Hello friends! We’re happy to be tuning back in on B.Well after a blessed Thanksgiving vacation. There’s nothing quite like unplugging and spending time with family this time of year. The past few years have been a little rough on the holiday-front for us, so 2017’s merrymaking has come as quite a respite for the Boyer household!
I know that you all have been egging me on to share my Einkorn Sourdough Recipe. Finally, I decided it was time. Here I am 1 year after starting this journey of baking with ancient Einkorn wheat, ready to spread the ancient bready goodness!
First off, if you don’t know what I’m talking about regarding Einkorn, hop on over to this post where I talk about how switching from conventional wheat to Einkorn helped cure my chronic acne. Ok, now that we have that out of the way, let’s dig into the good stuff! 🙂
The Einkorn Cookbook
I’m not going to be sharing my recipe with you all today, as a matter of fact. What, WHAT you ask? Nope! The reason why is because a) I don’t have a unique recipe that I personally have developed (yet…), and b) it would be far simpler to just share my resources and direct you to the experts!
I was introduced to Einkorn via The Elliot Homestead, where I found Carla Bartolucci’s book “Einkorn: Recipes for Nature’s Original Wheat”. If you are at all interested in baking with Einkorn or even just researching the grain, get this book. It will change your life. The book goes through the how’s and why’s of Einkorn, how to make your own Einkorn sourdough starter, and how to bake slow-rising, fermented bread with this ancient grain, among other amazing recipes for pasta, pizza, cakes, and more!
My favorite recipe that has become our household staple is the Sourdough Sandwich Bread. It’s a little sweet, a little tart, and very tender & tasty. Perfect for sandwiches, toast, garlic bread… anything you want on it! I’ve also tried several of the recipes from the cookbook, and have loved each and every one of them.
Where to Source Einkorn
I source our Einkorn from Jovial Foods. I love Carla Bartolucci’s story and her passion for creating wholesome food products that respect nature & our bodies. I’ve seen photos of the farms where this wheat comes from, so I trust that I’m getting a superior product.
Did you know that Young Living actually carries Einkorn wheat products? I was impressed to find this out! It reassured me that I was on the right track in incorporating this ancient grain into our lifestyle.
However, with how much I bake with it, Jovial Foods is my most reliable source since it is in stock more often than not, and I can get it for less when I buy in bulk quantities. However, Young Living also sells Granola, Crisp Bars, Pasta, and Pancakes mixes that all contain Einkorn, which I think is awesome! I have to add that I’ve tried their einkorn granola, and it is out of this world!
Here are a few things to look up as you research this grain:
- Jovial Foods
- Einkorn Cookbook
- Amazon (where we purchase our flour from Jovial Foods)
- Young Living’s Ancient Einkorn book
- Young Living’s Einkorn Line
The Downsides of Einkorn
I’m being honest here: baking with Einkorn is not exactly an easy switch. However, it’s far easier than going gluten-free, that I can tell you for sure! I remember my days of trying the different gluten-free flour (or should I say starch?) mixes and the utter disasters that would come out my oven… yeah, those were dark times. 😛
While Einkorn definitely provides a much more streamlined solution to gluten sensitivities, I should educate you of the downsides of this wheat:
- It’s more expensive. Not only is it more money per ounce, but you also need more of it with the recipes that you bake, even as much as 6 cups/loaf. I make the recipes that use the least amount of flour for the best resulting baked good. That’s one reason why I love the Sourdough Sandwich Loaf Recipe: it only takes 2 1/2 cups of flour!
- It’s a little difficult to work with. Because the gluten proteins found in Einkorn are weaker than your conventional wheat, it takes some adjusting to bake with it. The dough is more sticky, and you have to be gentle with kneading it and have the patience for it to rise well. I should tell you that I have a phobia of flour (it’s incredibly hard for me to work with loose flour, even just mixing it with a spatula. One of my weirder pet-peeves 😉 ), so Einkorn would be a recipe for disaster for me. But, I’ve been able to work past my hang-up with the passion I have for healthy baked goods. All that to say, if there’s hope for me, there’s hope for you!
- The healthier the bread, the longer it takes. With sourdough (pretty much the healthiest bread you can make), it’s not a quick 2-hour loaf. Not only do you need to make your own Sourdough Starter (ha! Mine was quite the adventure to create, lol!), oftentimes it takes all day to make a loaf of bread. From preparing the levain the night before to mixing up the dough the next morning, letting it proof, rise, and finally bake. I had a hard time with this at first. However, being a stay-at-home daughter has lent itself nicely to this adjustment, and I’ve been able to work it into my schedule just fine with plenty of timers and sticky-note reminders. 😉
You need to have a “Why”
Einkorn is amazing: it tastes incredible, the nutritional value makes it almost a superfood, and the gentle blessing that it is to your digestive tract is fantastic. But, you need to have a reason why you want to bake with it. Do you have gluten sensitivities? Do you want your family to eat healthier bread? Is bread non-negotiable for your diet, but you want a better alternative? Does your blood-type require ancient grains only? Establish your why so that when you have to pay a little more and work a little harder to get bread on the table, you’ll feel it is worth it and you’ll stick with it. That at least has been my journey, and I hope that I can inspire you as you begin yours!
Have you ever baked with Einkorn flour?
By the Way...
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