Whole Wheat Einkorn Bread
The gentle, sweet flavor and subtle nuttiness of whole grain einkorn make this bread stand out. It has a tender, satisfying texture and rich, complex taste that sets it apart from ordinary loaves.This recipe uses a smaller amount of yeast to slow the proofing process and develop more flavor. For a quicker rise, see the notes.
Servings: 1 loaf
Ingredients
- 5 cups whole wheat einkorn flour 480 grams
- 1 ¾ teaspoons salt 11 grams
- ¾ teaspoon instant dry yeast 3 grams, see notes
- 1 ½ cups water 354 grams
- 3 tablespoons honey 60 grams
- 3 tablespoons extra virgin olive oil 37 grams
Instructions
For No Knead Whole Wheat Einkorn Bread
- Whisk the einkorn flour, salt, and yeast in a large mixing bowl.
- Add the water, honey, and olive oil. Stir until the dry ingredients are incorporated and a thick dough forms. The dough will be thick and sticky (almost like brownie batter).
- Spray the top of the dough with olive oil to prevent a skin from forming. Cover the bowl with plastic and let it rise at room temperature for 3 to 4 hours (if you place it in the fridge, you can let it proof for 6 to 8 hours to develop more flavor).
- Preheat the oven to 350°F and line a 9 x 5-inch bread pan or an 8 x 4-inch bread pan with parchment paper.
- Scoop the dough into the pan and smooth it out with wet hands. The dough will be sticky and wet but if you keep your hands wet, they will not stick to the dough.
- Let the bread rise for 30 to 60 minutes or until it is 30% to 40% taller. Do not let the dough double in height or it will collapse when it bakes. If you are using a 9 x 5 pan, let the dough rise approximately 1 inch (it can rise a bit taller if you have an 8 x 4-inch pan).
- Bake 38 to 48 minutes. If you have an instant read thermometer the internal temperature should be 205°F.
- Remove the bread from the loaf pan and place it on a wire rack to cool. Let the bread cool for 2 to 3 hours before slicing.
Notes
Yeast and Proofing Time: This recipe uses a smaller amount of yeast to allow for a longer proof and better flavor development. For a quicker rise, increase the yeast to 2¼ teaspoons (1 packet). Let the dough rise for 45 to 60 minutes, then transfer it to the pan and let it rise a second time for 30 to 45 minutes.
Baking Temperature: The bread is finished baking when the internal temperature reaches 205°F on an instant-read thermometer.
Lighter Variation (75% Whole Wheat): To make a softer loaf, replace 1¼ cups (150 grams) of the whole wheat einkorn flour with all-purpose einkorn flour or standard all-purpose flour. This substitution creates a lighter texture while keeping the flavor of einkorn.
Parchment Tip: Lining the pan with parchment paper makes it easy to remove the loaf. If you don’t use parchment and the bread sticks, let it rest in the pan for about 10 minutes. The steam will help it release more easily.
For a Round Boule: If shaping a free-form loaf with 100% whole wheat einkorn, add 25 to 30 grams of extra flour to help it hold its shape. This will result in a denser loaf.
Nutrition
Serving: 1slice | Calories: 130kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 80mg | Fiber: 3g | Sugar: 3g
