Ingredients
Scale
- 500g einkorn flour
- 350ml warm water
- 10g sea salt
- 5g active dry yeast
- 1 tablespoon honey (optional)
Instructions
- Sift the einkorn flour into a large mixing bowl to aerate it.
- Combine warm water and yeast, letting it sit until frothy, then add to the flour with salt and honey, mixing until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes, then let it rise in an oiled bowl covered with a damp cloth for 1-2 hours, until doubled in size.
- Deflate the dough, shape it into a loaf, and let it rest for 30-45 minutes on a baking tray lined with parchment.
- Preheat the oven to 220°C (428°F) and bake the loaf for 30-40 minutes until golden brown and hollow-sounding when tapped.
Notes
- Let the bread cool completely before wrapping for storage.
- Wrap in parchment and keep in a breathable bag for up to 3 days, or slice and freeze for up to 2 months for longer storage.
- Einkorn bread is easier to digest than modern wheat and provides a rich flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg