EINKORN BREAD

This Artisan no-knead Einkorn Bread is easy to make, overnight, no-kneading or shaping skills required bread.

---

MY LATEST VIDEO

---

A key to good einkorn bread is getting the correct amount of water in the dough. It takes longer to make, but the longer the dough ferments, the better it is for its flavor.

EINKORN BREAD INGREDIENTS 

Water: warm water 100F

Flour: all-purpose einkorn flour 

Active dry yeast 

Salt 

HOW TO MAKE EINKORN BREAD 

1. In a large bowl, mix together the water and yeast. Add the flour and salt and mix until all the flour is absorbed. 
2. Cover the bowl with plastic wrap and leave overnight in dark place until the dough has doubled in size.
3. Generously flour a work surface and transfer the dough to it. Use a dough scraper to fold the dough dusting with flour as you go (the dough will be sticky in the beginning but keep dusting with flour and using a dough scraper to fold the dough). 
4. Cup the dough with both hands and rotate in circular motion until you have round loaf. Dust the top of the dough with flour.
5. Place the round loaf in proofing basket or place a linen couche in a colander. 
6. Let proof for 30 minutes. 
7. Preheat the oven 450F. 
8. Place in a Dutch oven or bread baker. 
9. Bake for 40 minutes or according to manufacture’s instruction (if using a bread baker).

EINKORN BREAD TIPS 

• Do not overmix the dough because it will activate its stickiness
• Use kitchen scale to weight the ingredients 
• Use proofing basket or linen couche to proof the dough
• Once fully baked, brush off excess of flour from the bread 
• Wait for 2 hours before slicing 

I hope you will love this Einkorn bread recipe because it’s: 

Artisan 

Classic 

and delicious! 

  

If you tried these Einkorn Bread recipe or any other recipe on the blog let me know by leaving comment below! Follow along Youtube, Instagram and Pinterest for even more recipes!

PIN FOR LATER!