I’m continuing my experiment with Einkorn. This time, I made a basic whole wheat bread using freshly milled Einkorn flour and an overnight sponge. You can also make this bread with regular whole wheat or spelt flour if you prefer.
Einkorn was the first wheat to be cultivated by man over 12,000 years ago. It is starting to make a come back because of its high protein content and the fact that it grows easily on marginal land and in adverse conditions. Einkorn has a creamy color and a light, rich flavor. It doesn’t rise as much as Emmer or Spelt, and the texture is different, but I really like it!
- 187 g (1 2/3 cups) Einkorn flour
- 140 g (2/3 cup) water (50 to 55 degrees F.)
- 1/8 tsp instant yeast