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Prep
25m
Cook
20m
Total
45m
Ingredients
Method
Turn cooking mode on
Step 1
In the bowl of a stand mixer, combine warm water, honey and salt. Mix.
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For
16
M
I
8-9
cup
Fresh milled hard white wheat flour, 9 cups for all purpose, 8 cups for fresh milled hard white wheat
2
cup
Warm water
2
Eggs
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Kaitlyn R
2 days ago
Any thoughts or tips on making these with all purpose einkorn flour? Any time I try to make rolls or bread with it, it always ends up extremely crumby and falls apart😞 I also always feel like I have to add so much more flour to get the dough to not be too sticky so I can knead it. I appreciate any advice!
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Kristin
2 days ago
As far as I know, einkorn doesn't have enough protein in it to easily make yeasted breads. That would be the reason for the crumbly and falling apart. The dough needs protein in order to form proper structure and hold together and rise etc. So I wouldn't suggest einkorn for that reason. Spelt is a fantastic ancient grain that is often overlooked, but works amazing in both yeasted breads and non-yeasted applications
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C
Christine
3 months ago
When you list "8 cups for fresh milled hard white wheat" are you measuring 8 cups of wheat berries and then milling it? or 8 cups once its milled into flour?
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Kristin
3 months ago
It's always the flour, I never give wheat berry measurements
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Prep
25m
Cook
20m
Total
45m
Ingredients
Method
Turn cooking mode on
Step 1
In the bowl of a stand mixer, combine warm water, honey and salt. Mix.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
8-9
cup
Fresh milled hard white wheat flour, 9 cups for all purpose, 8 cups for fresh milled hard white wheat
2
cup
Warm water
2
Eggs
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
K
Kaitlyn R
2 days ago
Any thoughts or tips on making these with all purpose einkorn flour? Any time I try to make rolls or bread with it, it always ends up extremely crumby and falls apart😞 I also always feel like I have to add so much more flour to get the dough to not be too sticky so I can knead it. I appreciate any advice!
Like
Reply
Cancel
Kristin
2 days ago
As far as I know, einkorn doesn't have enough protein in it to easily make yeasted breads. That would be the reason for the crumbly and falling apart. The dough needs protein in order to form proper structure and hold together and rise etc. So I wouldn't suggest einkorn for that reason. Spelt is a fantastic ancient grain that is often overlooked, but works amazing in both yeasted breads and non-yeasted applications
Like
Reply
Cancel
C
Christine
3 months ago
When you list "8 cups for fresh milled hard white wheat" are you measuring 8 cups of wheat berries and then milling it? or 8 cups once its milled into flour?
Like
Reply
Cancel
Kristin
3 months ago
It's always the flour, I never give wheat berry measurements
Like
Reply
Cancel
