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Einkorn Flour, Item No. 5430


EINKORN: THE ORIGINAL STAFF-OF-LIFE GRAIN Einkorn is the original “staff-of-life” grain, which dates back to the beginning of time. When compared to the modern, highly modified wheat of today, einkorn’s unhybridized genetics and low gluten levels make it more compatible with the human body and easier to digest. Nutrients are also more abundant in einkorn grain than in modern wheat. Einkorn offers: • Higher protein, phosphorus, potassium, and vitamin B6 • Two times more vitamin A • Four times more beta-carotene and lutein • Five times more riboflavin Highly nutritious, unhybridized, and low in gluten, Einkorn Flour is a must-have for your pantry!

BAKING WITH EINKORN FLOUR Einkorn Flour is easy to use and can be substituted in a 1:1 ratio with allpurpose or whole-wheat flours. However, Einkorn Flour does take some getting used to. Use the following guidelines for the best results in your standard recipes, and keep in mind that the recipes in this booklet are already adjusted for these guidelines: • In standard muffin, pancake, cake, or cookie recipes, you may want to reduce liquid by as much as 20 percent. • In standard cake recipes, try adding an extra egg white to the batter to keep the final product light and fluffy. Also, beat the batter less and at a lower speed. Bread baking also requires special considerations: • Resist the temptation to add too much Einkorn Flour to bread dough. Einkorn Flour absorbs liquid more slowly than standard flour, and the dough is often wetter and stickier. • Avoid over-kneading the dough. Breads made with Einkorn Flour require less kneading than other breads. • When the dough is rising, make sure it springs back when you press on it with your finger. If the dough rises too much, it will deflate in the oven, resulting in a dense, hard crust. Keep these tips in mind while following our recipes or modifying your own!


ARTISAN EINKORN BREAD I NGR E DI E NTS

DI R ECTION S

S p on ge

SPONGE MIXTURE

1⅔ cups Einkorn Flour

Mix ing t he S ponge

⅔ cup water (about 110°F)

1. 12–15 hours before you plan to make the dough, mix together all the ingredients for the sponge in a medium bowl.

⅛ teaspoon instant yeast

Fin al D o u g h ⅔ cup water (about 110°F)

2. Cover the sponge and let it rest at room temperature for 12–15 hours.

½ teaspoon instant yeast

Mix ing and Kneadi ng the Dough

2 teaspoons salt 2 tablespoons maple syrup 1¾ cups Einkorn Flour (plus more for kneading)

1. Combine all of the dough ingredients, including the sponge, until a dough forms. 2. Turn the dough out onto a lightly floured surface and knead it until it is soft and supple. If the dough is very sticky, allow it to rest on the counter for about 15 minutes before kneading.

R is ing 1. Place the dough in a large, lightly greased bowl and cover it with plastic wrap or a kitchen towel. 2. Let the dough rise at room temperature until doubled, about 1 hour. 3. When the dough has doubled, punch it down, fold it, and let it rise again, covered, until doubled again, about 1 hour.


SHAPING AND FINAL PROOF

1. Dust a clean kitchen towel heavily with flour and use it to line a large bowl. When the dough is fully raised, shape it into a ball and place it in the towel-lined bowl, which should be large enough to allow for expansion but small enough that the sides of the container support the loaf. Cover it with plastic or a towel. 2. Let the loaf proof (rest) until it is soft and full of air, about 1 hour. The dough will be ready when you poke it and the indentation remains.  BAKING THE LOAF

1. Preheat the oven to 500°F for about 1 hour with a heavy-duty Dutch oven on the middle rack. 2. Gently lift the loaf by the kitchen towel and carefully turn or slide it off into the hot Dutch oven. Immediately lower the oven temperature to 450°F. 3. Bake 20–25 minutes until the loaf is browned and makes a hollow sound when thumped on the top. COOLING THE LOAF

Cool the loaf completely on a wire rack before slicing.

SPICED APPLESAUCE BREAD I NGR E DI E NTS 1¼ cups applesauce 1 cup organic evaporated cane juice crystals ½ cup coconut oil 2 eggs 1 drop Cinnamon essential oil 1 drop Nutmeg essential oil 3 tablespoons milk of your choice 2 cups Einkorn Flour 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon ground allspice ¼ teaspoon sea salt

DI RECTION S 1. Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan. 2. In a large bowl, combine the applesauce, cane juice crystals, coconut oil, eggs, Cinnamon essential oil, Nutmeg essential oil, and milk; beat well. Sift in the Einkorn Flour, baking soda, baking powder, allspice, and sea salt; stir until smooth. Pour batter into prepared loaf pan. 3. Bake in a preheated oven for 60 minutes or until a toothpick inserted into center of the loaf comes out clean.


