Recipe: Einkorn Sandwich Bread

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:

• Most modern wheat is a hybrid of many different grains and grasses. I explain it like this, when they genetically modified wheat, they inbred momma wheat with baby wheat and came up with a weirdo! (Okay, that's how I had to explain it to my dad when he asked why everyone is just now having gluten issues) And the thing is, the government had no restrictions on testing and allowed it to be released to the public. Now, we're all sick! 
• Einkorn has a 14 chromosomes, whereas modern wheat has a 42 chromosomes which changes the gluten structure
• Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.

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. 

THE RECIPE:
Ingredients:

• ¾ cup of milk, warmed
• ½ cup of water, warmed
• 2 tablespoons butter, melted
• 1 tablespoon extra virgin olive oil
• 2 tablespoons sugar (or 2 1/2 tsp stevia)
• 1¼ teaspoons sea salt
• 4 cups all-purpose einkorn flour
• 1 ½ teaspoons active dry yeast

Instructions:
If you bake with a bread machine like me go ahead and set your custom cycle, or use the shortest cycle you have.  

BREAD MACHINE:

1. Add the liquids, fats, sugar, and salt to your loaf pan.
2. Place the flour on top of the liquids.
3. Make a shallow well in the center of the flour and add the yeast.
4. Set a custom cycle as follows (for those that do not have a custom cycle on your machine, please check your manuals to choose the cycle closest to the times we recommend): Set a custom cycle as follows: Preheat off, Knead 10 minutes, Rise 1: 45 minutes, Knead 2: 5 minutes, Rise 2: 30, Rise 3: Off, Bake: 50 minutes. Crust: medium or dark.  (*Omit second knead if setting is not available on your machine).
5. Once the cycle is complete, remove the pan from the machine and allow the loaf to cool for 5 minutes.

OVEN:

1. Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan.
2. In a large bowl, combine water, yeast, oil or butter, sugar or honey. Stir until creamy.
3. Measure the flour with a baking scale or spoon into a measuring cup, then add it on top of yeast mixture. Sprinkle the salt on top.
4. Mix with a spatula or wooden spoon until the flour is absorbed and you have a wet, sticky dough.
5. Transfer the dough back to the bowl and cover tightly with plastic wrap. Let rise for 45 minutes.
6. Transfer the dough to a lightly floured work surface. The dough will feel very sticky and wet, but try not to add more additional flour than what you have dusted the work surface with or you may find dry flour baked in the bread. Shape the dough into a loaf. A bowl scraper is a great tool to help with shaping the sticky dough.
7. Place in the loaf pan, cover with oiled or buttered plastic wrap to inhibit the plastic from sticking the dough. Let rise for 30 minutes. Remove the plastic wrap.
8. Bake for 40 minutes. Let cool completely before slicing.

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.