📝 About This Recipe
Travel back in time with this rustic artisanal loaf made from Einkorn, the world’s oldest 'mother' wheat. This bread boasts a deep, buttery golden crumb and a complex, nutty sweetness that modern wheat simply cannot replicate. Because Einkorn has a unique protein structure, this recipe uses a gentle folding technique to create a light, airy texture with a beautifully crackled, flour-dusted crust.
🥗 Ingredients
The Dough
- 500 grams All-purpose Einkorn Flour (high-quality stone-ground preferred)
- 325 grams Warm Water (filtered, approximately 90°F (32°C))
- 1 teaspoon Active Dry Yeast
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1 tablespoon Raw Honey (helps with browning and yeast activity)
- 1 tablespoon Extra Virgin Olive Oil (for coating the bowl)
The Crust Finish
- 2 tablespoons Einkorn Flour (for dusting the top)
- 1/4 cup Water (in a spray bottle for steam)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the warm water, raw honey, and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Gradually add the Einkorn flour and sea salt to the yeast mixture. Use a sturdy wooden spoon or a Danish dough whisk to mix until a shaggy, sticky mass forms and no dry flour remains.
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3
Cover the bowl with a damp linen cloth and let the dough rest (autolyse) for 30 minutes. This allows the flour to fully hydrate before the first set of folds.
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4
Einkorn dough is delicate; do not knead it like modern wheat. Instead, perform a 'stretch and fold': wet your hands, grab the edge of the dough, pull it upward, and fold it into the center. Rotate the bowl and repeat 4 times.
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5
Cover and let rest for 30 minutes. Repeat the stretch and fold process three more times (for a total of 4 sets) every 30 minutes. You will notice the dough becoming smoother and more elastic.
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6
After the final fold, lightly oil a clean bowl, place the dough inside, and cover tightly. Let it rise in a warm, draft-free spot for 2 hours, or until it has increased in size by about 50%.
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7
Gently turn the dough out onto a lightly floured surface. Being careful not to deflate the air bubbles, fold the edges toward the center to form a round boule shape.
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8
Place the dough seam-side up into a proofing basket (banneton) or a bowl lined with a heavily floured tea towel. Let it proof for a final 45-60 minutes.
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9
While the loaf proofs, place a Dutch oven (with the lid) into your oven and preheat to 450°F (230°C). The pot needs to be screaming hot to create a great crust.
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10
Carefully flip the proofed dough onto a piece of parchment paper. Dust the top with a little extra Einkorn flour and use a sharp blade (lame) or knife to score a 1/2-inch deep 'X' or decorative wheat stalk pattern on the surface.
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11
Remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the dough into the pot. Spray the top of the dough quickly with a mist of water and immediately cover with the lid.
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12
Bake for 25 minutes with the lid on. This traps the steam and allows the bread to rise fully (oven spring).
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13
Remove the lid and continue baking for another 15-20 minutes. The crust should be a deep, dark golden brown and the internal temperature should reach 190-200°F.
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14
Carefully remove the loaf from the pot and place it on a wire cooling rack. Resist the urge to cut into it immediately! Let it cool for at least 1 hour to allow the internal structure to set.
💡 Chef's Tips
Einkorn absorbs water slower than modern wheat, so the dough will feel stickier; avoid the temptation to add too much extra flour. Over-kneading Einkorn can actually break down its fragile gluten; stick to the gentle folding method for the best rise. If your kitchen is cold, proof the dough inside an oven that is turned off but has the light turned on. Use a digital scale for measurements; bread baking is a science, and Einkorn is particularly sensitive to ratios. For a deeper sourdough-like flavor, let the shaped dough sit in the refrigerator overnight for its final proof.
🍽️ Serving Suggestions
Serve thick slices toasted with cultured salted butter and a drizzle of wildflower honey. Pairs beautifully with a hearty beef stew or a creamy roasted tomato soup. Top with smashed avocado, red pepper flakes, and a poached egg for an ancient grain breakfast. Serve alongside a cheese board featuring aged Manchego and fresh figs. Excellent when used for a gourmet grilled cheese with gruyère and caramelized onions.