Wow, it’s already week four of VeganMoFo. I took yesterday off because I felt so tired all day long and couldn’t motivate myself to do a blog post. But now I’m back, freshly caffeinated and ready to share another recipe.
Einkorn means “single grain”. It is a kind of wheat. Einkorn and Emmer were the first forms of cultivated wheat. People started to cultivate einkorn 10,000 years ago. These days you can buy it in many German health food stores. It has lots of beta-carotene and if you use a good amount of it, your bread will get a nice golden colour. I can only find whole grains, which I grind into cracked grains or flour myself. For this recipe, I used cracked einkorn and cracked wheat. I made a starter with 200 g of cracked wheat first and mixed it with 100 g of einkorn and 200 g of all-purpose flour.
Cracked Wheat and Einkorn Bread with Green Peppercorns
200 g cracked wheat
200 g water
1-2 tablespoons ripe sourdough starter
100 g cracked einkorn (or spelt)
200 g all-purpose flour
150 g water
10 g fresh yeast (or 3 g dried yeast)
28 g picked green peppercorns
1 teaspoon caraway seeds
10 g salt
Combine cracked wheat, 200 g water, and starter in a bowl. Mix well and cover with plastic. Let sit in a warm place for 16 hours to develop the starter.
Add remaining ingredients and knead for 7-10 minutes. Place in a bowl, cover and let rest for 30 minutes. Shape into a loaf and transfer to an oiled loaf pan. Cover and let rise until doubled, about 60 to 90 minutes. Meanwhile preheat oven to 220°C (430°F). Bake for 10 minutes, the reduce heat to 200°C (400°F) and bake for 35-40 more minutes. Remove from pan and let cool completely before slicing.