Why This Recipe Works: We love the flavor and texture that whole-wheat flour gives bread. Some artisan bakers take this concept further, making breads with flour that they grind from whole wheat be…
A nubby, crunchy loaf starring cracked wheat berries that you can easily make in your bread machine
A nubby, crunchy loaf starring cracked wheat berries that you can easily make in your bread machine
We’ve gathered various information about hard red wheat bread from throughout our site and posted it below. Hopefully this inspires and helps you make some home made bread soon! Look for similar posts on other types of bread, too. Baking with whole grain flour often requires some experimentation. To achieve the desired effect, you may […]
Hands down, this is the BEST monkey bread ever, and it's made with fresh milled flour. This pull-apart bread is so gooey and heavenly – you won't be able to resist. Plus, the kitchen smells amazing while it's baking. Join me as I share the easy steps to make this tasty treat! And, the best part is, I make it with my famous dinner roll recipe!
This vegan porridge is the perfect nourishing breakfast - creamy, luscious wheat berry hot cereal topped with an easy 3-minute gingered blueberry sauce!
These einkorn bread recipes are delicious, reliable, and perfect for anyone dealing with a gluten allergy or gluten sensitivity. Find your new favorite bread recipe today!
With just a handful of high-quality ingredients, including our 100% organic All-Purpose Einkorn flour, this focaccia bread captures the essence of time-honored traditions.
Kamut® pancakes are hearty, yet light and fluffy, they are an excellent choice for breakfast or a great snack.
When I started making this bread, my husband and our six children liked it so much that I was baking every day! I was thrilled when the judges at our county fair gave these braids both a blue ribbon and a best of show award! —Nancy Montgomery, Hartville, Ohio
There are many versions of the traditional Italian Easter dessert, Pasteria, featuring my favorite ingredient, creamy ricotta. This Neapolitan version uses arborio rice instead of the more traditional wheat berries – both signifying spring and rebirth. This delicious creamy version is like a gourmet rice pudding – the blend of rice, ricotta and cinnamon melt ...
There are many versions of the traditional Italian Easter dessert, Pasteria, featuring my favorite ingredient, creamy ricotta. This Neapolitan version uses arborio rice instead of the more traditional wheat berries – both signifying spring and rebirth. This delicious creamy version is like a gourmet rice pudding – the blend of rice, ricotta and cinnamon melt ...
Kutia is damp, sticky and sweet. The dusky seeds add nutty flavour, which gets amped-up even more with almonds and walnuts. Yummy!
The gentle, sweet wheat flavor and slight nutty undertone of whole grain einkorn bread make it stand out from any other bread. Along with its unique taste, this delicious bread is also packed full of nutrients.We have two variations of this bread. You can make 100% einkorn bread which is denser than traditional bread but has an amazing flavor. Or, you can blend in some bread flour which will give the bread a light, soft texture while retaining a great deal of the einkorn flavor. We love both versions. This recipe uses a smaller amount of yeast than traditional bread recipes in order to slow down the proof time and allow more flavor to develop. If you want to speed up the proof time, see the notes.
Italian wheat pies—filled with a rich ricotta custard studded with tender wheat berries—are associated with Easter celebrations, but according to author Gina Marie Miraglia Eriquez, rice pies are just as classic and in her estimation, taste better. Eriquez had been making wheat pies for years when she had some extra dough a while back and used it to make a rice pie. "My family went berserk. They went crazy for it!" said Eriquez with a laugh. "Rice is more tender. It has a nicer taste than wheat," she explained. "If you give my family a choice, they're going to ask for the rice before the wheat." The pastry dough, _pasta frolla_, is delicate and tears easily, so if it softens, quickly chill it in the freezer for a few minutes. And don't worry about the tears; they patch easily.
This Greek Einkorn Wheat Berry Salad is not only visually beautiful and nutritious, it's a total flavor feast for the taste buds!
