Ingredients
Scale
- 3 cups einkorn flour
- 1 and 1/2 cups warm water
- 1 tablespoon salt
- 1/4 cup sourdough starter (optional)
- 1 tablespoon honey (optional)
- Oil for greasing
Instructions
- Sift 3 cups of einkorn flour into a large mixing bowl. If using, add sourdough starter, warm water, and honey. Stir until shaggy dough forms.
- Flour a clean surface, transfer the dough, and knead for about 10 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours until doubled in size.
- Deflate the dough gently, shape into a round loaf, and place it on a parchment-lined baking sheet. Cover and let rest for 30 minutes. Preheat the oven to 450°F (230°C). Score the loaf and bake for 30-35 minutes until golden brown.
Notes
- Store the miche bread in a paper bag at room temperature for up to 2 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
- Thaw and toast for maximum enjoyment.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150 Kcal
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg