Discover Old Grains: Make Better Healthier Bread at Home

Using heritage grains like Einkorn, Spelt, and Rye in baking provides a fantastic chance to produce baked goods with distinct flavor profiles, improved nutritional content, and a connection to culinary history. Due to the distinct gluten structures and absorption rates of these ancient flours, the procedure necessitates a little modification from using modern wheat.

Discover Old Grains: Make Better Healthier Bread at Home

Video on Discover Old Grains: Make Better Healthier Bread at Home

Discover Old Grains: Make Better, Healthier Bread at Home! Cottage Food Business's brief Instagram tutorial walks home bakers through the process of utilizing legacy grains such as Einkorn. Spelt and rye are used to make cookies, crackers, and breads with a richer taste and improved nutritional value. Discover advice on hydration, autolysis, light mixing, sourdough leavening, shaping, and baking temperatures. and cooling to achieve the best texture. Ideal for micro-homesteaders and artisan bakers looking for traditional, healthful baking methods. 9:16 video format, exclusively stock media, 8:25 runtime with Highlights in spoken language and subtitles in all caps. If this helps you on your baking path, please like and share!

The following is a comprehensive, step-by-step tutorial for using these flours to make distinctive breads, crackers, and cookies that are appealing to people who value tradition and nutrition.

Phase 1: Learning about and getting ready for the heritage grains

Procurement and Selection:

Einkorn, also known as the "original wheat," has a far weaker and more fragile gluten structure. It needs very little kneading and water and has a nutty, buttery taste.

Spelt is a hybrid grain with a weak gluten composition that is very soluble in water. It absorbs water quickly, but it's also prone to becoming sticky or over-kneaded. It has a little bit nutty and sweet taste.

Rye: Has a high pentosan content (gummy starches) and very little gluten, which helps to hold the dough together. It has a unique flavor that is both earthy and sour, and its texture is frequently improved when used with an acid or in sourdough.

Tip: If you want a lighter texture, go for "bolted" (sifted) flour or whole-grain flours, which offer the best flavor and nutrition.

 Knowledge of Hydration (The Main Difference):

 Compared to modern all-purpose flour, heritage grains, notably whole-grain flours, absorb water in a different way and occasionally at a slower rate.

Action: Begin by using 10–20% less liquid than a typical recipe recommends. You can always add more later, but it is difficult to remove.

Autolyse (Recommended for Bread): Combine only the flour and water and allow it to sit for 20–30 minutes before adding salt and leavening. This permits the flour to completely hydrate prior to gluten formation, which leads to a dough that is easier to work with and less sticky.

Selection of Leavening (Sourdough is Best):

 The use of a sourdough starter (natural leaven) is strongly advised. The acidity aids in strengthening the fragile gluten in Einkorn, and the prolonged, slower fermentation of sourdough aids in breaking down phytic acid and making nutrients more bioavailable. and Spelt, and enhances the structure of Rye.

Because of the whole-grain character of the flours, fermentation times may be shorter when using commercial yeast.

Phase 2: The Process of Mixing and Developing Dough

 Combining the Ingredients:

In a big mixing basin, combine your heritage grain flour (or mix), leavening agent (yeast or sourdough starter), liquid, and any first additions (such as honey or oil).

 For sourdough, combine the starter, water, and then the flour and salt.

 Soft Integration (The Heritage Rule):

 Combine the ingredients in a bowl until a coarse dough forms. Over-mixing is the enemy of Einkorn and Spelt, unlike contemporary wheat. Their fragile gluten structure can deteriorate quickly if they are over-kneaded, leading to a soupy, sticky dough.

 Action: use your hands, a dough whisk, or a wooden spoon. As soon as all the dry flour is gone, cease mixing.

Mass fermentation (the flavor builder):

 Put the dough in a lightly oiled bowl, cover it, and let it rise (bulk ferment).

 Velocity Check: Compared to traditional doughs, heritage grains frequently ferment faster, particularly in hot climates. Pay attention to the dough rather than the time. It should appear aerated, jiggly, and have tiny bubbles on the surface, but it might not double in size.

 Folds and stretches (instead of intense kneading):

Use the "stretch and fold" technique during the bulk fermentation process instead of traditional, violent kneading. This increases strength gradually without breaking the gluten.

Action: For the first 1.5–2 hours of bulk fermentation, wet your hands and gently stretch a side of the dough up every 30–60 minutes. and fold it over the middle. Do it again for each of the four sides. For the majority of heritage grain doughs, this is enough growth.

Phase 3: Creating and Baking the Unique Items

A. For exceptional loaves or boules of bread:

 Pre-Shaping and Resting:

Carefully pour the dough out onto a surface that has been lightly dusted with flour. Allow it to rest for a little while (15–20 minutes) under a towel after shaping it into a loose round (boule) or log (batard). This gives the gluten a chance to unwind.

 The Last Touch:

Carefully mold the dough into its ultimate shape, creating tension on the surface without completely degassing it. Put it seam-side up in a proofing basket (banneton) that has been dusted with flour or in a bowl that has been lined with a floured towel.

The Last Check (Second Rise):

Proof and cover until it is puffy but not excessively inflated. Because these grains ferment so quickly, over-proofing is a frequent issue that results in a thick, flat loaf. For flavor and structure, it's often helpful to let it proof overnight in the refrigerator.

Baking:

 Preferably, bake in a preheated oven using a baking stone or Dutch oven with steam for a good crust.

Rye Tip: Although 100% rye bread may not need to be scored, mixed grain loaves do.

Bake until the inside temperature reaches around 200-210 degrees Fahrenheit (93-99 degrees Centigrade) and the color is dark.

B. For Biscuits and Crackers (Simple Process):

 Combining and Hydrating:

A simple mix is ideal for cookies and crackers. Mix the heritage flour (particularly Rye or Spelt), a fat (butter/oil), salt, and a little bit of liquid (water or milk).

Action: Use extremely cold, cut-in butter for flaky biscuits. Melt the fat for the crackers and combine it with the flour until a cohesive dough is produced.

 Little break:

With Spelt and Einkorn in particular, a brief 15–30 minute break allows the flour to completely hydrate and become less sticky.

Rolling and Cutting:

For biscuits, roll the dough to a thickness of around 1 inch, or for crackers, roll it out thinly.

Crackers: To avoid swelling, use a fork to prick them well.

Cookies: Cut the dough after stacking and folding it a few times to make it more flaky.

Baking:

Bake at a medium to high temperature. Crackers need a lower temperature for a longer period of time to get their crispness. Biscuits cook fast and become golden brown.

Phase 4: Showcasing and Appreciating

Cooling (Essential for Taste):

Before cutting, let breads, particularly sourdough, cool fully on a wire rack (at least 1-2 hours). This completes the internal structure and significantly enhances taste and texture.

Appeal and Storytelling:

Emphasize the historical background and nutritional value of ancient grains (frequently richer in protein, fiber, and particular minerals than modern wheat) to appeal to the "foodie who values tradition and nutrition."

Highlight the distinct, intricate tastes of Einkorn (nutty and mild), Spelt (sweet and soft), and Rye (earthy) as evidence of the ancient agricultural legacy.