This is a great and helpful recipe and video... thanks Kristen! I've made about 20 loafs since 1/1/2019. What I've found (& learned LiveWellandBeStrong) is that water controls the fluffiness of the recipe. I found the original 1 cup of water too dense for my liking. I currently use 1 1/2 Cups + 2 Tablespoons of water, and it makes the bread incredibly fluffy and light. It is almost like crack. Important note: with this much water you cannot use your hands. The mixture will remain very wet and sticky and so you have to use your spoon or spatula to pour the mixture into the bread pan (truly no knead). A problem I had for a while is the bread top would fall. The loaf tasted good, but didn't look good. A co-worker figured out it was because I was heating my water to 110 deg. The secret is to use room temperature water as Kristen stated. My loafs also have a beautiful shape now. I hadn't eaten bread for years due to the hybridization of wheat, so I'm so grateful to Jovial foods and Kristen for this video!
I just followed this exact recipe and my bread came out very heavy and dense as well. It was moist too. I’m going to follow your advice and put less water next time... thank you!
I made this yesterday. Fantastic results. I used 2 and 1/4 tsps of yeast (because that’s what one packet contained), 1 and 1/4 cups of water (because I live in the dry southwest), added the salt after letting the dough rise (looking over the comments, that seemed to be an important factor) for about 1 1/2 hours (because I was doing something else and didn’t hear the 1-hour timer go off) in a warm place (I turned the oven to 200 degrees and turned it off, then placed the bowl on top of the stove). The dough was not shapeable because it was so sticky, but I simply pushed it with a spatula into the parchment-lined loaf pan. I let it rise again for about 15 minutes only (because I had an appointment and wouldn’t have time to bake it otherwise), and then I baked it as instructed. Excellent moist texture, absolutely delicious. Thank you!!! ❤
I've been making Einkorn bread for 7 months now and never realized that I didn't have to sift or knead it which always made the bread either crumbly, or chunky. Thanks to your video I was able to make my best loaf so far!
I made this recipe many times but I use 3 cups flour and it comes out perfect. This bread is delicious as is, or toasted! I also make 3 at a time and freeze them when baked and take out when needed. I am sold on this einkorn flour. I whip up bread like theirs no tomorrow lol Thank you so much for this recipe!!!
I used my mockmill kitchenaid attachment to grind fresh einkorn wheat berries and used your recipe to make my 1st loaf of bread. Thank you for the wonderful recipe this bread is so delicious and it's nutritious level is off the charts. Also weighing the flour helped because fresh ground grains are quite fluffy.
I havent made this recipe yet but i love einkorn flour, but i mill (using my coffee grinder) my einkorn fresh! It smells soooo beautiful and nutty when freshly milled. I make my own “bran flakes” with it and buckwheat (which i also mill) then add spices for health and maple syrup for sweetener :)
Just came across this this is so wonderful. I actually made it and it turned out really good for my first time and it tasted pretty good too. Next time I will roll it more into a log to get it to pop up higher. I didn’t do that as well on the shaping part, but I was so glad to see this recipe and it was really good and easy. Love it.❤❤❤❤
Hello, made a simple 3 ingredient flat bread with organic pumpkin, einkorn flour and Himalayan salt. You may use cooked sweet potato but I was out of them. Divide dough into small balls, roll thin to avoid the bread being too chewy. Cook them, or should I say fry them in coconut oil. Yum.
Ok I tried your recipe and indeed it is too dry, I used less flour and it came out moist and delicious. I checked out the jovial website and this type of flour works better sticky than dry, for the dough that is.
About to try making some loaves. I tried with a different recipe two weeks ago and it didn't turn out quite right. Not sure if it was the recipe's fault or mine. But I'll try yours now. I like that it doesn't need to be kneaded.
I made this bread with einkorn wheat flour i grinded. I used 1 1/2 cups water. Not room temp. The proper way to activate yeast is 110-115degrees which i made sure of with my thermometer. I only used 2 tbsp honey and it came out very soft. I also added chia seeds and pumpkin seeds for texture. And we could have the bread with butter and honey.
