Einkorn Wheat- the Most Ancient of Grains

 

Called "little spelt" in Italy and "little farro" in Germany, Einkorn Wheat is resistant to pests, disease and drought. Able to grown in cold temperatures and poor soil, Einkorn is higher in protein, phosphorus, potassium and beta carotene than other varieties of wheat. Einkorn has never been modified, has less gluten than other wheat and is easier to digest. Why don't we see it on the grocery shelves or listed in ingredients of wheat containing products?  Einkorn berries are hard to hull and have lower yield. Einkorn is homestead friendly but challenging for commercial growers.

Yet there are many reasons to eat Einkorn. The cereal we eat for breakfast, the bread we eat for lunch and the snack we eat later may all be made with the same seed. That's not good for many reasons, especially the health of the gut microbiome. 

The whole berries, soaked overnight in water and cooked in my countertop pressure cooker for 30 minutes, are chewy and nutty, perfect in salads and soups.

 

Dough made with Einkorn flour has less rise potential than modern wheat. Fully hydrating the flour encourages the gluten development. This "sponge method" of yeast bread suggests first mixing 1/2 the flour with warm water and yeast to form a thick batter. After allowing the "sponge" to ferment for 10 minutes to several hours, the rest of the ingredients and flour are added, and allowed to rise.

While I got good results the first time, I was unable to repeat the success with yeast breads.

Einkorn flour worked great in this quick bread.

Einkorn Banana Bread

1-8 inch loaf

In bowl of electric mixer, beat sugar and buttery until fluffy.

1/4 cup brown sugar

5 Tablespoon buttery spread

 

Add egg and beat 2 minutes.

1 egg

 

In a separate bowl, combine flour, soda and salt.

1 1/2 cup whole grain Einkorn flour

1 teaspoon baking soda

1/8 teaspoon salt

 

Mash bananas in food processor.

354 grams mashed bananas (about 3 medium bananas)

1 teaspoon vanilla

 

Alternately add dry flour mix to mixing bowl with mashed bananas and vanilla, beginning and ending with flour. Mix only until combined.

 

Pour in 8 1/2 X 4 inch loaf pan greased with olive oil spray.

Bake at 335F. 45-50 minutes until pick inserted into loaf comes out clean.

 

Cool 10 minutes in pan.