Servings
1 loaf
Ingredients
- 1 1/2 cups Warm Water
- 2 tablespoons Honey
- 1 1/2 tablespoons Instant Yeast
- 4 2/3 cups Freshly Ground Whole Grain Einkorn Flour 2 1/2 cups of berries if grinding yourself
- 1 1/2 teaspoons Salt
Directions
- Mix water, yeast, and honey into a stand mixer and let stand.
- Add flour and salt and mix until just combined.
- Let rise in mixing bowl for 25-35 minutes.
- Knead to punch down.
- Place in buttered loaf pan (You can use oil, but we’ve found that butter works SO much better for this particular recipe. It prevents sticking much better than oil). It may be too wet to shape. Don’t add more flour. Just water your fingers and smooth it out in pan. You don’t have to shape it into a loaf. Preheat oven to 375 degrees, and let rise in the pan for another 25-30 minutes. Watch it. Depending on the temperature in your house, it may go faster or slower. It showed have crested the top of the pan when you put it in the oven.
- Bake for about 33-38 minutes until golden brown. This largely depends on your oven. Start with 33 and check it.
- Remove from oven and butter the top. Let cool 20 minutes in pan.
- Remove from pan and let cool for an hour or so (We’ve also sliced it right then if you can’t wait, but if you’re going to do that, we recommend an electric knife to avoid squishing it).
- Stores well in a bread bag if you’ll use it quickly. We sometimes store it in the refrigerator, but it can dry it out. It still works great for toast!
What size bread pans are you using, 4 x 8 or 9 x 5?
Hi these were 8.5×4.5, but it will work either way.
Do you have a recipe to make one loaf of bread?
Hi Vickie, just divide this recipe in 3 or 4. You may have to estimate a couple of the ingredients, but it should work. Also, it freezes well. I personally make three at a time and freeze two.
How many loaves of bread does 5 lb of flour make?
Hi Stacy, this is a difficult question to answer because it depends. Flour that has been sitting is more packed down so a cup would weigh more than freshly milled flour. It also depends on how much flour your bread recipe calls for. But I would estimate about 4-5 loaves of bread.
Thanks! That’s just what I was wondering too!
Wow, I am loving your website and you are my #1 source for buying flour in the upcoming months, for sure! I am planning on starting to bake with Einkorn regularly and although Whole Foods sells it for half the price of your website, they allow their stores to support Planned Parenthood. Thank you for being an ethical alternative! The work you’re doing is awesome. May your fields prosper!
Hi, i tried making somw bread using my bread maker and it came out with an after taste. Is that normal for einkorn flour?
Hi Tina, I don’t know what kind of aftertaste you are referring to. Einkorn has a flavor that is different from wheat, but I wouldn’t desribe it that way and it’s definitely not unpleasant. Was your einkorn rancid?
Muffins are great.
I am curious as to why there is no oil or butter in the recipe. All the recipes I have for yeast breads usually have oil or butter. Thanks
Hi Lin, it really isn’t necessary for this recipe. We butter the pans and the top when it’s done, but as always, make it your own! If you feel like something about it could be improved by adding some oil, feel free. We’d love to hear what you do and if it improves it!
I’m confused about how long to knead the bread in the mixer. In recipe with Einkorn all purpose flour, it says to “knead in mixer for 10 minutes.” But in the “tips for baking with einkorn flour” page, you say “it does not need to be kneaded very long at all. I knead mine in the mixer on low for 4 minutes.”
What am I not understanding?
Hi Dorothy, it depends on the recipe. You definitely don’t want to overknead einkorn as a general rule. For this recipe, I don’t knead really at all. I just mix until it’s well combined.
Justgit my first Einkorn flour. Am excited to make your recipes. It would be very much appreciated if you could include the WEIGHT of the flour (& salt) in addition to the volume measurement for all the recipes. I have come to realize how valuable a scale is in baking, and my baked goods are much more consistent when I don’t have to worry about how compacted the flour is or how fine grained the salt is. There can be a significant variation in weight if using only the volume measurement. I can understand why European recipes are typically by weight not volume. Cleanup is a breeze too with no dirty measuring cups.:)
Hi Becky, that is true, and we have discussed doing it, but it would be a major undertaking. We would have to remake all of our recipes in order to include weights since we aren’t in the habit of keeping track of that. Hopefully we’ll be able to do that sometime, but it is not in the immediate future.
what do you mean when you say “knead to punch down”?
After the first rise, you will knead it by hand or with the mixer to punch the air out in order to prepare it for the second rise.