In another Einkorn bread video I watched, the baker said never add salt directly to the yeast water because it will inactivate the yeast. Instead add your flour before adding in the salt! May explain why some can't get the dough to rise.
Really just be sure that when you add your salt to your flour, whisk it super well so there's more flour in the way of the yeast and its less likley to come in contact with the yeast because if enough salt surroubds the yeast, it will kill it. Hope that helps. Whisk! :)
And this will be my first time using this type if wheat but I've always combined the wet onto the dry. I'm a noobie, I've only made a dozen loafs but I get compliments from it :) Put a cookie sheet in the bottom of the oven with water, humidity makes the pretty crust, cover it in a dutch oven fir 80% of the cook and uncovered for 20%. Ive got the best resukts this way, again with normal flour but its how I'm going to try doing one loaf. Wish me luck!
Hi Susan- I know this has been 2 years since you posted. But, you CAN add the yeast and salt at the same time- However, only if you are doing what is called a long fermentation period. That is hours, to days. All adding the salt does is slows the rising process. This works well with Italian breads. So, for future reference- If I want to eat the bread today, salt in the flour, If I want to bake this hours later or tomorrow, then just mixing it all at once and resting on the counter for a bit, then in the fridge for up to 12 hours. I have taken SO many baking classes, and have been baking for years. And, those tips were pretty much across the board as standard.
Even easier than this method: Use sourdough starter that you keep in the frig. Pull it out the night before; add equal amounts of water and einkorn flour and let it sit until morning. Pour out the mixture into a Pyrex bread pan (leaving some in the original jar for future recipes which goes into the frig.) and add sea salt. Mix it together and level it in pan - it should be half full. Let it rise in the oven with no heat except for the oven light. This will take an hour or more. Then bake the bread. This recipe is oil and dairy free and yeast free too.
I just made this with Maine Grains einkorn flour (not all purpose). I did need to add extra water, but it came out yummy! We have non-celiac digestive issues and are hoping Einkorn will allow us to enjoy wheat bread again! (I will eventually try sourdough with einkorn):D
i've only been baking bread for a few months. I recently bought some Einkorn flour & assumed it was like using regular flour. Put it in the mixer I kept kneading & adding flour cause it wasn't coming together right. I even did the 2nd rise & baked it. SOOOO dense NOW I'm researching how to bake with Eunkorn.......LOL
@@LiveSimply I using the carbonated water yesterday in my einkorn bread. I added some other ingredients too but the bread turned out so much nicer than the last time I made it. It is moist and not dry. Just wanted to let you know and thanks for your recipe,
I've used different flours over the years for baking my bread. The only time I have a had a heavy or denser crumb with white flour has been with sourdough or overnight no-knead bread. My “normal” loaves are always light. After lockdown I will be trying this bread but at the moment einkorn is difficult to purchase.
I am trying your recipe. I have just let it rise for an hour, however, after that hour, it did not look like it rose at all, and, it is kinda hard like a rock. The only thing I messed up on was that I looked at the recipe wrong when I put the salt in and added 2 teaspoons instead of just one--that would not be responsible for the lack of rise, or the hardness would it?
This is my third attempt with the all purpose einkorn flour I purchased, not jovial. It is not white and has more visible wheat bran in it and Previous attempts at other recipes is not nearly as white. I was very precise with your easy recipe, but I literally could not get the dough out of the bowl with my hands to form a loaf, it was so gooey and was stuck to everything (dough webbed hands), nevertheless, I did not add more flour in order to handle it. It is rising in the pan as I write. I am waiting for jovial to get all purpose in stock so I can try it with jovial.
Do you have to add honey? I prefer not to. Also, are we talking room temperature? My kitchen is on the cool side but the preheated oven will warm it a bit.
My dough didn't rise in 1 hour.. I had to wait about 3 hours we used water fro the faucet but when it didn't rise my friend said the water should be warm. So we put the bowl in the sun and waited. Finally it rose. it is now in the oven. Can't wait
NEVER use regular tap water either! It has chlorine and that messes with the yeast. An oven with the interior light on gives off enough heat to help the bread rise. Cold environments are bad for dough that has to rise. I always put my dough in the oven and leave the oven light on till the dough rises.
