Einkorn flour

is natures most natural form of wheat.  This flour is grown organically in Italy.   This strain of wheat has not been hybridized and is at the purest state.  Flour used commercially has a much higher gluten content than this einkorn flour which is easier to digest.  People with celiac's disease still are not suggested to eat this product because it does contain gluten.   This is my first time trying this species of wheat, I have heard a lot about it and have been meaning to get some and now finally I did.  I bought the

wheat berries

  because they were all out of the all purpose flour when I ordered it.  I have a mill so I can grind my own flour so that's what I did.  I used the recipe on the side of the box but ended up having to add a lot more flour either because I added olive oil to mine or maybe it was just a little wet.  What ever the reason my first time with the flour I think was a success.  I will say I was not happy with the way it rised but I think it was because my yeast was old.   More recipes with this ancient flour to come.

Einkorn bread

5 cups of flour

1 1/2 cup of warm water

1 package of yeast

1 tsp of sugar

2 tbsp of olive oil

1 tsp of salt plus more on top

Wood oven temperature 400-425

For the dough,

Measure 1 and 1/2 cups of warm water and add sugar and yeast to it.  Stir for one minute and let it activate for at least 5-10 minutes.  In a bowl add flour and salt.  Make a well in the middle of the flour and add olive oil and yeast mixture.  Stir in until all the flour is incorporated.  Knead for at least 5 minutes.  Cover with a towel and let it rise for an hour.  Punch down and then let it rise for 45 minutes.  Then place the dough on a peel and place in the oven ( you can place a little flour or corn meal on the bottom to prevent sticking.    Bake for 25 to 30 minutes depending on where and how hot your oven is.  Let your bread rest for at least 20 minutes and then serve with roasted garlic olive oil. 

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