Portland Fashion and Lifestyle Blogger

Feb 21, 2016

JOVIAL | Einkorn wheat

I don't know how long I have been reading my Jovial Einkorn cookbook and thinking of all the cool things I can make. I am trying to decide what I should make. This post has been delayed bc my pretzels came out ugly and ya girl is so busy, making bread takes forever. I have been on a quest for healthy snack because as much as I would love to eat chips and candy 24/7... I can't :(

The cookbook has a recipe for BAGELS, you know what that means? I SHOULD TRY TO MAKE RAINBOW BAGELS!


INGREDIENTS

  • 1 batch Sourdough Levain or Yeast Levain
  • 3⁄4 cup (177 g) warm water, at 100°F
  • 2 teaspoons pure maple syrup
  • 41⁄2 cups (540 g) all-purpose einkorn flour
  • 2 teaspoons fine sea salt
  • Extra-virgin olive oil, for brushing the baking sheet
  • 1 teaspoon baking soda
  • Sesame seeds, poppy seeds, caraway seeds, crushed red pepper flakes, dry herbs, garlic, and/or onion for topping (optional)

DIRECTIONS


  1. In a medium bowl, mix together the levain, water, and maple syrup until creamy. In a large bowl, combine the flour and salt. Add the liquid mixture to the flour and mix with a stiff spatula as much as you can. Squeeze the dough in your hands until the dough holds together. Turn out on a clean work surface and knead by hand briefly until the dough just gets sticky. Return to the bowl and cover tightly with plastic wrap. Let proof for 2 to 3 hours.
  2. Transfer the dough to a clean work surface. Divide the dough into 10 equal pieces and create tight rounds by rolling each piece with pressure in a circular motion to form 
a ball. To form the bagels, roll each ball into a tight 6‐inch rope. Loop the dough to form a circle. Press one end over the other to seal. Brush a baking sheet with olive oil. Place the shaped bagels on the sheet, then cover with plastic wrap lightly brushed with oil and let rest for 45 minutes. Line a baking sheet with parchment paper and place in the oven. Preheat the oven to 500°F.
  3. Bring 2 quarts of water to a rolling boil. Lower the heat so the water is barely boiling, then add the baking soda. It will foam up and subside, then increase the heat to maintain a boil. Test a bagel by dropping it in the boiling water; it should float up to the surface pretty quickly. If not, place back on the tray and proof the bagels for 30 minutes.
  4. Cook 3 bagels at a time for 45 seconds until the bagels expand and turn dark yellow, flipping after 20 seconds. Lift up the bagels with a slotted spoon and transfer to a cooling rack. If you wish to add seeds or spices to the bagels, let the bagels rest for 2 minutes, then pick up each bagel with your hands and press the topside into the toppings.
  5. Remove the hot baking sheet from the oven and line it with a new piece of parchment paper. Position the bagels 1 inch apart on the sheet.
  6. Bake the bagels for 13 minutes until golden brown. Transfer the bagels to a wire rack to cool for 15 minutes before serving. Store in a sealed plastic bag for up to 3 days, or freeze for up to 1 month.
Sourdough Levain:  Makes 1 cup (280 g)
  • 2 tablespoons (30 g) Einkorn Sourdough Starter
  • 1⁄2 cup plus 1 tablespoon (130 g) warm water, at 100°F
  • 1 cup (120 g) all-purpose einkorn flour or 11⁄4 cups (120 g) whole grain einkorn flour
In a medium bowl, mix the starter and water together until the mixture is smooth and creamy. mix in the flour with a fork until all of the flour is absorbed. Cover and let stand at room temperature for 6 to 10 hours. (A) the levain is ready to use when the surface of the mixture is covered with large bubbles. however, if you mix a batch of sourdough levain and then decide you want to delay baking, you may refrigerate the levain for up to 24 hours and then use it the next day.
Yeast Levain: Makes 1 cup (250 g)
  • Pinch of dry active yeast, plus 1⁄4 teaspoon
  • 1⁄2 cup plus 1 tablespoon (130 g) warm water, at 100°F
  • 1 cup (120 g) all-purpose einkorn flour or 11⁄4 cups (120 g) whole grain einkorn flour
In a medium bowl, mix a small pinch of yeast and water together until the yeast dissolves. mix in the flour until combined. Cover and let stand at room temperature for 6 to 8 hours. (A) the levain is ready to use when the surface of the mixture is covered with large bubbles. Just before mixing your dough on the day of baking, mix in the remaining 1⁄4 teaspoon of yeast to ensure that your bread rises properly. this additional yeast will not be listed in the recipe, so don’t forget this last step.


I recently went on a trip and snacked on the organic sourdough crackers and it was a pretty good snack to hold me over. I usually have random stomach issues when I travel so this was a good snack to hold me over because I get super picky when I travel. I don't have gluten issues, but if you do this is worth trying. Do not try this is you have Celiacs though, it does contain gluten but it is different in molecular weight than normal modern wheat.  It also contains 30% more protein and 30% less starch than modern wheat. If you are interested in trying this healthy snack you can use the STORE LOCATOR to find a store near you.


OK... I think I want to try my hand at some rainbow bagels...

LOVE, MARA


I received these products for review by Jovial. All opinions are my own so back up off me. 

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