@@barbararickman8543 If you boil the water for 10 minutes it will get rid of the chlorine, also if you pour the tap water back and forth between two glasses 20 times it will get rid of the chlorine. and if you expose your tap water to moonlight for 6 hours! No really, that's what I read online. except the moonlight one which I made up.
Just wondering, what if I added half a cup of milk in addition to the 1 cup of water to the einkorn flour? Would that make the bread softer or fluffier? Or would it ruin the bread in some way? Please let me know if anyone is aware. Thanks 🙏🏼
The only problem is I get my Einkorn flour from Amazon, and it's sold in small bags not a 2.5 kg - 5.5 LB like you have in your video, where can I find a bag like you have.
No. A vegan should not eat honey. It doesn't bother me as I've never been a fan of it anyway. I've been a vegan for about 10 years. I'm also gluten free; however, not due to a sensitivity. That was difficult for me in the beginning. I eat it every once in a while as I was told that you should not be 100% gluten free if you don't have a sensitivity. I also gave up drinking diet soda at the same time. To me that was hell. lol
Howdy y'all. That there looks like some good eating. Got a question though. Can I use emmer flour instead? Bought some of it cause I want to try and make my wife some bread. In secret cause she always making me happy so I wanna surprise her. Been looking at lots of recipes but y'all bakers got experience and I ain't got any so it's hard to understand. This recipe right here looks so easy I could do it. Thanks y'all.
Use whatever flour you want. The bread will turn out the same. Just proof the dough in the oven with the oven light turned on so it will rise. That is the one mistake so many people make. They leave it out in a cold or cool drafty environment and don't realize that yeast dough does not like that at all.
If you are makin Einkorn sandwich bread and the middle collapes alittle it is because there is not enought flour in it. To any recipe add 100 gr. More flour and it will not collasp. For an example of this look at the finished loaf on youtube video Our Plant Based Bunch and you will see the the bread has fallen in the middle. That is because not enought flour. Do not add more water just flour.
Hey Abigail, I've been playing around with using my sourdough starter (made from whole wheat flour) to make an einkorn loaf, but my attempts haven't been very successful. The bread turns out fine, but the texture isn't there yet. I've been using this ratio: 100 grams starter, 200 grams water, 300 grams (although I work in more that isn't weighed) einkorn flour, 1 tsp salt. My best advice is to pick up a copy of Jovial's einkorn book: amzn.to/2cdmxbn. The book goes into great detail about using a starter to make einkorn recipes--I'm planning to explore their natural starter einkorn tips a bit more.
I'm too lazy to make a starter and keep it. The book Einkorn has a simplier method that I use. I call it a cheat starter. She refers to it as Yeast Levain. You take 120 grams of flour and mix it into 130 grams of warm water that you have added 1/2 teaspoon of your yeast. Let it sit for a few hours covered in a warm spot, then make your bread, using the rest of the water, yeast and flour.
I think there's something not quite right about adding salt and yeast all in the wet ingredient. My loaf never rises to 2X the dough. In fact, it stays pretty much the same size as wet dough. The taste is good but somehow this mixing doesn't seem right.
According to some the yeast needs to be activated in warm water. Room temperature is probably not good enough. This would help explain why the bread does rise in the oven but not while forming the dough.
I add the yeast and salt together in the water and there is no problem. My dough always rises. I did find that if I don't let the dough rise in a draft-free, WARM place, like an oven with the oven light on, it will not rise. Some people forget that. The dough has to be in a warm location.
Active dry yeast needs to be activated in quite warm water. Dry instant yeast doesn't need to be activated. It always rises no matter what. Trulywholebreadmaking.wordpress.com
Put dough in the oven and turn the oven light on. The light will give off enough heat to help the bread rise (proof). If it is left in a cold drafty area it will not rise.
Because you're not supposed to add salt directly to the yeast mixture like she did. Mix the salt with the flour in one bowl, and mix the yeast and sugar in another. Then, when the yeast has bloomed by itself for 5-10 min, add the mixture to the flour. The salt should never interact with the yeast directly without being mixed in the flour. It contaminates the yeast and prevents it from making the dough rise.
