Bluebird Ingredient: Einkorn Flour

 

November 21, 2024

Einkorn Sourdough Loaves

Einkorn Flour

Einkorn Sourdough Bread, Einkorn Bread, Baking with Einkorn
Print Recipe
2 loaves
Copyright: Mama Bread by Adrian J.S. Hale

Ingredients

  • 300 grams einkorn levain instructions below
  • 700 grams water
  • 1000 grams einkorn flour
  • 24 grams salt
Levain:
  • 15 grams "grandmother starter" ie. active starter that is bubbly and ready for use
  • 150 grams water
  • 150 grams whole grain einkorn flour

Methods

For the einkorn levain:
  • mix 15 grams grandmother starter with 150 grams of water and 150 grams of whole grain einkorn flour. Cover and let it ferment at room temperature for 6 to 10 hours. l usually do this last thing before bed and let it ferment overnight. It should get bubbly and smell nice and be ready to leaven your bread.
  • The night before you're going to bake, make a levain as described above (or see book Mama Bread page 29). Let it sit overnight to become active and ready to leaven.
Making the Dough:
  • In the morning, mix the levain with the water and stir it around. Don't worry if the levain is not totally dissolved in the water, just break it up a bit with your hands. Add the flour and salt and mix until there are no pockets of flour. This IS probably going to seem dry compared to your normal bread mix. You'll notice it has a little less water. Don't get lured into thinking it's too dry; wait and see what happens because einkorn is a funny fellow. Just when you get lured into giving more water, it seems to spit it back out and make sticky mess. I made that mistake a while: back and thought that 100% einkorn just wasn't for me Recently I had a few conversations with bakers that made me feel emboldened to give it another go. Wow- am I glad I did! With these loaves, notice I don't wait to add salt. I tried it both ways, and adding the salt from the get-go seems to work best with einkorn.
  • Now you're in bulk fermentation. Fold every 30 minutes, give or take, during this stage. Wet your hands thoroughly because einkorn sticks to anything and everything and water is the only thing that seems to keep it from doing so. When folding this dough, you should be able to stretch pretty extensively, which is good because this stretch is what will develop the structure, It feels a little more putty-like than most wheat doughs, but just go with it. After about I to 2 hours, it will be ready to shape.
Shaping the dough
  • Use a lot of water to keep everything slick. Cut the dough in half they will be about 1000 grams each), and preshape into a rectangle. Give the loaves a brief rest while you butter the inside of two loaf pans. The dough is ready to shape when it starts to look like it's turning into a puddle on the counter. This will happen pretty quickly. Water your hands and form the dough into loaves by rolling them up, jellyroll style. Plop them into the prepared pans, seam side down, and cover. My favorite pans for these loaves are pullman pans with a lid that slides on and off. I often proof at room temperature and bake when the loaves fill the pans a little more than halfway, but keep a close eye because they proof quickly. If you start to see bubbles come to the top, it's time to get them in the oven. You can also proof overnight in the fridge.
  • When ready to bake, heat the oven to 450°F. I do not slash the tops of these loaves and they always finish with a shiny, smooth top. Bake 30 minutes covered; Uncover and bake an additional 30 minutes. Let the loaves cool completely before delving in.
  • Savor with ancient delight and all the current gratitude you can muster.

 

July 18, 2024

Einka Applesauce Cake

Einkorn Flour

einkorn applesauce cake
Print Recipe
6 servings

Ingredients

  • 3 cups Bluebird Einkorn Flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 cups applesauce
Topping
  • 1/4 cup packed brown sugar
  • 1/2 cup pecans chopped
  • 1/4 cup butter melted

Methods

  • Preheat oven to 350F
  • Grease a 9x9 baking dish or 9" bundt pan*
  • In a large mixing bowl, mix the flour, sugar, baking soda and salt. Set aside.
  • In a separate bowl, beat the eggs and gradually stir in oil and applesauce.
  • Add wet ingredients to the dry mixture and blend until all ingredients are incorporated.
  • Pour into greased pan.
Topping
  • Melt butter and add brown sugar and pecans. Spoon over the cake batter.
  • Bake on the middle rack of the oven for 35-40 minutes, until cake is golden brown and a toothpick inserted comes out clean. Allow to cool slightly before serving.
  • *Allow an extra 5-7 minutes baking time if using the bundt pan.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

