Einkorn Bread Recipe: Rediscover the Art of Baking with 100% Freshly Milled Whole Grain

Einkhorn wheat is a treasure from the past —a grain cherished for its rich history and nutritional benefits. Join me on a journey back in time as we explore the process of baking this 100% Freshly Milled Whole Grain Einkorn Bread recipe.

The Allure of Einkorn

Einkorn is one of the oldest forms of cultivated wheat, known for its distinct flavor and nutritional profile. Unlike modern wheat varieties, Einkorn retains its original genetic makeup, offering higher levels of protein, essential minerals, and a richer taste that adds depth to baked goods. By using freshly milled whole grain Einkorn flour in this recipe, we not only embrace its ancient origins but also ensure maximum flavor and nutrition in every slice.

Check out our article on Spelt vs. Einkorn

Tips for Success:

• Freshly Milled Flour: Milling your own Einkorn flour ensures the highest quality and flavor. It’s worth the extra effort!
• Patience with Rising: Einkorn dough may rise slower than conventional wheat dough. Be patient; the results are worth it.
• Experiment with Variations: Feel free to add nuts, seeds, or dried fruits to personalize your bread recipe.

Embrace the Craft with Einkhorn

Baking this 100% Freshly Milled Whole Grain Einkorn Bread recipe is more than just a culinary endeavor; it’s a homage to ancient traditions and a celebration of wholesome ingredients. By incorporating this recipe into your baking repertoire, you not only nourish your body but also connect with centuries of baking heritage.

Rediscover the art of baking Einkorn bread and experience the satisfaction of creating bread that is not only delicious but also a testament to your dedication to quality and authenticity. Let the aroma of freshly baked bread fill your kitchen and transport you to a time when baking was a labor of love and a source of sustenance for communities.

Where to Get Einkhorn Wheat Berries

When I started out milling Einkhorn bread, the only place I could find the Einkhorn wheat berries was at Jovial Foods, but you can get them in a variety of places. Here are a few places to try:

• Jovial Foods
• Janie’s Mill
• Grand Teton

100% Einkhorn Wheat Bread – Fresh Milled

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This bread uses 100% freshly milled Einkhorn wheat berries and turns out moist and flavorful.

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Course Bread

Cuisine Italian

Servings 16 slices

Calories 107 kcal

Ingredients

  

1x2x3x

• 400 g wheat berries, Einkhorn
• 280 g water reserve 50 g if proving active dry yeast
• 6 g sea salt, celtic grey
• 6 g sugar
• 12 g yeast (instant) active dry will also work
• 50 g water, boiling
• 1 egg optional
• 2 tbsp olive oil optional
• ⅛ tsp vitamin c powder optional, but recommended

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Instructions

 

• Mill the flour as fine as you can.
• Make the yudane by mixing 25 grams of flour with 50 grams of boiling water.
• If using active dry yeast, prove the yeast by adding it and the sugar to a small bowl with 50 grams of water, and set aside until yeast is added to the recipe.
• Add water, egg, olive oil, sugar (if not used in the proving step), yudane and flour to your mixing bowl, and mix on low-medium speed for about 5 minutes.
• Let the dough rest for 15-30 minutes.
• Add the yeast, salt, and vitamin c to the dough, and mix for another five minutes or until windowpane is reached.
• Let the dough rise until almost doubled.
• Preheat oven to 375 F.
• Shape the dough and let rise in your greased or lined bread pan until a finger pressed into the top doesn't spring back at you.
• Bake the bread until the middle of the loaf is 190 F.
• Remove from oven and pan, and cool on a wire rack before slicing.

Video

Nutrition

Serving: 50gCalories: 107kcalCarbohydrates: 18gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 10mgSodium: 151mgPotassium: 11mgFiber: 4gSugar: 0.4gVitamin A: 15IUVitamin B1: 0.1mgVitamin B2: 0.04mgVitamin B3: 0.3mgVitamin B5: 0.1mgVitamin B6: 0.02mgVitamin B12: 0.03µgVitamin C: 0.003mgVitamin D: 0.1µgVitamin E: 0.3mgVitamin K: 1µgCalcium: 14mgIron: 1mg

Keyword bread, einkhorn, fresh milled

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And there you have it — your journey into the world of Einkorn bread begins! With its ancient origins and wholesome qualities, baking this 100% freshly milled whole grain Einkorn bread recipe isn’t just about creating a delicious loaf; it’s about reconnecting with tradition and savoring the natural goodness of freshly milled flour. Whether you’re a seasoned baker or new to the art, exploring the nuances of Einkorn will surely enrich your baking experience.