Baking a bread has never been complicated at all - and no special equipment needed… How do you think they made bread 300 years ago? Or a thousand years ago? The method used in this video can be used with multiple types of flour and also regular white flour… But I guess it’s more of a commercial for ein-korn flour.
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
This is a great and helpful recipe and video... thanks Kristen! I've made about 20 loafs since 1/1/2019. What I've found (& learned LiveWellandBeStrong) is that water controls the fluffiness of the recipe. I found the original 1 cup of water too dense for my liking. I currently use 1 1/2 Cups + 2 Tablespoons of water, and it makes the bread incredibly fluffy and light. It is almost like crack. Important note: with this much water you cannot use your hands. The mixture will remain very wet and sticky and so you have to use your spoon or spatula to pour the mixture into the bread pan (truly no knead). A problem I had for a while is the bread top would fall. The loaf tasted good, but didn't look good. A co-worker figured out it was because I was heating my water to 110 deg. The secret is to use room temperature water as Kristen stated. My loafs also have a beautiful shape now. I hadn't eaten bread for years due to the hybridization of wheat, so I'm so grateful to Jovial foods and Kristen for this video!
do a video!
Thanks! I'm trying this now with the 1 1/2 cups of water.
Ooouuuuhh, good to know. Gonna try more water for the next loaf. Thanks for the info.
I just followed this exact recipe and my bread came out very heavy and dense as well. It was moist too. I’m going to follow your advice and put less water next time... thank you!
Actually higher water equals lighter ,not denser loaf.
I made this yesterday. Fantastic results. I used 2 and 1/4 tsps of yeast (because that’s what one packet contained), 1 and 1/4 cups of water (because I live in the dry southwest), added the salt after letting the dough rise (looking over the comments, that seemed to be an important factor) for about 1 1/2 hours (because I was doing something else and didn’t hear the 1-hour timer go off) in a warm place (I turned the oven to 200 degrees and turned it off, then placed the bowl on top of the stove). The dough was not shapeable because it was so sticky, but I simply pushed it with a spatula into the parchment-lined loaf pan. I let it rise again for about 15 minutes only (because I had an appointment and wouldn’t have time to bake it otherwise), and then I baked it as instructed. Excellent moist texture, absolutely delicious. Thank you!!! ❤
I've been making Einkorn bread for 7 months now and never realized that I didn't have to sift or knead it which always made the bread either crumbly, or chunky. Thanks to your video I was able to make my best loaf so far!
I have baked this bread using this exact recipe and it was delicious! Thank you!
I made this recipe many times but I use 3 cups flour and it comes out perfect. This bread is delicious as is, or toasted! I also make 3 at a time and freeze them when baked and take out when needed. I am sold on this einkorn flour. I whip up bread like theirs no tomorrow lol Thank you so much for this recipe!!!
What a GREAT presentation. You were precise, detailed, to the point, very pleasant and informative. LOVE it and plan to try it. Thank you so much...
Most helpful bread making video ever!!! Thank you!
I used my mockmill kitchenaid attachment to grind fresh einkorn wheat berries and used your recipe to make my 1st loaf of bread. Thank you for the wonderful recipe this bread is so delicious and it's nutritious level is off the charts. Also weighing the flour helped because fresh ground grains are quite fluffy.
Thanks so much! I have the Einkhorn wheat berries, but haven't made bread yet. I appreciate you sharing your experience with this recipe!
I havent made this recipe yet but i love einkorn flour, but i mill (using my coffee grinder) my einkorn fresh! It smells soooo beautiful and nutty when freshly milled. I make my own “bran flakes” with it and buckwheat (which i also mill) then add spices for health and maple syrup for sweetener :)
how do you make your bran flakes? that's great!
Just came across this this is so wonderful. I actually made it and it turned out really good for my first time and it tasted pretty good too. Next time I will roll it more into a log to get it to pop up higher. I didn’t do that as well on the shaping part, but I was so glad to see this recipe and it was really good and easy. Love it.❤❤❤❤
Hello, made a simple 3 ingredient flat bread with organic pumpkin, einkorn flour and Himalayan salt. You may use cooked sweet potato but I was out of them. Divide dough into small balls, roll thin to avoid the bread being too chewy. Cook them, or should I say fry them in coconut oil. Yum.
