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Einkorn French Bread

Course: All-Purpose Einkorn Flour, Breads
Author: Jill Baird

Ingredients

  • 6 cup All-Purpose Einkorn Flour (Or up to approx 27 oz)
  • 2 tablespoon Instant Dry Yeast
  • 1/4 cup Honey
  • 2 teaspoon Salt
  • 1 1/2 cup Water
  • 1 large Egg

Instructions

  • In the bowl of an electric mixer, combine 1 1/2 Cup warm water with the yeast, add the honey,  and stir until dissolved.
  • In an electric mixer, with the dough hook on, add 4 cups all-purpose Einkorn Flour and the salt.  Mix until combined.  Mix for 2-3 minutes or until the dough is smooth.
  • Now add einkorn flour 1/4 cup at a time until the dough is pulling away from the sides of the mixing bowl. Add only enough flour to keep the dough from sticking to the sides of the bowl. ( You may not have used the entire 6 cups of flour.  That's normal.  Einkorn takes a little longer to absorb the water. You will add more flour when you knead the dough.)
  • Cover the dough with saran wrap or a kitchen towel and let it sit for 30 minutes or until double.
  • Turn the mixer on low again and add flour, 1/4 Cup at a time, until the dough pulls away from the sides of the bowl again. This recipe calls for 6 cups total but remember, it is UP TO 6 cups of Einkorn flour.   There are a number of factors that depend on the success of yeast bread, temperature when rising, altitude and humidity.  (You should have about 1/4-1/2 cup flour left. You will use this when you knead the dough for the last time before shaping it into loaves)
  • Let the dough rise until double again. (I found that this extra round of kneading and rising helped immensely with the success of the french bread.  Einkorn flour just takes a little longer to absorb the liquid)
  • Pour the dough out onto a floured countertop.  Shape into the shape of loaves you want.  I like to divide the dough into 2.  Roll the dough out into a square, about 12 by 12.  Roll the dough up like you would cinnamon rolls and pinch the edges under the loaf.
  • You can use a french bread loaf pan or just place them on a greased baking sheet, side by side.
  • Using a very sharp knife or a baker's lame, (a razor blade works great too, cut 5 slices in the top of your french bread loaves.
  • In a small bowl, crack an egg and add a tablespoon of water.  Beat the egg and the water together until its a uniform color and consistency.  Using a pastry brush, brush each of the loaves.
  • Preheat the oven to 350 degrees.
  • While the oven is preheating, using a 9 by 13 baking dish or a large baking sheet, place the baking sheet on the bottom rack of the oven and then pour 3 cups of hot water into it.  While the oven is preheating, it will heat the water in the baking pan creating humidity inside the oven. This will help you get a nice crust on your french bread.
  • Let the loaves rise for another 30 minutes and then place in a 350-degree oven.
  • Bake for 30 minutes or until golden brown.

Notes

  1. In the bowl of an electric mixer, combine 1 1/2 Cup warm water with the yeast, add the honey,  and stir until dissolved.
  2. In an electric mixer, with the dough hook on, add 4 cups all-purpose Einkorn Flour and the salt.  Mix until combined.  Mix for 2-3 minutes or until the dough is smooth.
  3. Now add einkorn flour 1/4 cup at a time until the dough is pulling away from the sides of the mixing bowl. Add only enough flour to keep the dough from sticking to the sides of the bowl. ( You may not have used the entire 6 cups of flour.  That's normal.  Einkorn takes a little longer to absorb the water. You will add more flour when you knead the dough.)
  4. Cover the dough with saran wrap or a kitchen towel and let it sit for 30 minutes or until double.
  5. Turn the mixer on low again and add flour, 1/4 Cup at a time, until the dough pulls away from the sides of the bowl again. This recipe calls for 6 cups total but remember, it is UP TO 6 cups of Einkorn flour.   There are a number of factors that depend on the success of yeast bread, temperature when rising, altitude and humidity.  (You should have about 1/4-1/2 cup flour left. You will use this when you knead the dough for the last time before shaping it into loaves)
  6. Let the dough rise until double again. (I found that this extra round of kneading and rising helped immensely with the success of the french bread.  Einkorn flour just takes a little longer to absorb the liquid)
  7. Pour the dough out onto a floured countertop.  Shape into the shape of loaves you want.  I like to divide the dough into 2.  Roll the dough out into a square, about 12 by 12.  Roll the dough up like you would cinnamon rolls and pinch the edges under the loaf.
  8. You can use a french bread loaf pan or just place them on a greased baking sheet, side by side.
  9. Using a very sharp knife or a baker's lame, (a razor blade works great too, cut 5 slices in the top of your french bread loaves.
  10. In a small bowl, crack an egg and add a tablespoon of water.  Beat the egg and the water together until its a uniform color and consistency.  Using a pastry brush, brush each of the loaves.
  11. Preheat the oven to 350 degrees.
  12. While the oven is preheating, using a 9 by 13 baking dish or a large baking sheet, place the baking sheet on the bottom rack of the oven and then pour 3 cups of hot water into it.  While the oven is preheating, it will heat the water in the baking pan creating humidity inside the oven. This will help you get a nice crust on your french bread.
  13. Let the loaves rise for another 30 minutes and then place in a 350-degree oven.
  14. Bake for 30 minutes or until golden brown.
If you'd like more tips on making delicious Einkorn French Bread check out the post here!
**When using yeast doughs, I try not to use all the flour the recipe calls for unless it really needs it. This recipe calls for 6 cups but remember, it is UP TO up to 6 cups of Einkorn flour.   There are a number of factors that depend on the success of yeast bread, temperature when rising, altitude and humidity are a few.  Always err on the side of not quite enough because you can always add more flour if needed.
If you don't have an electric mixer or you just prefer to mix it by hand, go for it, the old-fashioned way works great too.  Just double the amount of time you knead the bread.
 
Are you looking for more recipes?  Check out the amazing recipe for Einkorn German Pancakes or for Einkorn Chocolate Chip Cookies
 
Jill is the blogger and baker behind The Carefree Kitchen.  She loves experimenting with flavors in the kitchen.  She loves to celebrate life with friends and family, and of course, great food!  She loves grilling, baking, cooking and putting her own spin on all the classics.  Check out more of her recipes at thecarefreekitchen.com.