Saturday, October 20, 2018

Einkorn Bread Machine Bread

I love bread, but bread doesn't love me as gluten is a trigger for my IBS.  So I was really to find that ancient grain Einkorn flour, which has retained it's simple, primitive DNA code of 14 chromosomes compared to Frankenwheat's 47 is easy for me to digest and it's really nutritious. It's the only wheat not genetically modified.  The makers of my favorite brand support traditional farming methods and use only non-GMO ingredients.

I've done some muffins using my Young Living Einkorn flour.  They also do an Einkorn pasta and berry granola that is awesome.  Young Living products aren't sold in stores, but you can go to their website and purchase for retail or become a member and get a 24% discount plus incentive products for free which is what I did as I love their essential oils and nutrition products.


Today I was hankering after some bread.

However today I was also quite lazy, so I played around with a recipe that would work in a bread machine.  This turned out perfect and had a  dense texture suited for a sturdy sandwich or toast and a delicious nutty taste. It only takes 5 minutes to get it started.

Einkorn Bread Machine Bread

1 cup milk mixed with 1/4 cup water, warmed in the microwave (not hot as it will kill the yeast)
2 Tablespoons butter or vegan spread - melted
1 Tablespoon extra virgin olive oil
2 Tablespoons sugar
2 teaspoons molasses
1 and 1/2 teaspoons salt
4 cups Young Living Einkorn flour
1 and 1/2 teaspoons active dry yeast.

Place liquids, fats, sugar, molasses, and salt in the bottom of your bread machine loaf pan (make sure the paddle is installed).

Place the flour on top of the liquids, making sure liquids are covered.  Make a "well" in the flour and place yeast in there.

You want to use a short cycle.  Einkorn should n t be allowed to rise as much as most bread because with its weak gluten content it will not be able to handle the air bubbles doing baking and it will collapse.

For my SKG bread machine, I used a quick bread cycle for a 2-pound loaf to make a slightly denser loaf for sandwiches.  I've also made this on the whole wheat cycle (5 hours) which makes for a lighter texture for toast.

Turn off preheat.
Knead 10 minutes
Rise 1:30
Knead:  5 minutes
Rise:  2:30
Bake 45 minutes.  (if you don't have second knead cycle it should still turn out.)

 For other brands of machines simply pick the shortest cycle available for a yeast bread.


3 comments:

  1. I have heard many people who have issues with gluten can tolerate ancient grains. There have been no studies on genetically modified foods. That is a little scary! Your bread looks very good.

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  2. Do you think oat milk or another milk substitute would work? My son cannot have dairy.

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    Replies
    1. Sorry - I just now saw your comment. Yes, I regularly use non dairy "milks" in all my breads and have not noticed any difference in the final product.

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