Recipes

• 500 grams (4 cups) Ancient Wheat Craft Einkorn flour
• 8 grams (2 tsp) fine salt
• 6 grams (2 tsp) instant yeast or 15 grams (1 tbsp) active dry yeast dissolved in part of the warm water
• 25 grams (2 tbsp) honey
• 25 grams (2 tbsp) olive oil to keep it moist and soften the crumb
• 340 grams (1 1/4  cups+ 1 tbsp) warm water (100* F)

Instructions

1. In a large bowl mix the flour, salt and yeast until well combined. Add warm water, olive oil and honey, stir until no dry flour remains. The dough will appear sticky and a bit rough – this is normal. 
   
   
2. Cover and let rest for 15 minutes allowing the bran to hydrate. This should reduce stickiness and improve the final texture. If the dough feels too stiff after resting, add 10-15 grams (2 tsp) extra water.
   
   
3. With oiled hands (not floured!) fold the dough over itself 7-8 times until it feels cohesive but still tacky. Kneading will tear the gluten!
   
   
4. Cover with a damp towel to prevent drying and let rise at room temperature (70 to 75*F) for 60 to 75 minutes. It will not double in size, 30-40% is its limit. Look for a soft dome and visible bubbles around the sides. The room temperature is important, cooler temps can make the rise take longer.
   
   
5. Gently scrape the dough into your oiled hands (not floured!) and shape into a log by folding edges inward toward the bottom. 
   
   
6. Place it seam side down into a greased 9x5 inch loaf pan. Cover and proof  until the dough rises 1/4 of an inch above the rim. This can take 90 minutes or 2 hours - room temperature, humidity, and the strength of your leavening contribute to the timing.
   
   
7. Preheat oven to 375*, bake 30 minutes until the crust is deep brown then lower the temperature to 330* and bake 10 minutes more or until the center has reached 203-205*F.
   
   
8. Cool completely on a wire rack before slicing – warm slices will compress and become gummy.
   

Gummy Center? Bake loaves hot at first, then finish at a lower temperature until the insides reach 203-205*F. If still gummy, lower hydration by 2% next time.

• 1 Cup Butter at room temperature
  
• 1 Cup Brown Sugar
  
• 1/2 Cup White Sugar
  
• 1 1/2 Teaspoons Baking Powder
  
• 1 Teaspoon Salt
  
• 2 Teaspoons Vanilla
  
• 2 Eggs
• 3 1/2 Cups Einkorn Flour 
  
• 1 Package Chocolate Chips

Instructions

1. Thoroughly blend the butter, sugars, baking powder, salt, and vanilla.
   
   
2. Add the eggs and mix well.
   
   
3. Thoroughly blend the butter, sugars, baking powder, salt, and vanilla.
   
   
4. Add the eggs and mix well.
   
   
5. Add the flour and chips just until blended. If the dough seems a bit too runny, add flour until it feels like firm cookie dough. 
   
   
6. Bake for 12 minutes at 350* (adjust for your oven), they are fabulous when warm!
   
   
7. Freshly milled flour is fluffy, remember to press it down into your measuring cup as you would with brown sugar. 

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

• 2 packets 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

1. Melt butter in a pan. Whisk in sugar and water until sugar is dissolved and then whisk in milk.
   
   
2. Using the whisk attachment of an electric mixer, combine 2 cups of Einkorn flour and yeast in a bowl.
   
   
3. Gradually add the liquids into the flour mixture. Add the egg and briefly mix.
   
   
4. Add salt and the rest of the flour in 1/2 cup increments.
   
   
5. 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.
   
   
6. Place dough in a greased bowl and cover with plastic wrap. Let rise for 1.5 hours.
   
   
7. Take dough from bowl and punch down on floured surface. Roll into a rectangle about 1/2 inch thick.
   
   
8. Cut dough into 12-2x3" rectangles with a pizza cutter. Put each rectangle 1-2" apart on a baking sheet.
   
   
9. Cover pan and let rise 30-45 minutes.
   
   
10. Preheat oven to 350 degrees and bake for 12-15 minutes. Buns will be a beautiful golden brown!
    
    
11. Brush with butter right out of the oven and serve warm. Enjoy!

Servings: 8

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

Instructions

1. 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.
   
   
2. Add remaining flour, mixing well. Knead for 3 minutes; let dough rest for 10 minutes. Repeat kneading and resting cycle 4 more times.
   
