Slow Rise Einkorn Bread


  • 500g Doves Farm Organic Stoneground English Wholemeal Einkorn Flour
  • 1 ½ tsp Doves Farm Quick Yeast
  • 1 tsp salt
  • 400ml tepid water


  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.