Einkorn Sandwich Bread Recipe - because YOU asked for it!
So a few weeks ago while I was shopping at Publix (which I do on a regular, almost every day - to be exact) I noticed on the clearance isle (sadly) that they had four bags of organic einkorn wheat marked down to $3.00 a bad. To which I had just said to my sweetie, "I sure wish I could get my hands on some more einkorn wheat and make some bread." As I used to be able to purchase it locally from my friends Greg and Carole Lolley at Mayim Farms in Opp, AL and I knew it was sure 'nuff organic and sustainable. You know, the good stuff. But since there wasn't a whole lot of folks around this small rural area of South Alabama asking for einkorn wheat (very unfortunate) they quit selling it (boo hoo) and I was only able to find it at Whole Foods in Montgomery which is quite the hike.
Anywho, back to Publix and the clearance bags, I grabbed all four bags and sat them on my pantry shelf until things quieted down to where I had time to cook for myself. It's been quite the busy season the past few months (no complaints here) and now that it's slowing down a little, I pulled out a bag and decided to figure out the old bread maker and how to make einkorn bread in that. The past few times I've made it I've done so in the oven. I wanted to throw it in my bread maker and be done with it - go on about my day! HOOAH! Man, it came out perfect, though next time I will set the crust a little darker I think. It was a little nutty and delicious. The fam loved it! And it's so much cheaper than buying store-bought gluten-free bread.
About Einkorn Wheat:
Since posting about my bread on Facebook I've had so many of you asking about einkorn wheat asking IS IT REALLY GLUTEN-FREE? Can I eat it if I have Celiacs? Well, here is the scoop!
Not all wheat gluten is created equal. I have talked about this in several of my talks where I discuss gluten and its effect on the body. Einkorn has an entirely different genetic makeup than modern wheat. Modern wheat has been hybridized through years and years and millions and millions of $$$ in research. The goal of hybridization has been to increase yields, fight against plant disease, pests, weather conditions, etc. and many are starting to wonder if this long history of hybridization is the explanation for the rising number of people with a high intolerance to gluten.
Einkorn differs from modern wheat in 3 important ways, all of which may contribute to gluten intolerance:
Like two other ancient wheats, emmer and spelt, einkorn is a covered wheat. When most modern wheat is harvested, threshing separates the wheat (kernels) from the chaff (the outer coverings). Einkorn kernels remain within their coverings, so the wheat must be hulled after harvesting.
It's no wonder so many people today have found themselves "gluten intolerant" and become sick as a result of eating modern wheat.
This being said, and me being gluten intolerant, I can eat einkorn wheat with no digestive issues at all. And it is said that only if your gut has healed from gluten issues should you then go back and try any gluten-free breads or einkorn wheat at that time. AND, it is not recommended you eat einkorn if you have celiacs disease.
Where to buy:
I know that it can be challenging to find certain flours, etc. when shopping gluten-free, but as I said above, Publix will sometimes carry certain flours and other items and will certainly try to order them if you ask nicely. And, you can find them and Whole Foods, Fresh Market and Trader Joe's (if you're lucky to live in larger cities) and of course, there's always Amazon. Look for organic einkorn wheat and I would recommend Jovial foods.
If you bake with a bread machine like me go ahead and set your custom cycle, or use the shortest cycle you have.
It is much easier, IMHO, to throw this in your bread machine and set it - forget it, (if you have one) and go on about your day. Then come back to it and throw your lovely, yummy European butter on it and have at it! But, in case you don't I hope you won't let the process overcome you. It can seem a little daunting. Making bread is truly worth it in the end, I promise.
So, go ahead and loaf off, and tag me in your loaf so I can see your final product!
This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering , Personal Chef Services, Meal Planning, Cooking Classes, Private Dinner Parties and Education on Healthy Eating.
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