The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Einkorn Bread 100% with Toasted Einkorn and Tangzhong

Mini Oven's picture
Mini Oven

Einkorn Bread 100% with Toasted Einkorn and Tangzhong

Inspired from a more basic recipe posted from Kaydens,  Einkorn bread with 47% starter and 1200g total weight with 62% hydration.   I've added a Tangzhong, toasted and cooked whole grain, and upped the hydration a wee bit adding a trace amount of fat. So a little bit closer to 1350g dough.


Toasted Einkorn 100% Einkorn Bread with Tangzhong:


  • 30g einkorn starter
  • 130g water
  • 120g einkorn flour              280g total


  • 90g einkorn starter
  • 100g water
  • 90g einkorn flour               280g total   

I'm doing a faster build starting with 90g of active starter instead of 30g. When bubbly and smelling ripe and yeasty, the plan is to mix up the dough, wait an hour and chill overnight.  Make Tangzhong and toast berries while waiting on the Levain. Covered the cooling tangzhong with the drained berries to prevent a "skin" forming on the surface.


  • 30g einkorn flour 
  • 150g water            

Mix up in Microwave dish and allow to fully hydrate 30 minutes before zapping at high on 30 sec intervals until thickened.  Weigh dish and flour soup before and after heating to replace any missing water lost in the heating process.  Allow to cool.

Toasted Einkorn:

  • 50g whole einkorn berries      
  • 1 tablespoon butter or oil for frying
  • 30g finely chopped onion, or soaked dried onion, (optional, thought about it but haven't tried it yet)
  • about 220g or one cup of water  (berries will absorb their own weight in water so anything over 50g should work)

Wash einkorn berries in sieve under cold water and drain.  Heat up butter in small sauce pan and add berries (and onions) Medium high heat stirring constantly until berries start to pop and onions glassy.  Pour in a glass of water and bring to boil, stir and simmer 5 minutes, cover and turn off heat to swell the berries for the next 10  minutes.  Eventually drain and save liquid to use for dough water.


  • 280g Levain
  • 180g Tangzhong 
  • 100g swollen soft cooked whole berries
  • 216g drained berry water + water
  • 14g salt
  • 570g Einkorn flour                                                                    

Total dough weight:  1350g    

Added in the order above and stirring to blend the salt into the "liquids."  Flour added on top and used electric mixer 5 minutes with dough hooks medium speed.  Cover and chill overnight 10 to 12 hrs at 15°C (59°F)   

Return dough to mixer and using dough hooks, mix medium speed for a minute.  (I added one Tablespoon of water to dough during this time, I thought my dough too dry.)

Spoon into a very well floured banneton  throwing more flour around the edges and across the top.  Cover with a folded dry cloth and allow to almost double.  (Another option is to butter a bread pan and dust with nut flour.  Spoon in the dough and smooth the surface with a wet spoon or scraper into a nice rounded form.  Dust the top with nut meats.)

Release dough from banneton first with a rolling motion, cover with parchment and peel  and then cautiously flip over and slowly raise the banneton.  Score a large shallow x across the top. 

Bake in a  oven 230°C with steam 1 to 1.2 hours.  Turn down the heat to 200° at 30 min. to prevent burning and finish the one hour bake.   Baked to 100°C inside temp or 212°F.

(If you use a bread pan or form,  cover with a double layer of aluminium foil shaped first over the bottom of the form.  Remove, turn upright, mist the inside with water and crimp onto the bread pan.   Bake 230°C for 50 minutes then remove foil and lower heat to 200°C to brown top of loaf.  About  10 to 15 more minutes.)



isand66's picture

Sounds great!  Love the idea of toasting the berries in butter and have to give that a try.  Can't wait for some results photos!

Mini Oven's picture
Mini Oven

looks incredibly stiff.   Didn't rise much but can feel the gas build up inside the dough.  The flour is very slow at absorbing moisture and  I may need to raise the hydration more, even at this stage.  That might be "the secret" with this flour.  

I was noting that many a successful loaf benefitted from such late additions, sometimes in the form of late Tangzhong addition with yeast.  If I add just water, or a sour dairy product, I may get the same effect.  Think of it as adding water to a compacted preferment like a biga or stiff starter.  Loosening up a tight matrix may give the dough a chance to bloom in the oven.  A quick proof if needed and then into the hot oven.  

