Einkorn Bread {with dry yeast}

As the cold weather came, my sourdough starter seems to have gone into hibernation, it takes forever for it to spring back after feedings making it hard for me to time it with my baking ventures and then the leavening process takes forever. Since all-purpose einkorn is so easily digestible even without fermentation, I started making this bread using store-bought dry yeast with just amazing results – it comes out super soft, with a soft crust that’s easy to slice for sandwiches. I love how easy it it to make, and that I can bake it without the Dutch oven. My whole family goes crazy for it, and my mom keeps saying that it’s impossible to make bread this good without enriching it with butter, milk or eggs.

Dough for 100% einkorn breads can be either very messy and sticky because of einkorn low gluten content, or if we make it dry enough to be able to handle it without sticking, it produces bread that is too dry and dense, in my opinion. So I always aim for a process that helps me keep the hydration of einkorn dough to the maximum and the messiness – at bay. This one is perfect, with little hands-on time, high moisture and the taste and texture are just something special.

HOW TO MAKE EINKORN BREAD WITH DRY YEAST

Ingredients
Starter dough:
2/3 cup warm water
1 teaspoon dry active yeast
1 cup all-purpose einkorn flour
Main dough:
All starter dough
1.5 cup warm water
4 cups all-purpose einkorn flour
1 teaspoon sea salt

Instructions
Whisk 2/3 cup warm water and 1 teaspoon dry yeast together until yeast is dissolved. Add einkorn flour and mix with a spoon until no dry spots remain.

Cover and leave at room temperature for 4-5 hours.
At the end of that time, when the starter dough is very bubbly and wet, add 1.5 cups warm water and whisk until the dough is dissolved.
Add 4 cups all-purpose einkorn flour and 1 teaspoon sea salt. Mix with a spoon until you get sticky dough. Leave covered for 30-60 minutes.

Line a cookie sheet with a double  layer of parchment paper.
Sprinkle the dough generously with water, wet your hands and knead for a couple of minutes, wetting your hands often to prevent stickiness.
Sprinkle the parchment paper with water, transfer the dough, and shape it into a ciabatta-like shape. Spray or sprinkle the top generously with water and cover with plastic. Leave to rise for 2-3 hours, or until it more than doubles in size.

Preheat the oven to 400ºF (200ºC). Remove plastic cover. Bake for 30-35 minutes, or until the top starts to turn slightly golden. Do not over bake, otherwise it’ll become too crumbly.

Print Recipe

Einkorn Bread {with dry yeast}

Cook Time35 minutes mins

Author: Valeria - Beets 'n Bones blog

Ingredients

STARTER DOUGH (SPONGE)

• 2/3 cup warm water
• 1 teaspoon dry active yeast
• 1 cup all-purpose einkorn flour

MAIN DOUGH

• All starter dough
• 1.5 cup warm water
• 4 cups all-purpose einkorn flour
• 1 teaspoon sea salt

Instructions

• Whisk 2/3 cup warm water and 1 teaspoon dry yeast together until yeast is dissolved. Add einkorn flour and mix with a spoon until no dry spots remain.
• Cover and leave at room temperature for 4-5 hours.
• At the end of that time, when the starter dough is very bubbly and wet, add 1.5 cups warm water and whisk until the dough is dissolved.
• Add 4 cups all-purpose einkorn flour and 1 teaspoon sea salt. Mix with a spoon until you get sticky dough. Leave covered for 30-60 minutes.
• Line a cookie sheet with a double layer of parchment paper.
• Sprinkle the dough generously with water, wet your hands and knead for a couple of minutes, wetting your hands often to prevent stickiness.
• Sprinkle the parchment paper with water, transfer the dough, and shape it into a ciabatta-like shape. Spray or sprinkle the top generously with water and cover with plastic. Leave to rise for 2-3 hours, or until it more than doubles in size.
• Preheat the oven to 400ºF (200ºC). Remove plastic cover. Bake for 30-35 minutes, or until the top starts to turn slightly golden. Do not over bake, otherwise it'll become too crumbly.