June 2, 2024

Easy Einkorn Dinner Rolls

Einkorn Flour

Einkorn rolls, dinner rolls, wholegrain roll, einkorn flour, einkorn
Print Recipe
16 rolls
By Chef Karen McKinney

Ingredients

  • 1 package active dry yeast or 2 1/4 teaspooons
  • 3/4 cup warm water (105-115F)
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 egg
  • 2 1/2-2 3/4 cups Bluebird Einkorn Flour you can substitute Pasayten Hard White flour or any all purpose flour or try a blend.
  • butter softened

Methods

  • In a large bowl, dissolve yeast in water.  Add sugar,oil, salt & egg.  Stir to dissolve sugar & salt.  Stir in 1cup of the flour until smooth.  Cover with a cloth & place on rack in the oven over the bowl of hot water; let rise 15 minutes.
  • Grease a 9x9x2” pan.  Stir down batter & add 1-1/2 cups flour.  Stir until mixed & turn onto a cloth-covered board (or floured countertop).  Knead 3 minutes.  If sticky, knead in more flour 1/4 cup at a time.  Divide dough into 16 pieces & shape quickly into balls; arrange in pan & brush tops with butter.  Cover with cloth & place on a rack over the bowl of hot water; let rise 25 minutes.
  • Heat oven to 425F.  After 5 minutes of baking, turn down the heat to325F.  Bake an additional 7-10 minutes or until light brown.  Remove from pan to wire rack.   Brush tops with soft butter.
  • Serve warm.
  • Variations:
  • Honey-Orange Rolls:  While the dough is rising the first time, heat 1/4 cup sugar, 2 Tbsp. butter, 2 Tbsp. orange juice & 2 Tbsp. honey to boiling; stir in 1/3 cup chopped nuts.  Pour into greased pan, continue as directed.
  • Cheddar Cheese Rolls:  Add 1/2 cup shredded sharp cheese with the second addition of flour.  Continue as directed, bake 15-17 minutes.
  • Cinnamon-Nut Rolls: Melt 2 Tbsp. butter set aside.  Mix 2 Tbsp. sugar, 2 Tbsp. brown sugar,1/2 tsp. cinnamon & 1/4 cup chopped nuts.  After shaping, roll each ball into butter, then in sugar-cinnamon mixture.  Bake for 15-17 minutes

 

January 23, 2024

The Perfect Einkorn Chocolate Chip Cookie

Einkorn Flour

Print Recipe
1.5 dozen

Ingredients

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg plus one egg yolk
  • 1 tablespoon vanilla extract yes, a tablespoon not a teaspoon!
  • 2 cups Bluebird Einkorn Flour or substitute Bluebird Einkorn Baking Mix
  • 3/4 teaspoon baking soda omit if using Einkorn Baking Mix
  • 1 teaspoon salt omit if using Einkorn Baking Mix
  • 2 cups chocolate chips

Methods

  • Preheat oven to 350F
  • Brown your butter. Start by melting ¾ cup butter over medium heat in a saucepan. First, your butter will begin to boil. Let it cook a little longer until it foams. Once butter is foaming, remove from heat and continue to stir until foam has disappeared. Butter should be a light brown color. Let butter cool for 2-3min.
  • In a large mixing bowl, add 1 cup brown sugar and ¼ cup white sugar and butter. Mix until just combined.
  • Add egg, egg yolk, and vanilla to the sugar-butter mixture until just combined.
  • To the same bowl, add 2 cups Bluebird Grain Farms Organic Einkorn Flour, ¾ teaspoon baking soda, and salt. Mix until just combined (do not over mix).
  • Mix in 2 cups chocolate chips
  • Using an ice cream scoop, scoop and roll dough into two inch balls. Place balls on a baking sheet and refrigerate for 30min (DO NOT SKIP) This allows the whole grain flour to soak up all the good flavors. It is worth the wait.
  • Bake at 350 for 10-11min
  • When cookies are done baking, take them out of the oven and let them cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Einkorn Baking Mix

