Whole grain Einkorn Sandwich bread

INGREDIENTS

  • 1 ½ cups (350 g) warm water, 100°F

  • 1 ½ teaspoons (7 g) dry active yeast

  • 2 tablespoons (28 g) honey

  • 4¾ cups (456 g) whole grain Einkorn flour or 2¼ cups (450 g) Einkorn wheat berries, ground into flour

  • ½ teaspoon (3 g) fine sea salt

INSTRUCTIONS

  1. Combine warm water, yeast & honey. Let stand 5 minutes.

  2. In a large mixing bowl combine flour & salt.

  3. Add the yeast mixture and mix with a stiff spatula. The dough will be like a thick bran muffin batter.

  4. Cover and let rise for 30 minutes.

  5. Preheat oven to 375°F and generously grease an 8” x 4” loaf pan.

  6. Stir batter well, then pour into prepared loaf pan.

  7. Smooth the surface with a wet spatula.

  8. Cover and let rise for 30 minutes.

  9. Bake for 35-40 minutes until golden brown. Place pan on a wire rack and let cool for 15 minutes. Then turn out loaf and let cool for two hours before slicing.

  10. Store in a sealed plastic bag for up to 3 days.

    recipe courtesy of Jovial Foods