Doves Farm Einkorn Wholemeal Flour 1kg (Case of 5)

Contains No: Crustaceans, Eggs, Fish, Lupin, Nuts

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Einkorn or triticum monococcum, was the original wheat, developed over 20,000 years ago. We have been growing einkorn on our farm since 2008 and think the flour is perfect for bread baking. It grows on tall stalks which are distinguished by their short, flat, two row seed head which enclose small grains in an inedible husk. After harvest we remove the husk and mill the grain into a soft golden flour on our millstones. Einkorn Flour makes great rustic style breads and pizza bases either on its own or blended half and half with white bread flour. Add baking powder to einkorn to make artisan style cakes.

Einkorn Flour* (contains Gluten), *Organic Produce

Baking with Einkorn
Einkorn Flour makes great rustic style breads and pizza bases either on its own or blended half and half with white bread flour. Add baking powder to einkorn to make artisan style cakes.
Classic Einkorn Loaf
This traditional double risen bread method is ideal for making golden wholemeal loaves from einkorn flour.
Oven 22°C/Fan 200°C/425°F/Gas 7
1tsp Original Dry Yeast
325ml Luke Warm Water
500g Einkorn Flour
1tsp Salt
1tbsp Oil
1. Mix together the yeast and water and leave to stand for 10/15 minutes.
2. In a large bowl mix together the flour and salt.
3. Add the yeasted water to the flour and mix into a dough.
4. Add the oil and knead vigorously for a few minutes.
5. Cover the bowl with oiled cling film and leave to rest for about an hour.
6. Shape and mould the dough to fit an oiled 1kg/2lb tin.
7. Put the dough in the tin and cover with oiled cling film.
8. Prove until the dough reaches the top of the tin, about 40/50 minutes.
9. Meanwhile put a tin of water in the oven & heat to cooking temperature.
10. Carefully open oven & put the bread in.
11. Bake for 40/45 minutes.
Speckled Bread
Bread sweetened with fruits or berries and spice is traditional throughout the British Isles and recipes vary according to local ingredients and customs. This recipe uses currants but our ancestors may have used hedgerow fruits & berries.
Oven 220°C/Fan 200°C/425°F/Gas 7
1tsp Original Dry Yeast
300ml Warm Water
500g Einkorn Flour
1tsp Salt
1tsp Mixed Spice
25g Lard or Butter
1 Beaten Egg
150g Currants or Berries
1. Mix together the yeast and water and leave to stand for 10/15 minutes.
2. In a large bowl mix together the flour, salt and spice
3. Rub in the lard or butter.
4. Stir the yeasted water then add it to the flour and mix into a dough.
5. Cover the bowl with oiled cling film and leave to rest for about an hour.
6. Knead in the beaten egg.
7. Mix the currants or berries into the dough and shape to fit and oiled 1kg/2lb bread tin.
8. Prove until the dough reaches the top of the tin, about 40/50 minutes.
9. Bake in a preheated oven for 35/40 minutes.
Quick Einkorn Bread
Oven 200°C/Fan 180°C/400°F/Gas 6
500g Einkorn Flour
1tsp Quick Yeast
1tsp Salt
1tsp Sugar
325ml Luke Warm Water
1. Mix everything together into a dough.
2. Knead, shape & place in an oiled 1kg/2lb tin.
3. Leave in a warm place for 35/40 minutes.
4. Bake in a preheated oven for 40/45 minutes.
Contains: gluten (naturally present in wheat)