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Homemade Bread with Einkorn Flour
Rustic homemade bread made with einkorn flour is crusty on the outside and soft on the inside. It takes four ingredients to make.
Prep Time 1 hour 10 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings 10 servings
Author Food Smart Mom
Ingredients
3½ cups flour + more for dusting
1 cup warm water around 100-105 degrees Fahrenheit
2 cups cold water
1½ teaspoons active dry yeast
1½ teaspoons sea salt fine
2 tablespoons olive oil for greasing the bowl
Instructions
Sift einkorn flour, salt and yeast into a bowl of your standing mixer. With the mixer running, slowly start pouring in the warm water until the dough comes together. Let the mixer knead the dough for 5 minutes on medium speed. The dough should be slightly wet. If it feels dry, like pizza dough, add a couple of tablespoons of water to it.
Dust your hands with flour and scrape the dough from the hook and the bowl walls. Form a ball with your hands and place it on a clean plate. Generously oil the mixing bowl and return the dough to it. Cover with a clean tea towel and leave in a warm, draft-free are to rise for an hour. A closed oven with the light on is my favorite spot.
Flour the work surface and prepare your baking sheet. Turn the baking sheet upside down and dust heavily with flour. Transfer the dough from the bowl to the working surface. Re-knead by folding and pressing its sides inwards with your hands all while forming a ball.
Place the dough onto the baking sheet and dust with flour. Using a sharp knife make a few cuts on the top. Cover with the towel while the oven preheats. Put an oven-safe pan in the oven on the rack under the rack you will use to bake your bread and preheat oven to 400 degrees Fahrenheit.
Transfer the bread in the preheated oven. Pour 2 cups cold water in the lower pan and close the oven immediately. This will create steam in the oven. Bake for 30 - 35 minutes. Baking times depend heavily on the oven. For this recipe, I found that my oven bakes it in exactly 33 minutes. Try baking for 35 minutes the first time, and then decrease baking time as necessary.
Take the bread out of the oven and let it cool for 15 minutes before transferring to a cooling rack. It’s important to resist the temptation of cutting into it while it’s still hot. For this recipe, if you cut into it before it cools properly the dough may appear to be gooey.
Recipe Notes
Store in a plastic bag on the counter for two days or freeze as soon as it cools completely.
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