I've been experimenting with einkorn flour in order to get a bread that holds together better and doesn't crumble as much as the Two-Hour Dairy-Free Sandwich Loaf on the label of the einkorn flour bag and also printed in the "Einkorn" book by Carla Bartolucci. (See picture of cover below.)
But a little background. We got turned on to einkorn wheat because it's touted as the most ancient wheat, and the only wheat that's never been hybridized. It has more nutrients, vitamins and dietary minerals than the commonly available regular wheat. Having 30% more protein and 15% less starch ranked it high in our quest for the best nutrition we can put in our bodies. It also has a low gluten content which makes it desirable for those with a wheat intolerance. (Just ask Susan and she will verify that fact.) Although there isn't a gluten intolerance in our family, the other attributes of einkorn make it a grain I'm trying to incorporate into our diet.
Last night I made my favorite white bread recipe substituting half of the unbleached white flour with einkorn. It rose well and came out of the oven looking good.
This morning we sliced it for breakfast. The texture was as good as that made with all "regular" wheat flour. (But, of course, I used only half einkorn flour in it.) You can see by looking at the loaf (too much glare on the slices to show their true color) that the bread is more golden in color than white, and that's because the einkorn wheat berries are a lovely golden color producing a flour with a pleasant yellow/gold tint to it.
The flavor was great. Einkorn flour is very rich and "buttery" tasting in everything I've made with it.
I was successful in making my pie crust using all einkorn flour last week. My usual recipe, using all unbleached white flour, is flaky and tender. The einkorn crusts when baked into a pie were very tender, but I wouldn't call them flaky. They had more of a "solid" texture (lacking a better word to describe it) while still being tender and quite acceptable.
I need to keep experimenting, and if I learned all that is presented in this very informative book, I'd be a success. I might even maybe be able to learn to make and bake bread with an einkorn sourdough starter which would make my husband very, very happy.
the quotidian (6.26.17)
6 hours ago