Whole grain Einkorn boule

INGREDIENTS

Levain

• 2 tablespoons (30 g) Einkorn sourdough starter (can be cold right out of the refrigerator or you can use starter that has been refreshed and left to rise for at least 6 hours)

• ½ cup plus 1 tablespoon (130 g) warm water, at 100°F

• 1 cup (120 g) Einkorn all purpose flour or 1¼ cups (120 g) whole wheat Einkorn flour

Dough

• 1 batch sourdough levain

• 1⅓ cups plus 1 tablespoon (345 g) water at 100°F

• 6 cups (576 g) whole wheat Einkorn flour

• 2 teaspoons fine sea salt

INSTRUCTIONS

1. Make the levain: In glass container that you can seal tightly or in a medium bowl, mix the starter and water together with a fork, pressing on the starter until it dissolves. Add the flour and mix until the flour is dissolved. Seal tightly or cover tightly with plastic wrap and let rise in a dark place for 6 to 10 hours.

2. Make the dough: Transfer the levain to a large bowl. Add the water and mix with a stiff spatula to break up the levain.

3. Add the flour and sprinkle the salt on top. Mix briefly until you have a wet, sticky dough and the flour is mostly absorbed. Cover the bowl with a plate and let stand for 15 minutes.

4. Turn the dough: Lightly flour a work surface and, using a bowl scraper, transfer the dough to it. Turn the dough by stretching the dough into a rectangle, then folding in each corner to the center. Fold again in half, then transfer the dough back to the bowl and cover tightly with the plate. Let the dough rest for 15 minutes, then turn the dough again.

5. Transfer the dough back to the bowl, but this time, cover the bowl tightly with plastic wrap. Let the dough rise for 2 to 4 hours, or until it has risen by 30%. If you are using a new starter, you may let the dough rise for up to 10 hours until you see a rise. If the dough has risen and you do not have time to shape and bake the bread, you can place the dough in the refrigerator for up to 8 hours. If you have trouble with shaping, you may also let the dough rise, then refrigerate it for 1 hour before shaping. It is easier to shape einkorn dough when it is cold.

6. Shape the loaf: Transfer the dough to a lightly floured surface. Spread the dough out to a rectangle, then fold in each long end to form a square. Pull up the edges of the dough at 1-inch intervals and press them tightly into the center to make a 6-inch round. Use the bowl scraper to turn the dough over so the seam side is on the counter. Flour your hands, then cup the dough and rotate it in a circular motion between your hands, applying downward pressure, until you have a tight round loaf. Dust the top of the loaf generously with flour.

7. Heavily dust an 8-inch or 9-inch unlined banneton basket with flour and invert the loaf into it. Cover with a linen couche or dust the top of the dough with flour and cover loosely with plastic wrap. Let the loaf rise at room temperature for 45 to 90 minutes until it has expanded just past the rim of the basket and it shows a few bubbles, but is still a bit firm.

8. Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 30 minutes to 1 hour.

9. Remove the pot from the oven and take off the lid. Invert the loaf and shake it loose in the pot. Make four 1/4-inch deep slashes on top of the loaf in the pattern of a square, making sure you don’t get too close to the edges. Cover and place in the oven.

10. Reduce the oven temperature to 475°F and bake for 20 minutes. Carefully remove the pot from the oven and remove the lid. Return the pot to the oven and bake uncovered for 20 minutes.

