I am learning to fall in love with the process vs just praising the results of my efforts. One process that has captivated me is that of baking bread. The environment, temperature, type of yeast, quality of grain, technique and patience all play an integral role in what comes out of the oven when the timer goes off.
One fortifying grain to work with is Einkorn wheat.
Einkorn wheat is an ancient grain. Humans have eaten it for more than 12,000 years. It was one of the first grains introduced into agriculture in the Fertile Crescent, and archaeologists believe that the first loaves of bread were made with it. Unlike most other grains, it hasn't been genetically modified or changed by humans. It's as pure today as it was during the Neolithic Age when people first began to eat it. [1]
According to Traditional Chinese Medicine, organic, non-GMO wheat Tonifies and Regulates Qi (strengthens the body's life force and vital energy), Strengthens the Spleen and Harmonizes the Stomach (strengthens the digestive functioning of the body). [2]
Einkorn has the same amount of gluten as modern farmed wheat, but its proteins are smaller and easier to digest. It scores a zero on the Gluten Index. This allows your body to extract all of the nutrition in the grain. Unlike the strong gluten in genetically modified wheat, it's gentle on your digestion. Einkorn has a delicious flavor and it substitutes easily into your favorite recipes. It contains 213% more lutein, 76% more manganese, 42% more zinc and 37% more phosphorous than regular wheat. It also contains more magnesium, iron, thiamin, niacin, vitamin B6 and fiber than wheat. With 29% more protein than wheat, it's a better nutritional choice. [3]
Here is a step-by-step tutorial on how to bake einkorn challah bread at home. #EatWithIntention
Key Words: Einkorn Wheat, Challah, Bread, Process, Ancient Grains, Non-GMO, Traditional Chinese Medicine, Qi, Stomach and Spleen
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