Uploaded August 2023 | Updated September 2026, 2 weeks ago
This is my second einkorn recipe. With some lessons learned from the first one I thought I’d try my hand at some rolls. This time enriched with egg, butter, syrup, and seeds.
To me so far einkorn bread seems like a lighter (and easier to handle) version of rye bread. Of course, it tastes completely different, but the texture reminds me of it. Both have very weak gluten.
Before I try my hand at scalding einkorn (which is the next step), I wanted to see how it would react when enriched with egg and fat. The crumb of these rolls is definitely different from the loaf I posted recently. It is tighter, but softer at the same time. The crumb of the loaf was moist, but not as delicate.
The seeds I chose worked quite well with the flavour and texture of the roll. All the ingredients make a nice little rustic bread in the end, and nothing seems out of place. These rolls are certainly full of goodness. If you don’t want to use the egg, then replace it with 10g butter and 35g water.
📖 Get the recipe ➡️ chainbaker.com/einkorn-rolls
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🥨 Become a channel member ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
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🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
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🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
This is my second einkorn recipe. With some lessons learned from the first one I thought I’d try my hand at some rolls. This time enriched with egg, butter, syrup, and seeds.
To me so far einkorn bread seems like a lighter (and easier to handle) version of rye bread. Of course, it tastes completely different, but the texture reminds me of it. Both have very weak gluten.
Before I try my hand at scalding einkorn (which is the next step), I wanted to see how it would react when enriched with egg and fat. The crumb of these rolls is definitely different from the loaf I posted recently. It is tighter, but softer at the same time. The crumb of the loaf was moist, but not as delicate.
The seeds I chose worked quite well with the flavour and texture of the roll. All the ingredients make a nice little rustic bread in the end, and nothing seems out of place. These rolls are certainly full of goodness. If you don’t want to use the egg, then replace it with 10g butter and 35g water.
📖 Get the recipe ➡️ chainbaker.com/einkorn-rolls
----------------------------------------------------------------------------------
🥨 Become a channel member ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
