Pull-apart bread layers with plums, brown sugar, and cardamom, baked with einkorn flour. Tips for baking with einkorn flour included!
Jump to Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This month's theme for our #BreadBakers group is stone fruit! Thank you Mireille of The Schizo Chef for suggesting this wonderful theme, and huge thanks for hosting us this month!
Plums, apricots, mangos, peaches, and nectarines - all fair game. Seriously, who can resist bread studded with summer fruit? I decided on plums before I even knew what I wanted to bake. And I knew I'd be using all-purpose einkorn flour. The good folks at Einkorn recently sent me 5 pounds each of their all-purpose and whole wheat flours, and I was anxious to dig into the bags.
First, I dashed off to Pinterest to get some inspiration. I have a Pinterest Board just for Breads where I save anything that catches my eye, and pondered some simple scones for a time. But nothing really popped out to me as I scanned all the photos. And then I spotted some pull-apart breads. Pull-apart bread has been on my bread list forever, and I was way overdue to make one.
You might be wondering "Why einkorn flour?" I've been baking with it for a few months now, so we're way past our first date and early flirtation. We're solidly in a serious relationship. It's the original wheat farmed by humans 10,000 years ago, and very different from today's ubiquitous hybridized version. It's pale yellow color is the first thing that tips you off that this flour might be different, but what's not visible is all the nutrients and the higher load of protein it carries. Go here for more information on its health benefits.
If you don't see it in your store, here's where you can buy the kind I use online (affiliate link)! Just click on the photo below.
Einkorn Tips:
Einkorn flour bakes up differently, especially in yeasted doughs. Here are some rules:
Rule #1: Einkorn flour doesn't absorb liquids as easily, so you either need to plan ahead and let the dough sit for a few hours (or overnight) or cut back on liquids. You could keep adding flour until you have the right consistency, and I have, but you'll end up with a denser bread. If you're working with a recipe developed for standard all-purpose flour, reduce liquids by roughly 30%.
Rule #2: Dough made with einkorn flour doesn't rise as much, so don't wait until the dough has doubled in size. Instead, I recommend the finger test. When you reach the amount of time you would normally wait with all-purpose flour, press the dough gently with your index finger. It should be flexible enough to spring back.
Rule #3: Standing mixers are not your best friend with einkorn dough. Normally long kneading times are preferred with all-purpose flour to develop the gluten, but einkorn flour has weaker gluten since it's the non-hybrid version of wheat flour, so a long kneading doesn't gain anything except a tougher dough. Better instead to knead by hand only until the dough is smooth.
Rule #4: Einkorn dough can bake into a denser bread, so I add 1 egg white to the dough. If the dough recipe already calls for eggs, I still add the extra egg white.
Rule #5: With all-purpose flour, I use a guideline of 4.5 ounces for 1 cup (and yes, I always weigh my flour). This is a little much for einkorn flour, and the recommendation I got from my good friend, master baker Jane Bonacci from The Heritage Cook, was to use 120 grams as 1 cup measurement. Her recommendation was spot on. She's got a cookbook coming out next month with Shannon Kinsella on baking gluten-free, and I can't wait to get my hands on it. Click on the image to check it out, and reserve a copy!
For another bread recipe using Einkorn flour, check out this Einkorn Banana Bread. It's made healthier with apple sauce and honey.
If you love plums, check out this plum frozen yogurt made with blackberries and a little sage.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Brown Sugar and Plum Pull-Apart Bread
Print Recipe Pin Recipe SaveIngredients
For the dough:
- ¼ cup warm water no more than 100˚ F- 105˚ F, and no more than 110˚ F
- 2 ¾ teaspoon active dry yeast
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 300 grams einkorn flour
- ¼ cup sugar
- 1 teaspoon kosher salt
- 1 egg
- 1 egg white
For the Filling:
- 4 ounces ½ cup, packed brown sugar
- 1 teaspoon ground cardamom
- healthy pinch of kosher salt
- 3 tablespoons butter melted
- 1 ½ cup diced pitted plums or pluots (3 plums)
Instructions
- Proof the yeast: Whisk together the warm water and yeast in a small bowl. Let sit for 5 minutes until it foams a bit.
