INGREDIENTS

1 1/4 cups (295 g) warm water, at 100°F
1 ½ teaspoons active dry yeast
2 tablespoons sugar
2 tablespoons oil
3 3/4 cups (450 g) jovial All-Purpose Einkorn Flour
1 1/4 teaspoons fine sea salt

INSTRUCTIONS

In a small bowl combine the water, yeast, sugar and oil. Let the mixture rest and get creamy for about 15 minutes. In a large bowl combine the flour and the salt. together until dissolved and creamy..
Add the yeast mixture to the flour bowl and sprinkle the salt on top. Using a stiff spatula, mix the dough until the flour is absorbed. The mixture will come together quickly into a wet dough. Do not add extra flour.
Cover the bowl tightly with plastic wrap and let rise for 45 minutes.
Preheat the oven to 425°F. Grease an 8 ½ x 4 ½-inch loaf pan.
Heavily flour a work surface. Scrape the dough out of the bowl and transfer it to your work surface.( the dough will be quite wet and you might need to add a fee tablespoons of flour to work with it). Knead the dough slightly to get a soft cohesive dough. Spread the dough by pulling gently on the edges to form an 8” long oval. Fold the oval into thirds like a letter, lifting and pressing the ends to the center. Stretch, fold, and press the top and bottom into the center to form a loaf shape. Place the shaped loaf into a well oiled bread pan.
Cover the pan tightly with greased plastic wrap and let rise for 30 minutes or until bread rises to the top of the pan. .
Lower the oven temp to 375°. Remove the plastic wrap and transfer the loaf pan to the oven. Bake for 40 minutes until the loaf just begins to turn golden brown on top. Let the bread cool in the pan for 15 minutes, then turn out the loaf onto a cooling rack. Let cool for 2 hours before slicing.

Recipe courtesy of Jovial foods. Slight modifications are mine.