Einkorn Farls: Irish Quick Bread
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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.
Einkorn 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.
And Amen.
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.
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