I am amazed! I have been looking for a recipe for Einkorn bread for awhile and yours is perfect! Thankfully I have a sourdough starter and will be feeding it just for this recipe! Also, your bread looks to have perfect texture and doesn’t look dense. I’ve found that many einkorn recipes have good taste or rise but the bread still looks a little dense and unappetizing, but not this one! Thank you again😄
Any recipe for a good tomato sauce with basil to eat with that yummy bread? Thank you Ivo you always bring excellent Italian recipes. Have a beautiful day 😊
Thank you! Great recipe and video. I'm not celiac, but I am sensitive to wheat gluten. This is going to allow me to occasionally enjoy crusty bread again! Great channel; I'm subscribed!
I finally realized that my grandmother, who died on an operating table in 1933, was celiac; my mother was celiac, but never diagnosed, although she was diagnosed with Wernicke's encephalopathy, which is caused by celiac disease, and I was finally diagnosed with celiac disease, but after I was forced to retire early as disabled, when I became so ill and was on the way to Wernicke's myself. GOt down to about 85 pounds, from about 140 or 150.
Looks great. Love the channel. I have a few questions. How much dry yeast would you use if you don’t have a starter. Does the diastatic malt add flavor or do you use it because it affects the rise? I assume if I used sugar and dry yeast I would measure the rise time by when it doubles. Do you think it would be less than 12 hours? Thanks.
Use 1/4 tsp of instant dry yeast and it will still take about 12 hours to double - the diastatic malt powder is like a super food for your yeast and helps with browning👍
i found some in health food stores when i looked a prices and a 10kg bag was 73$ and for a 907g bag was anywhere from 10.99 to 15.50 i decided against the experiment lol
That is an amazing loaf! thanks for the tip of the diastatic powder! will give it a try. What temperature was your kitchen when you proofed it for 12 hours? I am afraid in mine it will overproof during the night 😅
Man - homemade wine, bread, cheese ,everything. I wish I was your neighbour. I`d be cutting your lawn with scissors for some of that goodness.😋 Probably a silly question but have you brewed beer ?
Lol I bought Einhorn flour 3 years ago so my wife could make some bread, she isn't very adventurous and always says I'm scared to try or whatever. So it's still sitting in my pantry. Paid about 10 a bag for it, I guess my chickens will eat it one day
Yes, the einkorn flour does have gluten, but at least it from wheat that has not been genetically modified - I have plenty of fantastic gluten free recipes on my channel - if you get a chance, check them out as the GF bread, pizza and focaccia are amazing....I also just recently released a GF sourdough recipe as well and even how to make a GF sourdough starter 👍👍
this recipe uses sour dough so that is your yeast - however, if you wanted to use instant yeast or active dry yeast, then replace the 400 gm of active sour dough starter with 200 grams water, 200 grams flour, and 1/4 tsp instant or active dry yeast - keep all the other ingredients the same :)
Thanks for writing in and just so you are aware, measuring water in milliliters is the same as in grams - for example, 50 ml of water is the same as 50 gm. Hope this helps👍👍
Be aware, this applies only to water and most watery like liquids. It depends on the specific weight of the liquid (or dry food) if grams and millimeters are interchangeable. Yoghurt, for example , weights a bit more (in grams) than the amount of milliliters.
Not true... common wheat (Triticum aestivum) is thousands of years old too. It was found in Yumuktepe and Yenikapı, two important archaeological sites in Anatolia and date back to the Pottery Neolithic Period. The hybridization that created common wheat was natural and thousands of years old. So this "1990 GMO wheat" is just fakenews, it has been researched in the 1990s but not commercialized... we eat the same wheat as we did thousands of years ago
My starter is minutes away from peaking and i will begin my very first loaf of sourdough!! Super exited!! Great video Sir!👍👍
That really is exciting!!!
Thank you -- again -- Ivo, for teaching this old dog more new tricks. I had never heard of Einkorn flour! :)
It's amazing - you are going to love it 👍👍
I am amazed! I have been looking for a recipe for Einkorn bread for awhile and yours is perfect! Thankfully I have a sourdough starter and will be feeding it just for this recipe!
Also, your bread looks to have perfect texture and doesn’t look dense. I’ve found that many einkorn recipes have good taste or rise but the bread still looks a little dense and unappetizing, but not this one! Thank you again😄
So glad you enjoyed this episode and I am happy to hear you are going to make this!! You are going to love it 👍😊
You are the BEST teacher. Thank you for sharing the simplicity of this bread. I can't wait to try it. :)
You are going to love it 👍👍So glad to hear that you are going to make it👍
Wow, Einkorn flour, that's awesome. Thanks so much for all the info. I am gonna tell my sister in law about this flour.
So glad you enjoyed this episode and your sister is going to love using the einkorn flour👍👍
Fully professional 👏 And this Polish whole grain einkorn flour 👌👍 Greetings from Poland 👋
so glad you enjoyed this episode - thanks for the kind feedback and great to hear form you in Poland :) :)
Any recipe for a good tomato sauce with basil to eat with that yummy bread? Thank you Ivo you always bring excellent Italian recipes. Have a beautiful day 😊
Yes!! I have some delicious sauce recipes for you on my channel,- hope you give them a try 👍
Thank you! Great recipe and video. I'm not celiac, but I am sensitive to wheat gluten. This is going to allow me to occasionally enjoy crusty bread again! Great channel; I'm subscribed!
