Lemon Poppyseed Einkorn Loaf

Batter



Einkorn Lemon Poppyseed Loaf
This recipe is the perfect soft and lemony treat to make you feel like spring is here! Each bite of ...this Einkorn Lemon Poppyseed Loaf is strong on flavor, delicious on its own or decadent with a touch of frosting.

Tips For Baking With Einkorn

● We recommend always weighing ingredients with a scale. While a cup of flour may vary between our kitchen and yours, our scales will be in harmony.
● As einkorn is lower in starch than modern wheat, adding an extra egg or whipped egg white to cakes will help with overall texture and keep the cake from becoming too dense.
● Either beat your mixture by hand or, if using a mixer, beat less and at a lower speed. This will give you that lighter texture in cake and muffin recipes.

Why Einkorn Flour?

Made from nature's original wheat, einkorn has remained untouched by modern hybridization and large-scale agriculture for 12,000 years. Compared to modern wheat, einkorn is higher in protein, B vitamins, carotenoids, and essential & trace minerals. It’s also lower in starch and carbohydrates and tastes even better than modern wheat.

Jovial Foods all-purpose einkorn flour is 100% freshly milled einkorn. Bake delicious cakes with jovial Organic All-purpose Einkorn Flour

 

Lemon Poppy Seed Einkorn Loaf

Ingredients

For the Lemon Loaf:

  • 2 cups (240 g) jovial All-Purpose Einkorn Flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 2 whole eggs, plus 1 egg yolk
  • ¾ cup (150 g) granulated sugar
  • Zest of one lemon
  • ½ cup (90 g) jovial Extra Virgin Olive Oil or Vegetable Oil or 8 tablespoons (113 g) melted butter
  • ½ cup (70 g) plain yogurt
  • ⅓ cup fresh squeezed lemon juice
  • 2 tablespoons poppy seeds, plus more for dusting

For the Glaze (optional):

  • ½ cup (60 g) powdered sugar
  • 2 teaspoons milk or water

Instructions

  1. Preheat the oven to 350°F.  Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, sift together flour, baking powder, salt, and baking soda.
  3. In the bowl of a standing mixer fitted with a wire whip attachment, beat the eggs and sugar on high for 4 minutes until the mixture forms thick ribbons.
  4. In a medium bowl, combine oil, yogurt, and lemon juice and lemon zest.
  5. Fold half of the flour mixture into the egg mixture. Fold in half of the yogurt mixture. Repeat. Fold in poppy seeds.
  6. Pour the batter in the loaf pan.
  7. Bake for 40-42 minutes.
  8. Let cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before slicing.
  9. Meanwhile, make the glaze: in a small bowl, mix the powdered sugar and water together until smooth. Spread on top of the bread.
  10. Store at room temperature for up to 3 days.