This quick bread recipe, excerpted from Carla Bartolucci’s cookbook, Einkorn: Recipes for Nature’s Original Wheat, has antipasto flavors tucked inside—olives, salami, ham, and specialty cheeses—and can be served any time of the day.
See Faith’s review of Einkorn to learn more about Carla and this ancient grain.
Once you have the recipe down, you can change the antipasto ingredients for new flavor combinations. The batter will be thicker than a normal quick bread, but it will keep the savory ingredients suspended in the dough. Expect this bread to darken considerably on the top during baking.
| Servings |
| 1 loaf |
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Once you have the recipe down, you can change the antipasto ingredients for new flavor combinations. The batter will be thicker than a normal quick bread, but it will keep the savory ingredients suspended in the dough. Expect this bread to darken considerably on the top during baking.
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Ingredients
- 2 cups (240 g) all-purpose einkorn flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup (50g) grated pecorino Romano cheese
- 1/4 teaspoon dried oregano
- 2 large eggs
- 1/2 cup (122 g) whole milk
- 1/4 cup (50 g) extra virgin olive oil plus more for greasing the pan
- 2 tablespoons dry white wine
- 1 cup (130 g) diced firm cheese such as Manchego, Swiss, or Colby
- 1/2 cup (60g) diced salami or mortadella
- 1/2 cup (60g) diced ham or turkey
- 1/2 cup (60g) pitted sliced green olives
Servings: loaf
Instructions
- Preheat the oven to 375°F. Grease a 9 × 5-inch loaf pan.
- In a large mixing bowl, sift together the flour, baking powder, and salt. Mix in the pecorino cheese and oregano.
- In a medium bowl, whisk the eggs until foamy. Whisk in the milk, oil, and wine until combined.
- Fold the egg mixture into the flour mixture, and use a spatula to mix until the flour is completely absorbed. Add the diced cheese, meats, and olives, mixing them into the batter evenly with a fork. Transfer the batter into the prepared loaf pan.
- Bake the bread for 40 to 45 minutes until a toothpick comes out clean in the center. Let the bread cool in the pan for 15 minutes, then unmold the bread and let cool completely on a rack before slicing.
