I hope you enjoy the variety of Clean Eating bread recipes on my blog and my lists of recipes from other bloggers. Because I’ve found that perfecting bread recipes without traditional white flour can be difficult. I have perfected quite a few bread recipes of my own. I have found that I really like some of the “old fashioned” kinds of flour that a lot of people don’t know still exist.
Flours that haven’t been refined and processed and because of that, they are delicious and way for healthy for our bodies. Of course, most of you know about whole wheat but do you know about white whole wheat? I like to buy the wheat and grind it into flour myself. After wheat has been ground into flour it loses it’s nutrients fairly quickly, as in a few hours, days for sure.
So fresh ground flour is much healthier. It isn’t hard at all with the wonderful wheat grinders they have these days. They grind the wheat so quickly and easily with no mess at all. My mom owns a Blendtec Kitchen Mill * – it works great and she loves it. I use the Vitamix Dry Grains container * or the Family Grain Mill *, depending on how much I’m doing and what I’m grinding, etc.
For now, I just have an inexpensive bread machine you can’t buy anymore but my mother owns a Bosch mixer * to knead her dough then bakes it in the oven and loves it. You can make a bunch of loaves of bread all at once and freeze them so you don’t have to make it very often.
My favorite kinds of clean flour besides whole wheat and white whole wheat are spelt flour and einkorn flour. I have a lot of recipes for those and talk about them in more detail on other posts.
My grandmother and my mother used to make homemade bread all the time. They both had large families. My grandmother had seven children and my mother had eight children. Neither one of them had very much money. They did it to save money at first. They would make a big batch of bread (about 6 loaves) about once a week.
They always used wheat they had ground. My grandmother mixed it by hand in a huge pan she had. My mother was able to have a bread machine like the one above so that made her life a lot easier. They would make 6 loaves at a time. My mom didn’t have to make it every week. Just when she started to run out.
When the bread was cooled, they would slice each loaf with an electric knife * or a good, sharp bread knife. Then they would put it in a good bag and freeze it. That way they could use a few slices and leave the rest of the loaf in the freezer. They were great toasted. Mom would take one slice out of the freezer and pop it in the toaster.
No need to thaw first. Slicing them beforehand made them come apart easily when they were frozen. Plus she didn’t have to use a whole loaf before it started to mold. Homemade bread molds much faster than store-bought bread because it doesn’t have any preservatives in it. It’s also a good idea to keep it in the fridge or freezer for that reason.
They also didn’t have to wait for a whole loaf to thaw out because that could take a couple of hours. If it’s sliced a whole loaf thaws much faster too. Such was their life but boy, they sure did eat healthily. They were eating bread that was clean eating all the time and didn’t even know it. I can attest to how good homemade bread tastes too.
I have a few recipes for homemade sandwich bread, that’s what I call it. I do have a lot more recipes for a lot of different kinds of bread that is clean. You’re going to want to look for those too. I don’t think you’ll be disappointed.
P.S. I'm in love with Etsy lately! Check out my favorite kitchen items to help me cook, clean and organize my kitchen!
Whole Wheat Recipes
If you want to be a really healthy eater you will grind your own whole wheat flour. You can buy whole wheat in the bulk section of stores like Winco. My mother and grandmother ground their whole wheat into flour all the time. It’s actually really easy with the right equipment. All you need is a wheat grinder *.
Mom would just grind some each time she made something like a batch of bread. If you grind it just before you bake with it there are so many more nutrients still in the flour. You can freeze flour though and it will help it retain a lot of the vitamins. It is difficult to grind the exact amount you need for a certain recipe. That’s when freezing the flour is a really good idea.
Whole wheat flour is really good in a lot of different recipes. Some of my Whole Wheat Flour recipes include pancakes, waffles, pizza dough and bread including banana bread and zucchini bread. Whole wheat has a little different texture, it’s a little more course. I think that’s what most people don’t like about it. It takes a little getting used to but it’s not very hard.
My mom grew up eating homemade 100% whole wheat bread all the time. Sometimes my grandma would make a batch of half all-purpose flour and half whole wheat flour. That was a good compromise because the texture was finer and it tasted more like “normal” bread.
