The original recipe used spelt flour, and I thought since spelt and einkorn were so similar (and sometimes used interchangeably), that maybe this recipe would translate well. I did change things up a bit by adding fresh rosemary and that elusive thing known as leftover bacon to the mix.
Since einkorn flour does seem to take longer to absorb liquids, it seemed like the recipe might not work at first. Once you've stirred in the flour as much as you can, you will switch to your hands and finish incorporating it by kneading it a few times—not enough so that your pebbles of butter melt away (because they add big, beautiful pockets of buttery goodness in the final product), but enough that everything holds together and no dry spots remain.
So, how did they turn out? ERMAGERSH! They were so tender and butter, with that beautifully rustic and craggy look that I love. I enjoyed them for breakfast, and again later in the day alongside dinner.
But I did notice one thing—and it's a big thing. As buttery and tender and delightful as they were the day they were made, they turned dry and dull and oddly flavored only one day later. I was a bit sad. My only guess is that the einkorn flour, though baked, continued to soak up all of those buttery pockets that made them so perfect the first day.
Curious to see where Lora's experiments took her this month? Head over to Savoring Italy to check out her Sourdough Einkorn Bread!