Baking with Einkorn Flour: Benefits of This Ancient Grain

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Have you heard of Einkorn Flour lately? Einkorn flour is gaining popularity for its rich flavor, nutritional benefits, and digestibility. As the oldest known wheat variety, einkorn has remained largely unchanged for thousands of years, offering a pure and unaltered alternative to modern wheat. If you’re considering incorporating einkorn into your baking, here’s what you need to know about its benefits, necessary recipe adjustments, and how to use it for sourdough baking.

Benefits of Einkorn Flour

1. Nutritionally Superior – Einkorn is higher in protein, essential fatty acids, and antioxidants compared to modern wheat. It also contains more lutein, zinc, and B vitamins, making it a more nutrient-dense choice.
2. Easier to Digest – Unlike conventional wheat, einkorn has a different gluten structure that is often easier to digest. Many people with mild gluten sensitivities find that they can tolerate einkorn better than modern wheat varieties.
3. Rich, Nutty Flavor – Einkorn flour has a slightly sweet and nutty flavor, which enhances the taste of baked goods without the need for excessive sweeteners or additional ingredients.
4. Lower Glycemic Index – Due to its unique protein and carbohydrate balance, einkorn has a lower glycemic index, which may help with blood sugar regulation.

Where to Buy Einkorn Flour?

I found my flour locally. We do live in an area with a lot of Amish and Mennonite Bulk food stores. I was pleased to find organic whole grain and finely ground einkorn flour at the local Amish store. However, you may not have that luxury near you. No worries, you can actually get einkorn flour on Amazon! The price isn’t too bad either! Another option would be to check Azure Standard.

Adjustments for Baking with Einkorn Flour

While einkorn flour is great to bake with, it does require some adjustments from traditional wheat flour recipes. It is also worth noting that you can usually get two different types of einkorn flour. You can buy the whole grain einkorn that has a more rustic texture and more whole grains or you can buy the type that has been ground more finely. I find that it is nice to mix the two in recipes like sandwich bread or sourdough. For cookies, I prefer the finely ground flour.

Both flours have a stickier texture even when dry. You will notice that if you spill some on the counter, it doesn’t just brush off like your usual flour, it kind of sticks to things.

Also, the flavor is not a drastic change from traditional wheat. It is a bit sweeter so you may be able to reduce the sugar in some recipes. My family notices the change in texture more than the flavor difference.

Here are a few other tips:

• Lower Gluten Strength – Einkorn’s gluten is weaker than that of modern wheat, making doughs softer and more delicate. This means kneading times should be reduced, as over-kneading can cause the dough to become sticky and difficult to work with.
• Absorbs Less Liquid – Einkorn flour absorbs less water than conventional wheat flour, so you may need to slightly reduce the liquid content in your recipes.
• Use Less Mixing – Because einkorn’s gluten is more fragile, it’s best to mix it gently and avoid overworking the dough.
• Adjust Leavening Agents – If using einkorn in place of all-purpose flour, you may need to slightly increase the leavening agents (baking powder, baking soda, or yeast) to achieve the desired rise. I find that it’s only necessary to increase the amounts by approximately 1/4 tsp. I use about 1/2 tsp more yeast.
• Longer Resting Times – For best results, allow einkorn doughs to rest for longer periods to fully hydrate the flour and improve texture.

Using Einkorn for Sourdough Baking

Einkorn flour makes an excellent choice for sourdough baking, offering a uniquely rich flavor and improved digestibility. However, it does behave differently than conventional flours:

• Weaker Gluten Requires Gentle Handling – Einkorn sourdough doughs are softer and have less elasticity, so stretch-and-fold techniques should be used minimally.
• Hydration Levels Should Be Adjusted – Start with about 70% hydration and adjust based on the feel of the dough. It should be slightly tacky but not overly wet.
• Long Fermentation Enhances Flavor – Because einkorn is an ancient grain, it benefits from a longer fermentation process, which not only enhances flavor but also increases digestibility. I typically let my sourdough bulk rise on the counter for most of the day, then I stick it in the fridge overnight and usually bake the following afternoon. This works well with Einkorn as well.
• Lower Rise, But Great Texture – Don’t expect the high rise that you get from modern wheat sourdoughs, but einkorn produces a beautifully moist and tender crumb.

Love From Scratch Baking? Check out These Posts!

• Sourdough French Bread with Yeast | Whole Wheat
• Sourdough Blueberry Scones With Lemon Glaze | Discard Recipe
• Sourdough Starter Recipe | Simple Easy Sourdough Starter Step by Step
• Recipe Morning Glory Muffins
• Honey Butter Yeast Rolls

Whether you’re making cookies, muffins, or sourdough bread, incorporating einkorn into your baking routine is a delicious and nutritious choice!

Are you ready to try baking with einkorn flour? Share your experiences and favorite recipes in the comments!