Finally, an einkorn loaf made from freshly ground wheat berries that *doesn't* fall when baking. This is just what we've been looking for after many attempts using recipes that call for all-purpose einkorn flour. Thank you so much!
My husband who can't tolerate wheat can eat this bread. We both love the flavor. Your recipe is so easy, I have 2 loaves raising now. Thank you so much!
Beautiful, I just subscribed! Exactly whatvI was looking for. Also, I love your water pitcher...Can you please tell me where your water pitcher is from?
I make this to have with Beef Stew made with Red Wine and shallots. It was so good! We also toasted it with butter then topped it with Strawberries and Honey. Also, coconut whipped cream. Fantastic!
Wonderful video!!! If I want to cook the bread in a cast iron Dutch oven,do I need to preheat the pan?Also,how long do I need to cook it for with the lid on?I have seen videos where the bread in a Dutch oven is cooked for 20 to 25 min with the lid on ,then it is taken off for an additional 20 min or so. My kids like that old fashion ,country style looking bread which my grandmother used to make in a outside charcoal oven.I have celiac unfortunately, but my kids do not.So,I am trying to make this bread for them with fresh whole einkorn wheat. Thank you!
Hi Anne, I use a pre-heated 5-quart dutch oven that I pre-heat for 30+ minutes at 400 degrees while the dough is rising. I use a proofing basket to get the round shape. I have attached my whole wheat recipe to show you how I use this method. ruclips.net/video/a0Q9cra-4AY/видео.html I bake at 400 for 25 minutes with a lid on, then remove the lid for an additional 10-15 minutes. Enjoy, Mike
I am excited to try making this bread. Can one use something different than honey? I am plant-based and am thinking perhaps maple syrup, instead? What do you think? Thanks.
Hi Amy, I mill my wheat berries on the finest setting. I don’t sift einkorn to make this loaf. Mixing in einkorn all purpose will give it a little more rise.
I accidentally put whole wheat all purpose flour in this recipe instead of the einkorn. Darn it! 🌺 So! Let's see how your recipe works conventional flour... laughing quietly! I will let you know my results💥
To get more volume from this loaf it is essential to use butter and not olive oil. Vegetable oils lower the gas trapping ability of the gluten network and butter increases it. Use butter at 5% of the flour weight. 30g in this instance. Second the dough here is far too dry. using more water enables a bigger rise and gives a lighter bread.
@@Antares451 Yes indeed. It will make the crumb softer too. FWIW it is the yolk that does the work. So you can keep the white back to make a wash / topping for the ctust, or put the whole egg ig. Best of baking to you..
Not really different from modern flour. My mother used lard. That was the standard of taste and texture in her day. And my day. I watched her and learned when I was a child. Not afraid of grass fed real butter from cows , sheep or goats are you?
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Great to see a father passing on good and beneficial knowledge and a daughter willingly and cheerfully receiving!!!
BRAUTIFUL
Finally, an einkorn loaf made from freshly ground wheat berries that *doesn't* fall when baking. This is just what we've been looking for after many attempts using recipes that call for all-purpose einkorn flour. Thank you so much!
My husband who can't tolerate wheat can eat this bread. We both love the flavor. Your recipe is so easy, I have 2 loaves raising now. Thank you so much!
Cool you and your dad cook together
I started to do my own einkorn bread since your first video and the recipes you uploaded worked wonderful thank you!
I have tried your old recipes and it came out amazing thanks 🙏❤️
Thank you for sharing this wonderful einkorn bread 🍞 tutorial 👌 👏 👍 and recipe 😋
This turned out perfectly. The best Einkorn recipe I have tried. Thank you!
Glad you enjoyed it!
You both are so enjoyable to watch! I’m new to ancient grains and grain mills so thus us perfect for me to try out einkorn bread. Thanks! New sub.
i baked longer to an internal temp of 190F. Took about 50 minutes. Probably should be a little lower in temp. Wonder what is recommended?
