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

        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... "

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