Slow Rise Einkorn Bread

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This slow rise einkorn bread is really quite a treat. Is there anything quite like an artisan bread that has slowly developed flavors, with a hard crust and chewy middle? No, no there really isn’t. The key to the beautiful crust is a dutch oven. The heavy pot with the tight lid that seals on top simulates a professional bread oven circulating the stem back upon itself. It’s as close as we will get to the real thing here at home.

1. Proof 1/2 tsp of  yeast in the warm water. I tend to go a little on the hotter side, as long as you don’t go over 110 degrees you are ok.

2. Sift 5 Cups of Einkorn flour, 1/2 tsp sea salt, and 1/3 c powdered milk together.

3. Add the water/yeast mixture into your dry ingredients and mix with a spatula. The dough will be fairly sticky.

4. Scrape the sides of your bowl down to incorporate then cover with plastic wrap.

5. Let it rise for 14 hours in a dark place.  The slow rise develops volume and flavor at the same time.

6. After 14 hours preheat your oven to 500 with the dutch oven AND lid in the middle of your oven. This dutch oven is the key to the artisan type of bread.

7. Turn your dough out onto a floured surface. Don’t work the dough too much. I fold each side of the dough inward like an envelope to create some more pockets of air.

8.  Once your oven is preheated, place your loaf into the dutch oven, place the lid on it and close your oven. Do this as quick as possible so you do not lose your heat.

9. Bake for 35 minutes, take the lid off and bake for another 5-10 minutes.

10. Cool on a rack until completely cool.

11. Enjoy!

(For a more detailed version of this recipe go, HERE)

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4 thoughts on “Slow Rise Einkorn Bread

    1. Greg Hall

      Einkorn has gluten and for no knead bread, the gluten is sufficient for this recipe. There shouldn’t be a need to add xanthan gum to this recipe. Xanthan is used more for gluten free pan or quick breads.

      Reply
  1. Jesse

    Hi, I tried a similar recipe. But didn’t have a dutch oven, so I just put it on a baking sheet for 40 minutes. It came out great and tasted great but I had a question about the consistency of the bread. It is really dense- which is great. But is there a process that you can use to make it more light and airy inside? Or is this just how this kind of wheat always comes out. Thanks!

    Reply
  2. Liz Williams

    I made this bread. I had to add more water because I couldn’t mix all the flour in. I added too much at the end and it was very, very soft. It actually overflowed the bowl overnight. I had to sprinkle more flour on the top before I could touch it. However, it seemed fine. I had to go out for half an hour so I left it in the bowl to rise again. Then I put more flour on the counter befor I could fold it over because it was still pretty sticky. I put the bread in my Dutch Oven at 400 because that is the highest temperature my Dutch oven can take. The bread came out just fine!

    Reply

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