Einkorn Slow Rise Bread

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

EINKORN SPONGE
250g Doves Farm Organic Einkorn Flour
1 tsp Doves Farm Quick Yeast
250ml tepid water

EINKORN DOUGH
100ml tepid water
200g Doves Farm Organic Einkorn Flour
½ tsp Doves Farm Quick Yeast
1 tsp salt
2 tbsp oil
oil, for tin

220°C, Fan 200°C, 425°F, Gas 7

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.