Einkorn Recipes
Recipes baked with einkorn, the oldest cultivated wheat, written for whole-grain flour stone-milled at home. Every recipe uses only einkorn flour, except the one loaf that is blended with whole wheat on purpose.
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100% einkorn sandwich loaf
A soft, honeyed tin loaf. Einkorn can't hold a free-form shape, so it bakes in a tin.
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Einkorn and whole wheat loaf
Half einkorn, half whole wheat bread flour, strong enough to bake as a free-form boule.
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Einkorn pizza
Four thin, crisp bases, pressed out rather than stretched.
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Lasagne with fresh einkorn pasta
Hand-rolled einkorn sheets, a slow beef and pork ragù, and an einkorn béchamel.
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Beef skirt steak pie
Skirt braised in ale under an einkorn shortcrust.
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Einkorn buttermilk pancakes
Light and nutty, with a batter that thickens as it rests.
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Maple chocolate chip cookies
Brown butter, maple syrup and dark chocolate.
Baking with fresh-milled einkorn
- It takes up water slowly. Dough looks wet at first and firms up over 20–30 minutes. Rest it before you add flour.
- Use less liquid than with wheat. Einkorn takes up less water than modern whole wheat, even though fresh flour is thirsty.
- Don't knead much. Einkorn gluten is weak and breaks down when worked, so mix just until combined. Expect a sticky dough and handle it with wet or oiled hands, not extra flour.
- It ferments fast. Rises are shorter than you're used to, and overproofed einkorn collapses. Go by the dough, not the clock.
- Mill fine. Use your mill's finest setting. For pasta and pastry, sifting out the coarsest bran through a fine sieve makes rolling much easier. Put the bran in the next loaf.
- Weigh it. Fresh-milled flour is fluffier than bagged flour, so cup measures are unreliable. All amounts here are in grams.