Kracklin’ Kamut® is ancient Kamut® grain, organically grown in Montana and carefully roasted in small batches at our plant in Big Sandy, MT (pop. 600). We use Montana-grown, organic, cold-pressed, hi-oleic safflower oil. It is fresh-pressed near town by The Oil Barn®. Lightly seasoned with sea salt from ancient caves in Utah, this simply clean product is a satisfying snack. Delicious on salads, fruit, veggies and more. Kamut® is ancient wheat commonly known as Khorasan. Each kernel is 3 to 4 times the size of those found in normal bread wheat. The Kamut® trademark is your guarantee that this grain has been organically grown, is high in protein and minerals such as selenium, and is 100% pure, having never been mixed with modern wheat. It is enjoyed by a vast majority of the people who suffer from non-celiac wheat sensitivities. Legend has it that it was a grain Noah carried with him on the ark. RECIPES Sprouted KAMUT® khorasan flour pancakes 15-20 Small Pancakes This recipe was perfected by a KAMUT® wheat fan--Steve Hurrenzo. His version is milk, sugar and butter free, though you can substitute what you have in your kitchen. 2 Cups Sprouted KAMUT® Flour2 Tbsp Organic Coconut Palm Sugar1 1/2 Tsp Baking Powder1 Tsp Baking Soda1/4 Tsp Organic Sea Salt1 1/2 Tbsp Organic Chia Seeds1 Tsp Ground Cinnamon3/4 Tsp Ground Nutmeg1/2 Tsp Ground Cloves2 Cups Organic unsweetened coconut milk2 Eggs (room temperature)1/4 Cup Organic Coconut Oil--melted1 Tbsp Pure Vanilla Extract (Optional) 1. Add dry ingredients together 2. MIx wet ingredients together (make sure all the ingredients are warm (24C/76F) or oil will harden) 3. Make a hole in the dry mix and slowly pour wet ingredients in while mixing with a whisk in the indentation. Do not overmix but mix thoroughly. 4. Turn on stove to low/medium and let mixture sit idle for 10 minutes 5. Pour 1/4-1/3 Cup of batter onto hot pans 6. Flip when the edges are dry and the bubbles have popped 7. Serve with whatever you desire! Coconut oil as butter and real maple syrup, fruit. Unpasteurized honey also works really well with the flavor of KAMUT® Brand wheat flour Buy Kracklin' Kamut wheat snacks KAMUT® Brand Khorasan Wheat Cinnamon Rolls Simple ingredients, lots of flavor! 1 1/4 Cup Warm Water1/4 Cup Honey2 Tablespoons Yeast1/3 Cup Oil1 Teaspoon Sea Salt1 Egg3 – 3 1/2 Cups KAMUT® Brand Khorasan Wheat Flour1/4 Cup Butter1 Cup Brown Sugar Cinnamon Mix together water, honey, yeast, oil, salt, and egg. Add flour. Knead until dough is smooth. On a floured surface, roll dough into a rectangle about 1/2 inch thick. Spread with butter and brown sugar, and sprinkle with cinnamon. Add raisins and pecans if desired. Roll dough lengthwise and slice into 1 inch rolls. Place cut side down into a greased 9 x 13 cake pan. Cover and raise for 15 – 20 mins. Bake at 375 degrees for 15 – 20 mins. Chocolate Pecan KAMUT® Wheat Cookies ⅓ cup coconut oil ⅓ cup almond butter 1 cup coconut sugar1 tsp vanilla1 egg1½ cup KAMUT® wheat flour1 tsp salt1 tsp baking soda1 tsp baking powder½ cup chocolate chips - optional Preheat oven to 350 Farenheit and prepare a baking sheet with parchment paper.Beat coconut oil, almond butter, and sugar in stand mixer fitted with whisk until well combined. Add vanilla, and egg, and whip until batter lightens in colour.In another bowl, whisk together KAMUT® wheat flour, salt, baking soda, and baking powder.Add dry ingredients to wet and mix until well combined, scraping sides of mixing bowl as required.Mix in chocolate chips.For thicker cookies, use a cookie scoop and drop balls of cookie dough on baking sheet, press in a candied pecan, if desired. For thinner cookies, use the cookie scoop and drop balls of cookie dough on baking sheet, press down until cookies form a ½ inch disc, press in a candied pecan, if desiredBake at 350 Farenheit for 13-15 minutes, until edges are golden brown. KAMUT® Brand Khorasan Wheat Cranberry Walnut Scones Whether for breakfast, teatime or bedtime snack, scones are always a great choice! 