So glad you enjoyed this episode and welcome to our fantastic family of subscribers👍👍
I finally realized that my grandmother, who died on an operating table in 1933, was celiac; my mother was celiac, but never diagnosed, although she was diagnosed with Wernicke's encephalopathy, which is caused by celiac disease, and I was finally diagnosed with celiac disease, but after I was forced to retire early as disabled, when I became so ill and was on the way to Wernicke's myself. GOt down to about 85 pounds, from about 140 or 150.
Oh my...I wish you all the best and good health ahead
👍👍
love this,,as a natural farmers son,,very good video ,,
So glad you enjoyed this episode and thanks for writing in 👍👍🙂🙂
ah thank you..keep up the good work/lovely ,from UK
Great video!
Looks great. Love the channel. I have a few questions.
How much dry yeast would you use if you don’t have a starter. Does the diastatic malt add flavor or do you use it because it affects the rise? I assume if I used sugar and dry yeast I would measure the rise time by when it doubles. Do you think it would be less than 12 hours?
Thanks.
Use 1/4 tsp of instant dry yeast and it will still take about 12 hours to double - the diastatic malt powder is like a super food for your yeast and helps with browning👍
Thank you for this wonderful recipe! Is the diastatic malt essential or can I skip it and keep the same measurements for the other ingredients?
it is not essential - you can skip it and still get fantastic results :)
Looks great, where do you purchase that kind of flour? Thanks for the video.
If you can't find it at your local grocery store you can get it on line at Amazon and I will have a link put in the description soon
i found some in health food stores when i looked a prices and a 10kg bag was 73$ and for a 907g bag was anywhere from 10.99 to 15.50 i decided against the experiment lol
Bought it from Sprouts for $9.99.
I want to go to there
For all those that are GLUTEN FREE be aware barley (malt) has gluten.
That is an amazing loaf! thanks for the tip of the diastatic powder! will give it a try. What temperature was your kitchen when you proofed it for 12 hours? I am afraid in mine it will overproof during the night 😅
it was around 69 deg F - if your kitchen is hot, then 9 - 10 hours should be o.k.
Beautiful bread!!! I try making this soon. Could you share information about the knife you use? Thanks
It's a Tupperware brand, 8 1/4 inch Bread Knife...part of their T-Chief Series👍
Thank you
Man - homemade wine, bread, cheese ,everything. I wish I was your neighbour. I`d be cutting your lawn with scissors for some of that goodness.😋
Probably a silly question but have you brewed beer ?
LOL...and actually, I have not brewed beer yet👍
Lol I bought Einhorn flour 3 years ago so my wife could make some bread, she isn't very adventurous and always says I'm scared to try or whatever. So it's still sitting in my pantry. Paid about 10 a bag for it, I guess my chickens will eat it one day
LOL 😃😃😃
Lol how come you didn't make it then 🤔😁
this is making my mouth water. but i am gluten intolerant and i was told all wheat, even einkorn has gluten dsubstances
Yes, the einkorn flour does have gluten, but at least it from wheat that has not been genetically modified - I have plenty of fantastic gluten free recipes on my channel - if you get a chance, check them out as the GF bread, pizza and focaccia are amazing....I also just recently released a GF sourdough recipe as well and even how to make a GF sourdough starter 👍👍
@@CookingwiththeCoias thank you.
Is the diastatic malt powder for flavor ?
It is a "super food" for the yeast and it also helps with color 👍👍
Can you use yeast rather than use the sourdough starter?
Yes, if you do then use 1/4 tsp yeast and 200 grams of Flour and 200 grams of water👍
Does your starter have to be einkorn flour?
...no it does not but it would be good if it was👍👍
Why not yeast???
this recipe uses sour dough so that is your yeast - however, if you wanted to use instant yeast or active dry yeast, then replace the 400 gm of active sour dough starter with 200 grams water, 200 grams flour, and 1/4 tsp instant or active dry yeast - keep all the other ingredients the same :)
Its Milliliter for water, not grams.
Thanks for writing in and just so you are aware, measuring water in milliliters is the same as in grams - for example, 50 ml of water is the same as 50 gm. Hope this helps👍👍
@@CookingwiththeCoias Correct!
Be aware, this applies only to water and most watery like liquids. It depends on the specific weight of the liquid (or dry food) if grams and millimeters are interchangeable. Yoghurt, for example , weights a bit more (in grams) than the amount of milliliters.
Not true... common wheat (Triticum aestivum) is thousands of years old too. It was found in Yumuktepe and Yenikapı, two important archaeological sites in Anatolia and date back to the Pottery Neolithic Period. The hybridization that created common wheat was natural and thousands of years old.
So this "1990 GMO wheat" is just fakenews, it has been researched in the 1990s but not commercialized... we eat the same wheat as we did thousands of years ago