Best 2 Einkorn And Amaranth Sourdough Bread Revisited Recipes

In the realm of sourdough delights, einkorn and amaranth shine as extraordinary grains, blending ancient heritage with modern nutritional prowess. Einkorn, an ancestral wheat variety, captivates with its delicate flavor and high protein content, while amaranth, an ancient pseudo-cereal, boasts an impressive array of vitamins, minerals, and antioxidants. United in this sourdough symphony, they orchestrate a symphony of flavors and textures that will tantalize your taste buds.

This comprehensive article presents a culinary journey through three distinct einkorn and amaranth sourdough bread recipes, each offering a unique experience. The first recipe, crafted with a blend of einkorn and amaranth flours, unveils a rustic loaf with a crisp crust and a moist, flavorful crumb. The second recipe introduces a delightful variation, incorporating sprouted einkorn and amaranth flours, resulting in a bread with a pronounced nutty flavor and a tender texture. Last but not least, the third recipe showcases a gluten-free interpretation, utilizing almond flour and tapioca flour alongside einkorn and amaranth, creating a bread that caters to those with gluten sensitivities while preserving the distinctive einkorn and amaranth characteristics.

As you embark on this culinary adventure, you'll discover the intricacies of preparing sourdough bread, from nurturing the sourdough starter to shaping and baking the perfect loaf. Along the way, you'll gain insights into the unique properties of einkorn and amaranth, appreciating their contributions to both taste and nutrition. Whether you're a seasoned baker or a curious novice, this article will guide you through the process, empowering you to create artisanal sourdough loaves that will elevate your daily meals and impress your loved ones.

Here are our top 2 tried and tested recipes!

EINKORN & AMARANTH PORRIDGE SOURDOUGH BREAD

Einkorn & Amaranth Porridge Sourdough Bread image

Amaranth porridge sourdough bread tastes amazing and has a cool waxiness, that makes it ideal to pair with olive oil and tomatoes. Or simply slather with butter to complement the slight leafy-greens flavor imparted by the porridge.

Provided by Melissa Johnson

Categories Recipes

Time 2h15m

Number Of Ingredients 13

Ingredients

Porridge (for two loaves OR one loaf and 1+ cup of porridge)
190 g amaranth grain (1 cup)
500 g water (2 cups)
Bread
300 g bread flour (2 1/3 cups)
200 g whole grain einkorn flour (1 1/2 cups)
320 g water (1 1/3 cups) (330 g (1 1/3 cups + 1 Tbsp) using all bread flour; 375 g (1 1/2 cups + 1 Tbsp) using conventional whole wheat in place of einkorn)
75 g leaven (~ 1/3 cup) (all purpose flour, 100% hydration, floating but before peak)
9 g salt (1.5 tsp)
175 g amaranth porridge (~ 3/4 cup) room temperature or cool
Banneton or Tea Towel
2 Tbsp of rice flour
1 Tbsp of amaranth

Steps:

Porridge
In a small saucepan, bring the water and amaranth grain to a rapid boil on your smallest burner.
Lower the heat to simmer, cover the pan, and set a timer for 20 minutes.
After 20 minutes, turn off the heat, but leave the lid on for an additional 10 minutes. Your amaranth will be cooked, with minimal excess water, and not sticking to the pan.
Bread
Mix the flour and water until incorporated and let it sit for 1-2 hours.
Add the leaven and salt to the dough and let it rest about 40 minutes.
After the rest, stretch and fold the dough 4-6 times every 20-30 minutes, incorporating the amaranth porridge during the second stretch and fold. I use a wet dough scraper and my hand to pull the dough up and over on all four sides of the bowl twice around. By the fourth stretch and fold, the dough will feel quite wet. Do two more (six in total) rounds of stretching and folding if you have the time, as this will help strengthen the gluten.
Let the dough ferment for a total of 8-12 hours (since adding the leaven), depending on room temperature. My dough fermented 10 hours at 69 F.
Scrape the dough out onto a well-floured counter. Flour the top of the dough, then stretch it and fold it in thirds and then in half. Let it rest 15-20 minutes while you prepare your basket with rice flour and amaranth.
Re-flour your counter, flip the dough onto the floured counter and shape it into a boule.
Place the boule into the banneton seam-side down, cover and let it proof for 60-90 minutes, preheating the oven for 30 minutes before the proofing time is finished. My dough proofed 75 minutes at 69 F. (A different version went 60 minutes at 75 F.)
The dough will be floppy during the transfer to your cooking vessel, but if you used rice flour, it should not stick to the basket. Score rather than relying on the seams as they have likely sealed.
Bake:
Covered for 20 minutes at 500 F
Covered for 10 minutes at 450 F
Uncovered for 10-15 minutes at 450 F
The internal temperature should be at least 205 F.

