Einkorn for every day

Recipe Book

Recipes for those who care about health.
We have developed our recipes taking into account the features of einkorn.
Ready meals contain more protein and less gluten, which improves the
functioning of the digestive system.

  • Einkorn flour - 300 g
  • Sugar - 120 g
  • Egg - 1
  • Vanilla extract - 1 tsp
  • Butter 82.5% - 165 g
  • Baking powder - 10 g


1.Grind the egg with sugar until it is completely dissolved.
2.Add softened butter to the resulting mass and knead until
combined.
3.In a separate bowl, combine the flour and baking powder.
In small portions, add the flour and baking powder to the
egg-butter mixture and knead well, the dough should form
into a ball.
4.Wrap the dough in foil and refrigerate for 1.5 hours.
5.Roll out the cooled dough into a 2 mm thick layer, cut out
the cookies by cookie-cutter.
6.Cover a baking sheet with baking paper, lay out the cookies
and bake at 180 ° C for 5-10 minutes.
Shortbread
Ingredients:
Instructions:

Einkorn flour - 500 g
Salt - 7 g
Sugar - 10 g
Vegetable oil - 10 g + 30 g (for
processing dough)
Yeast - 12 g
Water - 270 g
A cocktail of seeds (flax, sesame,
pumpkin seeds) - 60 g


1.Put flour, salt, sugar, yeast, oil and water into the bowl of a
mixer and knead on low speed for about four minutes, then
increase the speed of the mixer and knead for another 4
minutes.
2.Place the dough on a silicone mat greased with oil, form a
bun, cover with foil and let rest for 10-20 minutes at room
temperature.
3.Divide the dough into 2 parts, shape it, and place it in the
prepared molds.
4.Put the dough molds in a warm place for 35-40 minutes.
Bake at 200C for 20-30 minutes, depending on the volume
of the mold.
5.Remove from the oven and immediately grease with oil.
6.Cool the finished bread in the mold for 5 minutes, and then
put it on the grill until it cools completely.
Bread with seeds
Ingredients:
Instructions:
For the dough:
  • Milk - 126 g
  • Honey - 1 tbsp.
  • Instant yeast - 8 g
  • Einkorn flour - 275 g
  • Cinnamon - 1 tsp
  • Raisins - 75 g
  • Butter 82.5% - 56 g
  • Salt - 1 tsp
  • Egg - 1

For the filling:
  • Brown sugar - 60 g
  • Butter 82.5% - 28 g
  • Cinnamon - 1 tsp


1.Combine warm milk and honey until dissolved. Add the yeast and
wait 5-10 minutes.
2.Mix flour, cinnamon and soft butter on slow speed.
3.Add the egg and yeast mixture to the flour and butter mixture. On
slow speed, knead the dough until smooth so that it gathers into a
lump. Add the raisins, stir, cover and let the dough rest until the
volume doubles (40-50 minutes).
4.Place the dough on a mat with your hands and roll it out into a
22x30 cm layer.
5.For the filling: mix warm butter with sugar and cinnamon. Spread a
layer of dough and load into a log, starting from the short side.
6.Put the resulting loaf in a 22x7.5 cm mold (pre-greased with
butter). Let it rest for 30 minutes.
7.Bake at 150C-175C for 35 minutes. Remove from the oven and
immediately grease with butter.
8.Cool the finished bread in the mold for 5 minutes, and then put it
on the grill until it cools completely.
Bread with cinnamon and raisins
Ingredients:
Instructions:

  • Einkorn flour - 300 g
  • Sugar - 90 g
  • Egg - 1
  • Egg white - 1
  • Milk - 180 g
  • Salt - 1 tsp
  • Butter 82.5% - 170 g
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Lemon juice - 2 tbsp
  • Lemon zest - 2 pcs
  • Vanilla extract - 2 tsp
  • Cranberries - 250 g


1.Beat butter with salt and sugar until sugar is dissolved,
adding egg and white.
2.Add milk to the resulting mixture and knead until smooth.
3.Mix flour with baking soda and baking powder. Add flour
and baking powder to the liquid mixture and knead the
dough.
4.Add the zest and lemon juice, and mix quickly until smooth.
5.Leave the dough at room temperature for 30 minutes. Next,
put the dough into the mold and bake for 20-25 minutes at
a temperature of 170-180 C.


