As promised, I am (re)posting one of my einkorn recipes. Although I do not eat grains myself since developing autoimmune disease, this is still a much healthier recipe for families who are conscious of modern gluten and it’s ill effects on the gut. Einkorn is much gentler and only has 14 chromosomes… so does not cross the blood brain barrier as does our modern American hard red wheat that has been so lovingly (NOT) sprayed with glyphosate to increase it’s yield in the past, thereby altering it’s DNA. It is no longer healthy… it is the farthest thing from it. Ever wonder why Europeans can eat so much bread and still stay relatively slender and healthy? And why they don’t have nearly as high a proportion of gluten-intolerance as we do here in the US? Well… THAT is why. Too many chromosomes. Too many modifications. Too much glyphosate. And we subsidize it here so farmers don’t have a lot of motivation to grow different strains and grains, which would give us a variety in our diet and also prevent those few who would become truly intolerant from progressing to that. I’ve said my peace. (LOL)
This bread recipe is my kids (and husband’s) favorite for sandwich bread. Homemade bread gets stale quickly so I use potato and milk kefir to keep it soft. You can use either spelt or einkorn flour. I prefer the latter and buy mine from Jovial Foods via their own website or from Thrive Market. Sometimes I will use spelt. We like VitaSpelt for a finer grain if we can find it, but good luck with that. It is soft, nutty, nutritious and the gluten in einkorn and spelt are easier on the gut. My family loves it slathered with grass fed butter, often with the addition of Vegemite.
Yields 2 loaves. *I have updated this recipe with a printable version at the end of the post.
Honey Kefir Sandwich Loaf (Nut-Free)
- Mixer with Dough Hook
- Cast Iron Bread Pans
- 6 cups einkorn or white spelt flour
- 2 1/2 tsp pink salt
- 2 tbsp * 2 tablespoons raw honey or maple syrup
- 1 tbsp dry active yeast
- 1 1/2 cups milk kefir
- * 2-3 potatoes, boiled and mashed (about 2 cups) (optional, but must adjust flour and water if not using)
- * additional water for adjustments and flour for kneading
- Preheat your cast iron loaf pans in an oven set to 425°F
- In a mixing bowl combine flour, salt and mix.
- Make a well in the center and add honey, yeast and warm milk kefir or buttermilk and let sit for 5-10 minutes for yeast to activate.
- Add your mashed potato, put on the dough hook and let it combine on the first speed until it forms a ball. If it’s too dry, add a tablespoon water at a time. If it’s too wet add a tablespoon of flour at a time.
- Form the dough into two oblong balls and pinch at the bottom.
- Remove the hot pans from the oven and place the dough pinch side down.
- Turn off the oven and leave it open to cool while you transfer dough from bowl to pans.
- Place the pans back in the oven and let rise for 40 minutes.
- If you are not using cast iron, rub your pans with butter or coconut oil and do not heat them. Leave in a warm, but off, oven for 1 - 1.5 hours.
- Bake at 385°F for 30-35 minutes, depending on your oven and whether you preheated it. Loaves are done when they are brown and slightly pulled away from the pan.
- Take out immediately and let cool a bit before slicing.