Einkorn Wheat Bread Loaf (No Knead)

Vegan, Soy Free (Not Gluten Free but may be an alternative for Gluten Sensitive)
Serves 4-6
Prep time: 10 minutes
Rise time: 12-14 hours
Bake time: 40 minutes
Cost: $7.75

I would argue that one of the best smells in the world is fresh bread baking in your oven.  I could be in the worst mood ever and the second I smell it I instantly calm down.

The problem is, baking bread usually takes many hours in the day which people just don't have anymore.  Luckily, this bread takes 10 minutes on the front end, and just 40 minutes to bake, and the rest of the work happens while you're sleeping!  And as an added bonus, its made from Einkorn wheat! 

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!