Einkorn Sandwich Bread
I’ve been on an einkorn baking journey since the beginning of the year and it’s been challenging to say the least. Although the switch out is relatively easy ( you can just use a 1:1 ratio), I have found einkorn dough to be STICKY! Through the past few attempts to make einkorn bread, I have finally found the secret to making the dough more manageable - olive oil! I always thought that using more flour would be the secret, but turns out using oil is the secret. With that being said, here is the easiest loaf of einkorn bread I’ve made so far.
Ingredients:
For two loaves:
590 grams water
3 teaspoons yeast (I use instant yeast)
4 tablespoons olive oil
2 tablespoons honey
900 grams einkorn all purpose flour (I love the jovial foods brand)
2.5 teaspoons salt
Method:
Add your water, yeast, and honey to a bowl and stir. If using plain active dry yeast, allow your yeast to “bloom”. If you are using instant yeast, it is not necessary to wait for the yeast to bloom.
Mix in your olive oil, salt, and then einkorn flour until your dough has formed. This can be done in a stand mixer, with a hand mixer, or by hand. However, I personally will always recommend using a stand mixer to mix up dough.
Add a little flour to your surface and knead your dough. Form it into a ball then place back into an oiled mixing bowl.
Allow to rise covered for 1 hour or until doubled in size
Once doubled in size, spray your hands with olive oil (I have a great olive oil sprayer on my amazon storefront) and remove your dough from the bowl onto an oiled surface. I use the olive oil sprayer for this as well.
Divide your dough into two and press down to laminate your dough into a rectangle. Roll your dough into a log and then place into your oiled loaf pans. Allow to rise uncovered for another hour.
While your loaves are rising, preheat your oven to 375F
Once your loaves are ready to bake, place in your preheated oven for 40-45 minutes until your loaves are golden brown and cooked all the way through (if you want to temp check your loaves, they should have reached 190F).
Once your loaves have been removed from the oven, turn them out of the loaf pans after about 5 minutes and allow to cool fully before slicing (although I wont judge you if you don’t, haha )
I like to store mine in the refrigerator in a bread bag, but you can also store them covered on the counter.
Let me know if you guys try this recipe and what you think!