I told you more einkorn recipes were coming. I cannot stress to you how delicious this flour is. Buttery. Velvety. Crumbly. Smooth.
Can flour be smooth? I say yes.
It was the prime candidate for these farls. Einkorn Farls, a traditional Irish soda, quick bread, are easy to whip up and cook for breakfast – total active time: 2.31 minutes. Total cook time: about 20 minutes.
Point being, there's no reason why you can't cook up these einkorn farls any day of the week. Before you pour that second cup of coffee and let the sheep out to pasture, simply spend a few moments curled up over a large bowl of dough. Sink your fingertips into that squishy dough (slightly reminiscent of the texture of my post-baby-stomach) and say your morning prayers while you wait for the farls to brown up in the cast iron skillet.
Sorry if I got you thinking about my squishy stomach when you should be thinking about einkorn farls. I couldn't help myself.
Where were we? Oh yes. The farls.
You will need:
– 3 1/2 cups all-purpose einkorn flour
– 1 1/2 teaspoons baking soda (make sure it's fresh!)
– 1/2 teaspoon fine sea salt
– 1/2 cup water
– 3/4 cup whole milk
– 1 tablespoon cider vinegar or lemon juice
Before you get started with the dough, it can save a bit of time to preheat your cast iron skillets on your stove. This recipe makes 8 farls, enough to fill 2 12″ cast iron skillets. I heat up two skillets at once so I can knock the cooking out in less time by doing them all at once. I preheat the skillets, dry, over low heat
1. In a large bowl, sift together the flour, baking soda and sea salt. I use my fine mesh strainer to do this. This helps to combine the ingredients and aerate the flour – thus, aerating the dough, thus, aerating the farl, thus, making it light and fluffy and scrumptious.
2. Use your fingers to create a well in the middle of the flour.
3. Combine the water, milk, and vinegar together in a small bowl. Let it sit for a minute or two and then pour it into the well.
4. Use a spoon to combine the dough. It will be wet and soft and squishy. That's okay. Roll with it, yo.
5. Transfer the dough to a heavily floured surface and knead for two minutes, until smooth. Form it into a ball.
6. Split the ball down the middle, forming two balls. I do this really freaky finger thing to split my dough, using a gigantic pinch method to divide it. See? Freaky. I told you.
Now you've got two balls of dough. You still with me? Great. Good. Fantastic. We're almost there!
7. Using your fingers, squish the dough into a 10-12″ rough. Sorta looks like a pizza crust, isn't it? But it's not a pizza crust. It's an einkorn farl. Just so we're clear.
8. Cut the rounds into quarters and gently transfer them to the preheated cast iron skillets. Reduce the heat under the skillets to low and allow the farls to cook until slightly browned, about 4-5 minutes. Flip the farls over and continue to cook for another 10 minutes, until cooked through and gently browned.
You may have to sacrifice one to make sure they're cooked. Hide in the kitchen, away from those crazy children, while you secretly tug the farl open and slather the inside with butter and homemade jam.
Or, you could always tuck some brie and prosciutto inside as well.
Or heck – how about some hard boiled egg and bacon for a proper breakfast sandwich?
I don't care how you eat the einkorn farls. Sweet, savory, stuffed, plain – whatever tickles your fancy. I just care that you make them. With einkorn flour. And that you kick packaged breads (and bagels and english muffins) to the curb. Because these are so much better! And so much tastier. And so dang easy!
Might I suggest making a double, or triple, batch? They're best freshly baked and if you're planning to use them for a meal, you're going to have to put some sort of gate in front of your kitchen door if you plan to keep little one's hands away.
Humans can't resist fresh bread. It's impossible.
Or maybe that's just me…
Either way. Enjoy the farl, my friends.
Einkorn Farls: Irish Quick Bread
- 3 1/2 cups all-purpose einkorn flour
- 1 1/2 teaspoons baking soda make sure it’s fresh!
- 1/2 teaspoon fine sea salt
- 1/2 cup water
- 3/4 cup whole milk
- 1 tablespoon cider vinegar or lemon juice
- Before you get started with the dough, it can save a bit of time to preheat your cast iron skillets on your stove. This recipe makes 8 farls, enough to fill 2 12″ cast iron skillets. I heat up two skillets at once so I can knock the cooking out in less time by doing them all at once. I preheat the skillets, dry, over low heat.
- In a large bowl, sift together the flour, baking soda and sea salt. I use my fine mesh strainer to do this.
- Use your fingers to create a well in the middle of the flour.
- Combine the water, milk, and vinegar together in a small bowl. Let it sit for a minute or two and then pour it into the well.
- Use a spoon to combine the dough. It will be wet and soft and squishy.
- Transfer the dough to a heavily floured surface and knead for two minutes, until smooth. Form it into a ball.
- Split the ball down the middle, forming two balls. Now you’ve got two balls of dough.
- Using your fingers, squish the dough into a 10-12″ rough. Sorta looks like a pizza crust, isn’t it? But it’s not a pizza crust.
- Cut the rounds into quarters and gently transfer them to the preheated cast iron skillets. Reduce the heat under the skillets to low and allow the farls to cook until slightly browned, about 4-5 minutes. Flip the farls over and continue to cook for another 10 minutes, until cooked through and gently browned.
More Einkorn recipes:
These look delicious! Quick question- you mentioned using the pan dry- do you not add any oil at all prior to cooking these? I don’t think I’ve ever cooked in my cast iron without adding butter or oil…just thought I’d check before I tackle these 🙂 Thanks!
Soda farls are dry baked in the cast iron pan …. I always burn the first batch (and I DO test the heat by sprinkling the pan with water and I DO sprinkle a little flour before I place the farls), but after that it’s all plain sailing 👍
Would coconut milk work as a dairy-free option?
Hi Erin, I was trying to figure out how to leave a “thanks for the recipe and super instructions” note for Shaye, and came across your comment. I made the Einkorn farls for the second time this morning – with the same great results. I never put my cast iron skillets in the cupboard without a very light coating of coconut oil wiped on while they are still warm – which, for cast iron, I think is technicslly “dry”. The farls came out perfectly both times. (I also made mine with whole grain Einkorn instead of all-purpose. Which also worked very well. And I used one 12″ pan and one 10″ pan – just made one of the farls a bit smaller than the other.) Thank you, Shaye!
What if you don’t have a cast iron skillet. Will stainless steel work?
I’ve used my stainless steel skillets when I don’t have the right size in cast iron. You might need to decrease the time by a few minutes.
Hi Shaye! I know, obviously, you recommend einkorn flour for these, but what would happen if you made it with “regular” flour? I’d love to try einkorn, but it’s just not in the budget right now…. 🙁 But I’d love to still try these! What do you think would happen? Thank you! 🙂
Hi Kayla, usually you have to use einkorn for einkorn recipes, because einkorn is slower to absorb fats
How much would you say it cost to make these 2 pans of the horns? Thanks
You are so right about fresh bread and keeping people away. I always lose a loaf of bread on baking day. (Of course I’m as guilty as the kids!) 🙂
So, I went home and made these last night. I did half a batch because I didn’t have enough Einkorn at home to do a full batch. I substituted Sheep Yogurt (watered down to the consistency of milk) for the whole milk (some of my kids can’t do cow milk), added the water but left out the lemon/vinegar. I made them in my stainless steel pan and smeared just a little butter while warming the pan on low, just enough to make the bottom a little wet. They turned out really well and all the kids thought they were delicious. Thanks for sharing! I needed a quick bread recipe.
Maybe buttermilk could work instead of the milk/vinegar combo since that is often a “sour milk” substitute for buttermilk?
Thanks for another great recipe to try! … I have a question – does a sifter work as well as the strainer? I have a fine strainer but usually use the sifter for flour…
Where is the most economical place to purchase einkorn flour?
Do you buy it online, in bulk, or from a local grocery store?
Thanks for another great blog post.
Hope all is well with the new baby and your recovery.
For me Amazon has been cheapest, but I’m in Alaska so shipping is a big factor. I’m going to check out a farm near Idano Falls when I am in the area.
Hello there, I get it when its on sale at well.ca or http://www.healthyplanetcanada.com. Both places put it on special now and then. With healthy planet you can leave it in a wish list where they will notify you when it goes on sale. When using these two online stores if you have a certain amount in your cart you get free shipping so that’s a better deal.
Thrive Market or Jovial. Both are online.
That moment when…I read this recipe…go to Amazon to buy Einhorn flour…to make these farls….buy it…all while brushing my teeth…????
Things just progressed quickly…????
Looking forward to trying them! Thanks for the recipe!
Keep snuggling that new sweet baby girl!
Yum! Just made them and was so busy “mmm-ing” to myself blissfully I didn’t notice my toddler putting my shoe in the dog water. Lol. Awesome recipe-yummy enough for me to not care about a waterlogged shoe! 😉
This sounds delicious. I’ll have to look for that flour in my local grocery store. Ok…. so you said you heat the skillets on low. After you add the cut up dough to them, you turn the heat down to low. So, I have some questions: did you raise the heat from the initial low setting and did you add grease? ….. If you did, what kind and how much? Thanks! I look forward to making these. ????
We loved these! We are living in our almost but not quite finished cabin and cooking on a camp stove so these were a great find. They moved to the top of my stovetop bread list.
Dani | Desolatehomestead
These are so good! A cross between a biscuit, and pizza. It makes great sandwiches.
Just made and these turned out great! Used 1 cast iron skillet and 1 dutch oven. Both turned out the same – yummy! Had mine with ghee, sprinkle of sea salt and cherry jam…. Happy happy happy:)
I made them this morning and they were a huge hit! Crispy on the outside and soft, buttery on the inside. Perfect with butter and jam but also with eggs, bacon and cheese. Absolutely easy and perfect. Einkorn rules!
Hi! I know this is an old post but I hope you see this. I just wanted to say a Huge thank you to you for this recipe! I have been using Einkorn for a while but have never found the right recipe for a Irish-style brown bread– something I like to eat daily but have had to cut out due to glutin issues. Then I saw this post and decided to try these…but I botched the first batch by adding to much flour during kneading and it was too dry to create good farls, so rather than waste it, I flattened it out and threw the whole hunk of dough into my Dutch oven and baked it. Then I went on to make the farls properly, which are Amazing! But lo and behold when that Dutch oven came out and cooled, I had the most Perfect loaf of Irish Einkorn Brown Bread that I have Ever tasted! And now my family has a loaf of that plus a bunch of farls each week, all using your same recipe but cooked differently! So thank you for solving a big dilemma I had been having for years! Keep cooking and writing!
Kathleen, that’s awesome! How long did you bake the loaf in the oven and at what temperature? Thanks! :o)
Can this recipe used with the whole grain version of einkorn? If so, what adjust should be made.
What would the flour weigh? I am new to einkorn and have read you need to weigh not measure. Is that true?
I am from Ireland – we know our farls! These farls turned out perfectly and tasted so delicious. The whole family loved them. so delighted and impressed. So much better than shop bought ones. Thank you so much for this wonderful recipe. I will be making them on a daily basis.
Hi there, I was searching for an einkorn bread recipe that does not call for yeast and came across yours. Am I able to shape this dough into rolls and bake in the oven?
i just needed a quick and easy einkorn bread recipe. this was perfect! it was so easy and they came out so yummy. i’m keeping this recipe close by. thank you.