Cracked Wheat & Einkorn Bread with Green Peppercorns

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.

Fresh loaf of bread.

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.

Sliced bread.

19 Comments

  • 7 years ago

    Oh! This sounds good – I still have some left that you sent me, too. When you “crack” it yourself, do you just grind it a little? Now that we FINALLY have heat, I’m going to try to revive your starter & feed it – wee!

    • 7 years ago

      Yay for heat! And I hope the starter is still alive. Cracked grains are similar to groats. They are ground just a little, like you said. Depending on the setting of my flour mill, they fall apart onto 3-5 pieces, if that makes sense.

  • 7 years ago

    This does look like great sandwich bread. Maybe one day I will try baking. You make it look so easy!

  • 7 years ago

    I will simply agree with Mr. P above.

  • 7 years ago

    It’s hard to blog everyday especially with a huge holiday upon us. busy busy busy! Great looking bread as always.

  • 7 years ago

    Wow! That looks and sounds completely amazing!

  • 7 years ago

    I don’t know how you’re doing it, mihl. You always make the prettiest (and I bet yummiest) bread.

  • 7 years ago

    You make the best looking bread ever.

  • 7 years ago

    Ooops, I meant to say “eat” fresh bread with you!

  • 7 years ago

    Mihl, I really just want to move to Germany and live on your couch…so I can fresh bread with you everyday!! Deal? I’ll deep-fry you some stuff in return for the favor.

    • 7 years ago

      Come over and bring your deep fryer!

  • 7 years ago

    This bread must be amazing! I know I’d love the texture of the cracked grains and the taste of pepper, so I’ve got to try making something similar one day.

    • 7 years ago

      Cracked grains make the best bread!

  • 7 years ago

    Your bread recipes always entice me. The green peppercorns sound so lovely. I bet these slices would make for a very flavorful sandwich!

    • 7 years ago

      Definitely. It’s a great sandwich bread.

  • 7 years ago

    I love the idea to use green pepper in bread, I love green pepper!

  • 7 years ago

    oh my god, you’re killing me!!! that looks so incredible! I love bread, I love whole grains, and I love pepper. The combo sounds amazing. Someday I will fly to your house and demand all your baked goods! Someday….

    • 7 years ago

      I’m making room for you! You’re always welcome.

  • 7 years ago

    DELICIOUS! I love me some bread.

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