Quick Einkorn Bread

Makes 1 loaf

This easy recipe makes a rustic loaf with a dense crumb and intense flavour in a surprisingly short time. Avoid too much kneading of the dough, both for speed and because it can easily become sticky.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Wholemeal

Ingredients

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  1. Rub some oil around the inside of a 1kg/2lb bread tin and pre-heat the oven.
  2. Put the flour, yeast, sugar, and salt into a large bowl and blend them together.
  3. Add the water and stir everything into a slightly sticky, doughy mass. Avoid kneading or adding flour.
  4. Transfer the sticky dough to the prepared tin and smooth the top.
  5. Invert the mixing bowl over the tin and leave it in a warm place to rise for 55-60 minutes.
  6. Pre-heat the oven.
  7. Remove the bowl and bake for 40–45 minutes.
  8. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
  9. Leave to cool on a wire rack.

Equipment

1kg/2lb bread tin and mixing bowl

Temperature

220°C, Fan 200°C, 425°F, Gas 7

Cooking time

40-45 minutes
This has been the best as far as ease, taste and texture, and crumb of all the einkorn bread recipes I have tried. I followed it exactly at first. Now I add a bit more salt and use honey instead of whate sugar.
By Susan
22 Jun 2018
Second time around added sesame seeds and replaced sugar with Stevia - still five stars
By Phyllis Jones
20 Jul 2017
This is my first recipe followed from the back/side of a flour pack - it makes an excellent loaf
By Phyllis Jones
11 Jul 2017
The recipe works really well and the bread is very tasty and excellent toasted. I've used a breadmaker dough recipe to mix the ingredients but I'm sure this dough rises too quickly for machine baking.
By Mrs Nina Lacey
05 Nov 2014
I LOVE this flour! It makes delicious pumpkin bread, pizza crust, etc. I am currently working on developing a bread machine recipe for it - trial and error so far! If anyone else has successfully created a bread machine recipe please contact me at www.thenettlepatch.com
By Mrs Katherine Grant
11 Dec 2013

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