• 1/2 cup warm water
• 2 packages dry yeast
• 1 tsp. sugar
• 1 1/2 cups warm whole milk
• 6 tbsp. butter, melted and cooler
• 1 1/2 tbsp. honey
• 2 egg yolks
• 5-6 cups flour
• 1 tbsp. kosher salt
• 1 egg white, lightly beaten

Place the water in a bowl, add the yeast and sugar, stir to dissolve.

Add the milk, butter, honey.  Add the egg yolks, 3 cups of the flour, and the salt.

Add two more cups of flour.

Knead for about 8 minutes, then rest in a ball.

Grease two loaf pans, and allow to rise again.

Preheat oven to 350.  Brush the tops with egg white and bake for 40-45 minutes.

• 2cups flour
• ¹⁄₂ teaspoon salt
• ¹⁄₄ cup vegetable shortening or ¹⁄₄ cup vegetable oil
• 1 teaspoon baking powder
• ¹⁄₂ cup warm water(may possibly need to add more, up to 3/4 cup) or ¹⁄₂ cup milk (may possibly need to add more, up to 3/4 cup)

DIRECTIONS

1. Sift the flour, salt & baking powder into a large mixing bowl.
2. Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
3. Add the milk or water, working the liquid into the dough until a sticky ball forms.
4. Wrap in plastic and let rest for at least 30 minutes.
5. Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
6. Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4″ thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don’t roll the dough out more than once or the tortillas will be tough.
7. Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
8. (I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.

• 6-1/2 cups flour
• 3 cups warm water
• 1-1/2 tablespoon yeast
• 1-1/2 teaspoon sea salt
• 1 tablespoon honey
• 1/3 cup olive oil

Mix all ingredients together well. Allow to rise for 2 hours and then refrigerate. Preheat Dutch oven and lid. Place dough in the Dutch oven and allow to rise for 15 minutes, uncovered. Bake for roughly 50 minutes, covered, once your thermometer reaches 350 degrees Fahrenheit.

If baking in an oven, this bread can be baked at 450 degrees Fahrenheit for 15 minutes covered followed by 15 minutes uncovered, for a total of 30 minutes.

Soda bread has been an Irish household staple since baking soda became commercially available in the early 19th century. It uses just four ingredients that most people kept on hand: flour, salt, baking soda, and buttermilk (raisins and caraway seeds are an American addition). A real soda bread is a simple loaf with a beautifully browned, craggy crust and a nice chew, best eaten liberally smeared with salty Irish butter.

 Ingredients

• 1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed
• 3/4 tsp. baking soda
• 1/2 tsp. table salt
• 1-1/2 to 1-3/4 cups buttermilk

 Preparation

• Position a rack in the center of the oven and cook’s tip heat the oven to 450°F. Lightly flour a large rimmed baking sheet.
• Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1-1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbs. at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.
• Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.
• Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 400°F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20 to 30 minutes.
• Cool to room temperature on a rack, about 2 hours, before slicing and serving.

Though it’s not traditionally Irish, you can add 3 oz. raisins with the dry ingredients, or experiment with add-ins like freshly chopped herbs, olives, sun-dried tomatoes, caramelized onions, or chocolate chips.

Make Ahead: The crackers can be stored in an airtight container for up to 5 days.

Tested size: 24 servings; makes 2-by-9-inch oval crackers or 5-inch round crackers

INGREDIENTS:

• 1 3/4 cups flour, plus more for the work surface
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 tablespoons coarsely chopped rosemary
• 1/2 cup water
• 1/3 cup olive oil, plus more for brushing
• Flaked sea salt, such as Maldon

DIRECTIONS:

• Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.
• Lightly flour a work surface.
• Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.
• Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into 4 equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.
• Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until very thin, usually the fifth setting on the machine, and transfer to a sheet of parchment paper.
• Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.
• Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.
• Repeat to use all of the remaining dough.