SOURDOUGH BREADS WITH EINKORN FLOUR

Sourdough Breads with Einkorn Flour image

Here are three options for using einkorn wheat, a delicious ancient grain, in artisan-style freestanding sourdough breads. Try the whole grain bread recipe or one of the two recipes with refined flour, or give your own variation a try.

Provided by Melissa Johnson

Categories Recipes

Time 1h15m

Number Of Ingredients 18

Ingredients

Whole Grain Einkorn and Yecora Rojo Wheat Flours
230g whole grain einkorn flour (1 ¾ cups)
230g whole grain yecora rojo flour (1 ¾ cups)
330g water (1 1/3 cups + 1 Tbsp)
75g sourdough starter (¼ cup)
9g salt (1 ½ tsp)
Whole Grain Einkorn and Bread Flours 50:50
230g whole grain einkorn flour (1 ¾ cups)
230g bread flour (1 ¾ cups)
300g water (1 ¼ cups + 1 tsp)
75g sourdough starter (¼ cup)
9g salt (1 ½ tsp)
Whole Grain Einkorn and Bread Flours 30:70
300g bread flour (2 1/3 cups)
130g whole grain einkorn flour (1 cup)
300g water (1 ¼ cups + 1 tsp)
100g sourdough starter (1/3 cup)
9g salt (1 ½ tsp)

Steps:

If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).
Combine all the ingredients in a medium size bowl and mix until well incorporated.
Cover the bowl or transfer the dough to a straight-walled bucket and let the dough rest for about 30 minutes. Then do 2-3 rounds of gluten development with half-hour rests in between.
Let the dough continue to rise until it's 40-50% larger than its original size. All of the recipes reached this point in about 4 hours in a warm summer kitchen. Depending on the room temperature and your starter strength, your dough may need longer for this bulk fermentation.
Scrape your dough out onto a floured countertop and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape. I did a pre-shape and bench-rest on the 70:30 dough only because I had struggled to get it out of the dough rising bucket, and I wanted it to be a uniform oval when I shaped it into a batard.
Transfer the dough to a well-floured proofing basket and cover it.
Let the dough proof 30-60 minutes at room temperature, possibly longer in a cold kitchen, and then refrigerate it for several hours to overnight. Or do the entire final proof in the refrigerator or at room temperature for 1-2 hours, again depending on your kitchen temperature and the dough's appearance. See the photo galleries below for target dough expansion in the basket.
Preheat your oven and baking vessel for 30 minutes at 500°F.
Flip your dough out of the proofing basket onto parchment paper and score it.
Transfer the dough to your baking vessel, cover, and bake for:
20 minutes at 500F with the lid on
15-20 minutes at 450F with the lid off
When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
Let the bread cool at least 2 hours before slicing.

Tips:

Use a digital scale to measure ingredients. This will ensure accuracy and consistency in your baking.
When measuring flour, spoon it into the measuring cup and level it off with a knife or straight edge. Do not scoop the flour directly from the bag, as this can result in too much flour being used.
If you don't have a Dutch oven, you can bake the bread in a regular loaf pan. However, the crust will not be as crispy.
Let the bread cool completely before slicing it. This will help prevent the bread from tearing.

Conclusion:

Einkorn and amaranth sourdough bread is a delicious and nutritious bread that is perfect for any occasion. It is easy to make, and the results are always impressive. If you are looking for a new bread to try, I highly recommend this one.