2 Cups KAMUT® Brand Khorasan Wheat Flour1/4 Cup Sweetener of choice *2 Teaspoon Baking Powder½ Teaspoon Sea Salt 2Tablespoon Butter1/2 Cup Fresh or Dried Cranberries1/4 Cup Chopped Walnuts1 Cup Buttermilk, plus extra for tops ** Preheat oven to 425 degrees. Lightly oil a baking sheet. In a large bowl, stir together KAMUT® Brand khorasan wheat flour, sweetener, baking powder, and salt. With fingertips, cut in butter until the mixture resembles coarse crumbs. Stir in cranberries and walnuts. Make a well in the center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; the dough will be sticky. Divide dough in half. On a lightly floured surface, pat or roll each portion into an 8” round, about 1/2” thick. Cut each round into 8 triangles. Place the scones on the baking sheet. Brush the tops with buttermilk. Sprinkle with a pinch of brown sugar, if desired. Bake for 14 – 18 minutes. Serve warm. Makes 16 scones. *If using honey, agave or other liquid sweetener, add it with the buttermilk rather than mixing it into the dry ingredients. ** Make buttermilk by putting 1 Tbsp vinegar into a 1 cup measuring cup. Fill the remainder of the cup with milk of choice (rice, almond, soy, goat, cow, etc) Blue Hill Granola with KAMUT® Brand Khorasan Wheat Flakes Hearty, crunchy, fruity, nutty. What more could you want? 4 Cups Rolled KAMUT® Brand Khorasan Wheat Flakes1/4 Cup Brown Sugar1/2 Cup Chopped Walnuts1/4 Cup Sunflower or Pumpkin Seeds (or both)2 Teaspoon Cinnamon1/ 2 Cup Apple or Orange Juice Concentrate, Thawed2 Tablespoon Honey2 Tablespoon Vanilla1/2 Cup Dried Blueberries or Cranberries1/3 Cup Raisins1/3 Cup Dried Apricots Preheat oven to 400 degrees. Stir together KAMUT® Brand khorasan wheat flakes, sugar, nuts, and cinnamon. Combine juice concentrate, honey and vanilla. Drizzle over cereal, stir to coat. Spread into cake pan. Bake for 20 – 25 minutes, stirring every 5 – 7 minutes until golden and crisp. Stir in dried fruit. Dried Apricot and KAMUT® Brand Khorasan Wheat Granola Recipe courtesy of Chow.com. 3 cups rolled KAMUT® Brand khorasan wheat flakes3/4 cup walnuts, coarsely chopped1 teaspoon ground cinnamon1/4 teaspoon kosher salt1/4 cup light agave nectar1/4 cup vegetable oil1 teaspoon vanilla extract1 cup small-dice dried apricots (about 5 ounces) Heat the oven to 300°F and arrange a rack in the middle.Place the KAMUT® wheat flakes, walnuts, cinnamon, and salt in a large bowl and stir to combine; set aside.Place the agave, oil, and vanilla in a small bowl and stir to combine. Drizzle over the KAMUT® wheat mixture and mix until the KAMUT® wheat flakes are thoroughly coated and there are no clumps.Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown, about 20 to 25 minutes.Transfer the granola to a large heatproof bowl, add the apricots, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 2 weeks.This recipe was featured as part of a story on Exotic Granola: Four New Versions That Don’t Use Oats. Tomato Juice Soup with KAMUT® Brand Khorasan Wheat Berries and Pasta A great vegetarian soup, loaded with healthy vegetables. 1 (48 Ounce) Can Tomato Juice1 Cup Water1 Big Onion, Diced4 Stocks Celery, Diced1 Head Broccoli, Diced4 Large Carrots, Diced1/2 Cup Chopped Spinach1/8 Cup Chopped Cabbage1/4 Teaspoon Pepper1/2 Teaspoon Vegetable Bouillon1/2 Cup Cooked KAMUT® Brand Khorasan Wheat BerriesSmall Package KAMUT® Brand wheat pasta of choice1/2 Cup Fresh or Frozen Corn Combine all ingredients except KAMUT® Brand khorasan wheat berries, pasta, and corn. Bring to a boil. Reduce heat to simmer for 30 minutes. Add KAMUT® wheat berries and pasta. Simmer 10 minutes or until pasta is tender. Add corn the last 2 minutes of cooking time. Minestrone Soup with KAMUT® Brand Khorasan Wheat Pasta Makes 8-10 Servings A perfect minestrone soup recipe. 