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Old 06-18-2014, 08:20 AM   #1
buttoni
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Einkorn Loaf Bread

I'm very pleased with my latest Einkorn flour experiment. This bread has an amazing taste and texture.


I took my Lupin Flour Bread recipe and did some major tweaking to come up with a delicious Einkorn Loaf Bread today. My husband even said this was quite good and he’s real hard to please with low-carb baking. It has a nice elastic mouth feel one finds in a good traditional yeast bread. I even included some dissolved yeast but I think it only impacts flavor, not rise. There’s not enough gluten in 2 T. Einkorn flour for proper yeast “action”. But it does give a little yeast taste.

I am not eating baked goods right now, so I only tasted and my husband will get to finish off this loaf. This should make very nice sandwiches and slices into fourteen ½” slices. The loaf didn’t rise up to the top of the pan but it domes up nicely. It doesn’t toast a lot better than most low-carb breads, but the crust toasts quite nicely. Flavor is nice toasted. I think next time I’ll try separating the eggs and beating the whites to stiff peaks and folding them into the thicker portion of the batter after the boiling water has been incorporated into it. That should fluff the batter more and render a higher rise loaf.

I order my Einkorn flour from Jovial Foods website. It’s less expensive than many low-carb baking "flours". But Einkorn is real, ancient wheat, that has not been hybridized like most modern wheat. I do use only the tiniest amounts in recipes when experimenting. I have not found it causes carb cravings. YMMV. It brings so much texture and flavor to the final product and for little carb impact because I keep the amounts so low.

EINKORN LOAF BREAD

DRY INGREDIENTS:

½ c. almond flour
2 T. Einkorn flour
½ c. egg white protein
2 T. oat fiber
2 T. coconut flour
1 T. baking powder
2 T. golden flax meal (dark flax can be used for a darker, nuttier-tasting bread)
¼ tsp. sea salt
3 T. psyllium husk powder (I use NOW brand)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar
5 large eggs, beaten
3 T. olive oil
¼ c. egg whites (from a carton)
½ c. boiling water (added very last)

DIRECTIONS: Preheat oven to 350º. Grease or oil a standard 5×8″ loaf pan and set aside. Dissolve yeast in 2 T. warm water and add a tiny pinch sugar. Set aside. In a large mixing bowl, measure out all dry ingredients. Stir well. In another medium bowl, ad the first 5 wet ingredients (all but the boiling water) and beat with a fork. Add the dissolved yeast mixture to the wet ingredients and stir. Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and mix until smooth. Spoon better into greased loaf pan and bake at 350º for 30 minutes and test for doneness with toothpick. If not done, cook 5-10 minutes longer. Remove from oven and in a few minutes, tip onto board to finish cooling. Stats below are calculated for 14 slices ½” thick. I will also provide numbers for entire loaf so that you can figure out your for the number of slices you choose to cut.

NUTRITIONAL INFO: Makes 14 slices, each contains:

106 calories
7.34 g fat
5.60 g carbs, 3.37 g fiber, 2.23 g NET CARBS
4.15 g protein
190.6 mg sodium
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Old 06-18-2014, 11:52 AM   #2
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Awesome!! Thank you for the recipe too!
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Old 06-18-2014, 11:57 AM   #3
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Wow, Buttoni, that's awesome. At some point, I will make this and see if my gluten sensitive daughter can eat it. She'd love having bread back!
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Old 06-19-2014, 12:14 AM   #4
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That is a gorgeous looking loaf! I can almost smell the yeast...
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Old 06-25-2014, 09:03 PM   #5
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Tastes like yeast, too, Jen. But in a few, I'm going to post one with Einkorn and psyllium that came out even better, if that's possible. Stay tuned.
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Old 06-28-2014, 08:07 PM   #6
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I was at Raley's today (Northern California stores) and just happened to walk down the bulk bin aisle. Opposite of those bins is where the artificial sweeteners and different flours we use are. I just happened to look at the bottom shelf and saw a package that said Jovial Foods. It was the Einkorn Flour! 2 lb. pkg. for 7.49.

