Anyone here made Einkorn bread?

Cafe Society
1

I used to bake sourdough bread weekly before I went on a keto diet to lose weight. I went from keto to low-carb for a few years, and I’m moving to a moderate-carb diet, which means I’m now allowing myself to enjoy bread in moderation.

I’m interested in ancient-grain breads and read about Einkorn flour, which has been used for centuries and is genetically unmodified. I have a few recipes for Einkorn bread, but I have never seen it for sale or tasted it. I live in the US.

Has anyone ever made Einkorn bread using whole wheat flour, and if so, how would you describe the taste compared to store-bought whole wheat, rye, or other breads? I’m just curious what I’m getting into.

2

I had a sandwich made with it in Norway (I think). It reminded me of Irish soda bread; kinda dense. I remember wishing it was toasted.

3

I was on keto myself and am now getting back into some bread. I haven’t made any yet, but that is because I found that the sprouted grain bread from Aldi doesn’t spike my blood sugar nearly as much as other breads. So I’ve been going with that.

I’ve also tried some fresh ancient grain breads as well and they are pretty good as well. Haven’t found a good one outside of a bakery yet.

I’ll be following this thread.

4

Thanks. I’ll post the results once I have one baked.

5

Pretty much all our food has been genetically modified. Mostly by breeding over millennium.

6

While this is generally true, Einkorn wheat is one of the oldest cultivated, unhybridized ancient grains, dating back over 10,000 years. Known as the “original wheat,” it is a diploid species with 14 chromosomes, compared with 42 in modern wheat, and contains higher levels of protein, antioxidants (e.g., carotenoids), fiber, and minerals than modern wheat, which makes it healthier. It also contains less gluten with a weaker structure than modern wheat, making it easier to digest for individuals with sensitivities.