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Naturally Leavened (Sourdough) Einkorn Bread

Notes

1. Mix water, oil, honey, and 1/2 the flour in a bowl.

2. Add start (You should have previously fed the start with 2 cups of flour and 1 cup of water)

3. Let rest until it begins to get bubbly (May take a couple hours, should resemble a rootbeer float...but probably not taste like one)

4. Add salt and the remaining flour until it doesn't stick to your fingers and pulls away from the sides of the bowl (DO NOT over-knead it. It becomes extremely difficult to work with). You may not add all of the remaining flour or you may add more. It's all about the consistency.

5. Transfer it to a bowl (Preferably glass or stainless steel), punch down, cover and leave to rise in a warm place (I recommend a slightly warm oven or my personal favorite, a wonder oven). Leave it until it doubles in size (several hours).

6. Shape into 5 loaves about as long as a large orange juice can. Make three slits in the top of each loaf. Place into greased bread pans.

7. Let loaves rise in oven until they double in size.

 

8. When they have risen, leave them in oven and preheat it to 350° (with the loaves still in the oven). Preheating plus baking time should equal about 38 minutes depending on your oven.

9. When they are golden brown, remove and brush coconut oil (or butter) on top.

10. Enjoy!

 

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