Can I get a recipe please?!
Recipe please?
Ok I tried your recipe and indeed it is too dry, I used less flour and it came out moist and delicious. I checked out the jovial website and this type of flour works better sticky than dry, for the dough that is.
or you could add more water
How much "less four"?
Elizabeth Bambo How much water did you use? Thank you
Devra - I use 1 1/2 Cup + 2 Tbl of water (= 1 cup + 5/8c) if that makes sense. The water controls the fluffiness.
Tony Visconti use just 3 cups
Thank you for this recipe. I have just started getting this and have not made anything yet.
About to try making some loaves. I tried with a different recipe two weeks ago and it didn't turn out quite right. Not sure if it was the recipe's fault or mine. But I'll try yours now. I like that it doesn't need to be kneaded.
I made this bread with einkorn wheat flour i grinded. I used 1 1/2 cups water. Not room temp. The proper way to activate yeast is 110-115degrees which i made sure of with my thermometer. I only used 2 tbsp honey and it came out very soft. I also added chia seeds and pumpkin seeds for texture. And we could have the bread with butter and honey.
Very simple and easy to follow! Thank you! Can't wait to get cooking with Einkorn!
My sister made einkorn lemon bars.. they were amazing !!! 🤩
This is the third time making this recipe. Absolutely delicious loafs.
Great to hear!
Best recipe ever! I did exactly as you said and it's better than normal bread. Do you have nutritional facts about this recipe?
Love this recipe ❤
Jovial Organic Einkorn flour is the best
Yes, I love it
keely puricz All Einkorn flour is the best. All brands including Jovial.
@ not everyone has that advantage so, yes it is best for us.
Great video. Thank you! Do you have a recipe using whole grain einkorn?
In another Einkorn bread video I watched, the baker said never add salt directly to the yeast water because it will inactivate the yeast. Instead add your flour before adding in the salt! May explain why some can't get the dough to rise.
Really just be sure that when you add your salt to your flour, whisk it super well so there's more flour in the way of the yeast and its less likley to come in contact with the yeast because if enough salt surroubds the yeast, it will kill it. Hope that helps. Whisk! :)
And this will be my first time using this type if wheat but I've always combined the wet onto the dry. I'm a noobie, I've only made a dozen loafs but I get compliments from it :) Put a cookie sheet in the bottom of the oven with water, humidity makes the pretty crust, cover it in a dutch oven fir 80% of the cook and uncovered for 20%. Ive got the best resukts this way, again with normal flour but its how I'm going to try doing one loaf. Wish me luck!
Hi Susan- I know this has been 2 years since you posted. But, you CAN add the yeast and salt at the same time- However, only if you are doing what is called a long fermentation period. That is hours, to days. All adding the salt does is slows the rising process. This works well with Italian breads. So, for future reference- If I want to eat the bread today, salt in the flour, If I want to bake this hours later or tomorrow, then just mixing it all at once and resting on the counter for a bit, then in the fridge for up to 12 hours. I have taken SO many baking classes, and have been baking for years. And, those tips were pretty much across the board as standard.
@@k.p.1139 Thank you! Good to know!
Can I double the recipe?
Thanks mam for this simple recipe.
Einkorn tastes NOTHING like white flour, it tastes a 1000 times better ❤❤❤❤ great recipe, thank you.
Even easier than this method: Use sourdough starter that you keep in the frig. Pull it out the night before; add equal amounts of water and einkorn flour and let it sit until morning. Pour out the mixture into a Pyrex bread pan (leaving some in the original jar for future recipes which goes into the frig.) and add sea salt. Mix it together and level it in pan - it should be half full. Let it rise in the oven with no heat except for the oven light. This will take an hour or more. Then bake the bread. This recipe is oil and dairy free and yeast free too.
What recipe do you use?
Hi, where do you buy sourdough starter?
I just made this with Maine Grains einkorn flour (not all purpose). I did need to add extra water, but it came out yummy! We have non-celiac digestive issues and are hoping Einkorn will allow us to enjoy wheat bread again! (I will eventually try sourdough with einkorn):D
good tip
I Love ❤️ the taste of Einhorn! It is super sticky but worth it in the end.