- Melt the butter and stir in the vanilla.
- In a large bowl, whisk together the flour, sugar, and salt until thoroughly mixed. Add the yeast, butter, egg and egg white. Roughly pull the dough together with a large metal spoon by stirring a few times. Dump the dough (it will be just starting to come together) onto a well-floured work surface. Knead the dough only long enough to form a smooth dough - this took me about 5 minutes.
- Transfer the dough to a large greased bowl. Cover loosely with plastic and a cloth and let rise in a warm place free of any drafts for 1 ½ hours. I have a bread rising feature on my oven, but another effective place is the cavity of a microwave oven. I first heat up a cup of water in the microwave, move the cup to a back corner, and slide the bowl of dough in. Close the door, and you have a perfect, warm, incubator for your yeast to expand.
- Stir together the brown sugar, cardamom, and salt in a small bowl.
- Butter a 9 x 5 loaf pan. Cut a piece of parchment paper to fit the bottom of the loaf pan, and fit it into the pan. It should adhere to the butter.
- Once the dough has risen, turn it out onto a large and well-floured work surface. Roll the dough into a large, thin rectangle, roughly 12x24 inches. Feel free to gently pull at the dough to form the shape you want. This isn't pastry dough. Pour the melted butter over the dough and spread it with your hands so that the entire surface is basted. You can brush it on, if you've got oodles of time on your hands, but I like to do it with my hands. Sprinkle with the brown sugar mixture, reserving 2 tablespoons for sprinkling over the loaf just before baking.
- Use a pizza cutter to slice the dough into 6 equal strips along its length, so that each strip is about 24" long. Sprinkle the first strip with ⅕ of the plums - it doesn't have to be exact. Next, lay the next strip on top of the first one. I found it easiest to gently raise one end and then the other, and then slide my arm under the entire strip to move it. It won't break, just stretch. Sprinkle with plums. Continue until all of the plums and dough strips are used, and you have a pile of strips.
- Using a sharp knife, cut the stack into slabs that will fit standing up in your bread pan. To get the proper width, I lined up the short end of the bread pan to the edge of the dough, and sliced just a little shorter. Stack the slabs vertically in the pan, like they are papers in a filing cabinet, and continue until all the slabs of dough are in the pan. Don't be afraid to shove in the last couple pieces.
- Preheat the oven to 350˚ F. Cover the dough with a towel and let rise in a warm place for about 30-45 minutes. Remove the towel, pour out excess plum juices into a cup or bowl to reserve for yogurt or ice cream, and sprinkle the reserved 2 tablespoons of brown sugar mix over the top of the loaf.
- Bake for 45 - 50 minutes until lightly browned and cooked through. You may need to cover the bread with foil after 30 minutes to prevent it from over-browning. Insert a thermometer into the bread - it should reach 200˚ F before removing from the oven.
- Cool on a cooling rack for 10 minutes before turning out. The parchment paper should prevent any bread from sticking to the bottom. This bread is best when eaten warm, but try not to eat it all in one sitting 🙂
Renee
Your bread is absolutely gorgeous! And when I do take the leap and bake with einkorn flour I'll come back here for those great tips.
The Wimpy Vegetarian
Thanks so much Renee! It was a lot of fun planning, baking, and eating it, lol. And I really do recommend the einkorn flour!
Stacy
Love the information on einkorn flour, Susan. I haven't seen it here yet but I will be on the lookout now. When I first heard the theme I was planning a plum bread as well. I bought the plums and everything! But they got eaten. I'll definitely be buying more to make your beautiful bread, even if I have to use strong bread flour.
