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Einkorn Slow Rise Bread

Makes 1 loaf

Made in a two-stage mixing and long rising process, which creates a pleasing rustic style loaf with intense flavour. This no-knead loaf will become very sticky if kneaded.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

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Einkorn Sponge

  1. Put the flour and yeast into a mixing bowl and stir to combine.
  2. Add the water and stir into a slack dough.
  3. Invert a large bowl over the paste and leave in a warm place for 12-16 hours.

Einkorn Dough

  1. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
  2. Add the water to the Einkorn sponge and stir into a thick batter.
  3. Add the flour and yeast and stir to combine.
  4. While still craggy and lumpy, sprinkle on the salt and mix into a sticky dough and starts to come together. Do not overmix or knead the dough.
  5. Sprinkle the oil over the dough, run a spatula around the outside of the dough and turn it gently over a couple of times so the dough mass is covered in oil.
  6. Gently tip the dough into the loaf tin.
  7. Invert a large bowl over the tin and leave it in a warm place for the dough to swell almost filling the tin, about 1-4 hours.
  8. Pre-heat the oven 20 minutes before you start baking.
  9. Remove the bowl and bake for 35-40 minutes.
  10. Turn out the loaf and leave to cool on a wire rack.
  11. Cool completely before slicing.

Equipment

1kg/2lb loaf tin and 2 x mixing bowls

Temperature

220°C, Fan 200°C, 425°F, Gas 7

Cooking time

35-40 minutes
This is my current favourite loaf ....highly recommended
By duncan moss
24 Sep 2020
made half quantity as only 2 of us and it is a lovely loaf and so easy for anyone to make. A lot less effort than usual and beaufiful flour to work with. Thank you for giving it back to all of us.
By Brigid
05 Jan 2018
Wonderful recipe, simple, fast and delicious. I dust the bread with einkorn flour before baking, great look.
By Justin
08 Dec 2017

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