New Einkorn Sandwich Bread Recipe Recipe 395

NEW EINKORN SANDWICH BREAD RECIPE RECIPE - (3.9/5)

Steps:

• 1.In a large bowl, combine water, yeast, oil or butter, sugar or honey. Stir until creamy. 2.Measure the flour with a baking scale or spoon into a measuring cup, then add it on top of yeast mixture. Sprinkle the salt on top. 3.Mix with a spatula or jovial's einkorn knead tool until the flour is absorbed and you have a wet, sticky dough. 4.Transfer the dough back to the bowl and cover tightly with plastic wrap. Let rise for 45 minutes. 5.Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan. 6.Transfer the dough to a lightly floured work surface. The dough will feel very sticky and wet, but try not to add more additional flour than what you have dusted the work surface with or you may find dry flour baked in the bread. Shape the dough into a loaf. A bowl scraper is a great tool to help with shaping the sticky dough. 7.Place in the loaf pan, cover with oiled or buttered plastic wrap to inhibit the plastic from sticking the dough. Let rise for 30 minutes. Remove the plastic wrap. 8.Bake for 40 minutes. Let cool completely before slicing. Additional Tips A few notes on this recipe: •The dough will feel very soft and wet, but refrain from adding more flour. Add just a few tablespoons during shaping. •You may substitute milk for the water 1:1. •You may use any fat of your choice, including vegetable oil, lard or coconut oil. If you use a solid fat, melt it and let it cool before combining the fat with the other ingredients. •The sweetener is not essential or if you prefer to omit sugar or honey, you may use a different sweetener like maple syrup or coconut sugar. •You may also make this loaf in a bread machine, just follow the instructions on our previous post about creating a custom setting for einkorn bread. •If you are on a salt-free diet, you may omit the salt. The bread won't brown as much, but do not extend the baking time. •Sourdough bakers can also bake this loaf by substituting ½ cup (100 g) of refreshed starter for the dry active yeast and lengthening the first rise to 10 to 15 hours at room temperature. After shaping the loaf, the second rise should be lengthened to 60 to 90 minutes.

SOURDOUGH BREADS WITH EINKORN FLOUR

Steps:

• If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).
• Combine all the ingredients in a medium size bowl and mix until well incorporated.
• Cover the bowl or transfer the dough to a straight-walled bucket and let the dough rest for about 30 minutes. Then do 2-3 rounds of gluten development with half-hour rests in between.
• Let the dough continue to rise until it's 40-50% larger than its original size. All of the recipes reached this point in about 4 hours in a warm summer kitchen. Depending on the room temperature and your starter strength, your dough may need longer for this bulk fermentation.
• Scrape your dough out onto a floured countertop and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape. I did a pre-shape and bench-rest on the 70:30 dough only because I had struggled to get it out of the dough rising bucket, and I wanted it to be a uniform oval when I shaped it into a batard.
• Transfer the dough to a well-floured proofing basket and cover it.
• Let the dough proof 30-60 minutes at room temperature, possibly longer in a cold kitchen, and then refrigerate it for several hours to overnight. Or do the entire final proof in the refrigerator or at room temperature for 1-2 hours, again depending on your kitchen temperature and the dough's appearance. See the photo galleries below for target dough expansion in the basket.
• Preheat your oven and baking vessel for 30 minutes at 500°F.
• Flip your dough out of the proofing basket onto parchment paper and score it.
• Transfer the dough to your baking vessel, cover, and bake for:
• 20 minutes at 500F with the lid on
• 15-20 minutes at 450F with the lid off
• When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
• Let the bread cool at least 2 hours before slicing.