Baking with Einkorn: Rosemary and Olive Bread

Breadmaking is a beloved culinary tradition that brings warmth and nourishment to my home. In recent years, there has been a resurgence of interest in ancient grains, and einkorn flour has become a popular choice for many bakers. This blog will explore the unique qualities and benefits of einkorn flour, the challenges of baking with it, and provide a delicious step-by-step recipe for Rosemary and Olive Einkorn Bread.

Understanding Einkorn Flour

Einkorn is one of the oldest known varieties of wheat, often referred to as "the original wheat." Unlike modern wheat, einkorn has remained largely unchanged for thousands of years, making it a heritage grain. It was cultivated as far back as 10,000 years ago in the Fertile Crescent and has been prized for its nutrient-dense qualities and ease of digestion.

Einkorn flour is distinct from modern wheat in several key ways:

1. Lower Gluten Content: Einkorn has a different gluten structure than modern wheat, which makes it easier to digest for many people, especially those who are sensitive to gluten but not completely intolerant.

2. Rich Nutritional Profile: Einkorn is higher in protein, essential fatty acids, vitamins, and minerals like zinc, iron, and potassium than most modern wheat. It is particularly rich in antioxidants, such as lutein, which supports eye health.

3. Flavor: The flavor of einkorn flour is slightly nutty and sweet, making it a great choice for baking bread, cakes, and pastries. Its rich flavor adds a wholesome, rustic touch to any baked good.

4. Ancient Wheat’s Sustainability: Since einkorn has not been genetically altered like modern wheat, it is a more sustainable grain. It thrives in low-input agricultural settings, meaning it doesn’t need chemical fertilizers or pesticides, which aligns with the natural growing practices of many small farms today.

If you're trying to eat more traditionally, adding einkorn flour into your bread-making or baking routine is a wonderful way to connect with ancient grains that nourish both body and spirit.

Challenges of Baking with Einkorn Flour

1. Hydration: Einkorn flour absorbs water differently than modern wheat, often requiring less liquid in recipes.
2. Gluten Structure: The gluten in einkorn is weaker and more fragile, which can result in denser, less elastic dough.
3. Handling: Einkorn dough can be stickier and more challenging to work with, requiring a gentler touch during mixing and shaping.

Recipe: Rosemary and Olive Einkorn Bread

This Rosemary and Olive Einkorn Bread is a flavorful and aromatic loaf that combines the ancient grain's rich taste with the savory notes of rosemary and olives. Follow this step-by-step recipe to create a delightful bread that pairs perfectly with soups, salads, or as a stand-alone snack.

Ingredients

• 1 tsp of yeast
• 1 1/2 cup of warm water (90 to 105 degrees)
• 2 1/2 c Einkorn whole wheat flour
• 2 c Einkhorn all purpose flour
• 1 cup sliced black olives
• 2 springs of fresh rosemary, chopped
• 1 tsp salt

Step 1: Preparing the Dough

1. Activate the Yeast: In a small bowl, combine the lukewarm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the einkorn flour and sea salt.
3. Combine Ingredients: Add the yeast mixture to the dry ingredients. Mix until a rough dough forms. Dough will be sticky.
4. Incorporate Add-Ins: Gently fold in the chopped olives and rosemary until evenly distributed throughout the dough. (or you may flatten out your dough and add olives and herbs as i have done in the photo below).

Step 2: Kneading and First Rise

1. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead gently for about 5-7 minutes. I like to fold my sides in, slightly flatten and fold in again. Einkorn dough is stickier, so use a light touch and avoid adding too much flour.
2. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 3: Shaping and Second Rise

1. Shape the Dough: After the first rise, gently punch down the dough to release air. Turn it out onto a floured surface and shape it into a round loaf or an oval batard.
2. Second Rise: Place the shaped dough on a parchment-lined baking sheet or in a proofing basket. Cover with a damp cloth and let it rise for another 45-60 minutes.

Step 4: Baking

1. Preheat the Oven: Preheat your oven to 440°F. If using a baking stone, place it in the oven to preheat as well.
2. Score the Dough: Use a sharp knife or razor blade to score the top of the dough with a few shallow cuts. This allows the bread to expand while baking.
3. Bake the Bread: Transfer the dough (on the parchment paper) to the preheated baking stone or a baking sheet. Bake for 35 to 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
4. Cool: Transfer the bread to a wire rack to cool completely before slicing.

Conclusion

Baking with einkorn flour offers a delightful journey into the past, connecting us with ancient traditions while providing modern nutritional benefits. The unique challenges of working with einkorn are well worth the effort, resulting in a flavorful, easily digestible loaf of bread.

This Rosemary and Olive Einkorn Bread recipe showcases the best of what einkorn has to offer, combining rich flavors with wholesome ingredients. Give it a try and enjoy the process of creating a delicious, artisan loaf at home.