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Image by Vincent Foret

Einkorn Rosemary Olive Bread

This bread is incredible; great flavor with lemon, rosemary and black olives added. This bread pairs well with my lamb stew or barley soups. No kneading makes this einkorn loaf easy to make. Just fold the dough a few times and place it in a proofing basket to achieve an artisan looking healthy bread.


2 1/2 cups einkorn whole wheat flour 

2 cups einkorn all-purpose flour (from Jovial Foods)

1 cup black olives slices

2 five inch sprigs of fresh rosemary (or 2 tbls dried)

2-3 tbls of preserved lemons or lemon zest

1 tsp salt

1 tsp yeast to 1 1/2 cups warm water​​


Mix dry ingredients together. Add yeast and water mixture to dry ingredients. spread dough out on floured surface. flatten out dough. Mix in extra flour as needed until tacky but not sticky. add olives, rosemary, and lemon preserve/zest.  Gently fold and knead into the dough. Let set in warm area for 45 minutes.  turn onto floured surface and lightly knead. Flatten to an inch thick and then fold over. tucking in the edges and folding again. Shape into an oval (if you have a proofing basket tuck it in seam side up) then let rise for another 45 minutes. During which preheat oven for a minimum of 30 minutes at 440 degrees. scour dough and Bake on pizza stone or tray for 40 minutes

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