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Jovial Recipes

Quick and Easy Einkorn Sandwich Loaf

 

 

Here is a quick and easy sandwich loaf. This recipe is made free form and does not knead into a firm dough. The flour, yeast and water are mixed together in a large bowl to form a thick batter that rises directly in the loaf pan. You have only let the dough rise once and then bake, so it cuts down on the total time it takes to make your bread. It is easy to mix the dough with a wooden spoon and then use a stiff spatula to transfer the dough to the loaf pan. This recipe does not work well in a bread machine.

Now, if you are looking for a firm dough that you can knead by hand or can use in a bread machine, simply reduce the amount of water to 1 1/3 cups of warm water for 4 cups of flour. The other ingredients remain the same. You will have then have to let the loaf rise for 90 minutes, punch down, form the loaf and then let rise 60 minutes again before baking or use your bread machine.

INGREDIENTS

4 cups einkorn flour (not sifted)

2 ¼ cups warm water

1 tbsp. sugar

1 ½ tsp. active dry yeast

1 ¼ tsp. sea salt

INSTRUCTIONS

  1. In a large ceramic mixing bowl, add warm water, yeast and sugar and let stand for 5-10 minutes.
  2. Stir in salt with a large wooden spoon, then add flour one cup at a time while mixing.
  3. Using a stiff spatula and a wooden spoon, continue mixing and cleaning the sides of the bowl until all of the flour in absorbed by the water.
  4. Oil a loaf pan. Add the batter and cover with plastic wrap.
  5. Let rise until the dough reaches to top edges of the loaf pan, but be careful. We let this loaf rise for just 30 minutes. Depending on the weather and the yeast, it can take up to two hours. We recommend trying 1 hour to start and keep watching but do not exceed 2 hours.
  6. Bake for 40 minutes at 400°F preheated oven. Remove from pan and let cool for a few hours on a baking rack before slicing.

 

 

 

 

 

 

One Response to Quick and Easy Einkorn Sandwich Loaf

  1. amy says:

    1. What size loaf pan do I need to use for this bread?
    2. If I use whole Einkorn flour, how much (in grams) should I use? (I ask because the whole grain soaks up more water than the refined flour does.)

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