• 5 cups (600 g) of All-Purpose Einkorn Flour or 6 cups (576 g) Whole Grain Einkorn Flour or 3 cups (600 g) of jovial Einkorn Wheat Berries, ground into flour
• ¼ teaspoon (1 g) dry active yeast
• 1 teaspoon (6 g) fine sea salt
• 1¾ cups (410 g) of warm water

1. Mix flour, salt and yeast together in a large mixing bowl.
2. Add water and combine with a stiff spatula or an Einkorn Kneading Tool.
3. When the flour is incorporated well, push down the sides of the dough and flatten the top.
4. Cover the bowl with plastic wrap and let rise in a dark place for 12-14 hours. Depending on the weather, the time it takes to proof the dough may vary.
5. Remember, einkorn flour contains carotenoids that can oxidize if exposed to water and light for a long period of time. Just like a carrot peel can darken, einkorn dough will when exposed to light. Therefore, either store the bowl in a dark space or use a ceramic bowl and put a plate on top to protect the dough from light.
6. When the dough is ready, place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F.
7. Turn out the dough on a heavily floured work surface. Pat the dough flat, and using a dough scraper or your hands, fold each of the four sides toward the center, using added flour to make a rounded shape. This is not like forming a typical loaf since the dough is quite soft. Don’t worry yourself too much about the shape because the dough will have a quick rise in the oven and will correct itself, leaving you with a beautifully rustic bread.
8. The rounded dough can be proofed for one more hour before baking, but we found in our testing it did not make a difference in the finished loaf. Therefore, we turned the dough right into the pot and baked covered for 40 minutes. We also baked the loaf for 30 minutes covered and 10 uncovered, but in the end, found the best results at 40 minutes with a cover for the entire baking time. If you like a dark crust, return the loaf to the oven for 5-10 minutes more uncovered.
9. Lift the loaf out of the dish and place on a cooling rack.
10. You may also try this cooking method on a firmer dough.
11. Let cool for at least one hour before slicing.

Additional Tips

The whole grain bread developed a nice crispy, thin crust and a delightfully soft crumb. The lighter loaf made with our einkorn flour was a bit loftier and had a really delicious flavor.

• 6-8 cups Freshly Milled Einkorn Flour (approximate)
• 1 tbsp. sea salt
• 1 ½ cups hot tap water
• 1 cup melted coconut oil

1. In a mixer, combine water, coconut oil, salt, and 3 cups of einkorn flour. Mix thoroughly. While mixing, gradually add more flour (3-5 cups) until dough sticks to itself and is soft but not sticky. The amount of flour depends on how settled your flour is, so just pay attention to consistency. Err on the side of a little wet. Being a little wet is preferable to too dry.

2. Divide the dough in however many tortillas you want. This batch will make sixteen tortillas the size for wraps and more for smaller things like tacos.

3. Roll out on floured surface with rolling pin until very thin. See pictures below for example. (If you have a tortilla press, you may use that)

4. Cook on hot skillet.

• 3 cups all-purpose flour
• 2 tsp. sea salt
• 1 tsp. active dry yeast
• 1.5 cups warm water

In a large bowl, whisk flour, salt and yeast until well mixed.  Pour in warm water and use a wooden spoon to stir until a shaggy dough forms.  The mixture will be wet and very sticky to the touch.

Cover bowl lightly with plastic wrap and set aside in warm place 8-18 hours until dough rises, bubbles and flattens on top.

Heat oven to 450 degrees.  Once oven is preheated, place a 1 quart dutch oven (with cover) in oven 30 minutes before baking.

Punch down dough.  Generously flour a sheet of parchment paper; transfer dough to parchment and with floured hands quickly shape into a ball.  Place dough on parchment paper and sprinkle top lightly with flour.  Top with a sheet of plastic wrap and let rest 30 minutes.

Remove dutch oven from oven.  Uncover dough and carefully transfer to dutch oven, with or without parchment paper beneath.  Cover dutch oven and return to oven.

Bake bread 45 minutes covered, then another 10-15 minutes uncovered until dough is baked through and golden brown on top.  Cool before serving.

1 cup quinoa
1 cup water

Soak 1 cup raw quinoa in 1 cup of water overnight.
Preheat oven to 425
Blend quinoa and water mixture until a pancake batter consistency is achieved
Pour batter onto a parchment paper covered circular pan and spread the mixture evenly with a spatula.
Sprinkle on additional herbs/spices if desired
Bake for 15 minutes
Remove from oven, flip over, and bake for another 5-10 minutes until both sides are golden brown