Einkorn No-Knead New

I'm teaching my daughter Erin my updated version of my einkorn no-knead bread recipe. Adding a couple of simple steps gives this incredibly tasty loaf a better texture and rise. If you liked my first einkorn recipe, you would love this one. Links and recipes below.

Ingredients

INGREDIENTS 600g of einkorn whole wheat finely ground (approx. 4 ¾ cups)

336g Water (1 ½ cups)

2 TBS Honey

2 TBS Olive Oil

1 ½ tsp. Salt

1 ½ tsp. Yeast

Directions

Mix flour and salt together. Dissolve honey in warm water, add oil, and sprinkle yeast on top of the mixture. Let rest 5 minutes, or until it begins to foam up. Stir liquid into flour; don’t knead, and set aside for 30 minutes, covering with plastic wrap or lid. Pour out the dough on a floured surface and knead 2-3 minutes, adding 1-2 tablespoons flour. When the dough is tacky, not sticking to your hands, stretch out to about 1-inch thickness and fold in the four sides. Place folded dough in a lightly oiled bowl, and cover; let rest for 15 minutes. Stretch and fold for the second time; let rest for 15 minutes covered. Stretch and fold for the third time, and shape dough into an 8-inch loaf. Place into an oiled loaf pan, and let rise for 20-30 minutes—brush olive oil on top of the loaf for a wonderful crust. While the dough is rising, preheat oven to 400°. Upon placing the pan in the oven, reduce heat to 375°and bake for 35-40 minutes. Once removed from the oven, let rest for five minutes in the pan, then place on a cooling rack, allowing approximately 1 hour to cool before cutting. For a softer crust, place a damp bread cloth over the bread while cooling. See description in YouTube video for links to USA bread pan and original einkorn recipe. no-knead

 

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