HOMEMADE EGG NOODLES INGR E DI E NTS 2½ cups Einkorn Flour 1 pinch sea salt 2 eggs, beaten ½ cup milk of your choice 1 tablespoon butter, softened 1 drop of Black Pepper, Basil, or other culinary essential oil (optional)

DI R ECTION S 1. In a large bowl, stir together the Einkorn Flour and sea salt. Add the beaten eggs, milk, butter, and essential oil (if using). Knead the dough until smooth, about 5 minutes. Let it rest in a covered bowl for 10 minutes. 2. On a floured surface, roll the dough out to ⅛- or ¼-inch thickness. Cut it into desired lengths and shapes. 3. Allow the noodles to air dry before cooking. 4. Cook the fresh pasta in a large pot of boiling salted water until al dente.

LUSCIOUS LEMON BARS I NGR E DI E NTS

DI RECTION S

C ru s t

1. Preheat oven to 350°F.

1 cup butter, softened 2 cups Einkorn Flour ½ cup organic evaporated cane juice crystals

Fil l in g 1½ cups organic evaporated cane juice crystals ¼ cup Einkorn Flour 4 eggs 2 lemons, juiced (about ½ cup juice) 1 drop Lemon essential oil

2. In a medium bowl, blend together softened butter, 2 cups Einkorn Flour, and ½ cup cane juice crystals. Press into the bottom of an ungreased 9x13-inch pan. Bake for 15–20 minutes in the preheated oven or until firm and golden. 3. In another bowl, whisk together the remaining 1½ cups cane juice crystals and ¼ cup Einkorn Flour. Whisk in the eggs, lemon juice, and Lemon oil. Pour over the baked crust. 4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. 5. Cut into bars and enjoy.


CREATIVE CUT-OUT COOKIES I NGR E DI E NTS 1 cup butter, softened 1½ cups organic evaporated cane juice crystals

DI RECTION S 1. Grease baking sheet and preheat oven to 400°F.

3 cups sifted Einkorn Flour

2. Cream the butter and cane juice crystals together until light and fluffy. Blend in eggs and essential oil (if using) and beat well. Sift together the Einkorn Flour and baking powder; add to the creamed mixture. Add the milk and vanilla; mix well.

3 teaspoons baking powder

3. Cover and chill for 1–2 hours.

1 tablespoon milk of your choice

4. Roll to ¼ inch thick and cut with cookie cutters dipped in flour. Place on a greased baking sheet and bake in preheated oven for 6–8 minutes.

3 eggs 1­–3 drops Orange, Lime, Grapefruit, or other citrus essential oil (optional)

2 teaspoons vanilla extract

GRANDMA’S FESTIVE THUMBPRINT COOKIES I NGR E DI E NTS ¾ cup butter, softened ½ cup organic evaporated cane juice crystals 1 egg 1­–3 drops Tangerine, Orange, Lemon, or other citrus essential oil (optional) 1¾ cups Einkorn Flour ½ cup fruit preserves, any flavor

DI RECTION S 1. Preheat oven to 375°F. 2. In a medium bowl, cream together the butter, cane juice crystals, egg, and essential oil (if using). 3. Gradually mix in the Einkorn Flour. 4. Roll dough into 1-inch balls. If dough is too soft, refrigerate for 15–20 minutes. Place balls 2 inches apart onto an ungreased baking sheet. Use your thumb to make a well in the center of each cookie. Fill the hole with ½ teaspoon of preserves. 5. Bake for 8–10 minutes in the preheated oven until golden brown. Remove from baking sheet to cool on a wire rack.


DON’T MESS WITH TEXAS SHEET CAKE INGR E DI E NTS Cak e 1 cup butter 1 cup water ¼ cup cocoa 2 cups Einkorn Flour 2 cups organic evaporated cane juice crystals 1 teaspoon baking soda ½ teaspoon sea salt ½ cup sour cream 1 drop Black Pepper, Clove, or Cinnamon Bark essential oil (optional)

I c in g ½ cup butter ¼ cup milk of your choice 3 tablespoons cocoa powder 3¾ cups confectioners’ (powdered) sugar 1 teaspoon vanilla extract

DI R ECTION S 1. Grease a 15x10x1-inch baking pan and preheat oven to 350°F. 2. In a large saucepan, bring the butter, water, and cocoa to a boil. Remove from the heat. Combine the Einkorn Flour, cane juice crystals, baking soda, and sea salt; add to the cocoa mixture. Stir in the sour cream and essential oil (if using) until smooth. 3. Pour into the greased 15x10x1-inch baking pan. Bake for 20–25 minutes or until a toothpick inserted near the center comes out clean. 4. For the icing, melt the butter in a saucepan and add the milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners’ sugar and vanilla until smooth and then pour over warm cake.


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The Einkorn Cookbook  

Einkorn is the original “staff-of-life” grain, known as the oldest variety of wheat, which dates back to the beginning of time.

The Einkorn Cookbook  

Einkorn is the original “staff-of-life” grain, known as the oldest variety of wheat, which dates back to the beginning of time.