Beautiful, I just subscribed! Exactly whatvI was looking for. Also, I love your water pitcher...Can you please tell me where your water pitcher is from?
Thank you for the great video. I'm trying to help a friend make a tender loaf of Einkorn bread and I hope this is the one!
I have to try this, mine is half that height , thank you
😋 yummy
Is it 4 and 2/3 C of unmilled grain or milled grain (flour) ?
Looks great. Thanks!
I make this to have with Beef Stew made with Red Wine and shallots. It was so good!
We also toasted it with butter then topped it with Strawberries and Honey. Also, coconut whipped cream. Fantastic!
Sounds delicious. I enjoy after baking with olive oil and balsamic. The second day I always eat toasted.
Thank you :)
How can I get your recipes🤔
Trying to recover my bread thought I was using hard red but wrong bucket.!! It’s Einkorn. So different
Could I sub maple syrup for the honey?
Same amount?
Yes, I frequently make changes between honey and maple syrup.
Wonderful video!!!
If I want to cook the bread in a cast iron Dutch oven,do I need to preheat the pan?Also,how long do I need to cook it for with the lid on?I have seen videos where the bread in a Dutch oven is cooked for 20 to 25 min with the lid on ,then it is taken off for an additional 20 min or so.
My kids like that old fashion ,country style looking bread which my grandmother used to make in a outside charcoal oven.I have celiac unfortunately, but my kids do not.So,I am trying to make this bread for them with fresh whole einkorn wheat.
Thank you!
Hi Anne,
I use a pre-heated 5-quart dutch oven that I pre-heat for 30+ minutes at 400 degrees while the dough is rising. I use a proofing basket to get the round shape. I have attached my whole wheat recipe to show you how I use this method. ruclips.net/video/a0Q9cra-4AY/видео.html I bake at 400 for 25 minutes with a lid on, then remove the lid for an additional 10-15 minutes.
Enjoy,
Mike
I like the recipe but, the crust is hard to cut through. Not sure what I did wrong.
Will the einkorn load work freshly milled einkorn berries?
I only use freshly milled einkorn berries to make this loaf. No sifting needed!
why do you put honey in einkorn bread
I am excited to try making this bread. Can one use something different than honey? I am plant-based and am thinking perhaps maple syrup, instead? What do you think? Thanks.
I use maple syrup interchangeably in most of my recipes. I also use organic Monk fruit in its purest form to sweeten, with no compromise in taste.
How about liquid stevia?
Do you weigh 600 grams of seed or when you make it into flour ?
Either way works as long as you don’t sift any bran out of the flour. I never sift einkorn.
Is this a home ground einkorn? Or an all-purpose you bought somewhere?
Hi Amy, I mill my wheat berries on the finest setting. I don’t sift einkorn to make this loaf. Mixing in einkorn all purpose will give it a little more rise.
@@4lifeKitchens thank you so much for the reply. I'm going to try it today. I use einkorn in my other baked goods, but bread is giving me a fit!
I accidentally put whole wheat all purpose flour in this recipe instead of the einkorn. Darn it! 🌺
So! Let's see how your recipe works conventional flour... laughing quietly! I will let you know my results💥
Oh but not making your own starters?
To get more volume from this loaf it is essential to use butter and not olive oil. Vegetable oils lower the gas trapping ability of the gluten network and butter increases it. Use butter at 5% of the flour weight. 30g in this instance.
Second the dough here is far too dry. using more water enables a bigger rise and gives a lighter bread.
Could an egg be added for more lightness? I am new to making bread. Thanks.
@@Antares451 Yes indeed. It will make the crumb softer too. FWIW it is the yolk that does the work. So you can keep the white back to make a wash / topping for the ctust, or put the whole egg ig.
Best of baking to you..
@@kevinu.k.7042 thank you! 😊
beautiful girl
“Loaf”
Not really different from modern flour. My mother used lard. That was the standard of taste and texture in her day. And my day. I watched her and learned when I was a child.
Not afraid of grass fed real butter from cows , sheep or goats are you?