I don't know if Raley's other stores carry it or not but for those in Northern California it might be worth calling unless you shop there all the time anyway. Raley's is the parent company of Bel Air and Nob Hill grocery stores also.
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Old 07-07-2014, 08:23 PM   #7
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That's about what it costs on-line. Lucky you!
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Old 09-02-2015, 03:08 PM   #8
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I just got it for 2lbs. $6.29. Jovial.
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Old 09-03-2015, 01:15 PM   #9
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That's a great price, Esther. Thanks for bumping this up. I had forgotten that I have Einkorn flour...I did experiment a little with it, but not in some time. I need to make this bread recipe.
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Old 09-12-2015, 06:33 AM   #10
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Quote:
Originally Posted by Nigel View Post
That's a great price, Esther. Thanks for bumping this up. I had forgotten that I have Einkorn flour...I did experiment a little with it, but not in some time. I need to make this bread recipe.
I think you'll like it, Nigel. I've backed off from doing much bread experimenting lately, but need to make a loaf of this again soon. It is pretty good.
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Old 09-12-2015, 02:42 PM   #11
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Its nice to see you here Peggy. I was wondering where you had run off to.
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Old 09-12-2015, 08:53 PM   #12
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I moved to a new home and have been super busy moving/settling in and posting for Jen Eloff as I have been able. I do try to pop in occasionally.
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Old 04-27-2016, 08:07 PM   #13
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Quote:
Originally Posted by buttoni View Post
Tastes like yeast, too, Jen. But in a few, I'm going to post one with Einkorn and psyllium that came out even better, if that's possible. Stay tuned.
Whole Foods now carries Einkorn Flour. $4.99 for the 2 pound bag. I am going to make this bread tomorrow. Did you ever post the other bread that you said came out better?
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Old 05-14-2016, 10:27 AM   #14
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Sorry I wasn't clear in that post, T&R. I meant a better photo with the einkorn/psyllium bread. It's the same recipe. Only thing I did differently was whisk the batter a bit and that seems to have fluffed it up for a smoother crust and texture. Here's a photo of the one I baked whipping the batter awhile:
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Old 05-14-2016, 10:29 AM   #15
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Here's the batch of dinner rolls I made with this recipe where I whisked the batter real smooth:
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Old 05-14-2016, 12:33 PM   #16
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Those rolls and the bread look amazing.
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Old 05-14-2016, 03:22 PM   #17
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Peggy - can you sub unflavored whey protein for the egg white protein?
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Old 05-14-2016, 07:55 PM   #18
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Good question Susie, saw the recipe earlier but didn't catch "egg white protein". I would assume that the whey protein would create a heavier bread but have never used egg white protein. I have powdered egg whites and I'm gonna sub that, I'll report bk when I do.
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Old 05-14-2016, 09:11 PM   #19
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I really don't know Susie, but I don't think you'll end up with the chewiness egg white protein seems to bring to the crust and center. Might cook OK for ya; might taste OK, too. But you're subbing in a dairy product in dry form for egg whites in dry form. Just not the same qualities at all. You could maybe convert the EWP into liquid egg whites: 2 T. of the powder stirred into 6 T. water = 2 egg whites. But you'd have to adjust liquid in the recipe down, so that could get tricky. They sell powdered egg whites in most grocery store baking aisles. You'd do better to wait and get some of those to use.

Subbing in low-carb breads is a delicate thing at best.
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Old 05-14-2016, 09:12 PM   #20
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I have powdered egg whites and I'm gonna sub that, I'll report bk when I do.
The powdered egg whites is the same thing as what is marketed as egg white protein, JJJ'sMom. That's the only ingredient showing on my container. So that should work fine.
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Old 05-15-2016, 02:00 PM   #21
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What is the psyllium husk powder for? Just wondering if some thing else could be subbed in.
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Old 05-15-2016, 02:28 PM   #22
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Or if I could use an over the counter brand of psyllium husk powder?
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Old 05-15-2016, 08:38 PM   #23
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What is the psyllium husk powder for? Just wondering if some thing else could be subbed in.
Don't think you can sub anything for it as it is key to the dough swelling when the boiling water hits the dough and contributes to the overall elasticity of this bread. Subs will likely result in a cake-y bread like so many of the low-carb breads out there. Just being honest.
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Old 05-15-2016, 09:47 PM   #24
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Thanks Peggy. I've ordered the ingredients and I appreciate the reply. DH is a type 2 diabetic, I'm just trying to do what I can to make this life style do able for him (although I am on a very low carb diet). I don't miss bread, but he sure does. From what I've read about Elkhorn flour, it's amazing.
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Old 05-16-2016, 07:08 AM   #25
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It is nice to be able to have something to make a sandwich out of occasionally. The key is to use very small amounts of Einkorn in your recipes like I do. Otherwise the carb count really goes up. It is real flour, after all. And yes, I do think the OTC fiber will work, but it's often not ground as fine as the powder I buy. I'd runt what's in the capsules through a coffee grinder if you go that route. Coarser might effect the texture you get.
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Old 05-16-2016, 08:31 AM   #26
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Thanks for the reply and I figured it was because of the texture of the fiber. It's like the difference's between protein powder. Some are really different than others.
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Old 04-14-2017, 11:22 AM   #27
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I know this is an old post, but if anyone is still looking at it, note that some psyllium husk powders will turn your breads a lovely purple. My current batch of NOW does that, unlike other batches that I've had in the past. Frontier brand seems to work the best, most consistently. I buy it in bulk from my local health food store.
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Old 04-15-2017, 06:35 AM   #28
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I know this is an old post, but if anyone is still looking at it, note that some psyllium husk powders will turn your breads a lovely purple. My current batch of NOW does that, unlike other batches that I've had in the past. Frontier brand seems to work the best, most consistently. I buy it in bulk from my local health food store.
psyllium can make the bread gummy. Does this recipe do that?
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