Whole Wheat Flour Recipes
Einkorn Flour Recipes
You can’t just substitute other sweeteners straight across for sugar, so you can’t just change those recipes around. That’s why you need these tried and tested recipes. No substitutions needed and no trial and error needed with these recipes.
Einkorn flour acts somewhat like any wheat flour. The main difference is the amount of gluten in einkorn flour is less than what is in regular wheat flour. Because Einkorn flour has less gluten, the flour to water ratio is not the same. Einkorn flour needs more soaking time in the water and less kneading.
Personally, I love this flour. I love cooking with it, I love the flavor and I feel the best after eating it. Give it a try!
Here are some answers to some commonly asked questions:
What is einkorn flour?
Einkorn is an ancient grain that has been around since before the Neolithic Era. It is considered to be the first wheat man harvested over 10,000 years ago. After some time, einkorn was discarded, as other hybridized grains became more popular to harvest.
Einkorn is thought to be more difficult to mass-produce because it produces less than the average modern wheat seen today. The modern wheat grains are bigger than einkorn grains and the coverings are easier to separate from the grain than it is for einkorn.
This makes modern wheat better for mass production, while einkorn has to undertake an extra step in the milling process, making mass production more difficult. Although einkorn was left in the background, for quite some time, it is beginning to be popular once again.
It is mostly being grown and cultivated in Europe. It has been brought back for its nutritious qualities and ease of growing in difficult conditions. Einkorn is also considered to pure wheat that hasn’t been manipulated for mass production like modern wheat.
What are the benefits of Einkorn flour?
Einkorn is considered to be a good alternative to whole wheat, for people suffering from celiac intolerance. While einkorn does contain gluten, it’s gliadin to glutenin ratio is much lower than the modern wheat used in bread. Gliadin is the main cause of the immune response caused in the intestines.
A lower ratio of gliadin to glutenin means that someone with celiac intolerance could most likely tolerate this flour. It does contain a small amount of gluten, however, and may not be good for those with celiac disease.
Being a more nutritious alternative to the gluten-free diet isn’t the only reason to try out einkorn flour. This ancient wheat has higher levels of protein, essential fatty acids, vitamin B6, riboflavin, potassium, beta-carotene, lutein and phosphorous than modern wheat.
It has thirty-five more times vitamin A than what is found in modern wheat. Vitamin A improves health in the eyes and reproductive organs and helps to prevent cancers. The riboflavin found in einkorn is used to create energy and help to slow the aging process.
Lutein, which helps to prevent cataracts in the eyes and macular degeneration, is four times as much in einkorn than in modern wheat. Beta-carotene is an immunity booster that helps to prevent cancer and heart disease. Einkorn’s carotenoid levels are better retained through the baking process, unlike other kinds of wheat that are baked.
Einkorn also retains its high antioxidant values through any baking or cooking process. If that isn’t enough, it has a high level of protein, phosphorus, vitamin B6 and potassium to boost the health of the body.
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What foods can you substitute einkorn flour in?
Einkorn flour acts pretty much just like any modern wheat flour. The only difference is the amount of gluten found in einkorn is less than what is in wheat. Because it doesn’t have as much gluten, it doesn’t require the same flour to water ratio, it needs a longer time to soak in the water and less amount of kneading.
It could also be used for pancakes, muffins, brownies and more. It has a richer taste and will be a great substitute in any recipe that calls for flour.
Is einkorn flour good for you?
This ancient wheat has higher levels of protein, essential fatty acids, vitamin B6, riboflavin, potassium, beta-carotene, lutein and phosphorous than modern wheat.
Is einkorn flour gluten-free?
Einkorn is considered to be a good alternative to whole wheat, for people suffering from celiac intolerance. While einkorn does contain gluten, it’s gliadin to glutenin ratio is much lower than the modern wheat used in bread. Gliadin is the main cause of the immune response caused in the intestines.
Is einkorn and farrow the same?
Farro is an Italian word. It encompasses three varieties of heirloom grains: spelt, emmer and einkorn wheat. They are referred to respectively as farro grande, farro medio and farro piccolo.
