Recipes

• 2 cups warm water
• 1 Tablespoon yeast (rounded)
• 1/3 cup honey (optional)
• 1/3 cup vegetable oil
• 1 1/2 teaspoons salt
• 5 cups whole wheat flour

Recipe can be scaled up or down.

Instructions

Mix yeast, honey and warm water in a large container (an ice cream pail works well).

Add flour, oil, and salt until the flour is incorporated and the dough is somewhat uniform. Cover your dough container with a loose-fitting lid and allow the dough to rise for a few hours. The time is not greatly important.

Refrigerate the dough loosely covered for up to two weeks.

To Bake
Preheat oven to 375
Well-greased bread pan

• Remove dough from refrigerator
• Dust the surface of the dough with flour
• Pull off desired amount to bake
• Form a loaf and place in bread pan
• Cover loosely with a dish towel and place in a warm spot to rise, this could take 40 minutes or a few hours (room temperature and yeast impact this step)
• More rising will occur during baking (yeast spring)
• Bake for 25 – 30 minutes
  

• 1 cup white sugar
• ½ cup melted butter
• 2 large eggs
• 1 1/4 tablespoon milk
• 1 teaspoon vanilla extract
• 1 ½ cups Einkorn flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 medium ripe bananas, mashed
• ½ cup chopped walnuts

Instructions

Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan. Stir sugar and melted butter together in a bowl. Mix in eggs, milk, and vanilla until well combined.

Combine flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture until smooth. Fold bananas and walnuts into the batter until fully incorporated, but don’t overmix. Spread batter evenly into the prepared pan.

Bake in the preheated oven about 55 minutes. You know your oven, adjust accordingly!

Remove from the oven and cool in the pan for 10 minutes. Remove loaf from the pan and finish cooling on a wire rack.

Prep Time:2 hours 25 minutes
Cook Time:12 minutes
Servings: 12 rolls

• 1 packet active dry yeast
• ¼ cup water
• 1 cup lukewarm milk
• 3 tbsp melted butter room temperature
• ¼ cup sugar
• 4 cups Einkorn flour
• 1 large egg
• 1 tsp salt
• ¼ cup melted butter for basting rolls after baking

Instructions

Melt butter in a pan, whisk in sugar and water until sugar is dissolved, then whisk in milk.

Using the whisk attachment of an electric mixer, combine 2 cups of Einkorn flour and yeast in a bowl.

Gradually add the liquids into the flour mixture. Add the egg and briefly mix.

Add salt and the rest of the flour in 1/2 cup increments.

When well combined, mix for 5-10 minutes on low with the dough hook. Dough is ready when it bounces back without sticking to your finger when gently pressed.

Place dough in a greased bowl and cover with plastic wrap. Let rise for 1 1/2 hours.

Take dough from bowl and punch down on floured surface. Roll into a rectangle about 1/2 inch thick.

Cut dough into 12 - 2x3" rectangles with a pizza cutter. Put each rectangle 1-2" apart on a baking sheet.

Cover pan and let rise 30-45 minutes.

Preheat oven to 350 degrees, bake for 12-15 minutes until golden brown.

Brush with butter right out of the oven and serve warm.

• 3 cups warm water (110 degrees F)
• 2 (.25 ounce) packages active dry yeast
• ⅔ cup honey, divided
• 5 cups bread flour
• 5 tablespoons butter, melted, divided
• 1 tablespoon salt
• 4 cups whole wheat flour, or more as needed

Instructions

Mix warm water, yeast, and 1/3 cup honey in a large bowl to dissolve.

Add 5 cups bread flour, and stir to combine.

Let sit for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour.

Transfer dough to a floured work surface and gradually knead in remaining 2 cups whole wheat flour.

Knead until dough starts to pull away from the work surface, adding more whole wheat flour if necessary; dough should be a bit tacky to the touch, but not too sticky.

Place in a greased bowl, turning once to coat the surface of the dough.

Cover with a dish towel and let rise in a warm place until doubled, 1 hour.

Grease three 9x5-inch loaf pans. Punch down the dough, and divide it into 3 loaves.

Place in the prepared loaf pans, and allow to rise until dough has topped the pans by one inch, another 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350 degrees F. Bake the risen loaves in the preheated oven until golden brown for 25 to 30 minutes, do not overbake.

