Einkorn, known as nature's original wheat, brings a rich, nutty flavor and impressive nutritional profile to this artisanal bread. Dating back to the earliest days of agriculture, einkorn flour creates a loaf that's not only delicious but also more digestible for many people who are sensitive to modern wheat varieties.
Understanding Einkorn
Einkorn (Triticum monococcum) is the oldest known cultivated wheat variety, containing only 14 chromosomes compared to modern wheat's 42. This ancient grain has never been hybridized, maintaining its original genetic structure and offering a unique protein profile that some find easier to digest.
Ingredients
For the Bread:
- 4 cups einkorn flour
- 1½ teaspoons sea salt
- 2¼ teaspoons active dry yeast
- 1½ cups warm water (105-110°F)
- 2 tablespoons honey
- 2 tablespoons olive oil
For Dusting:
- Extra einkorn flour as needed
Instructions
- In a large bowl, combine 2 cups of einkorn flour with the salt and yeast. Mix well to distribute the ingredients evenly.
- In a separate bowl, combine the warm water and honey, stirring until the honey dissolves. Add the olive oil.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until well combined.
- Gradually add the remaining flour, ½ cup at a time, until the dough becomes too stiff to stir. Note that einkorn absorbs liquid differently than modern wheat, so you may need slightly less flour than called for.
- Turn the dough onto a lightly floured surface and knead gently for 5-7 minutes. The dough should be slightly sticky but manageable. Avoid over-kneading, as einkorn's gluten structure is more delicate than modern wheat.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Gently punch down the dough and shape it into a loaf. Place in a greased 9x5-inch loaf pan.
- Cover and let rise again for 45 minutes, or until the dough has risen about an inch above the rim of the pan.
- Preheat your oven to 375°F (190°C).
- Before baking, score the top of the loaf with a sharp knife to allow for expansion.
- Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the pan immediately and cool on a wire rack.
Baker's Notes
- Einkorn dough behaves differently from modern wheat flour. It's naturally stickier and requires less kneading.
- The dough will be slightly wetter than traditional wheat bread dough – resist the urge to add too much extra flour.
- Watch the moisture content carefully; einkorn absorbs water more slowly than modern wheat.
- The finished loaf will be slightly denser than bread made with modern wheat flour.
Storage
Store your Einkorn Bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months. Toast frozen slices directly from the freezer.
Nutritional Benefits
Einkorn bread offers several nutritional advantages:
- Higher protein content than modern wheat
- Rich in lutein, a beneficial antioxidant
- Contains more vitamins and minerals, particularly zinc and iron
- Lower in gluten than modern wheat varieties
Variations
- Add seeds: Incorporate ¼ cup each of sunflower and pumpkin seeds for added texture.
- Herb-infused: Mix in 2 tablespoons of fresh rosemary or thyme
- Honey wheat: Increase honey to 3 tablespoons for a sweeter loaf
- Whole grain: Use whole grain einkorn flour for additional nutrition (adjust water content accordingly)
This Einkorn Bread recipe offers a wonderful introduction to baking with ancient grains. While it requires some adaptation from conventional bread-making techniques, the resulting loaf provides a delicious connection to our agricultural heritage along with modern nutritional benefits.
إرسال تعليق