Einkorn Wheat Bread Loaf
(No Knead)
Vegan, Soy Free
Serves 4-6
Prep time: 10 minutes
Rise time: 12-14 hours
Bake time: 40 minutes

Note: If you've never heard of Einkorn wheat before, please be sure to read my notes at the bottom of this page!
Cost: $7.75

5 1/4 cups Einkorn wheat flour, divided
1 3/4 cup warm water
1/2 tsp instant yeast
1/2 tsp maple syrup or agave
1 tsp salt

Mix 5 cups of flour and yeast in a large bowl.  Add warm water, maple syrup and salt.  Stir to combine.  Unlike most bread dough, this will not be "doughy" and elastic.  This will be sticky and you will probably think that you've done something wrong.  Don't worry, it is supposed to be that way!  Cover with plastic wrap and a towel and let sit in a dark place overnight for at least 12 hours. 

In the morning, pre-heat your oven to 450F.  Prepare an oven safe deep/round casserole dish (it is important that the dish you use has a lid) by lightly greasing it. With a spatula, scrape down the sides of the dough bowl so you have loosened the risen dough from the sides.  If the dough is still very stick, add 1/4 cup of additional flour and gently work it into the dough. Scoop it out and transfer it to the prepared casserole dish.  Cover and let sit until the oven has preheated. 

Bake, covered for 40 minutes.  The dough will expand and take on the shape of your casserole dish.  Let cool completely before slicing and serving.

If you’ve never heard of Einkorn wheat then don’t worry. It was actually on the verge of extinction, but a few years ago a company called Jovial worked with researchers in Italy to replenish the original seeds. Which means that unlike the wheat we have today, this wheat is the oldest wheat (5000+ years old!) and the only wheat that has never been hybridized. It is my belief that the rise of gluten sensitivities we have seen in recent years is a direct result of the industry “simplifying” the genetic makeup of wheat so they can grow and harvest more at a much cheaper and quicker rate. They say that if you have a gluten sensitivity to modern wheat, this wheat maybe actually be an alternative!

Einkorn wheat is loaded with more nutrients, vitamins, and minerals than any other wheat that exists today. As a result, it has a very distinct flavor. In my opinion, it has somewhat of a nutty flavor, and when baked into bread it tastes like a combination of a hearty whole wheat and sourdough.

Depending on where you live and the supermarkets you have available, you may be able to find Einkorn wheat in the bulk section of your local grocery store. If you can’t find the flour, you may be able to find the Einkorn wheat berries in bulk, and then if you have the Kitchen-Aid mill attachment you can grind your own wheat. If all else fails, you can order the flour directly from Jovial which I have done many times!
This is what the dough will look like after it has risen overnight.  Light and airy!

This is what the dough will look like after it has risen overnight.  Light and airy!

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