Lemon and cranberry cupcake
Ingredients:
Instructions:

  • Whole einkorn wheat grains – 300 g
  • Salt – 3 g
  • Unsalted butter (82.5%) – 150 g
  • Sugar – 5 g
  • Water – 750 ml
  • Additional butter for serving


  1. Rinse the einkorn wheat grains thoroughly in a large bowl, changing the water several times until it runs clear.
  2. Place the grains in a pot and add 750 ml of water (a 1:2.5 grain-to-water ratio).
  3. Bring to a boil over high heat. Add the salt and sugar, and boil for 10 minutes, stirring occasionally.
  4. Reduce the heat to low, partially cover with a lid, and simmer the porridge for another 20–30 minutes until the water evaporates.
  5. The porridge is ready when the grains are soft but still slightly firm to the bite (al dente).
Serve with a pat of butter on top.


Loose Einkorn Wheat Porridge
Ingredients:
Instructions:

  • Whole einkorn wheat grains – 300 g
  • Salt – 3 g
  • Unsalted butter (82.5%) – 150 g
  • Sugar – 5 g
  • Water – 750 ml
  • Additional butter for serving


  1. In a separate bowl, mix the einkorn flour and baking powder. Set aside.
  2. In another bowl, beat the eggs and the additional egg white with the sugar and vanilla sugar until the mixture becomes thick, pale, and fluffy (about 8 minutes).
  3. Wash, peel, and core the apples. Cut them into small cubes. Thinly slice half of one apple into wedges for decorating.
  4. Gradually fold the flour and baking powder mixture into the beaten eggs in two stages using a spatula. Between the two stages, gently fold in the melted butter.
  5. Grease a baking dish with butter and sprinkle it with granulated sugar. Arrange the apple wedges on the bottom and pour a small amount of batter over them.
  6. Fold the diced apples into the remaining batter and pour it into the prepared dish.
  7. Bake at 170°C (338°F) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.



Apple Pie (Charlotte)
Ingredients:
Instructions:
For the dough:
  1. Unsalted butter (82.5%) – 150 g
  2. Granulated sugar – 75 g
  3. Eggs + egg white – 150 g (2 large eggs + 1 egg white)
  4. Einkorn flour – 315 g
  5. Baking powder – 10 g
For the filling:
  1. Cottage cheese (9%) – 300 g
  2. Eggs – 60 g (1 large egg) + yolk of 1 egg
  3. Granulated sugar – 60 g
  4. Salt – 1/4 tsp



Dough preparation:
  1. Beat the butter and sugar until smooth and fluffy.
  2. Gradually add the eggs and egg white while mixing.
  3. Add the flour and baking powder to the mixture.
  4. Knead into a soft, non-sticky dough.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Filling preparation:
  1. Blend the cottage cheese with sugar until smooth.
  2. Add the egg and extra yolk to the mixture and mix until combined.
Assembly:
  1. Divide the chilled dough into 10–12 portions.
  2. Roll each piece into a thin sheet and cut out a circle.
  3. Place 13–17 g of filling on one half of the circle and fold over the other half.
  4. Lightly pinch the edges to seal.
  5. Bake at 180°C (350°F) for 15–20 minutes.



Sochni
Ingredients:
Instructions:
Sochni are a traditional Russian pastry made from soft dough, often filled with sweet cottage cheese or jam, and typically shaped into triangles or small pockets.

About us

We produce, pack and deliver throughout Russia and abroad.
Through dedicated production and careful control, we guarantee quality and safety.
We fully control the production process at every stage:

  • own fields
  • quality control of raw materials
  • separate storage
  • sealed packaging for safe sale
Any questions?
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