99.
👍👍
Looks and sounds delicious. Thank you for sharing your recipe. 😊
Hope you give it a try 👍👍
There may be Gluten in Einkorn but its an entirely different type of Gluten than modern wheat. When testing for gluten insensitivity they test for the D hybridization and Einkorn does not have the D strain that causes issues. ❤❤❤
Thanks for sharing your feedback with us 👍
Fully professional 👏 And this Polish whole grain einkorn flour 👌👍 Greetings from Poland 👋
so glad you enjoyed this episode - thanks for the kind feedback and great to hear form you in Poland :) :)
Thank you! Great recipe and video. I'm not celiac, but I am sensitive to wheat gluten. This is going to allow me to occasionally enjoy crusty bread again! Great channel; I'm subscribed!
So glad you enjoyed this episode and welcome to our fantastic family of subscribers👍👍
Wow, Einkorn flour, that's awesome. Thanks so much for all the info. I am gonna tell my sister in law about this flour.
So glad you enjoyed this episode and your sister is going to love using the einkorn flour👍👍
What a great video!! Very helpful! Thank's!
Hope you give it a try 👍
@@CookingwiththeCoias for sure!!!
I just made a Bread with einkorn flour, however, the recipe asked for coconut flour and almond flour.
Looks great. Love the channel. I have a few questions.
How much dry yeast would you use if you don’t have a starter. Does the diastatic malt add flavor or do you use it because it affects the rise? I assume if I used sugar and dry yeast I would measure the rise time by when it doubles. Do you think it would be less than 12 hours?
Thanks.
Use 1/4 tsp of instant dry yeast and it will still take about 12 hours to double - the diastatic malt powder is like a super food for your yeast and helps with browning👍
I just figured I'd watch the video on how he makes the sourdough bread. I've got a ton of questions too and I've got 30+ yrs experience. Just sayin. Nothin but love from the kitchen... 🤙
Beautiful!!!!
love this,,as a natural farmers son,,very good video ,,
So glad you enjoyed this episode and thanks for writing in 👍👍🙂🙂
ah thank you..keep up the good work/lovely ,from UK
I made this bread but the grams for the water is alittle bit to much,my dough it was sticky and rise in 5 hours not 12 hours so i may hear wrong with the grams for the water. Thank u for easiness of the recepie i always do 2-3 hours of strech and fold but like yours with einkorn which i never tried before.i will send a picture of my bread wen i done. Baking now😊
Looking forward to seeing your bread photo👍👍
Thank you for this wonderful recipe! Is the diastatic malt essential or can I skip it and keep the same measurements for the other ingredients?
it is not essential - you can skip it and still get fantastic results :)
I want to go to there
Great video!
That is an amazing loaf! thanks for the tip of the diastatic powder! will give it a try. What temperature was your kitchen when you proofed it for 12 hours? I am afraid in mine it will overproof during the night 😅
it was around 69 deg F - if your kitchen is hot, then 9 - 10 hours should be o.k.
Beautiful bread!!! I try making this soon. Could you share information about the knife you use? Thanks
It's a Tupperware brand, 8 1/4 inch Bread Knife...part of their T-Chief Series👍
Thank you
You said that the water content for all-purpose was going to be different and would include that in the description box, but it is not there. Please update.
I can't recall saying that but if you can tell me at what time I mentioned that, I will be able to help for sure 👍
I followed your steps, I did not use diastatic malt and used einkorn all purpose only. My dough doubled in the AM just like yours in the same container but it was SO runny!! Why? I’m not sure how to fix it.
Could you make a sourdough with 100% all purpose einkorn and no diastatic malt? That would be fabulous! Thanks!
Yes, you can make sourdough with einkorn flour and as for your dough being runny, sounds like too much hydration - your sourdough should be ,50% water and 50% flour and the water and flour are best weighed👍👍
@@CookingwiththeCoiasGood idea to always weigh when baking. The flour can settle to easily changing your measurement. Really loving your channel. Great Job from a new Sub w/30yrs exp Chefing. 🤙
Wow you have the same Polish brand that I have
Nice👍👍
What is your starter made from white flour or Einkorn flour? Thank you 😊
To have the entire einkorn effect, use the einkorn flour for your starter, but you don't have to.....I typically feed my flour with all purpose white and sometimes I mix in rye or whole wheat, but specifically when making "ancient bread" I just do 1 feeding with einkorn flour 👍👍
Perfect loaf, but where i am 1Kilo of Einkorn flour is $80, so not really suitable for day to day bread. I wonder how much is that in your neck of the woods?
That's crazy expensive - just check Amazon and you will find better prices - otherwise, you can just use regular bread flour and the bread will still be delicious 👍
Can the starter be made from einkhorm also to hero the gluten level low ?
Yes👍👍
beautiful bread! how much starter?
in the description below, click on the word "more" and the entire recipe and directs will appear for you :) Glad you enjoyed this bread episode :)
What type of flour did you use for your sourdogh starter? Also eincorn?
