Einkorn is the “new” wheat that is actually an ancient wheat, grown long before humankind messed with the grain. It’s easy to digest, chock full of nutrition, and so low in gluten – some gluten intolerant people can eat it!
I’ve experimented with it in many recipes, but this healthy, hearty vegan bread is my favorite.
- 1 Cup nut milk (your choice) – room temp.
- Note: my original post listed 3/4 cup milk which I had adjusted for a high desert climate area. I have subsequently revised it to 1 cup which works better in most locations.
- 1/2 Cup cooked oatmeal – room temp.
- 3 Tablespoons oil (your choice)
- 1 teaspoon lemon juice
- 1 1/4 teaspoon salt
- 2 Tablespoons sugar
- 4 Cups Einkorn flour
- 8 Tablespoons (1/2 Cup) flax meal
- 2 teaspoons dry active yeast
- Place ingredients in machine in order they are listed (or per your machine’s instructions)
- Process on “dough” setting.
- Remove prepared dough, and knead briefly.
- Place in oiled pan(s) and allow to double in size.
- Bake in pre-heated 350F oven.
- Bake in a 4 pound loaf pan for 40 minutes or divide into two smaller pans and bake for 30 minutes. I like to bake in two large juice cans.
- When your bread machine starts, check it 10 minutes into the cycle. If dough is sticking and gooey – add more flour in small increments until it no longer sticks to the container sides. If it is too stiff, add a little nut milk in small increments.
- This bread won’t rise as much as regular wheat bread. It is dense, not fluffy.
- Because Einkorn lacks gluten, the flax meal is essential to use as a binder.
- Einkorn take longer to bake than typical wheat flour, so you may want to let it bake an extra 5 minutes. After working with it a few times. you’ll get the hang of it.
- If you aren’t Vegan, feel free to use dairy milk instead of nut milk.
More Important Stuff!
Bread making takes practice. The final consistency of the dough, and resulting loaf, varies depending upon altitude, and humidity. And I think it depends upon your mood! If you’re happy – it will be delicious! If you’re grumpy … well … just don’t make bread on a grumpy day.
And remember, even when your bread doesn’t look like a magazine photo – it will taste scrumptious!!