Whole Wheat Honey Einkorn Bread
I love using freshly ground Einkorn flour, like when I showed how to make a wonderful pumpkin bread. It has a mild, nutty flavor. I have a sensitivity to gluten and this flour doesn’t trigger a flare up. Pair it with sourdough and I have a super power bread! You have to remember when working with this flour that it will not be as stretchy as other flours and will have less of a rise because the higher protein makes it denser. Since it is a heritage wheat, there is also no modern gluten added. You do not need to do any excessive kneading when using this flour. When you let the loaf rise before cooking, only let it rise about 40 to 50% as if you let it double, it will deflate in the oven. My secret ingredient that helps this dough to rise is apple cider vinegar. If you use it, you might want to divide your dough in half and put into two loaf pans as it will definitely rise more than without.
Whole Wheat Honey Einkorn Bread
20
minutes40
minutesThis bread is slightly sweet and light/fluffy. Using freshly ground whole wheat Einkorn flour really pumps up the nutritional value of your bread that you are feeding to your friends and family.
Ingredients
2-2/3 cup einkorn berries (or 7 cups freshly ground flour - 500 grams)
1 tsp sea salt (6 grams)
2 tsp instant yeast (7 grams or one packet)
1/3 cup oil (75 grams) can be olive, avocado, or melted and cooled down coconut oil
1/3 cup locally sourced raw honey (120 grams)
1-1/3 cup warm water (330 grams)
1-1/2 tsp apple cider vinegar (6 grams) optional
Directions
- Grind your Einkorn berries on the finest setting. Stir in the salt and set it aside.
- In a separate bowl, bloom your yeast if you are not sure it is fresh. Make sure your water is warm. Use the back of your wrist like you would if you were testing a baby bottle temperature. You want to barely feel it on your wrist - about 115°F. Add the honey, oil, yeast, and apple cider vinegar and stir lightly. Let it sit for about 5 minutes to get foamy on top.
- Add the liquids to your flour mixture and use your dough hook attachment on your mixer. Don't forget to scrap the sides and bottom halfway through. You will mix on low speed (number one on my KitchenAid) about 10 minutes. Einkorn has a weak gluten structure so it needs a gentle touch. High speeds or excessive kneading will not develop the gluten. You are looking for a smooth and sticky dough. If it seems dry, just add a bit more water but not more than a tablespoon at a time.
- Cover bowl with a rag and let it rise for 30 minutes. You can put it in a separate greased bowl to rise if you want to, but I just cover the bowl I just used to mix it in.
- No need to knead this dough. You can pour it directly into your greased 1lb loaf pan. Smooth out the top with your spatula a bit. It is a sticky dough. Cover and let rise 60 minutes.
- Pre-heat over to 325℉ and bake for 40 to 45 minutes. The top with be soft so you can use the toothpick test in the center of the bread to check for doneness. If your toothpick comes out clean, you are all good.
- Let the bread cool for 5 minutes and then remove from pan and place on a cooling rack. Brush the top with melted butter if you want an even softer top.
- Cool 60 minutes before slicing to enable the crumb to completely develop. Yes, I sometimes still cut into the loaf immediately. You can, your crumb will just be gooier. It's best if you can wait at least 30 minutes.
Equipment
Notes
- The bread will keep at room temperature for 3-5 days stored in a bread bag, up to 2 weeks in the refrigerator, and 6 months in the freezer.
