Einkorn Flour Sandwich Bread

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The first time I noticed einkorn flour at the grocery store, I just assumed it was like spelt; another ancient grain wheat variation. After a bit of research, I discovered that it is, in fact, wheat – however, it is the original wheat, the grain that existed before being hybridized by humans. According to information I gathered from the website of the company that makes this particular brand of einkorn flour (the brand is “jovial“), the einkorn grain has more protein and less starch, is more nutritious, and contains a different form of gluten which more digestible than that contained in the more recent wheat hybrids. Another interesting fact is that it also contains less oxalates than the modern wheat varieties. With all these advantages, I thought it was time to test out a few recipes using einkorn…

The first thing I made was an apple pie. It was just ok; I didn’t adjust enough for the different properties of the einkorn flour, so it was a bit soft and not flaky enough. The next thing I attempted was pizza, from a recipe that was on the back of the flour bag. This turned out quite well, the crust was crispy and really flavourful. Yesterday I made the lime tarts I have on the site, and they were excellent; the einkorn flour seems to work really well with the French pastry tart recipe. The jovial website has lots of great recipes and advice for using the flour; it doesn’t absorb as much liquid or fat as modern wheat flour, so their recipes are all tailored to suit these properties.

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I added a bit of ground flaxseed to this recipe for some binding help (since the einkorn has weaker gluten) and also for the good fats.  The bread turned out to be a pleasant surprise; it rose nicely, was very easy to make, and tastes rich and buttery.  The crust is crisp and the interior is light with lots of air bubbles throughout, so it’s not a dense, heavy loaf…it’s perfect for morning toast.

*Update – I’ve made this bread many times since first posting this recipe; I’ve used different brands of flour, and sometimes throw in a handful or two of seeds, such a sesame and poppy, and it always turns out really well.  The most important thing is that the dough isn’t too dry; einkorn seems to like to be wetter than modern wheat doughs.  I’ve also made the dough in the morning, refrigerating it after the first rise, and then letting it come to room temperature and watching it closely for the final rise before it goes in the oven to make sure it doesn’t over-proof, and this produces a good loaf as well.

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Einkorn Flour Sandwich Bread
adapted from the jovial recipe, The Softest Einkorn Sandwich Loaf

Ingredients:

3/4 cup milk, warmed to 110°F (dairy or plant-based)
3/4 to 1 cup water, warmed to 110°F
1 teaspoon sugar or maple syrup
2 tablespoons olive oil
1 1/2 teaspoons dry active yeast
3 3/4 cups (450 g) jovial all-purpose or whole grain einkorn flour
1/4 cup (25 g) flaxseed meal
1 1/4 teaspoons sea salt

Instructions:

In a large bowl, combine the warmed milk and 1/2 cup water, sugar, olive oil and yeast. Stir gently, and then add the flour and salt on top. Mix with a wooden spoon until combined; the dough will be very wet and sticky, but this is correct for this flour. If the dough seems a bit stiff or dry, then add the extra 1/4 cup of water.  The consistency should be somewhere between firm enough to pick up in one mass, but too soft to knead.  Cover bowl with a damp dish towel and let rise for approximately 45 minutes.

Grease and line an 8.5 x 4.5 loaf pan with parchment paper.  Using a greased rubber spatula, scrape the dough from the edges of the bowl into an oblong shape, and then tip into the loaf pan. Coat your hands in either olive oil or butter, and smooth out the top of the loaf. Preheat the oven to 400°F.

Let loaf rise for about 30 minutes (mine was ready to go into the oven at 20 minutes, but my kitchen was quite warm).

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Once the loaf has risen, place in the oven.  Immediately reduce the temperature to 375°F and bake for 40 minutes, until the the top is nicely browned.  When baked, allow the loaf to cool in the pan on a countertop for 15 minutes, then lift out using the parchment paper, remove the parchment, and let cool fully on a cooling rack before slicing.

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I based the oxalate content on slicing the loaf into 15 slices, which works out to approximately 4.8 mg of oxalates per slice.

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Printable version:

Einkorn Flour Sandwich Bread

adapted from the jovial recipe, The Softest Einkorn Sandwich Loaf
Prep Time 15 minutes
Cook Time 40 minutes
Rising Time 1 hour 15 minutes
Total Time 2 hours 10 minutes
Servings 1 loaf

Ingredients

  • 3/4 cup milk, warmed to 110°F (dairy or plant-based)
  • 3/4 to 1 cup water, warmed to 110°F
  • 1 teaspoon sugar or maple syrup
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons dry active yeast
  • 3 3/4 cups 450 g jovial all-purpose or whole grain einkorn flour
  • 1/4 cup 25 g flaxseed meal
  • 1 1/4 teaspoons sea salt

Instructions

  1. In a large bowl, combine the warmed milk and 1/2 cup water, sugar, olive oil and yeast. Stir gently, and then add the flour and salt on top. Mix with a wooden spoon until combined; the dough will be very wet and sticky, but this is correct for this flour. If the dough seems a bit stiff or dry, then add the extra 1/4 cup of water.  The consistency should be somewhere between firm enough to pick up in one mass, but too soft to knead.  Cover bowl with a damp dish towel and let rise for approximately 45 minutes.

  2. Grease and line an 8.5 x 4.5 loaf pan with parchment paper.  Using a greased rubber spatula, scrape the dough from the edges of the bowl into an oblong shape, and then tip into the loaf pan. Coat your hands in either olive oil or butter, and smooth out the top of the loaf. Preheat the oven to 400°F.

  3. Let loaf rise for about 30 minutes (mine was ready to go into the oven at 20 minutes, but my kitchen was quite warm).
  4. Once the loaf has risen, place in the oven.  Immediately reduce the temperature to 375°F and bake for 40 minutes, until the the top is nicely browned.  When baked, allow the loaf to cool in the pan on a countertop for 15 minutes, then lift out using the parchment paper, remove the parchment, and let cool fully on a cooling rack before slicing.
  5. I based the oxalate content on slicing the loaf into 15 slices, which works out to approximately 4.8 mg of oxalates per slice.
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4 Responses to Einkorn Flour Sandwich Bread

  1. I wonder where you found the oxalate content of Einkorn wheat. I am very interested in finding out. I could not find it on the Jovial website or any other website.
    Thank you,
    Herb Miller

    • Hello Herb,
      I found the content for the einkorn on a spreadsheet from the Trying Low Oxalates Yahoo group. I haven’t been able to log into that site recently, so I’m wondering if it’s no longer working? I did notice that they have a Facebook group as well, but I don’t have a Facebook account, so I’m not sure if they have all the same files there. If you like, I can email the spreadsheet I have to you. There’s a lot of information on it; the group gets foods lab tested independently.

  2. I’ve been curious about einkorn flour and if it would make a good bread. This sounds great! The pizza too, great alternative.

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