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Rustic Artisan Einkorn Bread Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 13 to 19 hours (including rising time)
  • Yield: 1 large rustic loaf (about 1.5 to 2 pounds)
  • Category: Bread
  • Method: Baking
  • Cuisine: Artisan
  • Diet: Vegetarian

Description

This Rustic Artisan Einkorn Bread recipe features a simple, no-knead method using whole grain einkorn flour. The dough requires a long overnight rise, developing a bubbly and flavorful texture. Baked in a preheated Dutch oven, this bread has a crisp, golden crust and chewy crumb that showcases the unique nutty flavor of ancient einkorn wheat. Perfect for artisan bread lovers seeking a wholesome, naturally leavened loaf with minimal hands-on time.

Ingredients

Scale

Dry Ingredients

  • 4 cups (480g) Whole Grain Einkorn Flour
  • 1 1/2 teaspoons (9g) sea salt
  • 3/4 teaspoon (3g) instant yeast

Wet Ingredients

  • 1 1/2 cups (360ml) warm water (about 100°F)

For Dusting

  • Cornmeal or additional flour

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the whole grain einkorn flour, sea salt, and instant yeast until evenly mixed to ensure an even rise.
  2. Add Warm Water: Gradually pour in the warm water while stirring with a wooden spoon until a shaggy, sticky dough forms. Avoid overmixing to maintain the desired loose texture.
  3. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise at room temperature for 12 to 18 hours until it doubles in size and becomes bubbly on the surface.
  4. Shape the Dough: Lightly flour a work surface and gently turn the dough out, folding it just a few times to form a loose ball, being careful not to deflate the air bubbles.
  5. Prepare Baking Surface: Line a baking sheet or pizza peel with parchment paper and dust it with cornmeal or flour to prevent sticking. Place the dough seam-side down on the prepared surface.
  6. Second Rise: Cover the dough again with the towel and let it rise for another 1 to 2 hours until puffed up.
  7. Preheat Oven and Dutch Oven: Set your oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot with the lid inside to heat for 30 minutes.
  8. Transfer Dough to Dutch Oven: Carefully remove the hot Dutch oven from the oven, take off the lid, and transfer the dough with the parchment paper into the pot quickly and gently.
  9. Bake Covered: Cover the Dutch oven with the lid and bake the bread for 30 minutes to develop steam and a moist crumb.
  10. Bake Uncovered: Remove the lid and bake for an additional 10 to 15 minutes until the crust turns golden brown and the loaf sounds hollow when tapped on the bottom.
  11. Cool Before Slicing: Remove the bread from the pot and set it on a wire rack to cool completely before slicing to ensure the crumb sets properly.

Notes

  • Warm water should be around 100°F to activate the yeast without killing it.
  • Do not overmix the dough; a sticky, shaggy texture is expected for this no-knead bread.
  • Use a Dutch oven or a heavy oven-proof pot with a lid to mimic steam baking, which gives the crust a beautiful crispness.
  • Allowing the bread to cool fully before slicing prevents a gummy crumb.
  • If you do not have a Dutch oven, use a baking stone with a pan of water in the oven to create steam.

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Find it online: https://craveablerecipeideas.com/rustic-artisan-einkorn-bread-recipe/