You know that feeling when you have a picture of what something should be, but life and reality take their own spin? That's what happened to me this winter when I bought my first bag of einkorn grains. I admit, I had some expectations for einkorn. I thought that einkorn should at least have some of the characteristics of modern wheat. Well, not really. Einkorn dough made from freshly milled wheat flour is very sticky (similar to rye) and unless you plan to spend more time washing your hands than enjoying your bread, I advise you to touch the dough as little as possible. possible life. Let me share what I did to make sourdough bread.
Table of Contents
- 400 g whole grain einkorn wheat flour
- 265 g water + 10 g water
- 100 g active sourdough starter (100% hydration)
- 8 g fine sea salt
- In the evening, first mix 265g of water, 100g of active rye dough starter (I fed mine in the morning) and 400g of whole grain einkorn wheat flour. Mix until all ingredients are combined. Let it rest (autolyze) for 30-60 minutes. The dough will be quite sticky. It helps to have wet or greased hands to make the dough easier to handle.
- After resting you will notice that the dough has relaxed a little. Add 8 g of salt and 10 g of water. If the dough is stiff, add more water. Knead the dough for a few minutes. To prevent sticking, wet your hands from time to time and use the joints.
- Leave the dough in the bowl for another 2.5 hours at room temperature (if it is too cold, you can put the bowl in a slightly warm oven). Cover the bowl with a kitchen towel to prevent the surface of the dough from drying out. Meanwhile, prepare the growth basket and coat it well with flour. I lined my rising basket with a kitchen towel and dusted it with flour with rye flour and white wheat flour.
- After 2.5 hours, the dough should look slightly raised and lively. Turn the dough out onto a lightly floured work surface. Gather the edges of the dough together in the middle and transfer the dough to a rising bowl. Work quickly, as the dough will stick to your hands. Sprinkle some flour on top and cover with the rest of the kitchen towel. Place the basket in the refrigerator. Let the dough ferment until it has a noticeable volume and when the hole you make with your finger turns slowly and not all the way.
- This is what the dough looked like in the morning. It has been fermenting for 11 hours. If you want the dough to rise more slowly, add less starter to the dough, and if you want it to ferment faster, add more starter or leave the dough at room temperature for half an hour after forming.
- When the dough is ready (or just before you think it's ready), place the dutch oven (or a baking stone) in the oven and heat to your oven's maximum temperature for at least 30 minutes. Meanwhile, keep the bread in the refrigerator to prevent over-fermentation.
- When the dutch oven is preheated, remove it. Place a piece of parchment paper and a cutting board over the rising basket and turn everything upside down. Slice the bread and transfer to a Dutch oven.
- Bake the bread for 20 minutes with the lid on at 240°C/465F°F and 20-25 minutes with the lid closed at 230°C/445°F and until the bread is a nice golden colour.
endnoteS
- This bread was mixed in the evening, left for 3 hours at room temperature, shaped and then placed in the refrigerator for 11 hours. It is baked the next morning.
- Preparation time: 14 hours
- Cooking time: 40 min
- Category: bread
- Kitchen: American, European
So what is einkorn wheat?
Einkorn wheat (Triticum monococcum) is one of the first forms of wheat cultivated by humans. The word einkorn comes from German and literally means a kernel. Einkorn has a single kernel per ear, or husk containing the kernels in the head of the wheat plant. By comparison, modern wheat has at least four kernels.
That being said, einkorn is also a husked grain and thus requires an additional processing step called threshing in which the husks are removed. The body has an important role: it can protect the grain from stray chemical pollution and insects, making organic growth easier.
And why is einkorn wheat good for you?
- Being a diploid species, einkorn has 14 chromosomes while modern wheat has 42, making it more friendly to our gut.
- Einkorn has less starch, namely less amylopectin (amylopectin + amylose = starch) which is responsible for raising blood sugar.
- Studies suggest that the protein gliadin (gliadin + glutenin = gluten) is not as toxic as with modern grains that make digestion easier.
When I taste the bread, I try to be aware of the feeling it leaves in my stomach. Without exaggeration, I found incorn bread to be the most digestible of all gluten grain sourdough breads. Try it yourself and let me know how it worked for you. And now, let's move on to the recipe.
Whole Wheat Einkorn Sourdough Bread
Einkorn Bread Baking Time
This bread was mixed in the evening, left for 3 hours at room temperature, shaped and then placed in the refrigerator for 11 hours. It is baked the next morning.