Is spelt the same as wheat?
Spelt is an ancient grain that is a distant cousin to wheat. It hasn’t been hybridized like wheat. Although spelt is closely related to modern-day wheat. Wheat became more popular and unfortunately spelt has been mostly forgotten.
What is einkorn pasta?
Einkorn pasta is pasta which has been made with Einkorn wheat.
Can I substitute einkorn flour for all-purpose flour?
It acts somewhat like any wheat flour. The main difference is the amount of gluten in einkorn flour is less than what is in regular wheat flour. Because Einkorn flour has less gluten, the flour to water ratio is not the same. Einkorn flour needs more soaking time in the water and less kneading.
Einkorn Flour Recipes
Spelt Flour Recipes
I think you may be surprised at how many different kinds of flour there are available in this world of ours. I have links to a lot of different flour recipes below.
What is Spelt Flour?
It is an ancient grain that is not as well known as the modern wheat used these days. It is a distant cousin to wheat and has similar qualities, looks and the way it is harvested. Unlike wheat, it hasn’t been hybridized and manipulated for a larger cultivation rate.
It has a stronger outer kernel, which makes it harder to separate the inner kernel from the outer. Special equipment is used for the threshing process. The hull, or outer kernel, is thought to be the reason Spelt is more fresh and flavorful. The hull also protects the kernel from insects, making pesticides unnecessary and the Spelt healthier.
Although Spelt had such strong qualities and is closely related to modern wheat, “bread” wheat became more popular and Spelt was mostly forgotten. It is becoming more popular, however, due to the benefits and flavor it provides.
Buy Spelt flour here:
What are the health benefits of Spelt flour?
It is rich in disease-fighting and health strengthening nutrients. It is high in fiber, which controls blood sugar and LDL cholesterol levels, it also keeps the body from getting constipated. It has a lot of iron, phosphorus, sodium and potassium that keep blood cells healthy and blood pressure normal.
This, in turn, lowers the chance of strokes and other cardiovascular risk factors. It is known to be rich in magnesium, which assists in the enzymes of the body that control the amount of glucose secreted into the body. This, in turn, lowers the risk of type two diabetes.
It is high in protein and B vitamins. The B vitamins are important in strengthening the immune system and keeping the blood from clotting. It has minerals such as copper, zinc, these minerals support immune, skeletal, cardiovascular and nervous systems.
It is also low in gluten, making it easier to digest for those with celiac intolerance. Although it is low in gluten, it may still be harmful to the digestive tract for those with celiac disease. It works well as a flour substitute in almost any recipe.
What foods can you substitute Spelt flour in?
It works well as a flour substitute almost any recipe. Even with a low ratio of gluten, it is easy to work with as a substitute. It has a nutty flavor and works well with bagels, bread, pretzels, pizza dough and even pancakes! The water to flour ratio is nearly the same as regular flour. Although it may need to sit for a while to soak in water and kneading time may need to be reduced, it is very rich in nutrients and tastes especially nice.
How do you substitute Spelt flour for all-purpose?
It does contain gluten so it can be substituted for other flour like whole wheat flour. If you are baking cake or bread the requires structure you can substitute up to half of the usual flour. A good place to start would be to substitute 25% of the flour and see how it turns out. If you are happy with the results you could then increase the percentage of spelt flour. I, however, don’t see the need for this experimentation just follow the recipes I have below and there won’t be any guessing. Plus most of these recipes use 100% Spelt flour in the recipe. Isn’t that the goal?
Is Spelt flour safe for celiacs?
If you have a celiac intolerance you may be able to tolerate it and you may not. You would just have to try it to know. BUT if you have serious celiac disease you won’t be able to tolerate it. Although it is low in gluten, it may still be harmful to the digestive tract for those with celiac disease.
Is Spelt the same as wheat?
It is an ancient grain that is not as well known as the modern wheat used these days. It is a distant cousin to wheat and has similar qualities, looks and the way it is harvested. Unlike wheat, it hasn’t been hybridized and manipulated for a larger cultivation rate.
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