Fat is our friend. really! Copy
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    • LCHF - A beginners' guide >
      • Which fats to use? >
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    • Overweight? Take a low-carb step
    • Wheat ain't what it used to be
    • What is a diet?
    • We are the experiment
    • Calories in equal calories out?
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  • LCHF Recipe Index
    • Breads and crackers >
      • Gluten free crispbreads
      • Einkorn Bread
      • Savoury Cheese muffins
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      • Chicken Stock
      • Wheat substitutes
      • Roux, Bechamel and Souffle
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      • Make your own Ghee
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      • Indian style aubergine mash
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Einkorn Bread
        You really want some carbs? OK; Einkorn is the earliest form of wheat and dates back thousands of years. It is the bread of the bible and although it contains gluten, it is tolerated by a wide variety of people. Einkorn grains are about half the size of the wheat you find these days and contain just two sets of chromosomes compared with forty-two in modern hybrid wheat.
        The very best way to prepare and bake using Einkorn is by using Sally Fallon's methods (see book below) or reading up on sourdough recipes, but here is a less time-consuming alternative which still gives a delicious loaf..
        Einkorn creates a stickier dough and needs less kneading simply because it contains less gluten. Because of that, it's best to start with a lightly oiled bread tin for baking that first loaf. As you get to know the dough you'll get the knack of working with it to make bread rolls etc.
        It tastes not unlike other wholemeal type breads but its digestibility is far superior.
Recipe
  • First... dissolve the yeast in the lukewarm water.
  • Then mix all the ingredients slowly in a mixer. Einkorn, being less glutinous is very sticky and difficult to work with your hands.
  • After leaving the mixture to rise slowly for 2 hours, I suggest spooning the sticky mixture into a pre-sprayed loaf tin before leaving to rise for a further hour in a warm place.
  • Heat your oven to the highest temperature before placing the bread in the oven - then reduce to 200C and cook for 35-40 minutes. As usual, put a glass of water into the oven tray at the base of your oven to create steam which helps the upper crust of the bread.
  • Empty upside down onto a wire rack to cool and crisp up the base.
Food allergies?
        Read more about the different ways that regular bread can affect you at: 
http://www.einkorn.com/5-different-types-of-allergies-to-gluten-and-wheat/
Ingredients
 - 500 gm Einkorn
 - 360 gm lukewarm water
 - 1 1/2 teaspoons yeast

Some more great recipes at www.einkorn.com

 - 2 tablespoons virgin olive oil or organic rapeseed oil
 - Salt - one teaspoon

N​ourishing traditions
- the cookbook that challenges politically correct nutrition and the diet dictocrats

Picture
        This is one of my favourite books on cooking and nutrition. The comments on grains and bread were way ahead of their time and are still relevant today. Because of the late Dr.Enig's experience and knowledge about fats of all kinds, those comments are insightful too.
        Soon to be celebrating its 20 year anniversary, here is an Amazon review from 2001 which has - I think you'll agree - aged well with time:
        "This book is an absolute must for anybody who is confused by the plethora of diametrically opposed nutritional 'advice' that permeates our health-conscious society. Although it describes itself as a 'cookbook' there is actually a tremendous amount of material that points out how far removed we actually are from sound nutrition, in spite of what various 'Diet Dictocrats' would have us believe. Among the many pearls of wisdom that the author points out is the fact that animal fat - yes, that substance that we have been taught to revile - is actually necessary for good health, and that this fat has been sought after for centuries by primitive peoples free of degenerative diseases. Every one of her claims, many of which contradict 'conventional' nutrition dogma, is backed up by reputable scientific evidence, and the fallacies of conventional dogma are exposed for the lay reader."
        The recipes are pretty fantastic, as well, although be warned! This is a book for those who are serious about improving their health. Good, health building food does not keep for 3 years in a cardboard box on the supermarket shelf, it can't be microwaved in 5 minutes, and it can't be replaced by a synthetic compound in a pill... "

Sammy Pepys was the pseudonym used by James Capon when writing this book. He is not a doctor or a nutritionist. He is concerned and increasingly suspicious of today's conventional wisdom when it comes to diet, health and the lack of progress on tackling growing rates of type-2 diabetes, obesity and related diseases.
Since then, he has advised numerous people about the benefits of low-carb diets and seen their health and energy levels rise. Weight loss is associated with this eating approach (he lost 7 kilos) but feeling good and having more energy is the main driver!
Disclaimer: The information, recipes and results mentioned on this site may not work for everyone. They do not represent medical advice and it is best to discuss any significant dietary changes with your Doctor.
  • Why fat is our friend
    • LCHF - A beginners' guide >
      • Which fats to use? >
        • More on low-fat & sat fat
        • Demon Fat
        • Fatty Facts: Omega 3 & 6
        • Eat fat, don't get fat!
        • How fat became the enemy
        • Fats, oils & LCHF
      • Diabesity & Food to avoid >
        • Resolving the Junk Food Dilemma
        • More on Diabesity
      • Red and processed meats?
      • Exercise to slim?
      • Milk. Low fat or regular?
      • Going low-carb step-by-step
      • LCHF. Who started it?
    • Overweight? Take a low-carb step
    • Wheat ain't what it used to be
    • What is a diet?
    • We are the experiment
    • Calories in equal calories out?
  • Junk Food
  • The book
    • About >
      • Recommended reading
      • Contact
  • LCHF Recipe Index
    • Breads and crackers >
      • Gluten free crispbreads
      • Einkorn Bread
      • Savoury Cheese muffins
    • Basic ingredients >
      • Chicken Stock
      • Wheat substitutes
      • Roux, Bechamel and Souffle
      • Yogurt and cream cheese
      • Make your own Ghee
      • Mayonnaise
    • From Muesli to Granola >
      • Benchmarking commercial brands
      • New York Cheesecake
    • Frying fish
    • Meat ragout >
      • Cottage Pie >
        • Comparisons
      • Chili con Carne
      • Moussaka
      • Meatballs
    • Boeuf Bourgignon
    • Italian Chicken Wrap
    • Country Pate
    • Omelettes
    • Quiche
    • Sides and dips >
      • Bacon, Water Chestnut Crisp
    • Salads >
      • Simply Salad in a Jar
      • Chopped Chicken Salad (spicy)
      • Thai inspired beef salad
      • Salade Nicoise
    • Veggies made interesting >
      • Cauliflower Rice
      • Cauliflower Mash
      • Indian style aubergine mash
      • Zucchini noodles
      • Suspiciously delicious cabbage
      • Tastier Tomatoes
    • Pizza base
    • Desserts >
      • Chia Seed Dessert
      • New York Cheesecake
  • Blog