Sprouted Einkorn Flour for Bread
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- Опубликовано: 10 июл 2024
- We use sprouted einkorn flour to make a loaf of 100% wheat bread. With diminished gluten, it was a gamble, but with a bit of help from a surprise source, it turned out just fine!
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I love Einkorn flour. I use 75% Einkorn and 1/4 almond. It acts more like wheat flour and has a fabulous flavor. I don't use any modifications except high altitude for my location. It doesn't have the stickiness you experienced.
Sounds great! Thanks for watching our videos. Jim
That's so interesting. I don't usually eat flour, but I'll make a loaf when the tomatoes ripen for tomato sandwiches. I've used einkorn in the past, and I think I'll add the almond flour next time for lower carbs. Thank you!
Just want to tell you how much I enjoy your channel. You have many great ideas! Thank you!
Thank you so much! Jim
A Modern Homestead makes nearly everything with einkorn. She has great recipes and is super successful with it.
Thanks for the tip! We did not know. Jim
I'm so glad you're doing this.
Hi, Pam & Jim! Thank you for sharing! 😊
Looks very nice. Back in 2013 when I was doing a lot of wood fired oven baking. I made Richard Miscovich, Wood Fired Oven book's version of a sourdough sprouted wheat bread and it was delicious and had a very nice oven spring. I posted photos on a popular bread feed and just saw it today.
Sounds great! Thanks for the information. Jim
Good video. I've played with unsprouted Einkorn a couple of times and I like it. It has a nice toasted flavor I've never seen in any other wheat.
I always enjoy a good experiment! 😊
Thank you! Jim
Thank you so much for doing this! I also have feelings of trepidation when making 100% Einkorn bread, that's why I asked you (the expert)! However, your loaf looks pretty much like mine. I am excited to learn about adding ginger, and the free download! I have loads of Einkorn grains in my food storage, and it is easier on my gut.
You are so welcome!
Lol it must be a good day to make bread because I m making it now
I make einkorn sourdough and love it!!!
Great!! Jim
Pam: Great info, Einkorn does not raise very well, it spreads out much like we do as we age. Many folks may want to use a pan designed for gluten free bread, that is narrower with higher sides for their sprouted Einkorn bread. The ginger excites the yeast and makes it ferment more vigorously. Recipes are just a guide, you know how to read the bread dough. You must always adjust for environmental conditions and the dryness level of the flour and other dry ingredients. I also have some of Peter's books. I prefer to use Einkorn in quick breads, pancakes and muffin recipes. I would soak the Einkorn in an acidic medium overnight to reduce the phytic acid and maybe have less of an effect on the small amount of gluten in this particular grain. I have used overnight ferments in the fridge to develop gluten in other wheat strains. But I don't think it would help in this situation. I will definitely download the cheat sheets you provided. You did a great job of pointing out the good and bad traits of Einkorn. Another great learning experience.
Thank you as usual this was very interesting.
You are very welcome. Jim
I wish i had enough courage to try Einkorn...i have heard about it for many years, but knowing it would takes 6 months to a year to heal the damage if my gut can't handle it is what keeps me from trying it. Took 2 years dairy and gluten free to get healthy and get rid of the inflammation and drop the 150 pounds Hashimoto's gifted me with... (before i understood what was going on)
I hope I am not stepping on anyone’s toes, no break of protocol intended, but if you search RUclips for Only Real Bread - Staff of Life, and fast forward to 25 minutes, this lady gives a fascinating breakdown of how the original wheat kernel interacts with our bodies. It is worth considering…..For the other people, the flour absorbs liquid slowly so you need to allow for this or you will get that super sticky effect. Use less liquid and wait a moment to two. After a last straw moment I have also learned to just gradually add more flour to stay in the game. On average I might add 25 to 50% or more than called for but it saves my sanity and works for me…. Don’t be afraid to experiment , trust yourself and use common sense. Look how our host stopped her stretching routine mid sentence and didn’t override her intuition. That was really cool to watch.
I do not encourage anyone to eat something that will make them sick. Jim
Much better than Martha Stewart videos Best prepper instructor on the internet.
Thank you! Jim
Hello,
Loved your Einkorn presentation. I just bought some einkorn and will now be excited to try the recipe.
By the way, where did you get that beautiful necklace. My wife would love one just like that. I would like to get one for her on our anniversary in September. It will be out 47th year together.
Thank you for all your efforts. I have watched nearly every show and have learned a lot.
Mike
Thank you for your comments. I do not know, she had it before we met, which was 26 years ago. Sorry! Jim
Good
I use Kamut to make my bread, however I add lecithin and glutin to my freshly milled flour. I get a nice window pane and a nice rise with the Kamut. It’s very soft and delicious. I am saying this wondering if that would help the Einkorn to have a better rise.
Hmm, I have both - maybe I will try that.
Farmhouse on Boone and The Elliott Homestead both have great luck with Einkorn flour. You might want to check out their channels.
just order this flour from Azure standard- have a bit gluten intolerance = did well with the pasta do going to try to make some bread and rolls this was a perfectly timed video because m y flour is coming the beginning of next m on t h
That sounds great! Let us know how your Einkorn baking works out. Jim
why not add xantham gum to it? that adds the "gluten-not gluten" stretchness to the flour and it is used in a lot of gluten free products
I know there's several grains you have used. I'm not sure if you have done this but what about a mixture of all the grains for a multi grain bread. With sunflower seeds or something like that.
You might check out this video--just one of the multigrain recipes I sometimes use.
I have a quick question off topic.
Is there a safe way to can sweet tea concentrate?
Check with the USDA recommendations. Jim
What does it taste like?
Just like my other wheat bread recipes.
What can I use in place of ghee?
Any fat you like such as oil.