I may just split this large loaf and try two different hydrations percentages.   I may just be taking advantage of a known property: einkorn dough gets stickier the more it is worked.  I'm betting on that when adding the water  using its goo to my advantage to trap gas.  

Later:  When trying to tip out the dough it was softer than expected so I put it back into the mixer and gave it a few minutes with the dough hooks adding a tablespoon of water.  A very nice thick paste! 

The nice thing about einkorn dough is that although it is sticky, it washes off easy enough, more so than other doughs.

Now what is half of 1350g?  ...675g    hmmm...  time to oil the surface of my scales.  I could use a secretary while I do this...  Does Siri take dictation?  Forget all that, too sticky and thick and my small bannetons are nowhere to be found.  The banneton and AP wheat sprinkled. just shove it out into the centre and get it lumped evenly.  Wet tools and fingers to keep from sticking.  A little more flour around the edges and ...  Ready to proof.  

Mini Oven's picture
Mini Oven

Well after waiting 7 hours for "something" to rise, decided to add some yeast and get this show on the road.  Apparently my new starter isn't as ready as I thought.  Scraped most of the sticky mess out of the banneton onto  a floured work surface and sprinkled on 7g of yeast.  Using two bench scrapers managed to get the yeast worked into the dough.  What a sticky mess!  

Tasted the dough and it isn't sour at all so I could leave it a while longer but hey!   

So now it sits on the counter top, just lying there.  I might have to grease a bread pan.  Will try again in a few days.  Picked up some ground hazel nut meats to coat the dough when I'm ready to pan it.  Sorry about that.  Was looking forward to a nice free form loaf.   

Danni3ll3's picture

what happens with this dough. You are certainly giving it your all to help it do what it is supposed to do. Please keep us posted!

Mini Oven's picture
Mini Oven

at the moment and halfway thru the bake.  Gosh!  The loaf smells wonderful!  I will gravitate my chair and computer nearer to the oven...  can't see anything other than a foil tent...  ah!  the aromas!   

Mini Oven's picture
Mini Oven

50 minute timer went off!  

Removed the foil tent.   Adding another 15 min. at a cooler 200°C  Until inside temp reached 100°C.  


Mini Oven's picture
Mini Oven

that the crumb is not gummy but tight in the lower third of the loaf, moist but crumbly crumb.  The loaf spent the later half of cooling in the closed MW overnight.  Is now bagged for better moisture distribution while it stands.  

I had rolled the soft dough in nuts before panning and a little dough overlap can be seen on the bottom where the nuts prevented a good seal, so a slice tends to crack at that point.  The pan was filled 2/3 full and when rose to the edge, was baked.  no score.  Lofty foil tent was lightly oiled (one can dream) and misted with water before crimping to the pan.

  • The apples behind the bread are from my own little meter high tree.  They average 200g each!  


Danni3ll3's picture

I am sure that it tastes delicious. Especially with the nuts added to it. Good for you for persevering!

Lechem's picture
Lechem (not verified)

Looks amazing! And Einkorn isn't the easiest of flour. 

As a matter of interest what is the protein percentage of your Einkorn? Jovial seems to be around 12.5% but the one grown in the UK seems to be around 10.6%

Mini Oven's picture
Mini Oven

My berries  11% protein.       The purchased flour 15% protein (with "traditional new variety discovered") written on front of package.  Seems high in Beta carotin.

Percentages should be the other way around.  Whole flours tend to have more all around protein.  What could be more whole than a berry?  Could be different varieties of Einkorn?

Lechem's picture
Lechem (not verified)

Sticky like Rye and high in beta carotene which shows in the colour. 

I'm thinking of following your recipe and starting the build tonight. Will have to substitute with Rye berries though. Will make the dough in the morning but wish to bake that same day in the evening.  Do I portion it out into the loaf tin before or after refrigeration? What's the end of this recipe? 

Mini Oven's picture
Mini Oven

avoid the refrigerator.  Portion it out after seeing it rise well for the bulk.  Einkorn matrix can take a long ferment.  I had started mixing up my dough at midnight and put it out on the porch for the night.   The 47% levain scared me into cooling it.   Around 10am  the next day, there was a little rise but still wasn't much going on after I had shaped it.  I added yeast to speed things up.  It might also be wise to add 5g of active malt into the dough.  I would have if I could have.

When I finally took it from the oven it was 9pm.  so 21 hrs.   Will finish the rest of the recipe just for you but my loaf made its own way.  

This is not a fluffy bread.

