Ancient Flour Krachel – Moroccan Brioche

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Treat yourself this week end to those delicious rolls, scented with anise and orange flower water. The recipe is adopted from Krachel Recipe by 

I substituted a mixture of  einkorn and spelt flour for regular flour, more oil is needed while kneading the dough,as einkorn is a little bit sticky.

I also used a food processor to knead the dough, then kneaded it by hand for 5 more minutes. Using a food processor makes it easier to obtain fluffy rolls in a snap!

Enjoy krachel with butter and your favourite fruit jam, accompanied by Moroccan mint tea. Yummy!

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To make Ancient Flour Krachel you’ll need:

2 1/2 cups einkorn flour
2 cups spelt flour
1/2 cup sugar
1 1/2 teaspoons salt
2 teaspoons anise seeds
2 free range large eggs, lightly beaten
3/4 cup warm milk
1 tablespoon active dry yeast
1/2 cup melted butter
1/4  cup vegetable oil
2 tablespoons orange flower water
zest of 2 limes
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1 egg beaten for glaze
Sesame seeds for sprinkling on rolls

Directions
– Dissolve yeast and 1 tsp sugar in milk , set aside and and let prove till bubbly.
– Mix eggs with orange flower water and lime zest.
– Put the flours, salt , sugar and aniseeds into the bowl of the food processor.Pulse few times to mix.
– Turn on the machine and pour in melted butter,oil and egg mixture. Process until the dough forms a rotating very soft ball.
– You may need to add more flour (about 1/4 cup) if dough is too sticky to handle.
– Place dough in an extra  large oiled bowl, knead with oiled hands for about five minutes, until very smooth.
– Cover bowl with a towel and let rise until doubled, about 2 hours.
– Punch down dough and form into balls.
– Place balls two inches apart in a baking sheet lined with parchment paper,cover with towel and allow to rise for 25 minutes.

– Brush balls with egg wash and sprinkle with sesame seeds.

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– Bake in 350 F preheated oven for 25 minutes.
– Let the krachel cool on a wire rack.

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My First Einkorn Loaf

So, I finally recieved my einkorn flour from Saskatchewan. I mentioned it on my Going Wheatless!  post .

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It smells so different from usual All purpose flour.I also find the dough to be much stickier ,so I have a bowl of oil beside to use while stretching the dough.

The first attempt ,I used four cups of Einkorn to make pure einkorn loaf .The results were not so good,the loaf came out too heavy ,we ate the bread any way, but the recipe was a real failure .

So I tried to adapt my Spelt – Kamut Rolls recipe,mixing einkorn with spelt flour. The dough came out great.

My husband said to me happily “Oh, it looks like real bread!” .I felt so proud of myself.

Now I have to invest in a decent bread slicer, to convince my son this is real bread !

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Einkorn Loaf

1 C water

1/4 C sugar

1/4 C olive oil

1 large egg + 1/2 tsp white venigar

1 C whole spelt

2 C Einkorn flour

3 Tbsp mashed potato flakes

3/4 tsp salt

1 Tbsp yeast

1 egg (beaten)

Directions

–  Place wet ingredients in the pan of the bread machine. Add  both kinds of flours and potato flakes,then salt and yeast. Make sure yeast does not touch water . Select “dough/pasta” settings, and press Start.

–  Let  the dough rest 30 minutes then shape into a loaf.

– Brush a loaf pan with oil and place dough into pan.

– Cover and let rise 30 more minutes.

– Brush with egg yolk.

– Bake in 350 F preheated oven for 30 minutes. It should sound hollow when tapped on bottom.

– Cool completely on wire rack before slicing.

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This bread is great for sandwiches . And best of all it is CLEAN !

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Enjoy 😮

Spelt – Kamut Rolls

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I adapted this recipes from Taste Of home Magazine October|November 2012 issue p.38 , the original recipe is for “Whole Wheat Potato Rolls”,the recipe is available exclusively for subscribers on the magazine’s web site http://www.tasteofhome.com/

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The original recipe uses both whole wheat and all-purpose flour. As I mentioned on my” going wheatless!” post https://wasafaty.wordpress.com/going-wheatless , I am in the process of eliminating modern wheat products from our household diet.  I try to adopt recipes I like with the new kinds of flour I am using right now.I also used the bread machine for kneading the dough instead of manual kneading suggested by the original recipe. The results were very satisfying. Even my picky son did not notice that the rolls were homemade .He always tells me ‘I want the “normal bread” ‘ 😮 , as he prefers the commercial white bread we used to buy  before switching  to healthier types of flour in our baking .

Here’s my recipe, I wish you’ll try it and like it.

Spelt-Kamut Rolls

1 C water

1/4 C sugar

1/4 C olive oil

1 large egg + 1/2 tsp white venigar

1 C whole spelt

2 C kamut flour

3 Tbsp mashed potato flakes

3/4 tsp salt

1 Tbsp yeast

1 egg (beaten)

Rolled oats for garnish

Directions:

1- Place the water, sugar and olive oil in the pan of the bread machine. Add  both kinds of flours and potato flakes,then salt and yeast. Make sure yeast does not touch water . Select “dough/pasta” settings, and press Start.

I always leave the dough a couple of hours more to give the dough more time to rest. It came out beautiful and easy to shape .

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2- Punch down dough ,divide into four equal parts, then shape each part into 3 balls.

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3- Place apart in a baking sheet lined with wax paper.Cover with kitchen towel and let rise for  about 45 minutes. Dough will not rise much.

4- Brush dough with egg wash and sprinkle with oats.

5- Bake in 375 F preheated oven for 10 minutes or untill rolls sound hollow when you tap their bottom.

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Enjoy!