Einkorn Bread
- 15m Prep Time
- 1h 0mCook Time
- 10h Ready In
A rustic wholemeal einkorn bread with a long, slow fermentation for flavor. The dough is very wet and sticky, baked in a loaf tin for a soft crumb.
Ingredients
- 2/11 oz fresh yeast
- 1 1/10 lbs wholemeal einkorn flour
- 7/8 lbs water
- 2/11 oz fine salt
- butter for greasing
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.2 mg
- Iron: 0.16 mg
- Magnesium: 6.1 mg
- Phosphorus: 18 mg
- Potassium: 31.2 mg
- Zinc: 0.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2/11 oz fresh yeast
- 1 1/10 lbs wholemeal einkorn flour
- 7/8 lbs water
- 2/11 oz fine salt
Prepare
- butter, for greasing
Let's Cook
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Step 1.
In a large bowl, rub 5g fresh yeast into 500g wholemeal einkorn flour with your fingertips until the yeast is evenly distributed. Add 400g water and 5g salt, then mix thoroughly with a wooden spoon or your hand until a sticky dough forms. The dough will be very wet and loose.
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Step 2.
Cover the bowl with a damp cloth or plastic wrap and leave at room temperature (about 20°C/68°F) for 10–15 hours, or overnight. The dough will become bubbly and increase in volume. If your kitchen is warm, it may ferment faster; check after 10 hours.
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Step 3.
When ready to bake, heat the oven to 240°C/220°C fan/475°F/gas 8–9. Grease a 1kg/2lb loaf tin (about 23x13x7cm) with butter. Also grease one side of a sheet of kitchen foil large enough to cover the tin; this will be used to cover the bread during the first part of baking. (Alternatively, use a Pullman loaf tin with a lid, greasing the inside and lid.)
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Step 4.
Using a wet dough scraper or spatula, scoop the fermented dough into the prepared loaf tin. It will be very sticky; do not knead or deflate it more than necessary. Cover the tin with the greased foil (greased side down), leaving a little space for the dough to rise. Let the dough rest at room temperature for 10 minutes.
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Step 5.
Place the tin in the oven and bake for 30 minutes. Then carefully remove the foil (watch for steam) and reduce the oven temperature to 200°C/180°C fan/400°F/gas 6. Continue baking for another 30 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Turn the loaf out onto a wire rack and let it cool completely before slicing.