If you want the entire Einkorn experience, then use Einkorn flour for your starter, but if not, regular all purpose flour is fine 👍👍
@@CookingwiththeCoias Thank you!! I think I’m gonna risk it all and try the former;)
2nd video and now a subscriber.Ex Chef W/30yrs exp is loving how you present your show. Coming off a long illness and your videos are bringing back my love of cooking that I thought had been burned out of me (no pun intended,lol). Thank you and I'm looking forward to trying some of your techniques or recipes.
🤙✌️
Thanks for such great feedback Chef and so happy to hear you are feeling better 👍👍👍😊😊😊
What type of flour did you use for your sourdough starter?
You can use einkorn flour if you want to be consistent, but otherwise, just use regular all purpose flour 👍
Man - homemade wine, bread, cheese ,everything. I wish I was your neighbour. I`d be cutting your lawn with scissors for some of that goodness.😋
Probably a silly question but have you brewed beer ?
LOL...and actually, I have not brewed beer yet👍
Do you have to use the diastatic malt or can you skip that part?
You can certainly skip that part...it is optional 🙂
Is diastatic malt necessary?
...no...it is optional👍👍
Is the diastatic malt powder for flavor ?
It is a "super food" for the yeast and it also helps with color 👍👍
this is making my mouth water. but i am gluten intolerant and i was told all wheat, even einkorn has gluten dsubstances
Yes, the einkorn flour does have gluten, but at least it from wheat that has not been genetically modified - I have plenty of fantastic gluten free recipes on my channel - if you get a chance, check them out as the GF bread, pizza and focaccia are amazing....I also just recently released a GF sourdough recipe as well and even how to make a GF sourdough starter 👍👍
@@CookingwiththeCoias thank you.
Wow 400 grams of starter? I'm used to using 100 grams per loaf.
Yes..I know....I wanted a loaf that used a lot of starter to get more of that sour dough starter as a bigger part of the bread 👍
How do you make sourdough starter
I have a video on how to make your own sourdough starter and here it is ruclips.net/video/EM9VS39S-rQ/видео.htmlsi=wVf8Iud9Ytc9iwMi
I also have another video on how to make a "gluten free" sourdough starter ruclips.net/video/6LwDFLAXBEc/видео.htmlsi=2hw0ry2lMOouzLq9
Can you use yeast rather than use the sourdough starter?
Yes, if you do then use 1/4 tsp yeast and 200 grams of Flour and 200 grams of water👍
Does your starter have to be einkorn flour?
...no it does not but it would be good if it was👍👍
Its Milliliter for water, not grams.
Thanks for writing in and just so you are aware, measuring water in milliliters is the same as in grams - for example, 50 ml of water is the same as 50 gm. Hope this helps👍👍
@@CookingwiththeCoias Correct!
Be aware, this applies only to water and most watery like liquids. It depends on the specific weight of the liquid (or dry food) if grams and millimeters are interchangeable. Yoghurt, for example , weights a bit more (in grams) than the amount of milliliters.
I remodel kitchens for a living and yours is driving me crazy! Ancient grain bread made in an ancient kitchen. 😂
LOL - thanks for the feedback...someday there may be a reno 😊😊😊
LOL... Someday there may be a reno 😊😊😊
Be nice to have a sponsor that does all types of remods, come in and do it for free if you plug thier remods a couple times each show. Just seems like a win/win to me, besides I'd be getting to watch a remod that interests me, so win/win/win... 😂
Lol I bought Einhorn flour 3 years ago so my wife could make some bread, she isn't very adventurous and always says I'm scared to try or whatever. So it's still sitting in my pantry. Paid about 10 a bag for it, I guess my chickens will eat it one day
LOL 😃😃😃
Lol how come you didn't make it then 🤔😁
Why not yeast???
this recipe uses sour dough so that is your yeast - however, if you wanted to use instant yeast or active dry yeast, then replace the 400 gm of active sour dough starter with 200 grams water, 200 grams flour, and 1/4 tsp instant or active dry yeast - keep all the other ingredients the same :)
The earth is 6000 yr no tenth of thousand read bible
But thankfully for teaching
For all those that are GLUTEN FREE be aware barley (malt) has gluten.
barley malt is heavily sprouted it's a plant not a grain anymore it shouldn't be a problem for glute sens.
Not true... common wheat (Triticum aestivum) is thousands of years old too. It was found in Yumuktepe and Yenikapı, two important archaeological sites in Anatolia and date back to the Pottery Neolithic Period. The hybridization that created common wheat was natural and thousands of years old.
So this "1990 GMO wheat" is just fakenews, it has been researched in the 1990s but not commercialized... we eat the same wheat as we did thousands of years ago
And that's all you got from watching this? SMH
I'm starting to understand why common sense is the least common thing...
@@chefscorner7063 why would you ever think that is all I got from the video?
So I can´t correct fake news when i see one? I need to comment about everything on the video? LOL
SMH
I'm starting to understand why common sense is the least common thing...
I bet you a million dollars ancient people didn't use gram scales to make bread 🎉
😂