I will give a few information about Einkorn,
Einkorn is a German word that literally means “one kernel”. This unique grain gets its name from the single (one) kernel per spikelet, or husks containing kernels on the head of the grain plant.
Latin name of this wheat Triticum monococcum . It was first domesticated approximately 10,000 years ago near Karaca Dağ in south-east Turkey and still untouched,unchanged.
Einkorn wheat has a very simple diploid genetic structure, with only 14 chromosomes compared with the hexaploid genetic structure in modern wheat containing 42 chromosomes.
The attractiveness of the einkorn grain to dieticians and health conscious consumers is its nutritional benefits over other types of wheat. Since wheat is such a large contributor to our diets, eating a wheat high in nutrition can greatly contribute to health.
Compared with modern wheat, Einkorn is:
- 2 times higher in Vitamin A (retinol equivalents) – helps with eye & reproductive organ health, and may prevent many cancers.
- 3 to 4 times more beta-carotene – immunity booster, helps prevent cancer and heart disease
- 3 to 4 times more lutein – macular degeneration and cataract prevention
- 4-5 times more riboflavin – create energy in the body and slows aging as an antioxidant
Einkorn has a higher percentage of protein than modern red wheats and is considered more nutritious because it has also higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene.
In contrast with more modern forms of wheat, evidence suggests the gliadin protein of einkorn may not be as toxic to sufferers of coeliac disease.
For More Information:http://en.wikipedia.org/wiki/Einkorn_wheat
I bought 50 kg (one sack) Einkorn flour from Kastamonu a city of Turkey, know as Siyez wheat.
Price like less than 5$ per kg. (without organic certificated.) Look like this.
Price like less than 5$ per kg. (without organic certificated.) Look like this.
I have a Bread Machine and I'm doing my daily bread with it, i switched my flour with Einkorn but unfortunately it difficult to cook with normal flour recipes.
I love to cook at home, i decided to make perfect recipe for it.
First i tryed with original bread machine recipe. Result was too bad because
dough over rise from pan and overflow inside the machine than collapse itself too.
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Don't USE This with Einkorn !!
Flour: 800 gram.
Water: 550 ml.
Salt: 1.5 dessert spoon
Sugar: 1.5 dessert spoon
Oil: 1.5 dessert spoon (I selected Olive Oil)
Instant dry yeast: 1 dessert spoon
Note:
5 ml = Tea Spoon
10 ml = Dessert spoon
15 ml = Table spoon
Metric to US or UK volume conversation ( Spoons are available to convert)
http://www.translatorscafe.com/cafe/EN/units-converter/volume/c/
Its equal to
Flour: 100%
Water: 68%
Salt: %1.875
Sugar: %1.875
Oil: %1.875
Instant dry yeast: %1.25
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My Recipe
After several tryout, I change that recipe to this recipe, recipe is include more salt, more oil, less yeast, less water than the original one.
The Recipe:
Flour: 800 gram.
Water: 450 ml.
Salt: 2 dessert spoon
Sugar: 1 dessert spoon
Oil: 1.5 table spoon (I selected Olive Oil)
Instant dry yeast: 0.5 dessert spoon
Its equal to
Flour: 100%
Water: 56.25%
Salt: %2.5
Sugar: %1.25
Oil: %2.85
Instant dry yeast: %0.625
For Machine: White Bread - Medium Cooked - Well Raised
Result:
At the Left one as on the recipe. Right one: I cooked one before the left, only difference between half amount of more yeast. it collapsed inside! Little volumes make big difference.
Texture
In the Cooker
If you like to watch Where is it growing
