What is einkorn flour?
Watch our video and find out.
Our herbed garlic bread twists are so worth the effort. They’re crispy and flavorful, and when our test kitchen took a poll, hands down the recipe was a staff favorite. Don’t have einkorn flour? No worries! Simply replace the einkorn dough ingredients in the recipe below with those from our traditional all-purpose flour pizza dough.
We used one of our favorite ingredients in this recipe, einkorn flour, which has a warm, nutty flavor and satiates your hunger like no other wheat can. Then we added in even more good stuff, like olive oil, Parmesan cheese, butter, garlic power and parsley to complement the einkorn—your taste buds will do a cartwheel!
The lucky recipient of these delicious treats will ooh and ahh over your mad kitchen ‘skills.’ Any novice can do it, but as we mentioned before, they just take a little time and patience. Keep in mind that the dough is much easier to work with when it’s chilled. If you find the dough is too stretchy, simply place it in the freezer for 10 minutes then try again. You totally ‘got’ this! Makes 14-16 twists.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Garlic Bread Twists Recipe
- 1 2/3 cups all-purpose einkorn flour, 7.5 oz
- 1/2 tsp salt
- 1/2 cup water, warm
- 1/8 tsp active dry yeast
- 1 Tbsp olive oil
- herb butter
- 4 Tbsp Parmesan cheese, grated, divided
- 4 Tbsp unsalted butter, melted
- 2 tsp garlic powder
- dried parsley, for sprinkling
- kosher salt, for sprinkling
- Combine the einkorn flour and salt in a large bowl. Whisk to thoroughly combine. Add warm water to a measuring cup then dissolve the yeast in the water. Add the liquid and olive oil to the flour. Stir together until combined then knead briefly until smooth. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Cover the bowl and let rise for 40 minutes. Remove the dough from the bowl and wrap it loosely with plastic wrap (it will swell in size) then refrigerate at least 2 hours or up to 3 days.
- When ready to make the bread sticks, preheat the oven to 475 degrees. Cut the dough into 2 pieces. Roll out 1 piece to approximately 8" x 12". Sprinkle 2 Tbsp of the Parmesan cheese over the dough then press the cheese into the dough using the roller. With the long side horizontal (or landscape) and using a ruler, mark the dough in ½" intervals. Cut strips of dough 8" long and ½" wide. Since the dough is 12" wide when you start, you will be able to get 24 strips from this piece of dough. The dough is much easier to work with when it is cold, so carefully transfer the strips to a rimless baking sheet and place in the freezer for 10 minutes. Repeat these steps with the second half of dough.
- Remove the strips from the freezer. Spray a rimless baking sheet with cooking spray then set aside.
- Stack two strips on top of each other. One side of the dough has cheese pressed into it and will not stick to the other strip so turn one strip upside down and place the two cheese-less sides together.
- Starting at the center of the double strip, twist the dough all the way to the ends. Pinch the ends together, transfer to the prepared baking sheet then press the ends onto the baking sheet to anchor them. Repeat with the remaining strips and the second half of the dough. If the dough starts to get soft and delicate, place them in the freezer for 10 minutes to firm up.
- Bake one of the sheets of twists for 5 minutes. Flip over and return to the oven, rotating the pan. Bake for another 3 minutes. Remove from the oven and repeat with the second sheet of twists.To prepare ahead, simply bake the first 5 minutes and then hold the last 3 minutes until right before serving.
- While the twists bake, melt the butter in a small glass bowl in the microwave. Add the garlic powder then set aside.
- Brush the melted butter over the hot twists. Sprinkle with dried parsley and kosher salt and serve.
Einkorn doesn’t have the elasticity of traditional flour, so while the texture may be different than what you’re used to, the directions are very easy to follow.