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Seeded Eikorn Bread

Seeded Eikorn Bread

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Serves: 16 Cooking Time: 30 min active (2 hrs inactive)


  • 3.5 cups Eikorn flour ( extra for kneading)
  • 1 cup lukewarm water
  • 1/2 tsp Marimite
  • 1 envelope dry active yeast
  • 1 tsp honey
  • 1 tbsp Extra Virgin Olive oil
  • salt
  • 1/8 cup whole flaxseeds
  • 1/4 cup pepitas
  • 1 beaten whole egg ( for wash before baking)



In a glass bowl pour in the water and add the marimite, honey and mix before sprinkling yeast on top. Let it sit for 5 minutes before stirring and adding 1/2 cup of flour to the mixture.


In a separate bowl, place remaining flour in the bowl and create a well in the middle of the flour. Pour the yeast mixture into the well.


Before beginning to knead and incorporate the rest of the flour take the tbsp of olive oil and place it in your hands over the flour mixture. Rub your hands together, letting the excess oil fall into the flour but ensuring your hands are well oiled. Begin to mix the flour and the yeast as your would pasta, start by using two fingers to bring in the flour around the middle yeast liquid until its almost all semi incorporated and then begin to knead.


Make sure the surface your working on is floured, and begin to knead the bread until a dough is formed. Once its formed let it sit in the bowl, covered until doubled in size ( about 1.5 hrs).


Place a large pan full of hot water in your oven before preheating it to 350F.


Take your egg and crack it open into a bowl and beat it before placing it to the side.


Add the flax seeds and pepitas to the risen dough before punching it down. Knead it one more time on a well floured surface ( add a bit more flour if its too sticky but not more than 2 tbsp at a time) and shape it into a large football shape.


Place the dough into a baking sheet and brush the egg wash over it. Add some additional salt to the top and bake for 35 minutes.


This bread freezes very well so make the entire batch and slice it up after its cooled down to room temp. You can place the extra slices into a large ziploc bag and pop it into the toaster when you want to eat it.

If we could eat it fast enough, I would make this bread everyday just so the house fills up with sweet yeast rising and barely toasted seeds. Its made from an organic Eikorn flour, which is a grain that originates from wheat however it has a lower gluten content than regular flour so is easily to digest. If you are having issues finding it at your grocery store, a quick online search is going to find it for you. It is also higher in protein and has a better nutritional pedigree than regular flour.

It is more expensive than your $2-$3 brands you’ll find and you’ll likely be purchasing an organic form in which the grains grown have then been milled down to create your flour. It acts very similar to a traditional wheat berry flour however is a bit sweeter and nuttier in flavor. Its also a bit stickier than normal bread as it will not relax because of the low gluten content so you’ll be adding olive oil to the bread mixture to assist in that- it also helps to do this by hand and take off any rings before you start kneading.¬†Feel free to omit the seeds if that is not your thing, but it does amp up the protein content and flavor of the bread, especially if you freeze it and toast it.

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