Einkorn Wheat Bread Loaf
Vegan, Soy Free
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!
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.