This is a partnership post with Jovial Foods. A company, built on integrity, that I proudly indorse.
Since starting on my own real food journey, bread has always been an area in which I’ve struggled. In the beginning of my journey, I was honestly overwhelmed by all of the negative information surrounding a food which, since the days of old, has always been considered a source of sustenance. Most of the information I was learning about had to do with the phytic acid within the bran of the wheat berry.
I wrote about this information in a recent post I wrote called, The Tangled Web of Bread.
Over the years I’ve soaked my grains, sprouted them, made sourdough and fermented them, purchased a grain mill and freshly milled them all for the sake of making nutrient dense baked goods for my family. I’ve been cautious as I’ve experimented with different methods of baking bread making sure to filter out dogma from truth. Yet, one thing that I’ve seen grow tremendously over the past five years is the amount of people switching to a gluten-free diet in the name of gluten intolerance, not celiacs disease.
In my research I’ve often wondered, “is this a fad or is there something behind this growing phenomenon.” I’ve learned that it’s a bit of both. Many people have jumped on the bandwagon of eating grain free diets; however, there are many families that truly have gluten intolerances.
For me, it clicked once I learned about ancient grains and how they differ from modern, hybrid grains. (If you’re unfamiliar with this topic, please read my recent post called, The Tangled Web of Bread. ) I learned that modern grains have 3 times more gluten than ancient varieties of grain. When I learned that, I knew right away that our modern agricultural methods for developing wheat that yields more grains and produces lighter, fluffier, loaves of bread has a lot to do with why we are seeing so many gluten intolerant people today. Also, the mineral content for modern wheat is about 30% – 40% less than those of ancient grains. Additionally, the increase in gluten means that the composition of wheat flour today compared to wheat flour a few hundred years ago is very different.
Modern grains that are milled and sold at every store around the world are a development of agriculture. They are not traditional and certainly not the type of bread that Jesus broke with others. After years and years of trying to figure out what kind of bread to make that would truly nourish my family, I was delighted to finally make a full switch to using ancient einkorn grains.
When I first made the switch I purchased a 50lb bag of einkorn wheat berries. I was excited to use them and started milling them at home right away, substituting the flour 1:1 in my recipes. The flour worked great for most of my unleavened recipes; however, when I tried to make pizza dough or a loaf of bread the results were horrible. The flour seemed to always stay tacky. I could never add enough flour to get it to that perfect consistency bread bakers are used to. Then, the loaves would never rise enough and the end result was a dense, dry loaf. It was a learning curve, indeed. I was so frustrated that I put my wheat berries away for a while and moved on to using Jovial’s high extraction einkorn wheat flour.
Their pre-ground flour is much easier to use. I was having great success with it and posted my results on Instagram.
On that post, someone had mentioned that there was a recipe for bread on the box of the Jovial einkorn wheat berries. I knew I had quite a few boxes so I immediately went over to review the recipe. When I read how simple this bread was to make, I honestly couldn’t believe it at first.
It was so simple, I had to make it. All you need to do is grind the entire 16oz box of Jovial’s einkorn wheat berries. In a small bowl, mix together 1 1/2 cups of warm water and 2 tsp of honey. Once the flour is ground, mix it together with 1 tsp salt. After the yeast has activated, add it to the flour.
Mix together until just combined, don’t overwork it. The end result should be a heavy and wet batter type of dough.
Once it’s mixed, cover it and let it rise for 30 minutes. After 30 minutes, stir the batter well and then transfer it to a loaf pan, smoothing the top. I then covered it by placing another loaf pan inverted on top to ensure that nothing would stick to the batter on its second rise.
Depending on the temperature in your home, the second rise should take anywhere from 20-30 minutes. Don’t let it rise too high creating too many bubbles or your final bread will sink while baking.
It’s seriously that easy and the end result is soft and chewy with a delicate sweet and nutty flavor.
Go on… slather it with honey!
Simple, 100% Whole Wheat Einkorn Bread
To get the full recipe, please visit Jovial’s recipe page for their Easy, 100% Whole Wheat Bread.
Jovial Online Coupon Code
Also, please remember that until June 1st, you can get 10% off PLUS FREE shipping on anything you order through the Jovial online store using the coupon code, HumbleK. Click here to visit their online store today! Their 16oz box of wheat berries cost $3.99. Not bad for a loaf of nutrient dense bread!
Do you use einkorn grains for your baking? Have you had success making a loaf of bread using freshly milled wheat berries? Have you tried Jovial’s recipe? Please share with us your experiences using einkorn wheat berries in the comments below