Can you use einkorn flour in a bread recipe for regular white flour? I just started using einkorn and I love the taste of it. Thanks for the recipe!
i like your dairy, egg free recipe, will try making it. Thanks
Thanks, Let me know how you like it.
i've only been baking bread for a few months. I recently bought some Einkorn flour & assumed it was like using regular flour. Put it in the mixer I kept kneading & adding flour cause it wasn't coming together right. I even did the 2nd rise & baked it. SOOOO dense NOW I'm researching how to bake with Eunkorn.......LOL
I can't wait to make this!!! Thank you !!!
Did you use All Purpose Einkorn flour?
I would like a recipe with eggs and dairy to make it more healthy.
My first einkorn experience was not very good. I will try this one and let you know.
Worked for me, it was delicious
Can you make this with out honey? I don't want it to be sweet. And can you add salt? Thanks!
Skip to 1:10. You welcome
That's a share worthy recipe :) so good
Hello, Thanks for the recipe. I can't wait to try it. I was wondering if I could use carbonated spring water in place of the regular water. Thank you
Give it a try let me know how it is
@@LiveSimply I using the carbonated water yesterday in my einkorn bread. I added some other ingredients too but the bread turned out so much nicer than the last time I made it. It is moist and not dry. Just wanted to let you know and thanks for your recipe,
If my oven temperature max that i can go is just 250 deg Celsius, how long should i bake the bread?
Learning to live off the land, growing my own food, making cheese, kombucha, vinegar and bread!
I've used different flours over the years for baking my bread. The only time I have a had a heavy or denser crumb with white flour has been with sourdough or overnight no-knead bread. My “normal” loaves are always light.
After lockdown I will be trying this bread but at the moment einkorn is difficult to purchase.
Fantastic recipe and video, thanks so much.
Thank you, SSG!
I have been using this recipe for a while now and we LOVE it!!
But is there a way to make it yeast free (and still vegan)? Thank you!
Make and use an einkorn sourdough starter, then no need for yeast. Hope that helps...
The only yeast free breads are soda breads or unleavened flat breads. If you make sourdough, you are still using yeast albeit from natural sources.
Can it be made with whole grain einkorn? What is the recipe for that?
Thanks!
So in a bread machine I guess I would use the Dough setting.
If I'm making hamburger buns (in a bun mold), should I also bake for 35 minutes? Thanks!
Are you using all purpose Einkorn. If so, some the nutrients are removed
I am trying your recipe. I have just let it rise for an hour, however, after that hour, it did not look like it rose at all, and, it is kinda hard like a rock. The only thing I messed up on was that I looked at the recipe wrong when I put the salt in and added 2 teaspoons instead of just one--that would not be responsible for the lack of rise, or the hardness would it?
Making this now
This is my third attempt with the all purpose einkorn flour I purchased, not jovial. It is not white and has more visible wheat bran in it and Previous attempts at other recipes is not nearly as white. I was very precise with your easy recipe, but I literally could not get the dough out of the bowl with my hands to form a loaf, it was so gooey and was stuck to everything (dough webbed hands), nevertheless, I did not add more flour in order to handle it. It is rising in the pan as I write. I am waiting for jovial to get all purpose in stock so I can try it with jovial.
Do you have to add honey? I prefer not to. Also, are we talking room temperature? My kitchen is on the cool side but the preheated oven will warm it a bit.
my bread always come out dry after it has cool. How do you make it soft and not crumbly or dry? Add in more oil, maybe butter, water....?
Did you follow instructions perfectly?
mike212916 thanks for replying. I am not adding enough water from my last attempts
are you weighing everything?
mike212916 when I first started baking, I never weighed anything, that was the problem. I hope yours come out well
My dough didn't rise in 1 hour.. I had to wait about 3 hours we used water fro the faucet but when it didn't rise my friend said the water should be warm. So we put the bowl in the sun and waited. Finally it rose. it is now in the oven. Can't wait
NEVER use regular tap water either! It has chlorine and that messes with the yeast. An oven with the interior light on gives off enough heat to help the bread rise. Cold environments are bad for dough that has to rise. I always put my dough in the oven and leave the oven light on till the dough rises.
