Maple Wheat Einkorn Bread | Freshly Ground Einkorn Flour Recipe

Learn how to make einkorn bread from freshly ground, whole grain einkorn flour. This honey wheat style einkorn sandwich bread has a secret ingredient for a great rise! Click See More
It's a very simple process to create a soft, whole wheat einkorn sandwich loaf using freshly ground einkorn flour that can be used for anything from peanut butter and jelly, to chicken salad, or even french toast!
Get the full printable recipe here: www.amodernhom...
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#einkorn #amodernhomestead #einkornrecipe #einkornflour #recipevideo

[@debporteous1575]

I made this bread today. Delicious and beautiful loaf with a perfect crumb👍. It rose to over 5” and didn’t fall. Cooked in my Pullman pan.

[@lindalouden1]

Thank you. This is the best einkorn loaf recipe I've found so far.

[@lindasteadman2202]

Thanks so much for doing all the work to figure this out! I want to use freshly ground wheat and my first choice is einkorn. I thought I was going to have to choose, but I'm so happy that with your advice I can have it just the way I like!

[@dotti6383]

Thank you. So many recipes and each one has a different quantity of flour. I’ll try this one soon.

[@flatlandhomestead2575]

I will try it today ! Thanks for sharing it

[@AModernHomestead]

Enjoy!

[@JenniferLucas51119]

I love all your recipes! they always turn out great I was searching and have yet to see a recipe for french baguette bread for bruschetta or a tortilla chip recipe! I know if anyone can make these with einkorn it would be you❤

[@Patricia-zn2ed]

I made this bread yesterday. Fabulous! It's a great sandwich bread. Did recipe exactly how you said, but baked it at 375 for 30 min. Made 2 loafs, one in cast iron bread pan, the other in a regular coated pan. The one in the cast iron came out better. I used my KitchenAid. Had to grind the Einkorn twice, once on a larger grind the second on a smaller one. Pretty hard little berries. Thank you for the recipe!

[@AModernHomestead]

Wonderful to hear! Yes, I would imagine baking in cast iron would be quite different, so I'm glad you made the adjustment. Enjoy!

[@wendyshine8548]

If i replace the yeast with one cup of sour dough startern(and reduce liquids and flour by same amount 1/2 cup of each) are all the rest of the instructions the same? Can i cold ferment over night after the bulk ferment?

[@kellyname5733]

@@wendyshine8548 IDK but you should try it and let us know how it turned out. I would rather use sourdough starter too.

[@wendyshine8548]

@@kellyname5733 okay. Planing on trying this next week. I will replace 1/2 cup flour and 1/2 cup water with 1 cup of starter I will also let it ferment in the fridge after i put it in the pan. Here’s hoping. lol

[@lindasteadman2202]

Hi ​@wendyshine8548 Did you try this yet? I'd love to hear how it worked. Thanks!

[@amsohn1]

YummO... cannot wait to try this! Blessings

[@suzannesweet2517]

Can't wait to make this...thank you!

[@JuliaKendrick]

Thank you for this recipe! I just got a grain mill and Eincorn and tried another recipe and it fell. Yours turned out perfectly and I love the use of maple syrup in yours.

[@AModernHomestead]

I’m so glad it worked well for you! It took me yeeeears to nail the recipe, but it was worth it!

[@procambarusalleni]

My mom is diabetic she needs no white flour bread so I've tired this at home but it was kinda hard for me cuz I don't have that dough machine.It's really sticky I had to throw away most of what I had on my hands , I didn't mean to waste that much but it's how it is.Thank you for the recipe.

[@mamablacksheep793]

I use a dough scraper to help get all that extra dough and minimize waste. Very inexpensive and so worth it. Wish I had known about them years ago!

[@kellyname5733]

@@mamablacksheep793 I use a dough scrapper exclusively to mix and to remove the dough from the bowl. Sadly the one I bought on Amazon is no longer available

[@KatMa664]

By the way, MM asks you not to put the grain in the mill until after you have turned it on.

[@im1565]

Hi! Thank you for this video! I’m going to try this. What’s the brand of the stone mill? Couldn’t find it in the notes.

[@AModernHomestead]

Hey there! I use a mockmill, but I’m pretty sure you can’t get this model anymore. Any grain mill will do the job though!

