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So, this is my next attempt to bake an Einkorn bread.

Seeing that I have managed to * run * from baking breads from scratch so far in my life, I thankfully do not have to unlearn too much in terms of the characteristics of Einkorn, in comparison to modern wheat.

Apparently Einkorn behaves very differently to modern wheat in the preparing and baking process. For starters, Einkorn does not like to be over processed and kneaded.

This recipe I like to share with people who are, like me, beginner bakers, and would like a relatively quick and simple every-day bread.

This bread is quite dense and slightly heavy.

I just added some onions and Parmesan cheese, which totally optional!
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Rating 4.00 out of 5
Categories : Blog, Bread, Einkorn
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