Slow Rise Einkorn Bread

Makes 1 loaf

We recommend this slow proving, no kneading and covered baking method. This recipe bakes a characteristic dark loaf with good flavour and structured crumb.

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


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  1. Oil a 1kg/2lb bread tin.
  2. Put the flour, yeast and salt into a large bowl and blend them together.
  3. Add the water and stir to bring together a doughy mass. Do not knead the dough or add extra flour.
  4. Cover the dough bowl with oiled cling film and leave it to prove for 10–15 hours.
  5. Pre-heat the oven.
  6. Scrape the sticky dough into the tin and smooth the top.
  7. Cover the tin with oiled tin foil creating a dome shape to accommodate the dough when it rises.
  8. Bake immediately for 30 minutes.
  9. Carefully remove the tin foil, lower the oven temperature and bake for a further 30 minutes.
  10. Turn out the loaf and leave to cool on a wire rack.


1kg/2lb bread tin


220°C, Fan 200°C, 425°F, Gas 7 for 30 minutes

then 200°C, Fan 180°C, 400°F, Gas 6 for 30 minutes

Cooking time

30 minutes at higher temperature, then 30 minutes at the lower temperature

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