The Wimpy Vegetarian
I probably should add some notes to the recipe for making the bread with bread flour. Darn, I guess I'll need to make it again, lol. You'll need 30% more liquid including an extra egg. You won't need the extra egg white though - that's just for einkorn flour. Our stores have jovial einkorn flour, which is good, but right now I'm using einkorn.com flour which you can get on amazon. I assume they ship to where you are, but really don't know??
Karen @ Karen's Kitchen Stories
Gorgeous gorgeous loaf! Thanks for all of the einkorn tips! The egg white one especially. Interesting.
Wendy, A Day in the Life on the Farm
I have never tried einkorn flour so I really appreciate all your tips. Your bread looks marvelous
Cindy Kerschner
Thanks for the einkorn tips. Heavier flours can be a challange but so good!
Anne@ASaladForAllSeasons
What a GORGEOUS bread! Thank you for introducing me to Einkorn flour. I look forward to trying it. This bread looks delicious and I love that you used plums! Beautiful photos, too!
Holly
Thanks for the information about einkorn flour. It is something about which I've been curious but have not yet baked with at home. With your flavors I am sure I would not miss the traditional flour at all! I love how the fruit is added in between layers.
kalyani
never heard of this flour, but the pull apart bread looks absolutely delicious :))
Lane & Holly @ With Two Spoons
This bread looks amazing, and I'm super excited to try using this flour!
Priya Srinivasan
Such a pretty loaf. I too baked with plums, loved the details you have given about einkorn flour!!
Smruti@herbivoreCucina
That is such a gorgeous loaf of bread with plums! Loved the way you used Einkorn flour.
Megan @ MegUnprocessed
Love the information on einkorn flour and great tips!
Lisa | Garlic + Zest
Lordy, this looks amazing! My family would go nuts for this pull apart bread!
Amanda | Chew Town
Pull apart breads are one of my favourites! I love the use of plums and can only imagine how wonderful it smelt and tasted fresh out of the oven.
Sarah
You can never have too many pull-apart bread recipes and this one sounds amazing! I bet the brown sugar and plum combination tastes divine! Can't wait to try 🙂
Lisa Ho
I have not heard of the flour (may be its known by different name here) but this is a Gorgeous bake :D.
I'd be fighting off big chubby hands while waiting for the bread to cool off 😉
Suchi @elegantmeraki
Pull apart are my kind of bread, messy and delicious. Love the addition of plum in it.
[email protected]
Thanks for the einkorn flour tips. The plum pull apart bread looks incredible.
Megan - The Emotional Baker
This is such a stunning bread - I'm obsessed!! I've heard of einkorn flour, but have yet to experiment with it! Now I have no excuse 🙂
Laura@ Baking in Pyjamas
The plum filling sounds wonderful.
Johnna
I love a pull apart bread but so often they are savory. You've inspired me to get back with your plum version!
Wanda Lopez
I feel a little intimidated when it comes to baking bread. Need to get my hand in this recipe. That einkorn flour sounds very interesting.
Robin @ A Shaggy Dough Story
Beautiful bread and I love that you used einkorn flour. I've been noodling around with it for a few months, with on-and-off success as I learn on the go, so I'll definitely be baking this bread. What's not to like? So many good things her and pull-apart breads are so gosh-darn fun to eat. What could be better than playing with your food?
Jessica @ Jessica in the Kitchen
I love all your useful tips for the Einkorn flour. Baking with different kinds of flour can be so fun - you just need to know how! Really love how this pull-apart bread came out!
Pavani
Haven't used Einkorn flour, after reading your post I am very inspired to buy a bag of it. Will look for it. Your pull apart bread looks very inviting with that sweet plum filling.
Mireille
I found some einkorn at farmers market last year and since I have not been able to find it again. In fact, I was looking out for it this morning at the farmers market but no luck 🙁
this bread must have tasted great with the einkorn
Ravin kumar
I love all your useful tips for the Einkorn flour. The plum filling sounds wonderful. Thanks for sharing us.