We've been working with the flours from Castle Valley Mill, which happens to be right in our neck of the woods. We've been enjoying the different grains and the flavors of their flour. Lately we've been playing with einkorn and the bolted hard wheat. Bolted wheat flour has the coarsest grains sifted out, traditionally done by passing the flour through cloth or a screen, so that it is lighter than whole wheat and more flavorful than white flour. The einkorn flour is fast becoming one of our favorites, it has a great flavor and a nice light texture. There are few brands available in the supermarket so don't feel bad if you can't get Castle Valley's. You do occasionally have to make some liquid adjustments when using einkorn because it absorbs less water than regular wheat flour, but sometimes we play around with the ratios just to explore the results. Here we used the no-knead pizza dough recipe from Ideas in Food to make the dough for this bread. I used 500 grams bolted hard wheat and 400 grams einkorn flour. The dough was wet but I decided to run with it to see what would happen. Sometimes a wet dough leads to a lighter crumb, think ciabatta. In this case it led to a more cake-like crumb, which turned out to be perfect for sandwiches. The bread had a nice crust and slightly nutty, sweet flavor. It's already a favorite.
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