Freshly Ground Einkorn Sandwich Bread
A lightly sweetened bread that will accompany cream cheese and raspberry jelly beautifully.
I used my Nutri Mill to grind up my Bench View Farms Einkorn Wheat Berries.
If you would like your bread to be fluffier, you have a couple of options. First, you can grind your flour and then process it in your Vitamix for 60 seconds to sift out the bran from the flour using a fine-mesh sleeve. You don’t have to do either of these but they will give you a fluffier loaf in the end, but I do highly recommend adding 1T apple cider vinegar to strengthen the gluten bonds as this flour has more protein and less gluten than the typical bread flour. You will not be able to taste the vinegar at all.
I highly recommend the bread scrapers that have metal on the inside of them as they are stronger and sturdier.
When I made this recipe, I actually split it into two 4″x8″ loaf pans instead of all in one. I wanted two flatter loaves for my dinner party. I thought the smaller serving size was cuter and it fit on my serving dish better.
We really enjoyed the bread with either a chive and onion cream cheese on top or some butter and raspberry jelly. Yum!!!
Freshly Ground Einkorn Sandwich Bread
16
slices53
minutes30
minutes1
hour21
minutesThis is a wonderful, no knead bread. With the use of Einkorn grains, the bread will be denser than modern wheat. There's not as much gluten so the rise and fluffiness will be different. The honey also makes it a sweeter bread that is great topped with butter.
Ingredients
2 2/3 cups einkorn berries freshly ground - 7 cups whole wheat einkorn - ground on finest setting (500g)
2 tsp (7g) instant yeast
2 T (28g) olive or melted coconut oil
1 T (21g) local honey or maple syrup (add more if you'd like your bread sweeter)
1 1/3 cup (300g) warm water - lightly boil half of your water and then mix the rest to create a temp of around 115°
1 T apple cider vinegar (optional), but really helps it to rise
1 tsp (4g) salt, add last
Directions
- Using the finest setting, grind the 2 2/3 cups of einkorn berries. You will need 500 grams of flour. For a finer grind, mill and then process in your Vitamix for 60 seconds for the smoothest flour. Not necessary, but it does make for a fluffier bread. Or sift out the bran from the flour using a fine-mesh sleeve. You don't have to do this. It still makes a delicious bread.
- If your yeast is not active or fresh, bloom it with the water and honey first for 5 minutes.
- Add flour, vinegar, and oil and mix with your dough hook. Once it comes together for a bit, add the salt. Mix on low for 8 to 10 minutes to develop the gluten. Don't forget to stop and scrape 5 minutes in.
- Once mixed for 10 minutes, remove from the mixer and take the hook out, scrape down your sides. If you have any leftover flour in the bottom, mix it in now. Cover the bowl and allow the bread to rise in a warm place for 25 minutes. I like to use my oven with jus the light turned on.
- This dough will not rise as high as your normal bread as einkorn has more protein in it and less gluten. The apple cider vinegar does strengthen the gluten bonds and will help it to rise more and be a fluffier loaf. You will not be able to taste it. It's my super power!
- Butter or grease an 8" x 4" bread pan and your hands so you can shape the dough into a log. Place it in the pan and allow it to rise in a warm area for 20 minutes.
- Bake for 30 minutes at 350° until golden brown. Allow to cool before turning it over into a cooling rack. As all breads, allow it to completely cool before cutting it so the crumb will set.
- Will stay fresh on the counter in a bag for 3 days, in the fridge for 2 weeks, and in the freezer for 3 months.