11. Lift the loaf out with a metal spatula and transfer it to a wire rack. Let the bread cool for 2 hours before slicing. Store at room temperature for up to 3 days in an open plastic bag, or freeze for up to a month, then defrost at room temperature.

    recipe courtesy of Jovial Foods

MORNING GLORY EINKORN BREAKFAST SCONES

INGREDIENTS

• 3 cups (360 g) All purpose Einkorn flour or 3½ cups (336 g) whole grain Einkorn flour plus more for dusting

• 1 tablespoon baking powder

• ¾ teaspoon fine sea salt

• ½ teaspoon ground cinnamon

• 10 tablespoons (140 g) cold unsalted butter, cut into ¼-inch cubes

• 1 large carrot, peeled and grated

• 1 large apple, peeled, cored and grated

• ½ cup (80 g) seedless raisins

• ½ cup (63 g) chopped pecans or walnuts

• 2 tablespoons unsweetened shredded coconut

• ⅓ cup (113 g) pure maple syrup

• ½ cup (120 g) plus 2 teaspoons cold heavy cream

• 1 teaspoon granulated sugar, for dusting

INSTRUCTIONS

1. Preheat the oven to 425°F.

2. Mix together the flour, baking powder, salt, and cinnamon in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal but still has some larger chunks of butter.

3. Mix in the carrot, apple, raisins, nuts, and coconut.

4. In a small bowl, mix together the maple syrup and the ½ cup of cream. Pour in the cream mixture and squeeze the dough through your hands until the dough barely holds together. Knead the ball of dough 5 to 10 times until the flour is absorbed but the dough is shaggy, not smooth.

5. Lightly flour a piece of parchment paper and transfer the dough to it. Dust the top of the dough and place another piece of parchment paper on top of the dough. Use a rolling pin to roll the dough into a 6 × 9-inch rectangle that is 1 inch thick. Cut the rectangle in thirds lengthwise and then in half crosswise. Cut each rectangle in half diagonally for 12 scones.

6. Line a baking sheet with parchment paper and place the scones on it, spaced about 1½-inches apart. Brush the tops of the scones with the remaining 2 teaspoons of cream and dust with the sugar. Bake for 14 to 16 minutes until lightly golden.

7. Remove the scones with a metal spatula to a plate and serve warm, or let cool before serving. Store in a sealed plastic bag for up to 2 days, or freeze for up to 1 month.

   Recipe courtesy of Jovial Foods

Whole grain Einkorn Sandwich bread

INGREDIENTS

• 1 ½ cups (350 g) warm water, 100°F

• 1 ½ teaspoons (7 g) dry active yeast

• 2 tablespoons (28 g) honey

• 4¾ cups (456 g) whole grain Einkorn flour or 2¼ cups (450 g) Einkorn wheat berries, ground into flour

• ½ teaspoon (3 g) fine sea salt

INSTRUCTIONS

1. Combine warm water, yeast & honey. Let stand 5 minutes.

2. In a large mixing bowl combine flour & salt.

3. Add the yeast mixture and mix with a stiff spatula. The dough will be like a thick bran muffin batter.

4. Cover and let rise for 30 minutes.

5. Preheat oven to 375°F and generously grease an 8” x 4” loaf pan.

6. Stir batter well, then pour into prepared loaf pan.

7. Smooth the surface with a wet spatula.

8. Cover and let rise for 30 minutes.

9. Bake for 35-40 minutes until golden brown. Place pan on a wire rack and let cool for 15 minutes. Then turn out loaf and let cool for two hours before slicing.

10. Store in a sealed plastic bag for up to 3 days.

    recipe courtesy of Jovial Foods

Whole grain Einkorn Pumpkin Bread

INGREDIENTS

• 1 cup (230 g) pumpkin puree, room temperature

• 3 large eggs, room temperature

• ¾ cup (175 g) sugar

• ½ cup (120 g) extra virgin olive oil, plus more for oiling the pan

• 1 teaspoon (2 g) cinnamon

• ½ teaspoon (1 g) ground ginger

• 2½ cups (240 g) whole grain einkorn flour or 1 ½ cups (250 g)Einkorn wheat berries, ground into flour, plus more for dusting the pan

• 1 teaspoon (6 g) baking soda

• ½ teaspoon (2 g) sea salt

INSTRUCTIONS

1. Preheat oven to 350°F. Oil and flour an 8.5” x 4.5” inch loaf pan.

2. In a large mixing bowl with a hand blender or in a standing mixer with the wire whip, beat the pumpkin puree until very smooth. Add eggs and continue to beat until creamy and thick, about 2 minutes.