@@barbararickman8543 If you boil the water for 10 minutes it will get rid of the chlorine, also if you pour the tap water back and forth between two glasses 20 times it will get rid of the chlorine. and if you expose your tap water to moonlight for 6 hours! No really, that's what I read online. except the moonlight one which I made up.
Hahahaha! That was good. Thanks for the tips!
Had success with your recipe. Not bad for the first time.
Good job Chas
Thank you so much!!!!
Just wondering, what if I added half a cup of milk in addition to the 1 cup of water to the einkorn flour? Would that make the bread softer or fluffier? Or would it ruin the bread in some way? Please let me know if anyone is aware. Thanks 🙏🏼
It’s the only bread that we eat and my wife makes it!
Is it gluten free
What if you can’t use the baking soda or baking powder will the bread do the same thing?
Would this work in a bread maker?
Can we substitute the olive oil with butter?
The only problem is I get my Einkorn flour from Amazon, and it's sold in small bags not a 2.5 kg - 5.5 LB like you have in your video, where can I find a bag like you have.
So goooood. Thank you! 🙏
Have the Einkorn berries. Is it OK to grind them up and sift it before I use it for the flower instead of the bag of flour that you have?
Yes. She uses sifted all Purpose einkorn anyway
What is the room temperature water in degrees
You explained this so well. Thank you!!
Glad it was helpful!
My daughter in-law got me started on Einkorn sourdough.
Awesome, Good for you!
Thank u
Could this bread be baked in a round bannetton basket?
How would you use this in a Pullman loaf pan?
My bread turned. Out very crumbly. Any idea why?
I made you recipe...it was good but falls apart easily... what did I do wrong?
My Einkorn bread was dense and didn’t rise much.Tasted ok
My dough did not rise so my bread was flat and dense.? I used active dry yeast followed instructions idk what I did wrong
Yes, we use Einkorn flour, but we get the berries and grind up our selves
Excited to try this!
Hello, Thanks for the recipe! I am a vegan. Can I leave out the honey?
Yeast needs something sweet to feed it. Sugar or honey is the most common. Not sure what else can be used.
Try raw sugar cane. Don't know how much you would add to the recipe. Start with 1 tablespoon and adjust if the loaf does not turn out OK.
Thank you, both!
wow vegans can eat honey? that's rough. im gluten sensitive and dairy free and i think thats hell.
No. A vegan should not eat honey. It doesn't bother me as I've never been a fan of it anyway. I've been a vegan for about 10 years. I'm also gluten free; however, not due to a sensitivity. That was difficult for me in the beginning. I eat it every once in a while as I was told that you should not be 100% gluten free if you don't have a sensitivity. I also gave up drinking diet soda at the same time. To me that was hell. lol
The top of my einkorn bread is rock hard, is there anyway to troubleshoot?
Shape it gently into a round shape, place parchment paper into a Dutch oven with lid, remove lid for last 10 minutes, bake for a total of 40 minutes
This looks awesome! Do you think I could use maple syrup for a honey substitute? Or is there another good sub?
Maple syrup is a perfectly fine substitute
Followed the recipe exactly and my loaf was heavy and dense. Help!
mine was too! I followed recipe in Grams*?
Over worked
I bake bread long time. For me so much honey is added. Usually 1 - 1,5 Tbspoon of sugar. I am not sure about it. Who can tell me will it be too sweet?
Howdy y'all. That there looks like some good eating. Got a question though. Can I use emmer flour instead? Bought some of it cause I want to try and make my wife some bread. In secret cause she always making me happy so I wanna surprise her. Been looking at lots of recipes but y'all bakers got experience and I ain't got any so it's hard to understand. This recipe right here looks so easy I could do it. Thanks y'all.
Use whatever flour you want. The bread will turn out the same. Just proof the dough in the oven with the oven light turned on so it will rise. That is the one mistake so many people make. They leave it out in a cold or cool drafty environment and don't realize that yeast dough does not like that at all.
