Easy Dutch Oven Bread Recipe Video with Einkorn Flour (2024)

FAQs

Can I replace all-purpose flour with einkorn flour? ›

Usually, but with a few changes. When substituting einkorn for all-purpose flour in a recipe, you would want to decrease the amount of liquids. In some recipes like pancakes, cakes, cookies, and muffins, you may be able to substitute einkorn for whole wheat flour.

Einkorn is unique and has gluten that is quite different than modern wheat. The same properties that make it easier to digest can make it a bit more difficult to bake with than wheat with stretchier gluten.

If your bread dough mixes up at a normal texture because you add more flour to lessen its sticky texture, your dough will end up drying up and baking dense later because einkorn absorbs liquids much slower than regular wheat.

Eventually, after the fifth feeding of einkorn flour with discarding (or using), your starter will be 96% einkorn. Einkorn absorbs less liquid than wheat flour, so you will want to feed the starter a ratio of 1 to 1/2 flour to water.

Properly stored, einkorn berries (unmilled) last for years, making it more affordable to stock up. Flour oxidizes and loses its nutrients over time. If not kept properly, flour will go rancid. Milling einkorn flour at home is easier than ever, thanks to modern electric countertop mills.

While einkorn is high in protein, its gluten properties aren't the same as modern wheat. This results in a dough that can be overly sticky and wet by the end of bulk fermentation.

It has the most protein of any grain, and einkorn does not spike the blood sugar as quickly as modern wheat. Dr. Davis wrote this in his book Wheat Belly after testing himself on einkorn bread, “Blood sugar at the start: 84 mg/dl.

Humankind's first wheat, einkorn, contains much lower levels of these glutens making it far less inflammatory, in fact, making it more beneficial than its modern genetically complex relative.

Si t your packaged einkorn lour through a fine sieve or lour si ter before measuring. Just like with all flours, sifting packaged einkorn flour will give you a much more accurate measurment.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Why soak einkorn flour? ›

Soaking, fermenting or sprouting your grains before cooking them will neutralize the phytic acid and release the enzyme inhibitors, thus making them much easier to digest and making the nutrients more assimilable.

Einkorn flour is certainly no stranger in my kitchen. I grind it fresh and use it in nearly every loaf of bread I bake. As the whole-wheat component for all artisan sourdough, I like the deeper, nuttier flavor it adds; but 100% einkorn sourdough is a whole other matter.

You can substitute einkorn for regular wheat, or gluten-free, flour in most recipes, cup for cup. The exception is recipes calling for yeast as an ingredient.

Einkorn, whether the whole grain or flour, is best stored in airtight containers in a cool place. Whole Einkorn can be stored up to a year in the freezer or up to 6 months in the pantry. Einkorn flour is best stored in the freezer and will last up to 6 months.

Einkorn, also called Farro Piccolo, is known as “nature's original wheat.” In a world where wheat digestion is an ever present problem, it's worth a look at for its digestive benefits and nutrient density, not to mention its amazing flavor!

Einkorn, along with its other virtues, contains 3 to 4 times more Beta-Carotene than our wheat today. We like that because beta-carotene is an antioxidant. It protects the body from free radicals that damage our cells and cause some severe illnesses like cancer and heart disease.

Easier to Digest Einkorn flour has roughly 30% more protein and 30% less starch than flour made from modern wheat. It also contains less gluten than modern wheat cultivars that were developed in the 20th century. Consequently, it's easier to digest even if you suffer from gluten sensitivity.