Einkorn Bread
A simple and healthy homemade loaf made with 100% whole grain einkorn flour, perfect for toast or sandwiches.
Equipment
- Mixing Bowl
- Bread Tin
- Oven
Ingredients
- 300 ml water room temperature
- 2 1/4 teaspoons dry yeast (or 1/2 cube fresh yeast)
- 3 tablespoons olive oil
- 1 tablespoon honey
- 550 grams einkorn flour (about 3 2/3 cups)
- 1 teaspoon sea salt
Instructions
- In a large mixing bowl, combine water, yeast, olive oil, and honey. Whisk until well combined.
- Add a third of the einkorn flour and mix until mostly absorbed. Then add the remaining flour and salt, stirring until a shaggy dough forms.
- Cover the bowl and let the dough rest for 10 minutes to hydrate the flour.
- Transfer the dough to a floured surface and knead gently for about 6 minutes until smooth.
- Place the kneaded dough back in the bowl, cover, and let it rise for about 1 hour until doubled in size.
- Punch down the dough and shape it into a rectangle, then roll it into a tight spiral.
- Grease a bread tin and place the dough seam-side down. Cover and let it rise for another 30 minutes.
- Preheat your oven to 180°C (350°F). Bake the bread for 40 to 45 minutes until golden brown and the internal temperature reaches 90°C (190°F).
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.