When the curious around me ask, “What have you been baking these days?” and I reply “Einkorn” I might as well kill that conversation. Enunciating these two simple consonants, Ein then Korn, is an instant entrée to “Huh?” and glazed-over eyes.
Perhaps the most ancient among ancient grains, Einkorn is grown here in BC and is in desperate need of a makeover. Few seem to know how tasty it is. Or the delight a baker such as me has when poking my schnoz into a freshly milled bag and inhaling the sweet wonder that is Einkorn.
I bought my first bag from Flourist.com who shipped my flour over the Georgia Strait from their Vancouver bakery and mill. I liked buying an organic, traceable grain that is freshly milled right before packaging. I also liked seeing a line drawing of all their producers, including Einkorn grower Lorne Muller of Swan River Valley, Manitoba.
When I read the flowery descriptor under the 2 kg bag of Einkorn priced at $24.95 (compared to $15.95 for whole spelt) I was not a believer. It said, “This flour showcases the taste of ancient Einkorn wheat, with a flavour that shines in everything from pastry crust to sourdough bread”
Them’s fighting words, I thought. How could this unknown, nobody grain be so tasty in so many baking applications?
It was time to test.
First, I made pancakes, sourdough einkorn pancakes with frozen wild blackberries. They were good but, in my mind, just ol’ pancakes.
Second try was stupendous: Einkorn Banana Bread. I found a recipe posted at The Perfect Loaf under “my top three leftover sourdough recipes”.
Like pancakes, I’ve made banana bread a million times but never has it domed so high (and not fallen) with a porous, sourdough bread texture. Einkorn offered up a nutty, sweetness. This quick bread was addictive and thanks to einkorn, high in protein, fibre and eye-healthy carotenoids and lutein.
My next try, 50% Einkorn sourdough levain (recipe below) was fated for success the moment I watched the dough twirl around my KitchenAid dough hook in a remarkable creamy softness, as if whipping cream. Yet, this was a whole grain.
Things got einkorn crazy when my friend Wilma and I scarfed down several helpings each of my next test: Pear Tarte Tatin. This gluttony, after a particularly filling sushi-making party, had never been witnessed before by her partner or mine.
All we girls could say is “The einkorn made me do it.”
It may not have hurt that the pears were so sexy and that this tart oozed with butter and sugar, yet never have I received such personal affirmation for a whole grain dessert.
If Einkorn could dance on the tongue for dessert, could it go solo soaked and sprouted in a jar? I measured out one quarter cup of BC-grown kernels purchased at Cowichan Bay’s True Grain bakery. After a 12 hr soak, the kernels had plumped up. Some had split. After another 24 hours, little white tails emerged on most of the kernels. I topped that evening’s salad with a couple of spoonful’s adding a sweet, crunchy nuttiness to simple microgreens and grape tomatoes.
The finale of my Einkorn tests hit a crescendo with risotto. My top recipe taster and ardent Arborio rice fan was aghast at the suggestion. But when faced with my creation at the dining table, he quickly returned to the pot for seconds.
I would never have tried this had I not tasted and devoured friend Randy’s superb farro risotto. If Randy could do it, so could I, especially knowing that farro is Italian for spelt and einkorn’s Italian appellation is piccolo farro or little spelt.
Listening to my inner Marcella Hazan, I went to the stove, pulled out a medium saucepan and heated up some olive oil and a knob of butter. I tossed in sliced leeks, diced cremini mushrooms and fresh rosemary stirring and sautéing until the juices emerged. In went a cup of einkorn kernels, which I sautéed for 2-3 minutes getting the pan adequately dry and toasty before adding sliced, reconstituted porcini mushrooms and a big splash (3/4 cup) white wine that filled the kitchen with an intoxicating aroma. Over the course of 30 minutes, I slowly added mushroom stock by the half-cup-full stirring and cooking the kernels in their uncovered pot until they were soft, tender and truly nutty.
True confessions: Einkorn kernels will not melt into the same creamy luxuriousness that an Arborio or Navarro rice can but Parmigiana Reggiano is always at the rescue. Freshly ground black pepper is another must.
Experimenting the gamut of Einkorn, from sweet confections to healthy raw sprouts made me a believer. It turns out Flourist wasn’t being flowery in that description at all. This grain can do it all.
50 Per Cent Einkorn Levain
[ This dough is very extensible and stretched a yard when I scraped it from the mixing bowl to a plastic bin. I got the same results during stretch and folds. It baked up high, with a dark mahogany crust with traces of raisin and cinnamon in the air.
1.8 oz liquid starter
5.2 oz Spring water
8 oz Unbleached, organic white hard/bread flour
In a medium bowl, dissolve starter in water with a fork. Add bread flour and knead into a ball. Cover with plastic wrap. Let stand at room temperature for 12-16 hours.
Levain (minus 1.5 oz)
1lb .6oz Spring water
1lb Whole Einkorn
8 oz Unbleached, organic white hard/bread flour
Dissolve levain in spring water in stand mixer bowl. Add honey, Einkorn and bread flour. Use the paddle attachment at low speed, mixing until a shaggy mass. Cover and autolyse (let stand) for 20 min.
.6 oz sea salt
Sprinkle dough over with sea salt, using dough hook, mix at low for 3 min. The dough will separate from the sides of the bowl and create a firm ball.
Transfer to a large oiled bowl or covered plastic bin.
Bulk fermentation: 1 hr. 40 min (Stretch and fold once, after 50 min)
Shape two loaves and place in bannetons dusted with rice flour. Cover each with a large plastic bag and refrigerate immediately, 12-16hrs
Preheat dutch ovens at 500F for at least 30 min, bake 20 min covered, reduce to 460F and bake 20 min uncovered. Transfer to wire racks to cool.