July 3, 2023

Fourth of July Cherry Pie

Hard White Wheat

Print Recipe
1 pie
Copyright: Bluebird Grain Farms 

Ingredients

Cherry Pie Filling:
  • 4 cups fresh pitted pie cherries
  • 1 cup of sugar
  • 1/2 tsp pure almond extract
  • 3 tbsp quick-cooking tapioca
  • Pinch of sea salt
Crust:
  • 3 Cups Bluebird Pasayten Hard White Flour OR Bluebird Einkorn Flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 cup chilled butter cubed (2 sticks)
  • 5 tbsp cold water
  • 1 tbsp white vinegar
  • egg whites from 1 egg for brushing

Methods

  • Preheat oven to 375 degrees.
  • Combine pitted pie cherries, sugar, almond extract, salt, and tapioca and set aside while you prepare the crust.
By hand:
  • Combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, or pastry cutter, or fingers until the mixture resembles a coarse meal. Sprinkle the ice water and vinegar onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat this step two more times until all the water is incorporated into the dough.
In a food processor:
  • Blend flour, salt, and sugar together. Add butter by pulsing cube by cube. When butter is incorporated slowly pulse in cold water and vinegar until the dough begins to bind. Do not over mix! Take the dough out of the processor and follow the steps above to roll the dough.
To roll the dough:
  • Divide dough into two equal parts. On wax paper (or silicon mat) with a lightly floured surface gently flatten the ball of dough with a rolling pin. Place another piece of wax paper on top of the flattened dough. Starting from the center, roll the dough into a circle- slightly larger than the size of your pan. Peel the top layer of wax paper off the dough and flip the dough into an oiled pan.
  • Spoon filling into the bottom crust.
  • Repeat the same process for the top crust layer. Place the top layer of crust on top or prepare a lattice. Use a knife or kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together with your forefinger and thumb.
  • Brush the top with egg whites.
  • Bake for 50-60 minutes until the crust is golden brown. Cool before serving. Serve with vanilla ice cream.

Products used

Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour
Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

February 25, 2022

Crusty Einkorn Whole Wheat Sourdough Bread

Hard White Wheat

Print Recipe
2 loaves
The overnight rise develops the flavor of einkorn beautifully in this crusty, naturally leavened loaf. It takes a few hours to make, but very little attention and the results are so remarkable, your friends won’t believe you made it at home. You’ll need an oven-proof cast iron Dutch oven pot with a lid to bake the loaf in a very hot oven to achieve a crackling crust.

Ingredients

Leaven
  • 4 teaspoons sourdough starter the more bubbly, the better
  • 3/4 cup + 2 tablespoons warm water (about 75F)
  • 3/4 cup all purpose flour (100 grams)
  • 2/3 cup Bluebird Pasayten Hard White Flour (100 grams)
Dough
  • 3/4 cup + 1 tablespoon Leaven (200 grams)
  • 3 1/4 cups water warm (about 75F)
  • 2 2/3 cup Bluebird Einkorn Flour (400 grams)
  • 2 cups Bluebird Pasayten Hard White Flour (300 grams)
  • 1 cup all purpose flour (150 grams)
  • 1/4 cup water
  • 3 1/2 teaspoons fine sea salt
  • flour for dusting (semolina works great)

