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The Jovial Blog

Einkorn Bread

Many years ago, I began baking einkorn bread each day at home while we were working on the new Jovial products. I made my own sourdough starter with the recipe in Maggie Glezer’s book Artisan Baking because I read that the beneficial bacteria made bread more digestible and I am still amazed each day at how wonderfully powerful a starter can be. I recommend this book if you are learning to bake bread.

Here is my starter, wish I could share!

Good recipes for einkorn bread are plain and simple because that is what this ancient grain likes best. You can use a Kitchen Aid mixer if you have it, but actually the bread comes out better if you mix the dough by hand. You don’t have to knead it like you would normal wheat dough, it will come together very quickly. Kneading einkorn dough or mixing the batter too much or at high speed causes the dough to get sticky and the final baked bread to have a heavier crumb.

This is what the pre-ferment will look like in the morning when you wake up.

In the recipe, we use a pre-ferment, which will give you a tastier bread.


¼ tsp (1g) active dry yeast

1 (120g) cup of Jovial einkorn flour

½ cup + 2 tbsp (120g) of warm water

Dissolve yeast in lukewarm water in a glass or ceramic bowl. Stir in the flour and mix with a fork until you get a thick batter. Cover with plastic wrap and let 6-8 hours or overnight.


6 cups (600g) of Jovial einkorn flour

1¼ cups (275g) of warm water


¼ tsp. (1g) active dry yeast

1 tsp. (6g) of sea salt


  1. In a large mixing bowl, mix together unsifted flour and salt.
  2. Add warm water and additional yeast to your pre-ferment and use a spatula to stir together and pour in flour.
  3. Mix by hand in the bowl until all of the ingredients are well incorporated and you have formed the dough. You can add more of flour to make the dough stiffer, but it will be a bit wet and sticky. If you are using a standing mixer, use Speed 1 just until the ingredients are mixed. If you continue to mix on Speed 1, unlike common wheat bread, the dough will not dry and pull away from the edges, but get stickier.
  4. I recommend letting your dough rise in a real ceramic bowl covered with a 100% linen dish towel. If you use linen, not cotton, the dough will not form a crust on the surface. A glass bowl and plastic wrap will work too, just lightly oil the bowl so the dough is easier to get out later. Let rise  in the warmest place in your kitchen, away from drafty spots, for 2 hours.
  5. Sprinkle the dough with flour to remove from the bowl to your counter. Let relax for a minute and then form a loaf by rolling the dough into a cylinder and tucking the corners under until it is compact.
  6. Transfer to an oiled 9 x 5 large loaf pan, if you want to make a formed loaf. If you are looking for an artisan bread like the loaf in the picture at the top of the post, place the linen in a basket, sprinkle with flour and flip the loaf nice side down in the basket. Cover with linen and let rise for 1.5 hours.
  7. Heat your oven to 400° for 15 minutes. When the oven is very hot, you can bake your loaf pan for 35-40 minutes, turning after 20 minutes. If you like a real dark crush, you should bake at 425°.
  8. If you are not using a loaf pan, preheat the baking tray or stone in the oven. When the oven is very hot, remove the tray completely from the oven, close the oven door and place on a heatproof surface or counter top. Turn the basket upside down to quickly flip the loaf on the tray. Make a few slashes with a baker’s razor or very sharp knife on the surface to allow for expansion and place in the oven. Bake for 30-40 minutes, turning after 20.

Notes: Although it is tempting to slice the loaf straight out of the oven, this will ruin your bread. Please wait at least one hour for the bread to cool on a wire rack before slicing.This is a very basic bread recipe. If you are looking for soft sandwich bread, you can substitute ½ cup of the water with milk, 2 tbsp of vegetable oil, 1 tbsp of maple syrup, and use 1 cup minus 3 tbsp. of warm water.

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