If your starter is good and yeasty, it shouldn't take so long.  Mine was yet not strong enough.

Mini Oven's picture
Mini Oven

for more volume.  Warm in the kitchen, got the wood stove burning away to chase away autumn chills.   

For this go around, started the levain in the evening using the 30g starter, 120g water and 130g flour and let it ferment overnight.  Used less water (about 150g) to boil the toasted einkorn berries & onion-- after cooling and draining--left them covered overnight.  

In the morning I combined the drained berry liquid with enough yoghurt to make 216g.  Stirred salt into the liquids.  Added another 95g of yoghurt while mixing up the dough. Decided to add a rounded tablespoon of my favourite bread spice mix. (coriander, fennel, caraway)  Now to let the paste sit and ferment.

Mini Oven's picture
Mini Oven

I still have a few slices of the first loaf to experiment with.  The bread is very "vollkorn" meaning a heavy crumb so I'm thinking about crumbling the bread, placing into a form and using steam to re-gelantanise the crumbs to make a looser bread crumb.  Perhaps in a pressure cooker....?  

I'm thinking along the lines of Asian cakes made with rice flour.  First it is moistened/cooked, cooled, crumbled, sweetened and then steamed.   Although this link doesn't use this method, it is interesting that baking inside a pressure cooker may provide the steam I'm searching for.  

 First search yielded this:

the hadster's picture
the hadster

I've been looking for a recipe of this kind!

Mini Oven's picture
Mini Oven

My yoghurt loaf is not rising in the banneton.  Been in there for 5 1/2 hours and looks at me as I look at it.  Let's see mixed up the dough at 6 am this morning. Folded the sticky but semi bubbly dough (a quick run thru with the dough hooks) at 3:15 pm and shoved it into a heavily floured banneton.   It's a quarter to 9 pm.  You would think the dough would taste sour but it doesn't.   I will set a timer to wake me every two hours.  

I zapped it in the MW at delicate defrost for 1min 30 sec. and covered it up again.  Got the dough a little bit warmer. :(

Danni3ll3's picture

Considering that microwaves agitate the water in the cells to create heat, I would think that this would break the cell walls... but then again, what do I know? 

Mini Oven's picture
Mini Oven

and only for a short period of time.    It's a good way to shorten a bulk rise if pressed for time.  Don't know if it helps flavour but the molecular influence can expand gas bubbles.  One certainly doesn't want to create hot spots within the dough.  The danger would be to bake lumps in the loaf.  It would me unpractical to zap a fruit filled dough for those reasons.  I have often warmed up dough using the MW.   


The technique was used in the Great British Back Off to speed up a bulk time. (I believe she won the round because she could get her proofed loaf into the oven sooner.)  

There is a recipe in a Japanese Anime, used to be able to find a link in the Archives here.  Of coarse the entire loaf was not only partially bulked but also baked in the MW and was pale as the inside of the loaf.  Note the posting date!

Mini Oven's picture
Mini Oven

flatter dough today than yesterday?   I got it out of the banneton and it stuck very well at the top (or bottom) where moister had collected and couldn't escape as it wasn't on a rack but table top.  The dough had spent the night on the porch at about 15°C.  Tasted sour.   Time for some kind of super save.

I floured my kitchen counter top, tugged at the dough and managed to get most of it out.  Then I thought about yeast and various other ways of raising this glop.  I opted to sprinkle the dough with a teaspoon of sieved baking soda.  Then I went about using AP wheat as bench flour kneading in the soda.  Gonna have me a soda bread...  

The dough was beginning to puff a little and make a nice shape.  Still pretty sticky but the AP was helping me knead.  Cleaning dough scraper about every turn of the dough.  When I got a nice smooth shape the dough went onto a parchment lined wok for about 30 minutes.   I boiled some water for steam as the oven was coming up to 220°C  

Decided not to score and just see what happens.  Baked about an hour removing the steam pan after 20 minutes.  Cut while still slightly warm, shows in the cut.  Taste is soooo good!   Tight dense loaf but .... I will show you...  

Einkorn, yoghurt and soda bread:     21cm across    8.5cm tall

better shot of the crumb:

leslieruf's picture

I would never have thought to do that or trusted myself to do it, lol.  Just goes to show you that it is usually worth having a go.

Loving seeing posts of the bread you have made, you help so many of us, very enjoyable to see.

Look forward to some more.  How long do you get to stay at home before you return to Laos?