Methods

Leaven Method
  • The night before, mix leaven ingredients in a medium bowl. Cover and set aside for 12 hours. 
  • To test, gently pinch off a bit of leaven and plop it into a small glass of water. If dough floats, it’s ready. If it doesn’t, try waiting for an additional hour or so. If it still doesn’t float, you may need to start over with a fresh starter.
To Make the Dough
  • The next morning, start the dough. In a large bowl, whisk together leaven with water.
  • Add Bluebird Einkorn Flour, Bluebird Pasayten Hard White Flour and all purpose flour. Mix to combine. Cover and set aside to allow flour to absorb water for 1 hour.
  • Add salt and 1/4 cup water and squish with your hands to combine. Cover with plastic and let rise 30 minutes.
  •  With a slightly wet hand, pull the dough up from the bottom and gently place on top of dough. Repeat all around the edges of dough until you’ve done 5 to 6 ‘folds.’ Cover and set aside for 30 minutes. 
  • Repeat folding. Do this 4 times total for a total of 2 hours of folding and resting.
  • Flour top of dough and turn out onto a clean work surface. Cut dough in half into 2 equal parts.
  • Flip dough with a bench scraper and form into rounds, folding the sticky cut end into itself. Gently cup the side of dough with your hands and pull towards you, trap air in the loaf and give it lift.
  • Cover loaves with large bowls and let rest for 20 minutes.
  • Flour tops of dough, flip with a bench scraper.  Gently coax/pull one piece of dough into a rough rectangle shape, don’t overstretch.
  • Pick the left side of dough up and place it over the center of the dough, as if you were folding a letter. 
  • Repeat with the right side of the dough. Pick the end closest to you and bring it up and over center to meet the far end. Gently cup with hands to form a rough round.  Repeat with remaining dough.
  • Flour center of 2 clean dish towels with semolina or rice flour. Place dough in the center of the towels. Pick up towels and place in 2 medium mixing bowls. Cover with plastic. Let one loaf rest at room temperature for 3 to 4 hours, an indent of your finger will remain when the loaf is poked.
  • Place the other loaf covered in the bowl in the refrigerator to bake the next day; this loaf will taste more distinctly sourdough.
  • 30 minutes before the bread is ready to bake, place a 3-quart or larger cast iron Dutch oven with lid,  in the oven and preheat to 450°F.
  • When dough is ready, discard plastic wrap. Place a large piece of parchment over a bowl and place a dinner plate on top. Invert bowl onto the plate. Remove the towel.
  • Score center of loaf with a sharp knife to assist bread in rising to its full potential.
  • Carefully, with oven mitts, pick up the loaf on the parchment and place it in a preheated Dutch oven. Cover and bake for 25 minutes.
  • Uncover and continue to bake until the loaf is deep golden brown, about 25 minutes more. An instant-read thermometer inserted into the center of the loaf will register 206-210°F
  • Transfer to a cooling rack, discard parchment, and let cool for 1 hour before slicing.
  • The next day, bake the second loaf the same way, but allow the dough to sit at room temperature while Dutch oven preheats
  • This bread freezes well when stored in a zip top freezer bag for up to 3 months. Uncover while defrosting.

Products used

Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour
Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

February 24, 2021

Fuego Cheese Biscuits

Einkorn Flour

Print Recipe
12 biscuits
Recipe compliments of Guerra’s Gourmet

Ingredients

  • 3 cups Einkorn baking mix
  • 8 tablespoons butter cold
  • 1 cup milk
  • 1 teaspoon vinegar
  • 1 tablespoon Guerra’s Extra Spicy Seasoning
  • 4 ounces Guerra’s Fuego Cheese by Daniels Artisans diced into small cubes

Methods

  • Preheat oven to 450F
  • Mix vinegar and milk together and set aside.
  • Next, evenly mix Guerra’s Extra Spicy Seasoning and Bluebird Grain Farms Einkorn Baking Mix with a whisk. Mix the small diced cold butter by hand into the flour mixture until it resembles coarse crumbles.
  • Add in the small diced Fuego cheese. Add milk to the mixture and gently fold together until dough forms.
  • Turn dough onto a flour work surface, using a rolling pin roll out dough to 3/4 inch thickness, use a 3-inch biscuit ring to cut dough. Evenly space cut biscuits on a baking sheet and brush tops with milk and sea salt just before baking.
  • Bake in the oven for 8 to 10 minutes until the cheese is lightly caramelized.

Products used

Einkorn Baking Mix

 

December 20, 2020

Einkorn Bourbon Nut Tart

Einkorn Flour

Print Recipe

Ingredients

Einkorn Crust
  • 1 1/4 cup Bluebird’s Einkorn Flour
  • 2 tbsp of granulated sugar
  • 1/4 tsp salt
  • ½ cup 1 stick chilled butter, cut into small pieces
  • 3-4 tbsp ice water
Nut Filling
  • 1 cup hazelnuts (halved)
  • 1 cup whole almonds
  • 1 cup whole pecans
  • 1 cup whole peanuts or cashews
  • 1/2 cup whole pumpkin seeds
  • 4 tbsp of butter
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed)
  • 1/4 tsp salt
  • 2 tbsp water
  • 1/3 cup heavy cream
  • 1/3 cup barley malt syrup (such as Eden brand)
  • 2 tbsp bourbon
  • flaked Sea salt (to taste)

