Confession: this is my husband’s creation. Pretty awesome, right?
He used the basic recipe for the Classic Einkorn Sandwich Loaf right off the package of the Jovial 100% Organic Einkorn Flour, but then added his own twist. (Einkorn is the most ancient wheat and is much lower in gluten than modern white flour breads.) Hemp and chia seeds are added to the flour, along with some extra water, so the loaf turns into a dense, hearty, stick-to-your-ribs type of bread. He also adds flax seeds to the dough, but that really just for decoration since your body can’t really absorb the flax seeds unless they’ve been milled.
Pumpkin and flax seeds are sprinkled on top and the loaf is placed under the broiler for a few minutes to toast the seeds and create a nice crunchy top. Add a nice drizzle of honey or dollop of homemade jam served with a cup of hot Joe and side dish of fruit and you have yourself breakfast perfection!
Because everything in the bread is so fresh, it only lasts a couple of days. Believe me, we had no problem downing the entire loaf well before it could even think about starting to mold!
Ingredients (adapted from Jovial’s Classic Einkorn Sandwich Loaf)
4 cups einkorn flour (we used the Jovial brand)
1 1/2 cups water (split)
2 teaspoons dry active yeast
1 tablespoon honey
1 teaspoon sea salt
1/2 cup hemp seed
2 tablespoons flax seed
2 tablespoons chia seed
for the topping: 1 tablespoon pumpkin seeds and 1 teaspoon flax seed
- Warm 1 cup of water and honey in a microwave safe container for 1 minute.
- Add the yeast to the water mixture and stir until there are no lumps. Let sit for 5 minutes so yeast can activate.
- Mix flour and salt in a large mixing bowl. Add the water to the flour mixture. Mix well until a sticky dough ball is formed. (Although the Jovial directions call for kneading the dough, my husband skips this step to keep the create a dense dough.)
- Add the hemp, flax and chia seeds to the dough and mix well, adding another 1/2 cup of water slowly until all of the seeds are evenly incorporated. Mixing with a wet spatula seems to make less of mess than using your hands!
- Place a towel over the bowl and allow to rise for 1 hour.
- Preheat the oven to 375 degrees.
- Lightly oil a bread pan with coconut oil. Pour the dough into the pan using a wet spatula to help prevent the dough from sticking to the spatula. Using wet fingers and/or wet spatula, gently press the dough evenly throughout the pan.
- Sprinkle the pumpkins seeds and extra flax seeds over the top of the loaf.
- Bake at 375 degrees for 35 – 40 minutes until a toothpick can be inserted into the center of the loaf and come out clean.
- Place under the broiler for 2 – 3 minutes until the top of the loaf is golden and the pumpkin and flax seeds are toasted.
- Serve hot or room temperature. Keeps for about 2 days in the refrigerator wrapped in a kitchen or paper towel or brown paper sack.