Pipacs Einkorn Bread

Pipacs Einkorn Bread

Einkorn wheat, also named as „Alakor” (triticum monococcum) is a rising star in the boutique bakeries in Europe. Einkorn is often referred to as an ancestor of wheat (triticum aestivum) though it’s only a relative. Einkorn wheat along with Emmer wheat (triticum dicoccum) were the first spiked plants ever to be produced by mankind, in the territory of todays Turkey.

In thousands of years, many types have evolved, but they all have one things in common: their incredible softness compared to common wheat, and their immensely high content of beta-carotene and vitamin D.

The flour from which we create our einkorn bread for you, is the type „Bözödi alakor” (Einkorn from a place called Bőzöd in Hungary), an ancient breed with an intact genetical pattern, produced by a farmer called László Trungel, who supervises the whole process of flour made from the grains. Its smell and taste is really characteristic, akin to corn a bit. The bread made from it is soft, airy, ideal to accompany meals, or being eaten just without anything. Einkorn has a high phosphorus, potassium level, yet it does not contain the so called Alpha Gliadin, a component in common wheat, which largely contributes to gluten sensitivity. “Bözödi Alakor” is especially high ranking among the various types of this ancient grain, containing vitamins, minerals, unsaturated fatty acids.

How do we make the Pipacs Einkorn Bread? 🙂

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