Ingredients for Einkorn Bread
yields: 1 small to medium noodle
- 400g wholemeal einkorn wheat flour (I used freshly ground flour)
265 g water + 10 g water
100 gr active starter of rye dough (100% hydration)
8 g fine sea salt
GUIDELINES
- In the evening first mix 265g water, 100g active rye sourdough starter (I didn't use einkorn sourdough starter. I fed mine in the morning) and 400g einkorn wheat flour. Mix until all ingredients are combined. Let it rest (autolyse) for 30-60 minutes. The dough will be quite sticky. It helps to have wet or greased hands to make the dough easier to handle.
- After resting you will notice that the dough has relaxed a little. Add 8 g of salt and 10 g of water. If the dough is stiff, add more water. Knead the dough for a few minutes. To prevent sticking, wet your hands from time to time and use the joints.
- Leave the dough in the bowl for another 2.5 hours at room temperature (if it is too cold, you can put the bowl in a slightly warm oven). Cover the bowl with a kitchen towel to prevent the surface of the dough from drying out. Meanwhile, prepare the growth basket and coat it well with flour. I lined my rising basket with a kitchen towel and dusted it with flour with rye flour and white wheat flour.
- After 2.5 hours, the dough should look slightly raised and lively. Turn the dough out onto a lightly floured work surface. Gather the edges of the dough together in the middle and transfer the dough to a rising bowl. Work quickly, as the dough will stick to your hands. Sprinkle some flour on top and cover with the rest of the kitchen towel. Place the basket in the refrigerator. Let the dough ferment until it has a noticeable volume and when the hole you make with your finger turns slowly and not all the way.
This is what the dough looked like in the morning. It has been fermenting for 11 hours.
If you want the dough to rise more slowly, add less starter to the dough, and if you want it to ferment faster, add more starter or leave the dough at room temperature for half an hour after forming.
- When the dough is ready (or just before you think it's ready), set Dutch oven (or a baking stone) in the oven and heat at your oven's maximum temperature for at least 30 minutes. Meanwhile, keep the bread in the refrigerator to prevent over-fermentation.
- When the dutch oven is preheated, remove it. Place a piece of parchment paper and a cutting board over the rising basket and turn everything upside down. Slice the bread and transfer to a Dutch oven.
- Bake the bread for 20 minutes with the lid on at 240°C/465F°F and 20-25 minutes with the lid closed at 230°C/445°F and until the bread is a nice golden colour.
Cool on a cooling rack before serving for at least 2-3 hours or the crumbs may be gum.
Einkorn it is my favorite grain and it has taught me a lot. Especially to observe and take in everything as it is and as it is unfolding before you, as that is all you have in that moment. Expectations are just illusions.
Have you tried baking with einkorn wheat? What was your experience? Let me know in a comment below.
Einkorn description reference found here.
Other grains for sourdough bread:
Einkorn Sourdough Bread – FAQ
What is Einkorn Flour?
Einkorn sourdough is a type of sourdough bread made using einkorn flour. Einkorn sourdough has a nutty aroma and a slightly sweet taste, making it a popular choice among bread enthusiasts. Einkorn sourdough is a delicious and healthy alternative to traditional bread, and the unique taste and nutritional benefits make it a great choice for bread lovers looking for something new and different.
Can einkorn be used for sourdough?
yes, einkorn can be used for the preparation of sourdough bread. Einkorn is an ancient variety of wheat that has a lower gluten content and a different protein structure compared to modern wheat. This can make it a little more challenging to work with, but with a few tweaks, it can produce a delicious sourdough bread. By using a blend of flours, allowing longer fermentation times, adding more water, and being gentle when handling the dough, you can create a delicious sourdough bread using einkorn flour.
What are the benefits of Einkorn sourdough bread?
Whole grain Einkorn flour is rich in protein and contains more essential minerals, such as iron, potassium and zinc, than modern wheat. It is also rich in carotenoids, which are antioxidants that can help protect against disease. The sourdough fermentation process also further breaks down einkorn's low gluten, making it even more digestible. Einkorn flour also has a lower glycemic index than modern wheat and most other bread flours.
Is einkorn good for sourdough starter?
Einkorn can be used to create a sourdough starter, but it can it requires a little more patience and attention than a starter made with modern wheat flour. By using a blend of flours and allowing for a longer rise time, you can create a successful einkorn sourdough starter that can be used to make delicious and nutritious bread.