Dough will rise EVEN IN THE FRIDGE, even unkneaded. Trust me. So much misinfo. It w
Just will take more time
If you are makin Einkorn sandwich bread and the middle collapes alittle it is because there is not enought flour in it. To any recipe add 100 gr. More flour and it will not collasp.
For an example of this look at the finished loaf on youtube video Our Plant Based Bunch and you will see the the bread has fallen in the middle. That is because not enought flour. Do not add more water just flour.
I think you have wrong information
How would you substitute a natural yeast starter into this recipe?
Hey Abigail, I've been playing around with using my sourdough starter (made from whole wheat flour) to make an einkorn loaf, but my attempts haven't been very successful. The bread turns out fine, but the texture isn't there yet. I've been using this ratio: 100 grams starter, 200 grams water, 300 grams (although I work in more that isn't weighed) einkorn flour, 1 tsp salt. My best advice is to pick up a copy of Jovial's einkorn book: amzn.to/2cdmxbn. The book goes into great detail about using a starter to make einkorn recipes--I'm planning to explore their natural starter einkorn tips a bit more.
Thanks!
I'm too lazy to make a starter and keep it. The book Einkorn has a simplier method that I use. I call it a cheat starter. She refers to it as Yeast Levain. You take 120 grams of flour and mix it into 130 grams of warm water that you have added 1/2 teaspoon of your yeast. Let it sit for a few hours covered in a warm spot, then make your bread, using the rest of the water, yeast and flour.
Are you using much longer rise times?
You're using all purpose einkorn flour. How much whole grain einkorn flour to use?
what can be used instead of honey?
Cane sugar.
Maple syrup, blackstrap molasses, agave
I'm going to try to use coconut sugar, which is a dark granulated sugar, much lower on the glycemic index than white sugar and honey.
I don't like adding oil to my bread. What would happen if oil was left out of the recipe?
Nothing at all.
Argh, no close ups of the crumb.
Yes there is. See the hi-resolution photos here livesimply.me/2016/08/30/how-to-make-einkorn-bread/
I think there's something not quite right about adding salt and yeast all in the wet ingredient. My loaf never rises to 2X the dough. In fact, it stays pretty much the same size as wet dough. The taste is good but somehow this mixing doesn't seem right.
You're totally right. My loaf never rises until it starts baking. Not enough people are pointing this out.
According to some the yeast needs to be activated in warm water. Room temperature is probably not good enough. This would help explain why the bread does rise in the oven but not while forming the dough.
I add the yeast and salt together in the water and there is no problem. My dough always rises. I did find that if I don't let the dough rise in a draft-free, WARM place, like an oven with the oven light on, it will not rise. Some people forget that. The dough has to be in a warm location.
I wish I had found this before starting to bake the loaf I have rising. I can tell it's too dry. It has been a frustrating bread so far.
The bread didn't rise :( I used brand new yeast. not sure what happened.
Sometimes you have to "proof" the yeast. You can get duds sometimes.
Active dry yeast needs to be activated in quite warm water. Dry instant yeast doesn't need to be activated. It always rises no matter what. Trulywholebreadmaking.wordpress.com
Put dough in the oven and turn the oven light on. The light will give off enough heat to help the bread rise (proof). If it is left in a cold drafty area it will not rise.
In my experience, the first rise takes about 9 hours, and the second rise about six. Maybe there are different kinds of einkorn flower?
I followed your directions exactly and my dough did not rise at all, let alone double in size...
Because you're not supposed to add salt directly to the yeast mixture like she did. Mix the salt with the flour in one bowl, and mix the yeast and sugar in another. Then, when the yeast has bloomed by itself for 5-10 min, add the mixture to the flour. The salt should never interact with the yeast directly without being mixed in the flour. It contaminates the yeast and prevents it from making the dough rise.
👍🏼💐
6684 Barrows Locks
How do I do this recipe if i have the starter already? What are the measurements then? EG: how much starter, how much water, how much flour?
Agave nectar (cold pressed)
Baking a bread has never been complicated at all - and no special equipment needed… How do you think they made bread 300 years ago? Or a thousand years ago?
The method used in this video can be used with multiple types of flour and also regular white flour… But I guess it’s more of a commercial for ein-korn flour.
Making bread is so not complicated.