Einkorn Poğaça Recipe
It's been a few years since I wrote and prepared the einkorn poğaça recipe. I was thinking I've published it. Turns out I got confused and forgot to publish it. I think einkorn flour is no longer as popular as it used to be, but even if something goes out of fashion, there is definitely a group of people who continue to use it without giving up. I dedicate this recipe to real einkorn flour lovers.
In terms of its usage, einkorn flour stands out with its feature of being whole wheat flour rather than being made from einkorn wheat. Since the percentage of gluten in whole wheat flour is lower, it is not as easy to knead and shape as white flour. So to speak, the ingredients are tried to be kept together rather than kneading the dough. The type of pastry or the recipe you use does not change this.
To put it more clearly, whether you make sourdough whole wheat flour bread, whole wheat flour cake or whole wheat lavash or whether you get the recipe from site X or site Y, the consistency of the dough will be different from white flour dough. Many people who use whole wheat flour for the first time think they are doing something wrong or blame it on the recipe. But the fault lies neither in the person who makes it nor in the recipe. That's just the way it should be.
It would be useful to say from the beginning that you will experience the same thing with einkorn flour poğaça. Although it is not as difficult to assemble as whole wheat flour bread because it contains egg, which is a binding ingredient, it is still not as easy to shape as a classic poğaça. Be prepared for this before trying the recipe.
You can use whatever filling you want for your poğaças. If you are going to make it with cheese as in the recipe, I recommend that you avoid using fatty white cheese and cheddar cheese so that the cheese does not melt and become runny while baking and turn solid after it cools. The most suitable cheese for pastries and poğaças would be lor cheese, fat-free white cheese or ekşimik cheese.
If you want to use different ingredients as stuffing, you can use your own stuffing recipe, or if you want to make it with potatoes, you can use the stuffing recipe in the potato börek recipe, or if you want to make it with ground beef, you can use the stuffing recipe in the ground beef borek recipe.
In order for your poğaças to have the best consistency, it is important to comply with the waiting periods. Speaking of the consistency, I thought I should make another reminder similar to the one above. The consistency of the einkorn flour poğaça, like the dough, when baked, will be different from the classic white flour poğaça and will have a thicker consistency. Again, do not look for fault in yourself or in the recipe. This is what it should be.
Enjoy the recipe...
- 100 g of butter,
- 3/4 cups of milk,
- 2 eggs (one with yolk for the top),
- 1 packet of instant yeast,
- 2 teaspoons of sugar,
- 1 teaspoon of salt,
- 3.5 cups of einkorn flour.
For the filling;
- 1 cup of ekşimik cheese, lor cheese or crushed white cheese,
- 1 handful of chopped parsley,
- 1 egg yolk,
- Sesame, blue poppy seeds.
- Melt the butter,
- Add milk and mix,
- When the mixture is warm, add sugar and yeast and mix,
- Start kneading by adding the flour gradually,
- Add salt and continue kneading,
- Add flour and knead until you get a soft dough that does not stick to the hand,
- Cover it and let it rise for 45 minutes to 1 hour,
- Mix cheese and parsley together,
- Knead the dough again, take a mandarin size piece and flatten it with your hands,
- Put the cheese mixture in the middle, close and roll it,
- Place the poğaças on a large baking tray lined with baking paper,
- Let it rest for another 30 minutes,
- Brush them with egg yolk and sprinkle sesame/blue poppy seeds,
- Place them in a preheated oven at 180 degrees and bake them until golden brown.