Lightly brush the tops of the loaves with remaining 2 tablespoons melted butter when done to prevent crust from getting hard.

Einkorn absorbs liquids slower than modern wheat. Resist the urge to add more flour and allow the dough to rest in between steps if using Einkorn flour. Make sure your dough is nice and sticky, but ensure that it doesn’t expand too much on your work surface after kneading.

Makes 8 servings

• 2 Tablespoons yeast                 
• 2 Tablespoons sugar                
• 21/2 cups warm water              
• 2 Tablespoons olive oil            
• 1 Tablespoon salt  
• 6 cups Whole Wheat Flour
• butter to coat skillet
• 1 egg beaten
• coarse sea salt or garlic salt (optional)

Instructions

In a large bowl, dissolve yeast and sugar in warm water; wait 15 minutes to let yeast bloom. Add oil, salt, and half the flour. Mix well.

Add remaining flour, mixing well. Knead for 3 minutes; let dough rest for 10 minutes. Repeat kneading and resting cycle 4 more times.

Rub butter all over a 12-14” cast iron skillet. Divide dough into 4 equal pieces. Form into 4 loaves and place each loaf into the skillet. Cover with a clean dish towel and let rise until double (about 2 hours).

Slash tops of loaves with a knife, brush with the beaten egg, and sprinkle lightly with sea or garlic salt.

Bake at 350℉ for 30 minutes, or until golden brown.

Prep Time: 2 hours 25 minutes
Cook Time: 12 minutes
Servings: 12 3-inch rolls

• 1 packet active dry yeast
• ¼ cup water
• 1 cup lukewarm milk
• 3 tbsp melted butter room temperature
• ¼ cup sugar
• 4 cups Einkorn Flour 
• 1 large egg
• 1 tsp salt
• ¼ cup melted butter for basting rolls after baking

Instructions

Melt butter in a pan. Whisk in sugar and water until sugar is dissolved and then whisk in milk.

Using the whisk attachment of an electric mixer, combine 2 cups of Einkorn flour and yeast in a bowl.

Gradually add the liquids into the flour mixture. Add the egg and briefly mix.

Add salt and the rest of the flour in 1/2 cup increments.

When well combined, mix for 5-10 minutes on low with the dough hook. Dough is ready when it bounces back without sticking to your finger when gently pressed.

Place dough in a greased bowl and cover with plastic wrap. Let rise for 1.5 hours.

Take dough from bowl and punch down on floured surface. Roll into a rectangle about 1/2 inch thick.

Cut dough into 12 - 2x3" rectangles with a pizza cutter. Put each rectangle 1-2" apart on a baking sheet.

Cover pan and let rise 30-45 minutes.

Preheat oven to 350 degrees and bake for 12-15 minutes. Buns will be a beautiful golden brown!

Brush with butter right out of the oven and serve warm. Enjoy!

These muffins are 100% whole wheat but you would never know it!

• ½ cup unsalted butter at room temperature
• 1 cup sugar
• 2 large eggs at room temperature
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ teaspoons vanilla
• 2 cups + 2 Tablespoons (240 g) whole wheat flour
• ½ cup milk
• 2 ½ cups blueberries fresh or frozen*
• ¼ cup sugar for topping

Instructions

Preheat oven to 375℉. Lightly grease 12 cup muffin tin.

In an electric mixer cream together the butter and sugar until light and fluffy, about 2 minutes.

Add eggs one at a time, scraping sides and bottom of the bowl.

Beat in baking powder, salt and vanilla.

Add flour alternately with the milk, beating just until combined.

Mash ½ cup of blueberries. Add the mashed and whole berries to the batter, stirring just enough to distribute – do not overmix. *If using frozen berries, don’t mash any of them but add all of them frozen to the batter.

Scoop the batter by heaping ¼-cupfulls into the muffin tins.

Sprinkle about 1 teaspoon of sugar atop each muffin.

Bake muffins for about 30 minutes, until lightly golden on top, and a toothpick inserted into the middle comes out clean.

Loosen the edges from the pan, and after 5 minutes remove them from the pan and transfer them to a cooling rack.