Cheesy Einkorn Pull-Apart Bread Recipe Video (2024)

FAQs

Why is my einkorn bread so dense? ›

If your bread dough mixes up at a normal texture because you add more flour to lessen its sticky texture, your dough will end up drying up and baking dense later because einkorn absorbs liquids much slower than regular wheat.

While einkorn is more easily digestible than other grains, sprouting einkorn can help you absorb and digest even more of its many nutrients. Soak einkorn in a bowl of water (Note: boil some water and let it cool down to use for this step, it is important to use clean water). Let soak overnight.

While einkorn is high in protein, its gluten properties aren't the same as modern wheat. This results in a dough that can be overly sticky and wet by the end of bulk fermentation.

For Best Results, measure in grams with a baking scale. Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%. Einkorn absorbs liquids slower than modern wheat.

Yeasted einkorn dough doesn't rise like modern wheat dough.

This is particularly true with einkorn bread. Don't expect big, fluffy dough during the initial rise. Yeasted einkorn dough does not double in size like modern wheat yeasted dough. This can also be expected when baking the dough.

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

Humankind's first wheat, einkorn, contains much lower levels of these glutens making it far less inflammatory, in fact, making it more beneficial than its modern genetically complex relative.

Properly stored, einkorn berries (unmilled) last for years, making it more affordable to stock up. Flour oxidizes and loses its nutrients over time. If not kept properly, flour will go rancid. Milling einkorn flour at home is easier than ever, thanks to modern electric countertop mills.

Einkorn has never been hybridized and contains the original 14 chromosomes while modern hybrids have 42. Over time, in an effort to increase yield to feed a growing population, wheat was transformed from this simple grain to a high yielding modern food source that was versatile and hardy.

Sifting makes the einkorn flour much easier to mix into the other ingredients without lumps forming. This is especially important for einkorn flour because it is slower to absorb the liquids in the recipe than regular all-purpose flour and you can end up with dry flour clumps if not careful.

Can einkorn be used for sourdough? ›

To ensure your bread is 100% einkorn, start your sourdough starter with einkorn flour, or convert your current starter to einkorn flour. Working with einkorn flour is different from conventional wheat. It yields a much stickier dough and can be tricky to shape. You can make this in a loaf pan or a dutch oven.

Einkorn's flavor is similar to commercial wheat, though it imparts a deeper, nutty and toasty essence. That's why einkorn flour works so well in warm, comforting dishes like pancakes and banana bread. Whole einkorn berries are also similar to regular wheat berries, and offer a pleasing crunch when heated and popped.

Einkorn, also called Farro Piccolo, is known as “nature's original wheat.” In a world where wheat digestion is an ever present problem, it's worth a look at for its digestive benefits and nutrient density, not to mention its amazing flavor!

While I hope you can have this same experience by switching to Einkorn, it's important to talk with your doctor before trying it if you have a gluten sensitivity or allergy. Unfortunately, if you have Celiac disease einkorn is still off-limits and should be avoided.

Einkorn bread, even when made with an active starter, is denser than bread made with modern wheat because it's weak gluten does not have the strength to hold large bubbles. When you start to bake with a new starter, your bread is bound to bake up dense because it takes a number of loaves of bread to get good results.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense.

Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf.

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.