Methods

  • Heat oven to 375. Prepare the crust.
By hand: 
  • Combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles a coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball.
  • Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together. Gather the dough into a ball, and let the dough rest for 5 minutes.
Food processor:
  • Cut the butter into 1-inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together. As soon as the dough begins to “ball up” remove it from the processor, gather dough into a ball and let it rest for approximately 5 minutes before rolling out.
  • While dough rests grease the tart pan and cut a round piece of parchment paper with a 10 ” circumference. Set aside.
  • Carefully roll dough out on a silicon mat or wax paper to a 12 inch circumference. Flip dough onto the greased tart pan. Pinch edges firmly with your fingers. Remove excess dough. Place parchment paper on top of dough with pie weights or dry beans to keep crust from puffing up.
  • Bake in the oven for 25 minutes or until crust is golden brown. Let cool and remove parchment paper and pie weights.
Prepare tart filling
  • Turn oven to 350 degrees.
  • Combine the nuts. in a small bowl and set aside.
  • In a large, heavy saucepan melt the butter. Add sugars, salt, water and barley syrup. Heat over medium heat until sugars dissolve, stirring consistently. As mixture begins to boil, reduce the heat to medium and cook, stirring for 5 minutes.
  • When mixture thickens, and slow thick bubbles develop, remove from heat. Whisk in the cream and bourbon. Mixture will sputter and pop. Gently stir in nuts, mix together until the nuts are fully covered with the sauce. Gently pour mixture into the prepared tart pan. With rubber spatula spread mixture evenly onto the crust.
  • Bake for 15 minutes. Remove from oven and sprinkle the top with flaked sea salt. Allow tart to fully cool before serving.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

October 26, 2020

Cranberry Walnut Einkorn Energy Bars

Einkorn Flour

Print Recipe
12 bars
Need a whole grain, homemade, grab-and-go breakfast? These chewy bars have plenty of protein thanks to Greek yogurt, walnuts, and fiber from the whole grain einkorn flour to keep you full and satisfied all morning long.

Ingredients

  • 1/2 cup Greek yogurt plain or vanilla
  • 1/3 cup brown sugar packed
  • 1/3 cup applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 orange zested
  • 1 1/2 cup old fashioned oats
  • 1/2 cup + 2 tablespoons Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 1/2 teaspons pumpkin pie spice
  • 1/2 teaspoon baking soda omit if using Bluebird’s Einkorn Baking Mix
  • 1/2 teaspoon salt
  • 3/4 cup walnuts or pecans chopped
  • 3/4 cup dried cranberries
  • 1/2 cup toasted coconut chips such as Dang brand

Methods

  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment or foil and spray with cooking spray. Set aside.
  • In a small bowl, whisk together yogurt, brown sugar, applesauce, egg, vanilla, and orange zest.
  • In a large bowl, whisk together oats, Bluebird Einkorn Flour or Einkorn Baking Mix, pie spice, baking soda, and salt. Use a rubber spatula to stir yogurt mixture into oat mixture until no traces of flour are visible, don’t over stir. Add walnuts, cranberries, and coconut and stir just to combine.
  • Pour batter into the prepared pan and bake until top is just set and edges are golden brown, 25 minutes.
  • Place on a cooling rack and let cool completely. Cut into rectangles and serve. Store remaining bars in an airtight container at room temperature for up to 5 days. 
  • For presentation sprinkle baked bars with coconut chips, chopped walnuts, and zest.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Einkorn Baking Mix

 

September 25, 2020

Raspberry-Thyme Einkorn Muffins

Einkorn Flour

Print Recipe
12 muffins

Ingredients

  • 2 1/2 cups Bluebird Einkorn Flour or Einkorn Baking Mix
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoon baking powder omit if using einkorn baking mix
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt omit if using salted butter
  • 1 1/4 cup frozen raspberries
  • 2 teaspoons flour for tossing raspberries
  • 1 1/2 cup buttermilk
  • 6 tablespoons butter melted (can use salted, but omit salt in recipe)
  • 1 tablespoon fresh thme leaves picked & briefly chopped
  • 3/4 teaspoon vanilla
  • 1/2 lemon zested
  • Coarse sugar for topping

