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"No-Knead Artisan Sourdough Einkorn Bread"

Make the most amazing and healthy bread your family has ever eaten... with only 15 minutes of hands-on time!

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Meet Wardee from Traditional Cooking School

author of "The Complete Idiot's Guide to Fermenting Foods"

Hi, My name is Wardee Harmon. I’m the author of The Complete Idiot’s Guide to Fermenting Foods. I am also the lead teacher for Traditional Cooking School.

In the last few years, I decided to start experimenting with einkorn.

What’s einkorn? Einkorn is civilization’s first wheat. It was grown by farmers 5,000 years ago. And it has quickly found a permanent home in my family’s kitchen.

Why? Because it has a gentler, older form of gluten that is closest to what God originally intended for us to eat. Most people digest it better than modern wheat. And many people find that it doesn’t trigger their seasonal allergies like modern wheat can.

There are some other great things about einkorn, too:

  • Einkorn’s starch goes into your blood more slowly, so it won’t spike your blood sugar like other grains.
  • It contains half the phytic acid of modern wheat. That means it won’t block mineral absorption in your body or cause mineral deficiencies. (And when you soak, sprout or sour your dough, phytic acid is reduced even more, so you’re way ahead of the game in eliminating mineral deficiencies.)
  • Einkorn contains the oldest (and gentler) form of gluten. So you get beautiful loaves without the tummy troubles of modern wheat.

That's a lot, but there are some other benefits to einkorn that modern wheat can't touch:

  • Einkorn boosts immunity, and helps prevent cancer and heart disease, because it contains three to four times more beta-carotene than modern wheat.
  • It supports healthy eyes, reproductive organs and prevention of many cancers, because it contains two times more vitamin A than modern wheat.
  • It helps prevent macular degeneration and cataracts, because it contains three to four times more lutein than modern wheat.
    It helps your body create energy and slow down aging, because it contains four to five times more riboflavin than modern wheat.
  • It is a “hulled” wheat, and that makes it ideal for growing organically. That means you don’t have to worry about stray chemical contamination and insects.

Excited yet? Ready to bake with wonderful einkorn?

Great! Because right here, right now, you can request my amazing recipe for a no-knead sourdough einkorn bread that takes just 15 minutes of hands-on time and is (according to my discerning husband) "the best bread I've ever eaten"!

I look forward to hearing what you and your family think of this easy and healthy no-knead bread! Just click the yellow button to download the recipe right now.

-Wardee Harmon
TraditionalCookingSchool.com

"I strictly follow Wardee's recipes and methods, and my cultured foods come out fantastic!" -Jerri from Homesteader Supply
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