Have you tried Einkorn flour?

February 19, 2014 6:24 am Published by Leave your thoughts

Another great new flour for budding bread-makers! Einkorn is thought to be the world’s ‘original’ wheat, having developed over 20,000 years ago. It has a different ‘genetic make-up’ to standard wheat, which has been hybridized with many other grains and grasses down the generations, in order to increase yields and protect the crop against pests and weather. Its ancient structure and pedigree makes it more nutritious than standard modern wheat – it has higher levels of protein, for example, as well as being rich in essential fatty acids, phosphorus, potassium and other minerals.

We sell traditional, stoneground, wholegrain Einkorn flour in attractive 1kg bags, from Doves Farm. They’re on sale at £3.10 each, or you can buy a case of five with our usual 10% discount. Doves Farm have been growing Einkorn on their farm since 2008. They believe that it makes perfect bread – especially if you’re looking for a ‘rustic’ taste and appearance. It’s particularly recommended for pizza bases.

Einkorn flour is lower in gluten than standard wheat flour, but still contains some gluten. Nevertheless, people with certain types of wheat intolerance may find, as with spelt and kamut flour, that they can tolerate Einkorn products better than those made with normal wheat. Give it a go, if you think it might be for you.

The website www.einkorn.com, which is dedicated to restoring the popularity of this ancient wheat, lists some great ways to use Einkorn flour. Here’s one you might like to try:

Einkorn carrot cake

Ingredients

Method

Preheat the oven to 180C/350F. Mix the eggs, sugar and honey and then add the other wet ingredients. When these are nicely combined, add the dry ingredients. Finally, add the carrots and pecans and mix again. Bake for 40 minutes and check to see if it’s done. This can be slightly tricky with cake made from Einkorn flour! The usual method of sticking in a skewer to see if it comes out clean doesn’t work too well, as when baking with Einkorn flour, the skewer tends to come out clean well before the cake is actually done. To check this kind of cake, you need to make a small incision in the cake and pull it apart slightly. If you can see crumbs and pockets of air, the cake is done. If it still looks like ‘pudding’, give it a little longer. Depending on the tin in which you’re baking, it could take as long as an hour to cook through. Cool it and then ice.

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This post was written by Sue

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