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If you have a sensitivity to gluten, I promise I’ll be posting lots of gluten free recipes to come. If not, and you’d like to experiment with Einkorn flour, this is a really fun easy recipe. Fortunately, my husband and I are not sensitive to gluten, however, we don’t have it in the house very often. We have bread in the house a few times per year, mostly during the holiday season, and our favorite was a sourdough kalamata olive bread from a local bakery when we lived in Austin. I made this with yeast but there’s also a sourdough version on the Jovial site where this recipe comes from. It was so delicious and easy, and also includes rosemary.
After experimenting and cooking with gluten free flours and alternatives for several years, I must say I’m having a love affair with Einkorn. Comparatively speaking, it is so easy to work with and everything seems to come out perfect and delicious! The nice thing about Einkorn flour is the fact that very little kneading is required, in fact, if you over-knead, the end product will be less than successful. Einkorn wheat is an ancient grain harvested over 12,000 years ago and contains more protein, vitamin B6, and rich in carotenoids, the naturally occurring pigments in many fruits and vegetables. Jovial foods is now the largest grower of organic Einkorn in the world. For more information about organic Einkorn wheat, you can visit Jovial Foods, one of my favorite companies that is truly committed to time honored methods while maintaining close relationships with their farmers.
Enjoy and please post a photo if you decide to do some bread baking!
Many thanks to Carla at Jovial Foods for this recipe!
XO
Anna
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