Organic Einkorn Flour

I've read about the special qualities of Einkorn flour and decided to try a small bag of Janie's Mill Einkorn - now I know what I've been missing out on. Very unique taste and makes fantastic cookies.

This is my go-to flour for all my baking. It's got a mild flavor and plenty of nutrients without the heaviness of many whole grain flours. I love it!

I have a simple recipe for an Artisan Bread that only takes 2 hours total to make with bread flour, yeast, and salt. I love it because I can start it a few hours before a meal and have warm fresh bread in time to eat. The recipe uses bread flour. I substituted 1/2 the bread flour with this Einkorn and made a moist, springy loaf of flavorful bread. Great for toast and sandwiches. So much better than the pure while bread flour bread.

I use the hi-hydration slow ferment technique which I borrowed from hi-gluten, crusty recipe but used 3/4 Einkorn and 1/4 Trader Joes unbleached. I use the slow ferment yeast intro I usually use with white overnight breads. I knew this Eeinkorn is a hi-protien wheat but found it is low gluten by suprise. The dough would not hold the folds but finally, after 4 folds, it took and was ready to set for the night. I got the dough shaped and in proofing. Proofed pretty well.

The result was a darkwer bread, the taste was intriguing verging on a diminished or subtle nutty expression. Wonderful fresh with irish butter! But then the bread started calling out for pairing and it combined so well with stuffed shells we were having that night. The next day, the calling was still there and the result was a tuna fish sandwich. Wonderful stuff.

Then you catch up on the nutition figures when compared to pretty much any other flour. Then you see why this should be at hand to eat every day instead of any other bread!

I’ve used this flour in scones and sourdough and the texture and flavor is amazing!