Einkorn Bread

Let's Cook

1. 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.

2. 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.

3. 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.)

4. 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.

5. 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.