EINKORN SOURDOUGH SPROUT BREAD Ingredients: einkorn flour, einkorn sprouts, chia seed, maple syrup, seasalt amt 3 Loaves $45.00 USD 6 Loaves $80.00 USD    Einkorn sourdough bread satisfies longer. Fermented einkorn does not raise blood sugar like modern wheat bread. Lower glycemic index of einkorn bread compared to modern bread.   EINKORN SOURDOUGH STARTER 1 oz with Starter Instructions $26. MAKE EINKORN KVASS, a delicious fermented bread-brew made by boiling einkorn sprout bread in spring water. Great with stale bread too. If left in the fridge for a few days the Kvass will lightly ferment. You've recreated the first beer! Incredibly delicious. Toast the crutons for a darker flavor. Einkorn Kvass is enjoyed as a hot or cold unfermented beverage, or as a traditional brew by adding yeast.

EINKORN BREAD MIX Ingredients: 1.5 lbs einkorn flour, chia seeds, seasalt, with or without yeast You add: springwater and what ever you like (sprouts, raisins, dates, etc) amts 1 package (2 loaves) NO yeast $12.00 USD 1 package (2 loaves ) with yeast $12.00 USD RECIPE 1 cup active sourdough culture , 2 cups einkorn flour-mix, plus more for dusting, 1/2 cup spring or rain water. (Optional: Chia Seeds, Nori Seaweed Flakes, Dash of Maple Syrup, raisins or dates) 1 cup = 128 grams Day 1 Morning - Fermentation - Poolish: In the morning, mix 1 cup active sourdough culture with 1 cup flour-mix. Add water asneeded for a pancake batter consistency. Feed with 3 tbsp mix mid-morning and afternoon. Ferment ~ 8 hours. Keep in fridge on hot days. If you do not have sourdough starter - use yeast. Day 1 Evening - Dough: Combine the active sourdough culture with about a cup of flour-mix to make a firm and responsive dough. Knead and shape loaves. Put in oiled, floured small bread pans. Dust loaves with flour and score. Cover with plastic bag and proof overnight in refrigerator. Day 2 - Bake: Place loaves in a cool oven, turn on oven to ~325 Bake for 50 minutes. Turn off oven, but leave loaves in oven for another half hour. Let cool. Enjoy!

Hulls-on Einkorn Grains

Bake Paleolithic bread with hulls-on einkorn as an eductional experience. Click for recipe.

GLUTEN-FREE QUINOA-CHIA SEED BREAD

Finally! A gluten-free health bread! Ingredients: quinoa sourdough, quinoa sprouts, chia seeds, seasalt, maple syrup, olive oil, xantham gum.

Bake it yourself: GLUTEN-FREE BREAD MIX ($15. - 1.5 lbs - makes two loaves) Ingredients: quinoa flour, chia seeds, seasalt, xantham gum, yeast   Recipe: Add 2 eggs, teaspoon of olive oil, 1/2 cup of milk, spring water or sourdough starter, 2 Tablespoons of maple syrup or honey. Mix well. Knead gently. Dust with quinoa flour. Form loaves into small oiled baking pans. Let rise overnight in the fridge. Bake the next day at 350 till golden brown. Cool before slicing.

Einkorn Malt

grown by Eli Rogosa, malted by ValleyMalt.com, Contact growseed@yahoo.com for orders over 15 lbs

amts

5 lbs $34.99 USD 10 lbs $69.00 USD 15 lbs $89.00 USD

"We know God loves us because He gave us beer." Ben Franklin

Which came first - bread or beer? In the ancient Mesopotamian Epic of Gilgamesh, when the wild man Enkidu drank einkorn beer, ‘his heart grew light, his face glowed and he sang out with joy’. Ancient naturally brewed beers not only lightened the heart, but were brewed with healing herbs and even contained antibiotics.

How was ancient beer made?
Ancient peoples discovered 'beer' by tasting sprouted grain bread that had been left in water to ferment naturally. Gradually the art of producing beer evolved using sprouted grain bread boiled with dates or honey and fermentation. Later the bread stage was skipped, and the grain was soaked in water, sprouted, dried (malted), mixed with water sweetened with dates or honey and left to ferment naturally. Ancient ‘beer’, more like an unhopped ale or gruit, was a thin oatmeal-like porridge-brew with about a 3% alcohol by volume. You can recreate this ancient brew using the recipe for Einkorn KVASS above.

Brewing Basics: Sterilize all pots and bottles thoroughly. Simmer malt (ground dried sprouted hulled grain) in water for about half an hour (mashing) The sweet liquid tea-like ‘wort’ is then boiled and filtered for up to an hour. Herbs, spices, sugar, honey or maple syrup can be added to taste. The wort is rapidly cooled, then yeast is added. As the wort slowly ferments at room temperature, the sugars are converted to alcohol.

The Talmud (Pesachim 107a) describes four different types of beer; Shechar (grain beer), Pirzuma (date beer), T ’ainy (fig beer), and Asni (berry beer). Date beer was especially enjoyed in Babylon (Baba Batra 96b). Beer was used as a medicinal tonic to preserve herbal extracts in alcohol. Hops were added to balance the sweet malt with bitter astringency and as a preservative. Fermented herb beers, known as ‘gruit’ in Europe, were common in Ancient Israel. Even fermented milk, common in nomadic societies, was enjoyed. Cohanim priests who drank too much fermented milk were prohibited from serving in the Temple if they were inebriated (Talmud, Krisus 13b).

Ancient Healing Brews Recipe E-Booklet soon to be available.