I recently discovered making bread with Einkorn Flour. In the past, modern wheats didn't sit well with me. I was living on Tums, getting shaky hungry and experiencing brain fog. But making sourdough bread with Einkorn flour, true sourdough--(letting it rest 10-15 hrs for the first proof, then shaping, rest 30-60 minutes, bake in hot oven in a preheated dutch oven) has been the answer for me. It doesn't spike my blood sugar, no brain fog issues, and it leaves you feeling well sated, like: "Oh my! I think I've just eaten REAL food." One of the problems with modern wheats lies in how we make the bread today--quick to oven, without given the dough time to reduce the phytic acid, which makes it much easier to digest. Making true sourdough bread, from starter, and letting the dough rise for at least 7 hours for the first rise--just might solve some problems. It has for me. Bread is back on the menu now, even though I'm diabetic, everything within moderation. Made sourdough pancakes, too. Yummy. PS: Regarding the Starter yeast I collected and saved in the frig for used in weekly bread making, I've named my Pet Starter, "Maximillion." This Starter "Lump" must be discarded each spring for Pesach (Passover). Each year, start out with fresh starter, so next year it will be "Maximillion 2." :) 1Co 5:7-8, "Therefore purge out the old leaven, that you may be a new lump, since you truly are unleavened. For indeed Messiah, our Pesach/Passover, was sacrificed for us. 8 Therefore let us keep the Feast, not with old leaven, nor with the leaven of malice and wickedness, but with the unleavened [bread] of sincerity and truth."
I made some einkorn peanut butter cookies this week when I was testing my first recipe with einkorn. All at once my wife and I realized we could be eating the same wheat that Jesus ate. It was a very incredible and sobering thought.
@@tinakelch9471 I couldn't find the exact recipe I first used, but here's one I found online everydaydishes.com/einkorn-recipes/einkorn-peanut-butter-cookies/
Thank you for your passion for the Lord and love for his creation and desire to educate people how to eat Gods way! I recently purchased some einkorn and actually have a loaf of bread baking in the oven right now. I really didn’t know what to expect with this type of grain and this video was very helpful! I also recently found out about breadbeckers! They have excellent prices! Thanks again for the great resources!
God loves me! 💖😊 Well, I am new to this channel. Einkorn has been on the top of my list, for a long time- growing, eating. All of it. When you said God had to move me- I got tears. He has a plan for me(us) and I'm moving along, one step at a time in His plan. But, I feel it so deeply in my heart, that growing is what He is after for us. I'm hard headed! But, God is GOOD and He will win! 😊
Hope you’re growing , eating and enjoying health& wealth-spiritually and monetarily as time has passed. G-d has a plan for all of us. We just have to listen and be willing to follow that plan. Easier said than done sometimes. ❤and light 😊
Are you still living in Richmond Va.? I live in Prince George Va. I am very new at milling my own grains. I am a little bit intimidated but watching your videos and Sue’s I am starting to say, ok you can do it. Is an additional blessing seeing it from the biblical perspective.
God loves you! God led me to Einkorn about seven years ago and I was finally able to afford it three years ago. We cut out yeast which is unhealthy and only use sourdough. You all need to check your facts on Kamut; it is a patented wheat, patented in Canada. There will be a blight, but Einkorn will survive. Oh my gosh, Einkorn is a delicious porridge (recommend Jovial Foods Einkorn cookbook for that and other recipes), but it makes the best baked goods. A little lower??? Einkorn has almost NO gluton; there is a significant difference. The information shared about different wheats and gluten is false; sadly, she got some propagandized information on that one.
I just found Sue Becker's video yesterday 😮... Instead of having to make bread everyday, would I get the SAME benefits from just Boiling the wheat berries like barley?
can i use this for my passover bread with the same unleavened recipe of your previous video? 2c einkhorn, 3/4 water (or milk), 2Tb oil, 1tsp salt, half med onion, 1 garlic clove. my question is einkhorn 1:1 wheat when baking?
Go to her site bread Becker’s .. her book is behind her an she has one is her collections for 6 dollars .. I found her a few months ago an been watching every video lol learning so much
No, it is not 1:1. You will need to get an einkorn cookbook and learn how to bake with Einkorn. The texture will be different. Muffins are the only thing I have found that comes out alright doing 1:1.
I recently discovered making bread with Einkorn Flour. In the past, modern wheats didn't sit well with me. I was living on Tums, getting shaky hungry and experiencing brain fog. But making sourdough bread with Einkorn flour, true sourdough--(letting it rest 10-15 hrs for the first proof, then shaping, rest 30-60 minutes, bake in hot oven in a preheated dutch oven) has been the answer for me. It doesn't spike my blood sugar, no brain fog issues, and it leaves you feeling well sated, like: "Oh my! I think I've just eaten REAL food."
One of the problems with modern wheats lies in how we make the bread today--quick to oven, without given the dough time to reduce the phytic acid, which makes it much easier to digest. Making true sourdough bread, from starter, and letting the dough rise for at least 7 hours for the first rise--just might solve some problems. It has for me. Bread is back on the menu now, even though I'm diabetic, everything within moderation.