[@RebeccaKoos-hl2sj]

If I’m kneading it by hand should I do it the same amount of time as with the kitchen aid? Thank you :)

[@SD-zk2te]

Why did it drop/collapse? This is the issue I have when baking einkorn, it does not keep its rounded top after you take it out of the oven and cool it.

[@suzysteel]

This is happening to me too

[@SD-zk2te]

Hopefully she will respond with some suggestions.

[@ss-ib8gm]

thank you for sharing it.i am using einkorn whole wheat flour not berries so used 5 1/2 flour as you mentioned in the recipe i dint need whole of 1.5 water , can you tell me did u end up using all 1.5 cup water also in video the second proofing you said 30 min but in recipe it is 60 min , please clarify , thank uou

[@incorectulpolitic]

Is the sweetener and the oil mandatory ?

[@mdeverter]

Hi! I ground 3 2/3 cups of einkorn berries like the recipe said. That yielded 6 2/3 cups after it was ground. The recipe calls for 5 1/2 cups of whole ground einkorn flour. So I’m curious if I should use the entire amount (6 2/3 cups) or simply measure 5 1/2 cups out of what I ground?

[@AModernHomestead]

Hey there! Use whatever you got from grinding 3 2/3 cups. The difference is likely due to measuring methods, but the starting amount should be the same since berries allow for less “fluff” than flour 😊❤️

[@maryannedeering1663]

Imtrying to purchase a mock mill and no one has them available at this time. Tried Beckers, Pleasant Hill Grain and even Amazon and i ordered a 25 lb of the grain from Pleasant Hill Grain .

[@DianeBaril-y8y]

I recently purchased a Komo Mio grain mill from Pleasant Hill. I'm loving the recipes made with freshly ground einkorn berries! I recommend the Komo Mio grain mill due to its grinding range from very course to very fine flour.

[@maryannedeering1663]

@@DianeBaril-y8y thank you. It's been awhile since that comment was posted but I finally got one, yaaaay me,lol... I got the little NutriMill with the black trim to match my colors in our rv. I love it!! Congratulations on yours. Glad to hear your loving it.. I would love to have yours but it would be to big in the rv🥴lol

[@dorapierce4455]

Why did you put powdered ginger in this bread? Ive never heard of using ginger and just wanted to know the reason. Bread looks delicious. I grind my wheat berries for breads, rolls, cookies, etc.

[@judystennett6020]

I believe it helps it rise more

[@im1565]

Hi! So I googled stone mill. Do you have the Mockmill 100 Stone Grain Mill by Wolfgang Mock?

[@AModernHomestead]

That’s the one! They didn’t sell it for a while, glad it’s available again!

[@sujatasheth]

will the recipe be the same for emmer wheat also

[@AModernHomestead]

Should be, but you might need to add just a bit more water if the dough is too thick.

[@KatMa664]

Why does all that freshly ground green always seem to be collapsed a little bit in the middle of the loaf. I’ve made several loaves this week and every loaf did the same thing. Yours did just collapses just a little bit in the middle.

[@kathyflora4154]

The instructions say to turn the mill on BEFORE adding the grain!!!!

[@im1565]

Where do you get your berries from?

[@AModernHomestead]

We get them from Jovial Foods 😊 you can get them from lots of places, but that’s where we get ours!

[@im1565]

Thank you. ❤

[@craigjoseph9374]

Did you use both Einkorn berries and Einkorn wheat flour?

[@AModernHomestead]

This recipe uses fresh milled flour using einkorn berries, but you can use pre ground einkorn whole wheat instead, if that’s what you have 😊

[@craigjoseph9374]

@@AModernHomestead, thank you.

[@craigjoseph9374]

@@AModernHomestead, how many days does it last sitting on the counter covered with saran wrap?

[@AModernHomestead]

@@craigjoseph9374 3 days at room temperature, 2 weeks in the fridge, and 3-6 months in the freezer 😊

[@craigjoseph9374]

@@AModernHomestead, thank you.

[@im1565]

I noticed you didn’t put baking powder. This was on purpose yes?

[@AModernHomestead]

Yes, this isn't a quick bread, so it doesn't need baking powder or baking soda. Just yeast for the rise! 🙂

[@im1565]

@@AModernHomestead thank you for always replying. You’re the best 👍🏼

[@AModernHomestead]

@@im1565 haha, I try! I'm sure I miss some though!