3. Add sugar and beat for 1 minute.

4. Add ½ cup of olive oil, cinnamon and ginger, beat for 1 minute more.

5. If using Einkorn Wheat Berries grind them in a grain mill, Vitamix or high-powered blender to a fine flour.

6. Combine Whole Grain Einkorn flour or freshly ground Einkorn Wheat Berries with baking soda and sea salt.

7. Add the dry ingredients to the wet slowly, combining with a spatula until just incorporated. Do not overwork the batter.

8. Pour batter into the loaf pan and bake for 50 minutes until a cake tester comes out clean.

9. Let cool for 10 minutes before turning out on a wire rack to cool.

   Recipe courtesy of Jovial Foods

Holiday Gingerbread Cookies

I absolutely love gingerbread cookies! But then again I absolutely love ginger! It has been a tradition of mine to make a Gingerbread house and bake holiday cookies with our family almost every year since I have had children. We have made so many styles over the years and all of our family (children & grandchildren) have enjoyed the endeavor. However, choosing to eat everything we can organically and decorating cookies, gingerbread houses and other holiday treats can be quite the challenge. All of the artificial colors and dyes, tons of sugar do not make for a healthy choice especially for children. Several years ago I made it my mission to offer families a Gingerbread Making Class on the Farm. It was such a fun experience and those who could not attend purchased kits that I put together so they could still enjoy this wonderful tradition. I am praying about offering 1 class before Christmas and I will have kits available for those who would like to purchase them and make them at home.

I went over to Whole Foods to shop the other day and priced out the whole kits they offer. It was NOT organic at all and the list of ingredients was probably twenty or more. The decorating kits were full of soy and other GMO products. It was not labeled to ensure us that nothing was GMO so I can only surmise it was. The cost was about $32.00 not counting any tax .

If I do offer the class I was hoping to offer a child’s individual gingerbread house for $25 and a family gingerbread house for $50. This will include all of the things necessary to put together and decorate the Gingerbread Hose. Look for upcoming details. Till then here is the recipe for Gingerbread that I use to make my cookies.

Ingredients

For the cookies

• 3 cups (360 g) All-Purpose Einkorn Flour

• 1 teaspoon salt

• ½ teaspoon baking soda

• 8 tablespoons (113 g) unsalted butter, melted and cooled

• ½ cup (168 g) molasses

• ¼ cup (55 g) packed dark brown sugar

• ¼ cup (50 g) sugar

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• 1 large egg

For the icing

• ¾ cup (94 g) powdered sugar

• 1 tablespoon milk or water

Instructions

1. Preheat the oven to 350ºF.

2. In a medium bowl, sift together the flour, salt, and baking soda.

3. In a large bowl, stir together the butter, molasses, sugars, ginger, cinnamon, and cloves. Add the egg and whisk together until well combined.

4. Add the flour mixture and mix until the dry ingredients are no longer visible. Refrigerate for 20 minutes.

5. Remove one-third of the dough from the refrigerator. Dust a piece of parchment paper lightly with flour, then roll the dough out to a rectangle that is ¼-inch thick. Cut out the cookie shapes. Lift up the excess dough and refrigerate it until you are ready to make the next batch. Slide the cookies and the paper onto a baking sheet.

6. Bake for 12 to 14 minutes until the edges of the cookies begin to brown. Let cookies cool on the baking sheet for 10 minutes, then move to a cooling rack. Bake the other batches.

7. In a small bowl, mix the sugar and milk or water together to form a thick paste. Transfer the icing to a pastry bag fitted with a #2 tip. Decorate the cookies.

8. Store in an airtight container for up to 5 days.

Recipe courtesy of Jovial Foods. I do not use their icing recipe I make a Royal Icing of my own.