A soft pan loaf of einkorn, the oldest domesticated wheat. The dough is wet and sticky on purpose — adding flour to it is the classic mistake.
Untested: not yet made in this kitchen. It is here as the showcase for one flour in the Flour section and is adapted from the source named in the Notes.
Ingredients
- 1¼ cups (295 g) warm water
- 1½ teaspoons active dry yeast
- 2 tablespoons oil or butter, melted and cooled
- 1 tablespoon sugar or honey
- 3¾ cups (450 g) all-purpose einkorn flour
- 1¼ teaspoons sea salt
Directions
- Mix. Stir the water, yeast, fat and sweetener until creamy. Put the flour on top and sprinkle the salt over it. Mix with a spatula until the flour is absorbed; the dough will be wet and sticky.
- First rise 45 minutes, covered.
- Shape. Heat the oven to 375 °F and butter an 8½ × 4½-inch loaf pan. Shape the dough on a lightly floured surface with a bowl scraper, adding as little flour as possible, and put it in the pan.
- Second rise 30 minutes, covered.
- Bake 40 minutes, until golden. Cool completely before slicing.
Notes
Source Adapted from “Easy Einkorn Sandwich Bread,” Jovial Foods. The source’s flour is Jovial All-Purpose Einkorn Flour, which is sifted, not whole-grain; Jovial publishes a separate whole-grain einkorn bread.
Sourdough option (from the source) Replace the yeast with ½ cup (100 g) refreshed sourdough starter; first rise 10–15 hours, second rise 60–90 minutes.
Why this flour Einkorn’s gluten is weak and very extensible and its flour absorbs water slowly, so a correct dough feels too wet. Jovial tells bakers not to add flour.
Safety Einkorn is wheat and contains gluten. It is not safe for coeliac disease, despite frequent claims.
The Flour section of the Food site covers the history, the science, milling, label systems and every flour used here.