   
3. 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).
   
   
4. Slash tops of loaves with a knife, brush with the beaten egg, and sprinkle lightly with sea or garlic salt.
   
   
5. Bake at 350℉ for 30 minutes, or until golden brown.

Preheat the oven to 400 degrees

Grease a bread pan or cast-iron pan

• 1 ¼ cups stone ground cornmeal
• 1 ¼ cups stone-ground whole-wheat flour
• ½ cup white sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• 2 eggs beaten
• ½ cup melted butter
• ½ cup sour cream
• 1 ¼ cups milk
• 2 cups chopped roasted green chilis or 2 (7oz.) cans green chilis drained (optional)
• 1 cup shredded cheddar cheese (optional)

Instructions

1. Mix cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl.
   
   
2. In a small bowl whisk together the eggs, sour cream, melted butter, and milk. If using chilis and cheese, stir them into this mixture.
   
   
3. Add the milk mixture all at once to the cornmeal mixture, stir until just moistened.
   
   
4. Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 20 minutes.

• ¾ Cup Warm Milk
• 1 ½ Cups Water
• 1/2 Cup Sugar (or honey)
• 3 packets Yeast (or 100 grams sourdough starter plus 2 teaspoons yeast)
• ¼ Cup Butter melted
• 2 Teaspoons Salt
• 3 Eggs
  
  Add Einkorn Flour until soft dough (start with 7 cups and add). Freshly milled flour is fluffy, so press it down into your measuring cup.

Instructions

1. Mix milk, water, sugar and yeast in a large bowl, let sit for 7 minutes. The yeast will activate and sink below the liquid.
   
   
2. Add remaining ingredients, it will take several cups of Einkorn if it is fresh milled. Add the flour, and stir with a wooden spoon just until it becomes too hard to stir the mixture with a spoon. Your hands will get messy for this next part; that’s just part of the bread-making process.
   
   
3. Use your fingertips to bring the rest of the flour into the dough mixture. This may require gently kneading the dough a couple of times. Einkorn doesn’t like to be messed with, so do not overwork the dough. Stop “kneading” once the flour has been combined with the wet ingredients. The dough will feel and look sticky. That’s okay! Einkorn slowly absorbs liquid ingredients, so as it rests, it will absorb more of the liquid.
   
   
4. Cover the dough with a towel, and let it rest and double in size for about 3 hours. I’ve let my dough rest for an entire afternoon without issue. The goal here is at least an hour resting time. Keep in mind that if your home is very humid and hot, the dough may get stickier.
   
   
5. Once the dough has doubled in size, coat your hands with a bit of flour (this is optional, but it makes working with the dough easier), and form the dough into buns or loaves. Do not punch it down as you may be used to. I simply grab the dough, and shape it. If your dough is too sticky to handle, add just a couple of tablespoons of flour to the dough (until you reach a workable consistency), but remember not to overwork the dough while adding the flour.
   
   
6. Place the buns into a cupcake pan (about 2/3 full) or bread pans that have been greased with a spray oil. Preheat the oven to 375F. Cover the dough with a towel, and allow it to rest for 2-3 hours. The dough will again begin to rise and double in size. Bake for about 20 minutes. The buns or bread should have a golden crust.

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

Instructions

1. Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan.
   
   
2. Stir sugar and melted butter together in a bowl. Mix in eggs, milk, and vanilla until well combined.
   
   
3. Combine flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture until smooth. Let this mixture rest for 15 minutes, allowing the bran and protein to absorb the liquid.
   
   
4. Fold bananas and walnuts into the batter until fully incorporated, but don’t overmix. Spread batter evenly into the prepared pan.
   
   
5. Bake in the preheated oven about 40 minutes. You know your oven, adjust accordingly!
   
   
6. Remove from the oven and cool in the pan for 2 minutes. Remove loaf from the pan and finish cooling on a wire rack.
   

• 2 cups Einkorn or Emmer Flour (add more to desired consistency)
• 2 Tablespoons Sugar
• 1 ½ Tablespoons Baking Powder
• ½ Teaspoon Salt
• 1 ¼ Cups Whole Milk
• 1 large Egg
• 5 Tablespoons Melted Butter (plus more for the skillet)
• 2 Teaspoons Vanilla

Instructions

1. Melt the butter and set aside to cool slightly
   
   
2. Combine all the dry ingredients, freshly milled flour is fluffy – press it down into your measuring cup.
   
   
3. In a separate bowl whisk together the milk, egg, melted butter and vanilla
   
   
4. Pour the wet ingredients into the dry, gently whisk until the flour is just incorporated, lumps are fine! Let the batter rest and bubble, splash in more milk if it seems too thick, more flour if it’s too runny.
   
