Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and …
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Directions Combine 8 cups of flour with water, honey, oil, and yeast. One cup of einkorn grinds to two cups of flour. Add salt and remaining 6 cups of flour (again, 3 cups of berries into the mill) while mixing. Stop mixing and lightly dust the top of the dough with a little more flour. Let rest 20 minutes. Knead to punch down.
● When substituting whole grain einkorn for all-purpose einkorn, make sure to weigh a cup of whole grain flour at 96 grams and increase the liquid by 5%. The added bran and fiber in whole grain flour differs in density and absorbs more liquid than the all-purpose flour.
Since einkorn has a very weak gluten, either too much proofing or too much yeast, can cause the dough to expand beyond the gluten’s capacity to support that rise, resulting in a concave loaf of bread. Preheat off, Knead 10 minutes, Rise 1: 45 minutes, Knead 2: 5 minutes, Rise 2: 30, Rise 3: Off, Bake: 50 minutes.
In nutrition sampling tests, Einkorn has been found to be a “more nutritious” grain. Einkorn contains higher levels of protein, essential fatty acids, phosphorous, potassium, pyridoxine (B6), lutein and beta-carotene (lutein). The Einkorn flour is characterized by high protein, high ash, a very high carotene content,...