[@mamabird2434]

Biggest no no! Never put grain in before turning the mockmill on. It’s in the manual!

[@degypt8864]

Why does the video say let rise in loaf pan for 25 min but the directions say 60 min? Which is correct? Thanks so much

[@AModernHomestead]

Hey there, simply because I can update the printable recipe as I find better ways to make things, and I can't update the video :-) So the printable version on my site is always going to be the most up-to-date version... but the recipe in the video is going to yield a great result also! So you can do either, it's just that in the 4 months since making this video I found that rising for 60 minutes in the pan gave an even better texture. Hope that helps!

[@pegramhomeacademy9079]

The exact question I came here to look for

[@degypt8864]

Yes, it did. thank you so much. We love this loaf.

[@mariyabouvier449]

Love this recipe but it’s crumbly 😢

[@pearlgaypaloso3776]

Sgsosgsosu😅😱😨😰

[@btpuppy2]

@amodernhomestead I just made this and it was a disaster! I followed all the directions exactly and I used avocado oil for the oil and honey for the sweet. After mixing the dough, it was extremely heavy and very very stretchy, not really sticky at all. I added a tiny bit more water and that was really the only adjustment I made. (Note: why do you have Einkorn all purpose flour sitting there?). The first rise in the bowl didn’t really do much. The second rise in the pan started to get huge after about 25 minutes and started to go almost over the edge of the pan. I didn’t want it to rise past that so I put it in the oven and baked it for 40 minutes. I opened the oven to check it one time and it had mushroomed all over the sides of the pan and had somewhat flattened out. In the end what I ended up with was a loaf that was what appeared to be uncooked in the middle because if you pressed it in it stayed doughy. I thought that if I returned it to the oven and heated it back up I would be able to fully cook the inside after I removed all the heavy crust that had fallen over the sides I return it back to the oven and no matter how long I cooked it the inside never got “done”. The only edible part was the crust and it was too sweet. Your recipe says 1/2 tsp ginger but the video says 1/4 tsp. I used 1/2 tsp. It feels like there probably was way too much oil in it, that’s the only thing I can really think of and I have no idea why the rise was so high and why the dough was so stretchy. I used Einkorn berries bought directly from jovial and I have made Einkorn before in both the bread machine and in the oven. It never rose at all but I knew that Einkorn was not a bread that had a lot of rise. That’s why I was excited to find this recipe which added the ginger as I thought it would help it rise even more. I also don’t know if using honey made the yeast activate more because I know that yeast loves honey. Can you please help me figure out what happened? I have a bunch of pictures but I have no place to post them.

[@AModernHomestead]

Hey there, it looks like you found my previous answers about the time difference :-) The only thing I can think is that your flour is not fine enough. When grinding your own einkorn, you really have to get it fine in order to work well! Otherwise it's crazy dense, doesn't absorb liquid and turns out a lot like how you said yours was. I'm not sure how you are grinding it, but I would suggest after you grind it, put about a cup at a time into a blender and blend it for about 30 seconds. Repeat with all the flour and you should see a DRASTIC difference in the flour texture. That will hopefully help you get the right texture! One other note, freshly ground einkorn doesn't rise much at all on the counter. So, just go by the times (and make sure the dough is warm enough during the rise) and then bake. Unless modern wheat, you can't go by the dough size for rise times. I hope that helps and hopefully it will turn out well for you like it has for others!

[@btpuppy2]

@@AModernHomestead it just seems like it’s way too much oil and sugar. The loaf is very sweet. What would cause it to rise so high then fall? I messaged you the pictures on Instagram

[@AModernHomestead]

@@btpuppy2 You can reduce the amount of oil and honey if you want, but no, those are the amounts that I have tested and made over and over again, so that wouldn't be the problem. You can send pictures to my email listed on my website, however, there are many things that can cause a loaf to fall. It sounds to me like your flour was not fine enough, and so the liquid (oil and honey) didn't absorb properly, causing the loaf to not cook and then fall due to lack of structure. Remember too, that this is supposed to be a "honey wheat" loaf, so it is sweeter than a normal loaf. You can reduce the amount of oil as desired to your tastes :-)

[@bloominfood152]

What kind of oil did you use? Looked like a cheap seed oil bottle.

[@AModernHomestead]

It’s olive oil, a small bottle because we don’t use it often. Use what you’d like.

[@Mabelthedog-u7i]

What a weird comment!