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.
(For a more detailed version of this recipe go, HERE)
would you add xanthan gum to this recipe?
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.
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!
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!
do you leave this out all night, or do you put it in the refrigerator???
I’ve made Einkorn bread 3 times. The first 2 were with whole wheat einkorn the second with the all-purpose flour. On each the center of the bread did not get done in the middle. The recipe called for 6 cups of flour, 2 cups of water mixed with 1/4 cup of homemade Einkorn yeast and salt. Baked at 450 degrees for 40 minutes in a glass pot with a cover.
I was wondering if the 6 cups of flour made it to dry, so I cut the flour to 5 cups. But it was still soft in the middle.
I keep trying cause the bread is so nourishing.. any help would be appreciated
Hi Lyle,Thank you for your question. The recipe you’re referring to isn’t ours, right? I don’t recognize it, so I’m not sure what would help. I might suggest baking it in something else. I don’t know what size your glass bowl is, but you may try a smaller one so the heat can get to the center.
Hi, I’m new to einkorn bread baking. I would like to know if I can use the 5-minute-a-day method, where the wet dough can be stored in the fridge for up to 2 weeks, and gobs of it baked up at will. If so, can you direct me to the recipe for making, say 4 loaves worth of dough at a time?
Hi Madeline, we have not tried that method before. I don’t know what that does to the yeast. If it can be done to wheat bread, you can probably do it with einkorn, but you would need to experiment some.
what purpose does the powered milk serve in this recipe? I’m vegan and want to skip that ingredient.
Hi Spring, the person who created this recipe no longer works for us, so I don’t know what purpose it serves. You can try leaving it out.
The milk will help fee the yeast. With a slow rise the yeast needs food and since Einkorn flour has a low gluten content it is definitely needed or you can add a tables of honey and it will feed the yeast.
Dried milk is added to bread for flavor and adding some fat so breads last longer.
Did you end up trying it? I make einkorn bread machine bread with honey, but it also has fat. I was thinking of substituting powdered coconut milk.
What temperature in the room should the 14 hour rise be? Thank you.
Hello, we have never measured the exact temperature, but warm is best.