Einkorn Loaf Bread

Einkorn Loaf Bread

I took my Lupin Flour Bread recipe, eliminated the lupin flour (I’m allergic) and did some major tweaking to come up with a delicious Einkorn flour loaf bread today.  My husband even said this was quite good and he’s real hard to please when it comes to  low-carb breads.  It has a nice mouth feel, structure and elasticity one generally only finds in real flour breads.  Einkorn flour is real flour, but I only use 2 T. here with other alternate flours, so you can’t really say this bread is solely made from all regular flour.  I even included some dissolved yeast for flavor, but it doesn’t impact rise so much.  There’s not enough gluten in 2 T. Einkorn flour for proper yeast “action”.  But it does give a little yeast taste to the final product.

I am not eating baked goods right now, but my husband still likes the occasional sandwich for lunch.  It slices into fourteen ½” slices or twenty-eight ¼” slices.  Yes, this bread has enough structure to be able to slice it into very thin ¼” slices!  See photo below.  WOO HOO!  🙂

Sadly this bread doesn’t toast much better than most low-carb breads, so I use this mostly for sandwiches and making croutons.  But the crust itself does toast nicely.  Cutting thinner ¼” slices, you cana get 27-28 slices from the loaf, halving the nutritional stats below per slice.

I order my non-GMO Einkorn flour direct from Jovial Foods.  Some have found it in Safeway and other stores right on the shelf, but I’ve not been so lucky here in Central Texas.  It’s not as expensive as some low-carb baking ingredients can be.  Einkorn is real, ancient wheat, that has not been hybridized.  It brings so much texture and flavor for little increase in carbs.  This recipe is not suitable until you are near goal weight (Pre-Maintenance).

DRY INGREDIENTS:

½ c. almond flour

2 T. Einkorn flour (white or whole wheat will work)

½ c. egg white protein powder (I use NOW brand)

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)

¼ tsp. sea salt

3 T. psyllium husk powder (I use NOW brand)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar

5 large eggs, beaten

3 T. olive oil

¼ c. egg whites (I used the ones in a carton)

½ c. boiling water (added last)

DIRECTIONS:  Preheat oven to 350º.  Grease or oil a standard 5×8″ loaf pan and set aside.  Dissolve yeast in 2 T. warm water and add a tiny pinch sugar.  Set aside.  In a large mixing bowl, measure out all dry ingredients.  Stir well.  In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork.  Add the dissolved yeast mixture to the wet ingredients and stir.   Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and using a whisk, beat until smooth of lumps.  The longer you whisk it the smoother the crust will come out.  Spoon batter into greased loaf pan and bake at 350º for 30 minutes and test for doneness with toothpick.   If not done, cook 5-10 minutes longer.  Remove from oven and in a few minutes, tip onto board to finish cooling.  Stats below are calculated for 14 slices ½” thick.  I will also provide numbers for entire loaf so that you can figure out your own for the number of slices you choose to cut.

NUTRITIONAL INFO: 

Entire loaf:  1480 calories, 102.8 g  fat, 78.4 g  carbs, 47.2 g  fiber,  31.2 g  NET CARBS,     58.2 g  protein, 2669 mg sodium

If cut in 14 slices, ½”, @ contains: 106 calories, 7.3 g  fat, 5.60 g  carbs, 3.37 g  fiber, 2.23 g  NET CARBS, 4.15 g  protein, 191 mg sodium

If cut in 28 slices, ¼”, @ contains:  53 calories, 3.67 g fat, 2.8 g carbs, 1.68 g fiber, 1.12 g NET CARBS, 2.07 g protein, 95 mg sodium

9 thoughts on “Einkorn Loaf Bread

    1. Well, I suppose you could. But this is mor like baking a cake than brad making. It’s not really a risen yeast bread, but rather a baking powder bread. The yeast is there more for flavor than kneading and rising dough as in traditional bread-making. All that said, I don’t own a bread machine anymore, so I have no way of knowing how it would turn out.

  1. April

    I tried this today and I love how it holds up to slicing. It was just bordering on having an eggy taste – I’m kind of sensitive to that. I think I will try it again with fewer eggs and more egg whites. Oh, and when I read the directions it sounded like too much work, so I used my stand mixer 🙂

    1. I’m delighted you like this, April. Seems like adding more egg whites would possibly work. And aren’t you clever to use your stand mixer! I know most people love them, but I ditched mine eons ago because I have never liked stand mixers. I wish someone would design one that has the beaters off to the side rather than centered. The beater assembly blocks easy access to your bowl for adding ingredients gradually unless you lift it completely out of the bowl, which I find a real nuisance to have to do. So I’ve always preferred a hand mixers. With mixer in my left hand, off to the side of the bowl, I can very slowly add ingredients with my right hand without the beater assembly getting in my way or sometimes even slinging flour/dry ingredients everywhere I don’t want them. We all have our personal quirks. What can I say? LOL

      1. April Miller

        After the bread fully cooled there was hardly any eggy taste at all. I even used it to make a grilled ham and cheese sandwich and that didn’t bring out the eggy taste. The texture was a little spongy that way, but it was nice to hold a sandwich for a change. I didn’t want it to get moldy so I froze it about a week and it was fine. Mom (T2 diabetic) liked it, but I haven’t been able to convince her to ease off on the wheat bread. Maybe over time…

        When I remodeled the kitchen (I, as in I wielded the hammer and saw 🙂 I put in a lift for the stand mixer, which allows me to use it more. I agree about the poor design, and I have developed a slow pouring technique that keeps the cloud of dry ingredients down to a minimum. I tend to end up with batter on the wall when I use the hand mixer 🙂

        Thanks for sharing your recipes.

        1. I’m so glad you liked it. That’s precisely why I DO share my recipes with fellow low-carbers, and with those, like your mom, still on the fence deciding whether they can (or are willing) to take the plunge with (almost as) delicious alternatives to wheat bread. baking.

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