   
5. Preheat the skillet on medium heat.
   
   
6. Brush the skillet with melted butter for crispy edges.
   
   
7. Flip the pancake when edges look dry and bubbles have formed on the surface. Cook both sides.

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
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 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

1. Preheat oven to 375℉. Lightly grease 12 cup muffin tin, or use paper liners.
   
   
2. In an electric mixer cream together the butter, sour cream and sugar
   until light and fluffy, about 2 minutes.
   
   
3. Add eggs one at a time, scraping sides and bottom of the bowl.
   
   
4. Beat in baking powder, salt and vanilla.
   
   
5. Add flour alternately with the milk, beating just until combined.
   
   
6. Allow the batter to rest for 15 minutes, giving the bran and protein time to absorb the liquid.
   
   
7. Add the berries to the batter, stirring enough to distribute – do not overmix. *If using frozen berries, add them frozen to the batter. Frozen berries do not work well with Einkorn flour.
   
   
8. Scoop the batter into the muffin tins, fill them 2/3 full.
   
   
9. Sprinkle about 1/2 teaspoon of sugar atop each muffin (optional).
   
   
10. Bake muffins for about 20 minutes, until lightly golden on top, and a toothpick inserted into the middle comes out clean.
    
    
11. Loosen the edges from the pan, and after 2 minutes remove them from the pan and transfer them to a cooling rack.

Preheat the oven to 400 degrees.

• 1 cup stone ground cornmeal
• ¾ cup stone-ground whole-wheat flour
• ⅓ cup white sugar
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs beaten
• 1/3 cup melted butter
• 1 cup milk

Instructions

1. Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl, mix together.
   
   
2. In a small bowl whisk together the eggs, melted butter, and milk.
   
   
3. Add the milk mixture all at once to the cornmeal mixture, stir until just moistened. Allow to rest for 15 minutes, giving the bran time to absorb the liquid.
   
   
4. Spoon batter into prepared muffin cups.
   
   
5. Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, about 20 minutes.

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

Instructions

1. Mix warm water, yeast, and 1/3 cup honey in a large bowl to dissolve.
   
   
2. Add 5 cups bread flour, and stir to combine.
   
   
3. Let sit for 30 minutes, or until big and bubbly.
   
   
4. Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour.
   
   
5. Transfer dough to a floured work surface and gradually knead in remaining 2 cups whole wheat flour.
   
   
6. 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.
   
   
7. Place in a greased bowl, turning once to coat the surface of the dough.
   
   
8. Cover with a dish towel and let rise in a warm place until doubled, 1 hour.
   
   
9. Grease three 9x5-inch loaf pans. Punch down the dough, and divide it into 3 loaves.
   
   
10. 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.
    
    
11. 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.
    
    
12. 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, and lightly stretch and fold the dough rather than kneading if using Einkorn.

• 180 grams (1 ½ cups) Ancient Wheat Craft Whole Grain Flour
• 8 grams (2 tsp) baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 100 grams (1/2 cup) sugar
• 2 large eggs at room temperature
• 60 grams (1/4 cup) softened butter
• 120 grams (1/2 cup) milk
• 2 tsp vanilla
• 1 tbsp honey
• Optional – add 1 tsp lemon zest

Instructions

1. Preheat oven to 350* F, line a 12-cup muffin tin with paper liners
   
   
2. In a bowl, whisk the dry ingredients until well blended.
   
   
3. In another bowl, beat butter and sugar together until creamy.
   
   
4. Add eggs one at a time, then add vanilla and honey.
   
   
5. Add the dry ingredients ½ at a time alternating with milk, mix gently just until smooth. Don’t overmix!
   
   
6. Let rest for 15 minutes (allows the flour to absorb the liquid).
   
   
7. Fill each liner until 2/3 full.
   
   
8. Bake for 18-20 minutes or until the tops spring back lightly when touched.
   
   
9. Cool in pan for 5 minutes, then finish cooling on a rack.