We very rarely eat grains in this house, and when we do, we eat it in small amounts and only from proper sources and if it is properly prepared.
By proper sources I mean ancient grains that are organic and that have not been modified, hybridized or made into GMO in any way shape or form. Therefore, bread is a once-in-a-while treat in our household. Most often we bake Paleo breads, i.e. no-grain breads using coconut or almond flour. But sometimes we just love an authentic rustic bread loaf. That’s where Einkorn comes in. Einkorn is nature’s original wheat. This wheat, also sometimes called Farro, is the wheat that was used in Biblical times and was originally cultivated 5,000 – 10,000 years ago.
This ancient grain is packed with nutrition. It is a rich source of the beta carotene lutein, a powerful antioxidant. Einkorn has the highest amounts of lutein of any other variety of wheat. Einkorn is also a rich source of tocotrienols and tocopherols, powerful antioxidants and forms of Vitamin E. Compared to modern wheat varieties, einkorn has higher levels of protein, crude fat, phosphorous, and potassium. it also has the lowest gluten content of any wheat available.
- In a large bowl, mix flour yeast and salt.
- Add the warm water and mix all ingredients well with your hands. This will be a very sticky procedure. This is normal with Einkorn flour.
- Once all the ingredients are well combined, cover the bowl with plastic wrap and then a dish rag. Place the bowl in a dark place and let rise for 12 – 14 hours. (Be sure to keep the bowl in a dark place or the dough will oxidize.
- When you are ready to bake it, place a cast iron pot with a lid in a preheated oven (500°F) for approximately 30 mins.
- While the pot is heating, turn dough out onto a heavily floured work surface.
- Using your hands, pat the dough flat and fold in the corners by overlapping them. (A dough scraper might come in handy here). Don’t be afraid to use plenty flour when handling the dough and shaping it to a round-ish shape. This dough is quite soft and won’t round perfectly but don’t worry, the loaf will find its shape during baking.
- Remove the pot from the oven and remove the lid.
- Pick up dough “ball” and quickly turn it into the pot with the folds turning upwards.
- Place the lid on the pot and return to oven and bake for 40 minutes.
- If you wish a darker crust, remove lid from pot and bake for an additional 10 minutes.
- Remove from oven and turn loaf out onto a cooling rack. Let cool for at least 1 hour before slicing.
Recipe courtesy of jovialfoods.com