Einkorn Artisan Slow Rise No Worry Bread
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)
Ingredients
SCALE
- 5 cup Einkorn Flour
- 1/3 cup Powdered Milk
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon yeast
- 1 3/4 cup Warm Water
Instructions
Enjoy making this VERY simple beautiful Einkorn Rustic slow rise no worry bread.
Go here, for a deeper explanation on this recipe.
1. Proof your yeast in the warm water.
2. Sift flour, salt, and powdered milk together.
3. Add the water to 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 coverwith 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.
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! RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
51 thoughts on “Einkorn Artisan Slow Rise No Worry Bread”
My first time working with einkorn flour, I followed the recipe, both version on this site. My dough never rose. Perhaps after seeing the comments a recipe overhaul is in order.
Thank you for the information. This recipe was one of our very first. I did not create it, but I have made it before and did get a rise. We will have to make it again and see if it needs some adjustment. Thank you!
Do you think that I can use buttermilk powder?
Hi Susan, I haven’t tried it. It could very well work. If you do try it, we’d love to hear how it goes.
Hi, I’m a novice at this and only have quick rise yeast. Does that make a difference in how long you let it rise? Thank you.
Hi Jolynn, it shouldn’t make much of a difference.
Tried the artisan bread. Do you hav to sift the flour. mine cooked for the 35 minutes and an instant read thermometer came out at 135. Doughy in middle like it needed more cooking time. Followed recipe but wasn’t sticky or watery almost like there was to much flour. Do you sift before measuring or after. Love einkorn whole grain. Want to use with more recipes.
Hi Jannette, the woman who created this recipe doesn’t work for us anymore, so I honestly couldn’t tell you if she intended you to sift the flour or not. I would always recommend judging consistency instead of only worrying about the written amounts. If you feel that less flour would be best, go with your gut!
My experience with einkorn bread results in a much darker loaf. I grind the einkorn myself and so far my loaves are much darker and denser.
Hi Charlie, this recipe most likely was made with all-purpose einkorn flour which results in a much lighter color.
I am excited about finding this site. I have used Eikorn flour a little, but know I should use it all the time.
can you give me a smaller version, instead of 5 cups of flour do you have a recipe for maybe 2 or 3 cups to try?
Hi Judy, you can just cut this recipe in half if you only want to use that much flour.