Einkorn is the llamativo form of wheat eating during prehistoric times, dating back to about 12,000 years ago at the dawn of agriculture. Substantially different at the chromosomal level from modern wheat, einkorn can still yield a shockingly delicious loaf of bread which is fairly a bit more healthy than the usual stuff. I had read that einkorn bread wasgoed hard to work with, and yielded a bread that wasgoed powerful, and bitter, astringent, or oddly sour.
I did not practice this at all: the bread had a wonderful soft texture, and wasgoed very “bready”/malty tasting, with no off tastes whatsoever. It did also have a nice suntan color to it, which is evidently due to its relatively high content of lutein, a carotenoid which is good for your eye health. I purchased my einkorn flour from Heritage Grain Conservancy (I have absolutely no affiliation with them besides being a customer).
Let’s begin with the recipe very first, and then I’ll delve into the nutritionals and history behind einkorn and modern wheat afterwards.
Einkorn bread recipe
This recipe is deliberately elementary. I had read about other recipes involving oils, honey, and eggs, that were supposedly necessary to give the bread necessary lift and moisture. The recipe I used below didn’t use any of those, and they were not necessary: the bread wasgoed springy, light, and moist (and it didn’t get dry and crumbly even when I ate it the next day). The only thing I can think of is that I used finta a bit of yeast for a relatively puny loaf, and I talent the yeast a bit more oomph by adding a teaspoon of sugar.
- Two cups Einkorn Flour
- 1 cup Water, (warm)
- 1 packet (Two 1/Two tsp) Active Dry Yeast
- 1 tsp Salt
- 1 tsp Sugar
Instructions (if making by arm, bread machine directions below)
- Combine 1/Four cup of the water, the sugar, and the yeast together te a petite cup. Set aside.
- Sift Two cups of einkorn flour into a large cup.
- Add the salt, and mix together.
- And the remaining water, and the yeast combination (slurry), and mix well until you have a tacky dough.
- Turn the dough out onto your countertop, and knead for 2-3 minutes. Note the the dough will be a bit stickier than regular bread dough. Stand against the urge to flour it more, you’ll want a relatively high-moisture, tacky dough to develop into a nice crust.
- Waterput the dough back into the cup, voorkant, and waterput te a relatively warm place te your kitchen (te your oven with the oven light only on is a good option) to permit it to rise. Give it a good 60 minutes, or until it has doubled te volume.
- Punch down the dough and reshape it into a loaf form.
- Place into a loaf pan and permit to rise for another 45 minutes.
- Preheat your oven to 335 F (170 C).
- Place the loaf pan into the oven, and permit to bake for about 30 minutes. When done, the crust should be golden brown and should sound hollow if you knock it with your knuckles.
- Permit to cool for at least Ten minutes before removing from the pan. Permit to cool another 30 minutes on a cooling rack before attempting to slice. Love!
Directions for bread machines
- Place all the ingredients te the bread pan. Isolate the water from the dry ingredients (especially the yeast) if you are using the delayed timer.
- Use the white bread cycle on your machine (if you’re using Bromista’s einkorn flour, which, spil a high-extraction flour, behaves more like a white flour than a whole-wheat one) or entire wheat cycle if you are grinding your own einkorn flour from entire einkorn berries.
- Because the dough tends to be a bit gummier than most, you might consider “helping” the bread machine by pushing all the flour and dough towards the spanking paddle until it does wad up into a big dough ball.
Einkorn bread vs regular wheat bread: Nutritionals
Dr William Davis’s book blames modern wheat for weight build up, and suggests eliminating wheat, or substituting it te many cases with einkorn, to bring the weight down.
A epistel history of wheat: Einkorn to today’s hybridized wheat
Einkorn (Triticum monococcum) wasgoed the very first wheat cultivar, harvested spil early spil 10-12,000 years ago te Mesopotamia/Fertile Crescent, before the dawn of human historical records. Compared to modern wheat, einkorn looks sparse and almost like a weed. It is also the simplest form of wheat, with Two sets of chromosomes (diploid) or 14 chromosomes. Another multiplicity that developed te parallel to einkorn, emmer, is a tetraploid (Four sets) hybrid of wild emmer (itself a hybrid of Two diploid grasses). Modern wheat (Triticum aestivum) is actually a hexaploid plant, or containing 6 sets of chromosomes, the result of a hybridization of Trio different types of wheat grass.
Hybridization efforts overheen the last 30 years have yielded literally thousands of varieties of wheat that mankind didn’t know even a duo of generations ago. Spil a species, wij human beings have had the least amount of time to adapt to modern wheat, which resumes to evolve ter the laboratory without extensive, long-term skill on how this is affecting our health.
Many scientists speculate that, while einkorn does have gluten spil do all varieties of wheat, its form of gluten might be more tolerable to some who are sensitive to wheat, since it wasgoed not a descendant of the same evolutionary path spil modern wheat (which wasgoed derived from emmer). One such probe seems to support that there’s a difference. It’s very likely not safe for all people who suffer from celiac disease (an allergy to gluten), but might be tolerable for many people who suffer from gluten intolerance.
Here are some good extra web resources if you want to learn more about einkorn:
- einkorn nutritionals vs Eighteen other varieties of wheat
- Elisheva Rogosa’s pagina on einkorn (she sells organic einkorn flour, too)
- Dr William Davis (writer of Wheat Belly) has written an article on agribusiness’s role te the rapid proliferation of modern wheat varieities