Einkorn Baking Tips

Baking with einkorn is a healthy, nutritious way to feed your family. Einkorn is unique and has gluten that is quite different than modern wheat. The same properties that make it easier to digest can make it a bit more difficult to bake with than wheat with stretchier gluten. Visit jovial’s recipe section for additional ideas and recipes.

FOLLOW THESE TIPS FOR BEST RESULTS:

We recommend always weighing ingredients. While a cup of flour may vary between our kitchen and yours, our scales will be in harmony.
When substituting whole grain einkorn for all-purpose einkorn, make sure to weigh a cup of whole grain flour at 96 grams and increase the liquid by 5%. The added bran and fiber in whole grain flour differs in density and absorbs more liquid than the all-purpose flour.
For Best Results, measure in grams with a baking scale.
Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%.
Einkorn absorbs liquids slower than modern wheat. Resist the urge to add more flour and allow the dough to rest in between steps. Make sure your dough is nice and sticky, but ensure that it doesn’t expand too much on your work surface after kneading.

All einkorn bread doughs are basically no-knead, because excessive kneading does not help develop einkorn’s gluten. Avoid using a standing mixer to knead einkorn bread dough.
Since einkorn has a very weak gluten, it is better to underproof and only allow the dough to rise by 40-50%. If you allow the dough to double, it will deflate in the oven. When baking with yeast, watch your dough carefully and do not allow the dough to over-proof. You will have more flexibility if you are baking with sourdough as it offers a slow and gentle rise that is suited to einkorn’s weak gluten. Bread dough that is ready to bake should spring back when you press gently with your finger.
Einkorn is lower in starch than modern wheat so adding an extra egg or whipped egg white to cakes will help with overall texture, keeping it from becoming too dense.
Beat less and at a lower speed or by hand for lighter textures in cakes and muffin recipes.