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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
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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