Einkorn Bread

My blogging friend, The Healthy Epicurean, inspired this post when she asked if I had the yeast einkorn bread recipe I’ve been using here or not. I have shared the sourdough version here, but up until today, I hadn’t shared the yeast version. This is a really easy recipe (easy is even in the title) and I throw it together two or three times a week. I use Jovial’s recipe, just as I used Jovial’s sourdough recipes as well, and I highly recommend perusing their site for more recipes and to shop their delicious goods. Jovial Foods is the one einkorn brand I can find so I am very lucky that Whole Foods and PCC both carry it now. I actually couldn’t find it for a while which is why I let my sourdough go (whaa!), and now that it’s back on the shelves I’m too worried it’ll disappear again to put in the effort of remaking a starter again. I know I can always order the flour, but being able to pick a bag up at the store just makes it seem so much simpler and I’m not willing to add more items to my “must be ordered online’ list at the moment. I think einkorn is easier to find in Europe, (is that right Fiona?) And speaking of Fiona, if you don’t already read her blog, The Healthy Epicurean, it’s full of tasty, healthy recipes and enough humor to get you through at least one dark pandemic winter day. Check it out when you need a new recipe along with a side of chuckles.

Why use einkorn? Einkorn is the oldest iteration of wheat that we still use, and it fell out of favor because of its weak gluten content. This of course means that for some who are sensitive to gluten this form is digestible and does not cause the usual wheat-induced symptoms. This is not for celiacs though and there is no guarantee that you can handle einkorn if you can’t handle other wheats (like spelt) so please be mindful if you try it out. My son and I can handle it but only after we took measures to heal our digestive systems and I am SO happy we can because it’s so good. If you are just someone looking for a healthier wheat, this is it! It has more protein and less gluten and tastes like real food which, let’s face it, gluten-free bread has a hard time doing. Gluten-free baked goods (besides bread) are awesome, but for some reason bread is just a hard one to replace.

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Here’s the recipe copied straight from Jovial’s website with some of my own tips below:

Easy Einkorn Sandwich Bread Recipe from Jovial Foods
INGREDIENTS

• 1¼ (295 g) cups warm water
• 1½ teaspoons dry active yeast
• 2 tablespoons oil or butter, melted and cooled
• 1 tablespoon sugar or honey
• 3¾ cups (450 g) jovial All-Purpose Einkorn Flour
• 1¼ teaspoons sea salt

INSTRUCTIONS

1. In a large bowl, combine water, yeast, oil or butter, sugar or honey. Stir until creamy.
2. Measure the flour with a baking scale or spoon into a measuring cup, then add it on top of yeast mixture. Sprinkle the salt on top.
3. Mix with a spatula or jovial’s einkorn knead tool until the flour is absorbed and you have a wet, sticky dough.
4. Cover tightly with plastic wrap. Let rise for 45 minutes.
5. Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan.
6. Transfer the dough to a lightly floured work surface. The dough will feel very sticky and wet, but try not to add more additional flour than what you have dusted the work surface with or you may find dry flour baked in the bread. Shape the dough into a loaf. A bowl scraper is a great tool to help with shaping the sticky dough.
7. Place in the loaf pan, cover with oiled or buttered plastic wrap to inhibit the plastic from sticking the dough. Let rise for 30 minutes. Remove the plastic wrap.
8. Bake for 40 minutes. Let cool completely before slicing.

Click the link for more tips from Jovial about this recipe, but I’ll give you a couple of mine here. For one thing, make sure the water is lukewarm and not edging towards ‘hot’. The bread will rise much more fully if the water is the right temperature. The next tip is that when I leave the bread to rise longer than the two times given above, the bread is much better and fuller. I usually like to give the first rise a good hour or more, and the second one even longer, so close to two hours if I have the time. You don’t have to elongate the times, but that’s what works best for me. For the work surface, I put down a piece of wax paper and then dust it with flour and also dust my hands with flour. When the dough is in the loaf pan, I throw the left over flour into the compost and save the wax paper for another time or two of bread making. (It just saves some clean-up time.)

Incidentally, I don’t mind baking bread several times a week but cooking on a daily basis is still a thorn in my side. The delivery service I tried ended up being a good thing for my youngest, but my oldest and I really didn’t care for the food. Back to the drawing board on how to make this constant cooking situation more manageable. Any tips would be appreciated!

Enjoy the last couple of weeks of this crazy year. If you are looking for homemade gifts to make, check out this old post or type DIY into the search box on here, and be sure to let me know if you make something.✨