Methods

  • Preheat oven to 400 degrees.
  • Grease a 12-cup muffin tin with canola spray.
  • In a small saucepan melt butter until it foams, remove from heat and add thyme leaves, and set aside to cool slightly.
  • Sift together the baking powder, flour, cinnamon, allspice & stir in both sugars.
  • In a separate bowl, toss frozen raspberries with 2 teaspoons of flour to coat. Set aside.
  • Combine vanilla, lemon zest, & buttermilk. Pour buttermilk mixture into the dry mix, add melted butter and thyme, and stir gently with a rubber spatula.
  • Gently fold in frozen raspberries until raspberries are fully incorporated into the batter.
  • Heap batter into prepared pan and sprinkle tops with coarse sugar. Bake in a preheated oven for 25-30 minutes until muffins are nicely colored.
  • Leave in the pan to cool for 5-10 minutes and depan onto a wire rack. The muffins will keep in an airtight container for 2-3 days at room temperature or longer in the refrigerator.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Einkorn Baking Mix

 

May 31, 2020

Einkorn Cheese Crackers

Einkorn Flour

Print Recipe
8 dozen

Ingredients

  • 2 cups Bluebird Einkorn Flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt plus more for sprinkling
  • 1/4 teaspoon cayenne pepper
  • 6 tablespoons unsalted butter grated
  • 8 ounces extra sharp cheddar cheese grated
  • 4-6 tablespoons ice water
  • 1 egg lightly beaten with 1 teaspoon water

Methods

  • In a food processor, combine the flour, baking powder, salt, and cayenne and pulse to combine.
  •  Add the butter and cheese and pulse until well mixed.
  •  Add 4 tablespoons of ice water and pulse until the mixture starts to hold together. Add additional water if necessary.
  • Divide the dough in half, form into circles and wrap in plastic wrap. Freeze 20 minutes.
  • Line two baking sheets with silicone mats or parchment. Using one square at a time, roll the dough on a lightly floured surface to a scant 1/8 inch thickness.
  • Using a fluted 1 3/4-inch cookie cutter, cut the dough into circles, rerolling the dough to use it up.
  • Poke holes in each with a fork and freeze until firm, 10 to 15 minutes. Repeat with the remaining dough.
  • Preheat the oven to 350°F. 
  • Brush the circles with the egg and sprinkle with salt.
  • Bake until puffed and crisp, 18 to 21 minutes. Transfer to a cooling rack and repeat with the remaining dough.
  • Store in airtight containers at room temperature.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

May 1, 2020

Seeded Einkorn Quick Bread

Einkorn Flour

Print Recipe
8 people

Ingredients

  • 1/4 cup sunflower seeds hulled and unsalted
  • 1/4 cup pumpkin seeds hulled and unsalted
  • 1/4 cup rolled oats
  • 3 tablespoons quinoa
  • 3 tablespoons millet
  • 1 cup buttermilk
  • 1/3 cup butter melted or safflower oil
  • 1 tablespoon maple syrup
  • 3 large eggs
  • 2 1/4 cups Bluebird Einkorn Baking Mix (or use 2 1/4 cup Bluebird Einkorn Flour with 1 tablespoon baking powder and 1 teaspoon salt)

Methods

  • Preheat oven to 350°F. Grease a 9X5X3-inch loaf pan. Line the bottom with parchment paper.
  • In a medium dry skillet, toast the seeds, oats, quinoa, and millet over medium heat, stirring, until lightly brown and starting to pop about 5-7 minutes.
  • Reserve 2 tablespoons of the mixture and pour the remaining into a large mixing bowl.
  •  Add the buttermilk, butter or oil, maple syrup, salt, and eggs.
  • Stir in baking mix and pour into pan. Sprinkle with remaining seed mixture.
  • Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool 30 minutes, loosen the sides of the pan and invert the pan on a cooling rack. 
  • Let cool completely before slicing.

Products used

Einkorn Baking Mix
Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour