Soft and Chewy Breadsticks Recipe Video with Einkorn Flour (2024)

FAQs

How to make einkorn bread less dense? ›

Bread dough that is ready to bake should spring back when you press gently with your finger. Einkorn is lower in starch than modern wheat so adding an extra egg or whipped egg white to cakes will help with overall texture, keeping it from becoming too dense.

I'm using freshly grounded whole grain Einkorn flour in the video, which can be much stickier. ✨ Einkorn has very weak gluten, therefore the dough won't be very elastic, hence the stickiness. The more you knead and work your dough, the more sticky it will be.

If your bread dough mixes up at a normal texture because you add more flour to lessen its sticky texture, your dough will end up drying up and baking dense later because einkorn absorbs liquids much slower than regular wheat.

This dough can also be used immediately. However, allowing it to soak breaks down the phytic acid and makes if better for you and easier to digest but if you don't have time, this step can be skipped.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

As mentioned earlier, Einkorn definitely acts differently than other types of flour. It's really important to remember this and keep it in mind. You cannot (usually) take a regular wheat flour bread recipe and replace the wheat flour with einkorn without making some adjustments.

Sifting makes the einkorn flour much easier to mix into the other ingredients without lumps forming. This is especially important for einkorn flour because it is slower to absorb the liquids in the recipe than regular all-purpose flour and you can end up with dry flour clumps if not careful.

Too much water can also produce a damp loaf. Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Only use 1/3 less of the actual pourable liquid such as water. If you are grinding your own Einkorn, do not expect it to rise as high as modern white bread.

It generally means that your starter is not strong, and you didn't let the bread rise enough. There are two rises, the first and second. The dough should dome on the first rise, but don't let it overproof or it won't have the strength to rise again.

What makes einkorn flour better? ›

It is richer in carotenoids, B vitamins, and essential and trace minerals than modern wheat. It tastes great with a nutty flavor, silky texture, and a buttery yellow color. Bakes flavorful cakes, muffins, cookies, and scones. It is not bleached, bromated, or enriched.

Spelt bread is favoured for its nutty flavour. It's also lower in gluten than modern bread wheat, which makes it easier to digest, and is incredibly nutritious.

While einkorn is high in protein, its gluten properties aren't the same as modern wheat. This results in a dough that can be overly sticky and wet by the end of bulk fermentation.

Properly stored, einkorn berries (unmilled) last for years, making it more affordable to stock up. Flour oxidizes and loses its nutrients over time. If not kept properly, flour will go rancid. Milling einkorn flour at home is easier than ever, thanks to modern electric countertop mills.

Besides being tasty, einkorn flour offers a number of health benefits. Easier to Digest Einkorn flour has roughly 30% more protein and 30% less starch than flour made from modern wheat. It also contains less gluten than modern wheat cultivars that were developed in the 20th century.

Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense. One trick is to add some white all-purpose flour along with the whole wheat flour. Even just a little white flour has enough gluten to give the dough better structure.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.