So, gather your ingredients, embrace the craft, and let the aroma of freshly baked Einkorn bread fill your kitchen with warmth and nostalgia. Remember, with each slice, you’re not just enjoying bread — you’re celebrating centuries of baking heritage and the joys of wholesome, authentic baking.

Get your Einkhorn wheat berries ready and embark on this flavorful journey today.

I did not expect to love the freshly milled Italian Bread as much as I do. We are now out of hard wheat berries, so I’m making 100% spelt Italian bread today! Spelt is one of my all-time favorite grains because it’s a grain superhero! It works well in ANY of the grain categories, getting great results even though it counts as a soft grain.

I really hope you enjoy the distinct flavor change that comes from using fresh milled spelt grain instead of hard white wheat. You know it’s great because we are eating the remaining half of the loaf and it has barely cooled.

Can I make 100% Spelt Italian Bread without the Vital Wheat Gluten?

Absolutely! When I first perfected my rustic, crusty Italian bread with fresh milled flour, I didn’t think I could do it without the vwg (vital wheat gluten). I couldn’t have been more wrong! To make this SAME recipe without the vwg:

• Make yudane by boiling some water. Put 25 grams of your spelt flour into a small container on your scale. Zero out the scale, then pour 50 grams of boiling water over the flour. Mix well.
• Use 380 grams of water instead of 420 grams.
• Add the yudane to the water in your recipe, and carry on.

Can I use my KitchenAid Mixer?

Absolutely! This recipe is higher hydration, so use the wire whisks and your mixer’s highest speed to mix the ingredients without the yeast. Once the dough climbs to the top of the whisks, it’s time to switch to your dough hook to finish by adding the yeast and kneading for a few minutes to incorporate (like, 2 minutes).

Can I Get Better Dough Structure?

You bet! After the first rise, do your stretch and folds, and let the dough rise the second time IN THE FRIDGE! The cold will help the dough have better structure. When you take the dough out of the fridge, you may gently shape it some more before transferring to the oven. Silicone bread slings help so much in being gentle with your dough – along with parchment paper.

100% Spelt Italian Bread, whole grain

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Makes: 1 loaf / 16 slicesPrep Time: 1 hour 25 minutes (mostly inactive)Bake Time: 50 minutesTotal Time: 2 hours 15 minutes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Course Appetizer

Cuisine French

Servings 16 slices

Calories 101 kcal

Ingredients

  

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• 415 g grain, spelt
• 40 g vital wheat gluten
• 420 g water
• 11 g sea salt, celtic grey
• 11 g yeast (instant)
• 10 g barley malt syrup

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Instructions

 

• Mix together all ingredients EXCEPT THE YEAST for 5 minutes, in mixer or by hand. It will be wet and sticky!
• Sprinkle the yeast into the dough, and mix or knead for another 5 minutes. Your dough will be VERY WET.
• Transfer the dough into an oiled bowl with plenty of room to rise and a lid. Do one set of stretch and folds, as described in the next step.
• Stretch and folds: Stretch one side of the dough up, and fold it over onto the opposite side of the dough ball. Turn the bowl one-quarter. Repeat 3 more times.
• Every 30 minutes, do a set of stretch and folds (optional if using a mixer)
• After the 2nd set of stretch and folds, preheat your oven and your dutch oven, by setting the oven to 450 F.
• Once the oven gets to temperature, quickly remove the dutch oven and close the door.
• Sprinkle flour to line the bottom of your dutch oven, then gently place the dough into it, and sprinkle the top of the loaf with flour.
• Score the top of the loaf with a sharp knife, razor, or snip it with scissors
• Place the lid on your dutch oven, and put it into the oven for 30 minutes
• Remove the lid and lower the oven temperature to 400 F, baking for another 20 minutes
• Remove from the oven, and place on a cooling rack with air flow all around the loaf
• Allow to cool before slicing

Video

Notes

If you want to keep crunchy crust, store on the counter or in a paper bag once fully cooled.

Nutrition

Serving: 50gCalories: 101kcalCarbohydrates: 19gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 271mgPotassium: 110mgFiber: 3gSugar: 2gVitamin A: 3IUVitamin C: 0.002mgCalcium: 12mgIron: 1mg

Keyword bread

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