Einkorn French Bread

Here is my favorite Einkorn French Bread recipe. It is adapted from a recipe at Einkorn.com I have switched a few amounts of ingredients and rising times, but for the most part the recipe is a basic einkorn French Bread.

Our family loves Einkorn flour, not only because of its taste, but it is an ancient grain that is quite nutritious – as it contains proteins, iron, dietary fibers, B vitamins, and less gluten.

This recipe makes 2 loaves of Einkorn French Bread.

Ingredients:

5 cups of Einkorn flour (I use an additional 1/2 -1 cup for kneading and rolling. Einkorn flour works a bit differently than typical white flours. Einkorn flour need less water and it takes a bit longer for absorption.)

2 tablespoons yeast

1.5 cups warm water

1/3 cup honey

2 teaspoons of salt

1 egg + 2 Tbl. water (whisked to brush over the loaves before baking – this helps to harden the crust)

Instructions:

Oven – 350 degrees.

Combine in a mixer bowl the warm water, yeast, and honey. Allow this to sit until growth (doubles in size with bubbles).

Combine in a separate bowl 4 cups of the Einkorn flour and the salt. Mix together.

Using a dough hook to mix, add the Einkorn/salt mixture to the yeast mixture about 1/3 cup at a time. Then cover the dough with plastic wrap and a rubber band to help trap the moisture. This will assist the dough when rising. Set the bowl aside for 1 hour to rise – doubled in size. (Not in a drafty or cool area of the kitchen, ideally between 70- 80 degrees.)

After rising, use the dough hook again and add an additional 1 cup of Einkorn flour. Add 1/3 cup at a time. Mix with the hook until the dough no longer sticks to the sides of the bowl. If it is still sticking, add another 1/3 cup of flour. Cover the bowl with plastic wrap and a rubber band and set aside for 30 minutes for a second rise.

After the 30 minute rise, separate the dough into two parts. Knead and roll with fingers to lengthen the dough into a long rectangular shape. Roll each one into a log and fold under edges to close all seams. Place the loaves on a baking sheet with parchment paper and cut slashes on the top of the bread.

@dmheckenkamp

Brush the whisked egg and water mixture over the top of the bread. Set the sheet with the loaves on the top of the stove for 20 minutes for a final rise. Then bake at 350 degrees for 25-30 minutes.

ENJOY!

@dmheckenkamp

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