Made sourdough pancakes, too. Yummy.
PS: Regarding the Starter yeast I collected and saved in the frig for used in weekly bread making, I've named my Pet Starter, "Maximillion." This Starter "Lump" must be discarded each spring for Pesach (Passover). Each year, start out with fresh starter, so next year it will be "Maximillion 2." :)
1Co 5:7-8, "Therefore purge out the old leaven, that you may be a new lump, since you truly are unleavened. For indeed Messiah, our Pesach/Passover, was sacrificed for us. 8 Therefore let us keep the Feast, not with old leaven, nor with the leaven of malice and wickedness, but with the unleavened [bread] of sincerity and truth."
I made some einkorn peanut butter cookies this week when I was testing my first recipe with einkorn. All at once my wife and I realized we could be eating the same wheat that Jesus ate. It was a very incredible and sobering thought.
Yes that thought will light your day!
Yummy !! Do you have recipe peanut butter cookies are my favorite
@@tinakelch9471 I will have to look for it tomorrow. I think i have it.
@@HelpatHomeJim thank you
@@tinakelch9471 I couldn't find the exact recipe I first used, but here's one I found online everydaydishes.com/einkorn-recipes/einkorn-peanut-butter-cookies/
Stay Thankful ❤️😊
I believe God been working on me I think it's learning about this and helping others women in my church and such on bread
YES! Stay tuned as we will be sharing the Biblical Wellness Ministry soon.
Thank you for your passion for the Lord and love for his creation and desire to educate people how to eat Gods way! I recently purchased some einkorn and actually have a loaf of bread baking in the oven right now. I really didn’t know what to expect with this type of grain and this video was very helpful! I also recently found out about breadbeckers! They have excellent prices! Thanks again for the great resources!
God loves me! 💖😊 Well, I am new to this channel. Einkorn has been on the top of my list, for a long time- growing, eating. All of it. When you said God had to move me- I got tears. He has a plan for me(us) and I'm moving along, one step at a time in His plan. But, I feel it so deeply in my heart, that growing is what He is after for us. I'm hard headed! But, God is GOOD and He will win! 😊
Amen
Praise God! So true. God led me to Einkorn.
Hope you’re growing , eating and enjoying health& wealth-spiritually and monetarily as time has passed. G-d has a plan for all of us. We just have to listen and be willing to follow that plan. Easier said than done sometimes. ❤and light 😊
Great interview with Sue Becker. Have attended many of her classes.
Yes, she is a gem.
Hi miss su,
How are you doing?? I miss you so much
Thank you for the video
Are you still living in Richmond Va.? I live in Prince George Va. I am very new at milling my own grains. I am a little bit intimidated but watching your videos and Sue’s I am starting to say, ok you can do it. Is an additional blessing seeing it from the biblical perspective.
God loves you! God led me to Einkorn about seven years ago and I was finally able to afford it three years ago. We cut out yeast which is unhealthy and only use sourdough. You all need to check your facts on Kamut; it is a patented wheat, patented in Canada. There will be a blight, but Einkorn will survive. Oh my gosh, Einkorn is a delicious porridge (recommend Jovial Foods Einkorn cookbook for that and other recipes), but it makes the best baked goods. A little lower??? Einkorn has almost NO gluton; there is a significant difference. The information shared about different wheats and gluten is false; sadly, she got some propagandized information on that one.
Thanks for watching Kathleen Fuller! 👩🏼🌾👍
Yes the real name for kamut is Khorasan. You can get it way cheaper if you buy under the name Khorasan
I just found Sue Becker's video yesterday 😮... Instead of having to make bread everyday, would I get the SAME benefits from just Boiling the wheat berries like barley?
Why is the wheat you are talking about not available in HEB, Whole Foods, Walmart, Sprouts. We can’t travel to Georgia just to buy wheat.
How do you store your wheat berries?
I love your voice ma'am
Thanks
can i use this for my passover bread with the same unleavened recipe of your previous video? 2c einkhorn, 3/4 water (or milk), 2Tb oil, 1tsp salt, half med onion, 1 garlic clove. my question is einkhorn 1:1 wheat when baking?
It is not 1:1. I bake with Einkorn. If you follow a recipe for regular bread, the dough will not come out right. It takes more Einkorn wheat flour.
@@naomimay82Actually, einkorn is 1:1, although you may need to use more liquid. I've used it interchangeably quite successfully. =)
I saw in a video that it's a complete protein. Is this true?
Hello are there any cooking recipes books I can order... please....
Go to her site bread Becker’s .. her book is behind her an she has one is her collections for 6 dollars .. I found her a few months ago an been watching every video lol learning so much
Do you replace the Einkorn flour 1:1 with the all purpose in recipes?
No, it is not 1:1. You will need to get an einkorn cookbook and learn how to bake with Einkorn. The texture will be different. Muffins are the only thing I have found that comes out alright doing 1:1.
Ok video was disappointing you didn't mention the nutritional value