Einkorn Honey Bread (Yeasted)

Name: Einkorn Honey Bread (Yeasted)
Yield: 1 rustic loaf
Cuisine: American
Ingredients: 3 cups (360 g) All-purpose einkorn flour; 1 1/4 tsp Active dry yeast; 1 tsp Salt; 1 tbsp Honey; 2 tbsp Olive oil; 1/2 tsp Apple cider vinegar; 1 cup (plus 1–3 tbsp extra if needed) Warm water (100–105°F)

Jesse Forkum @cook_5742257

My wife has been sensitive to gluten for a long time, and has been living gluten free. I had heard anecdotes that ancient grains like Einkhorn don't cause as bad of a reaction in those with non-celiac gluten sensitivity. So I bought some Einkhorn all purpose flour, and gave it a go!

This is my first ever bread loaf I have baked, and I really love how it turned out. After eating a piece to test, she had no negative reaction! This will probably become a weekly staple.

I find it really is nice toasted with some honey on top, and goes perfectly with breakfast and coffee.

This is a dense crumb, almost cake like. It's very different from modern breads, but in a good way.

This is my first ever bread loaf I have baked, and I really love how it turned out. After eating a piece to test, she had no negative reaction! This will probably become a weekly staple.

I find it really is nice toasted with some honey on top, and goes perfectly with breakfast and coffee.

This is a dense crumb, almost cake like. It's very different from modern breads, but in a good way.

Jesse Forkum @cook_5742257

This is my first ever bread loaf I have baked, and I really love how it turned out. After eating a piece to test, she had no negative reaction! This will probably become a weekly staple.

I find it really is nice toasted with some honey on top, and goes perfectly with breakfast and coffee.

This is a dense crumb, almost cake like. It's very different from modern breads, but in a good way.

This is my first ever bread loaf I have baked, and I really love how it turned out. After eating a piece to test, she had no negative reaction! This will probably become a weekly staple.

I find it really is nice toasted with some honey on top, and goes perfectly with breakfast and coffee.

This is a dense crumb, almost cake like. It's very different from modern breads, but in a good way.

Saved

Ingredients

1 rustic loaf

3 cups (360 g)All-purpose einkorn flour
1 1/4 tspActive dry yeast
1 tspSalt
1 tbspHoney
2 tbspOlive oil
1/2 tspApple cider vinegar
1 cup(plus 1–3 tbsp extra if needed) Warm water (100–105°F)

Saved

Steps

1

Warm water to 100–105°F. Stir in yeast and honey. Let sit 5–10 min until foamy.
2

In a bowl, combine flour and salt. Add yeast mixture, olive oil, and vinegar. Mix gently until combined.
3

If dough is dry, add more warm liquid 1 tbsp at a time. Dough should be soft and sticky.
4

Cover bowl with plastic wrap. Rest 20–30 min at room temp.
5

Keep covered and let rise 45–60 min, until puffy and bubbly (about 50% increase).
6

Place dough on oiled parchment. With wet hands, gently shape into a loose round.
7

Lower parchment and dough into a cold Dutch oven. Cover and let rise 30 min.
8

Preheat oven to 375°F. Bake covered 20 min, then uncovered 15–20 min more. If needed, increase to 425°F and bake until internal temp is 190–200°F.
9

Remove loaf and cool on a rack at least 1 hour before slicing.