1 Quart Water2 Cups Beef Broth1 (28 Ounce) Can Diced or Crushed Tomatoes1 (15 Ounce) Can Tomato Sauce2 Large Carrots, Peeled & Sliced1 Tablespoon Dried Parsley1 Teaspoon Dried Oregano1/2 Teaspoon Dried Basil1/4 Teaspoon Pepper1/4 Teaspoon Garlic Powder Sea Salt to taste1 (15 Ounce) Can Garbanzo Beans, drained1 (15 Ounce) Can Kidney Beans, drained2 Cups Frozen Green Beans1/4 Cup KAMUT® khorasan ditalini, wheat elbows, broken spaghetti or pasta of choice.Parmesan Cheese for Garnish In a large pot combine water, broth, tomatoes, tomato sauce, carrots, parsley, basil, oregano, pepper, garlic powder. Bring to a boil. Cover, simmer over low heat about 20 minutes. Add garbanzo beans, kidney beans, and green beans. Return to a boil. Add KAMUT® Brand khorasan wheat pasta. Cook 10 minutes or until pasta is tender. Garnish with Parmesan cheese. Buy Kracklin' Kamut wheat snacks
Learn how to make this Pastiera Napoletana, a wheat berry and ricotta cake from Naples that's traditionally served on Easter.
Love peanut butter cookies? Get extra fiber and extra flavor with our einkorn peanut butter cookies recipe. It’s buttery soft with a crunch.
This yogurt flatbread recipe has two ingredients and can be used for everything from flatbread pizzas to your favorite tacos.
Essene bread made with sprouted wheat is said to have been created in biblical days. It takes time to make, but your reward will be two tasty loaves.
Einkorn flour is the only unhybridized form of wheat and many with gluten sensitivities say they can tolerate it. Come learn why I use einkorn flour exclusively in my baking plus recipes to get you started.
Martha’s multigrain bread recipe makes two loaves of hearty, flavorful bread. They’re packed with bulgur, oats, seeds, and wheat berries, and perfect for sandwiches and toast.
Cook up a batch of sorghum to enjoy in salads, soups or a tasty vegan breakfast bowl recipe like this one. With its mild, slightly nutty flavor that’s reminiscent of wheat berries, sorghum is a great grain to try if you don’t eat gluten. First, combine cooked sorghum...
Featuring a vibrant rainbow of colors and textures, this Asian Wheat Berry Salad is absolutely delicious! A great make-ahead salad.
Einkorn wheat is the world's most ancient wheat. Jovial einkorn products are a great solution for those sensitive to modern wheat. Learn all about it here.
Mary Berry's Soft Bread Rolls are the epitome of classic homemade bread, known for their soft texture, golden exterior, and delightful aroma
For a delicious yet not-too-sweet apple cake, this Apple Breakfast Cake is made with einkorn flour and just the right amount of sweetness.
Buttery-tender eggplant cubes in a creamy and tasty curry sauce are a winning combination in this easy eggplant curry recipe.Serve it with white rice or naan bread for a balanced Indian-inspired dinner; it takes about 30 minutes to make.
These Einkorn Almond Butter Blondies feature the nutrient packed ancient grain einkorn. The almond butter makes them creamy and rich.
Looking to make Tiramisù? Make these 5-ingredient homemade Ladyfingers, complemented with einkorn flour.
Focaccia is that forgotten underrated bread, that is so easy to make, and delicious with it's perfectly browned, crispy outer crust, and a pillowy soft, airy inside crumb. Although, this focaccia is made with yeast, I still recommend an overnight ferment in the fridge for best results! Well, you can even let it sit for up to 3 days in the fridge for maximum goodness!
All about einkorn! Plus a recipe for einkorn pitas and a giveaway/discount code from Jovial Foods.
There are many versions of the traditional Italian Easter dessert, Pasteria, featuring my favorite ingredient, creamy ricotta. This Neapolitan version uses arborio rice instead of the more traditional wheat berries – both signifying spring and rebirth. This delicious creamy version is like a gourmet rice pudding – the blend of rice, ricotta and cinnamon melt ...
