No-knead Einkorn bread – Our favorite bread recipe ever!
Einkorn flour is produced from the grains of an ancient species of wheat that was domesticated in the Fertile Crescent, an area that makes up modern-day Iraq, Syria, and Turkey, roughly 12,000 years ago. Unlike modern wheat, einkorn has a single grain on each stem. It’s a hardy plant that thrives in even the toughest environments.
What is so special about einkorn flour?
Compared to modern wheat, einkorn has more protein and vitamins. It’s also easier to digest, thanks to its lower number of chromosomes, which alters the gluten structure. The gluten in einkorn is different from the gluten in modern wheat, as it lacks the proteins that often trigger symptoms of gluten sensitivities. This means einkorn may be better tolerated by people who are sensitive to modern wheat; however, it’s not recommended for those with celiac disease and has yet to be recommended in a gluten-free diet.
While einkorn may not be as popular as it was thousands of years ago, it’s been steadily gaining favor as an alternative to traditional wheat. Whether you have wheat sensitivities or are simply looking to eat healthier, einkorn’s impressive nutrition profile and delightfully nutty taste make it worth trying out in the kitchen.
We absolutely love this bread and the best part is not having that “wheat belly” feeling after eating it. It’s a win-win!
We typically will slice the whole loaf and store in the freezer and pull slices out as needed.
Our favorite bread recipe ever!
DifficultyEasy
Servings10
Prep time10 minutes
Cook time40 minutes
Total time1 hour20 minutes
Oh my goodness this bread is so good! Einkorn flour is steadily gaining favor as an alternative to traditional wheat. Whether you have wheat sensitivities or are simply looking to eat healthier, einkorn’s impressive nutrition profile and delightfully nutty taste make it worth trying out in the kitchen. It's moist, nutty flavor is sure to coax you into making this your go-to bread recipe. This loaf is a cinch to prepare and takes very little effort. All you need is a little time.
Ingredients
- 3-1/4 cups Einkorn all-purpose flour*
- 2 tsp non-iodized salt*
- 1/2 tsp active dry yeast
- 1-1/2 cups warm water (110 degrees F)
Instructions
- 1
In a large bowl, combine flour, yeast, and salt
- 2
Add 110 degree water and mix until a shaggy dough forms.
Add more flour if dough seems too wet. I typically add as much as an additional 1/4 cup if needed.
Keep in mind we are going for shaggy here so it will be sticky.
- 3
Cover dough and let sit at room temperature for 8-12 hours.
- 4
Transfer the dough to a well-floured surface.
Fold the dough onto itself, pulling the outer edges into the center.
Continue to do this until you create a tight smooth ball that holds its shape.
- 5
Line a bowl with parchment paper with excess paper over the edge and sprinkle paper with flour.
The excess paper will make for convenient “handles” when removing the bread from the Dutch oven to cool.
- 6
Place dough ball into prepared bowl, cover with a damp towel, and let rise for 30 minutes.
- 7
In the meantime, place a Dutch oven into a cold oven with the lid on and set the oven to preheat at 450ºF.
(This will preheat your Dutch oven in preparation for baking.)
- 8
Once the oven and your Dutch oven are preheated, carefully, remove the pan from the oven and remove the lid of the Dutch oven.
Using the parchment paper as handles, transfer the dough ball into the Dutch oven.
Sprinkle with a little Einkorn flour.
Score the top of the loaf with a knife or bread lame.
Put the lid back onto the Dutch oven and bake for 30 minutes.
- 9
Remove lid and bake for an additional 8-10 minutes to brown and crisp your crust.
- 10
Using the parchment paper, place the bread onto a cooling rack. Allow to cool for at least 1 hour before cutting into the bread.
Enjoy!
Notes
*This recipe works with regular all-purpose flour too
*I use pink Himalayan salt
Keywords:Einkorn, bread