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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.

 

 

 

 

 

 

28 Responses to Quick and Easy Einkorn Sandwich Loaf

  1. Lisa says:

    This recipe did not work well in my bread machine. It kept collapsing. After much trial and error, I discovered that if I used 3 cups of sifted flour and 3/4 tsp. rapid rise yeast, the recipe worked well. It makes a 1.5 lb. loaf. Just thought I’d share in case anyone else has had the same problem.

    • jovial says:

      Thanks for this feedback Lisa! We did not test this recipe in a bread machine, but we will now. Did you keep the same amount of water? Thanks again.

  2. SARAH HUGULEY says:

    hello i am wheat-free, soy-free, yeast free, and dairy-free, and i found you guys jovial einkorn pasta I thought it was the brown rice pasta, that I tried last time; but right when i was to make my dish, i realized “oh my gosh i got wheat, I CAN’T EAT WHEAT!, but then ready to toss it to the side I read the box, and actually found out, it was the first wheat ever to be cultivated. So then I thought how cool, wheat in it’s original form, I definitly can eat this, because i always thought; in the back of my head, that wheat is good for you, and so the only reason I probaly can’t eat it is because, they over process it like everything food they do, such as corn. So thank you and I am so grateful.

  3. Pam says:

    I have been making bread for a while now using your Einkorn Flour and this is a lot more water then I have been using to make it. We love the bread but it makes a dough that is like glue and I have to use throw away gloves that I rub a little oil on to even handle it and keep it from completely sticking to my hands to where it won’t come off without washing it off. Therefore, I use much less water to be able to handle it. I use 4 3/4 cup of the flour (just because of the pan I want it to fill so to speak – a 9x4x4 pullman pan without the lid) and only 1 1/2 cups of water, with sometimes one or two teaspoons more of water. However, I have been adding 2 TBL of butter or olive oil to make it softer but you are right in that it seems to get harder quickly so I might start leaving that out. Jovial, do you just make it with that much water and put up with the stickiness and the fact mine would never even resemble a ball with that much water (and pretty much does not already with even the amount of water I currently use) and more would make it even harder to work with? I do use salt and sugar also and use the instant dry yeast (a little more then you use) and I do mix it in a bread machine that can be programmed to a short kneading cycle and let it have a first rise in the machine but then remove it and let it rise again in the bread pan I will cook it in and then cook it in the oven. I had come up with my recipe because I wanted an easier one then what you used to have so great job in coming up with an easier one for everyone.

    • jovial says:

      This recipe does have a lot of water because it is a free form loaf and is not supposed to knead into a firm dough. The dough is more like a thick cake batter, which gets put right into the loaf pan to rise and then bake. It is easy and saves time, and the results are great. We did not test it with a bread machine because this type of recipe is made without a standing mixer or bread machine. If you are looking for a firm dough, always use 1/2 the weight the flour as liquid in your dough for einkorn flour. Therefore, if you measure 4 3/4 cup of einkorn flour or roughly 700g of unsifted flour, you would need to add 350g of water which is 1 1/2 cups (exactly what you are doing). If you are not using the whole cycle of your bread machine, maybe you should try to knead the loaf by hand instead. It might be easier and bread might come out even better because the bread machine uses heat to get the dough to rise but you really don’t need its help.

      • Pam says:

        Thanks Jovial for the suggestions and comments about the amount of water. I now get what you are saying about the difference in consistency. I may try your recipe and see what I think compared to mine (since even quicker) and even when using mine, may start kneading by hand to see the difference, since really it does not need an excessive amount of kneading I have found. Again, thanks for posting an easier recipe for all of us that like to keep it simple.

  4. Pam says:

    Hi again, I made your recipe over the weekend and it was very easy and was very good. It does have a much different texture then doing then making stiffer dough that you knead but my husband loved the soft spongy type texture of the bread. My only mistake was because I use instant yeast, I thought I would need more yeast but I would say that was a mistake because it did rise way too fast and too much and kept wanting to flow over the side of the pan before I could get the oven heated. I used 2 1/4 tsp of the instant yeast and I would surmise by what happened, that is probably way too much. Could you tell me if I would normally use the same amount of instant yeast as you do the active dry yeast?

    But once I get that adjusted correctly, I am going to make this version from now on because of how moist compared to the other. The main trouble I had, besides the above, was cutting it. With the sponge type texture, it was interestingly more difficult to cut even though my knife was very sharp so I may be looking into a different knife for that.

    • jovial says:

      Pam,
      The recipes calls for dry active yeast, so you should not add more than 1 1/2 tsp, 2 tsp at the most. Maybe the extra yeast made the bread spongy, as you describe. Next week, we will be adding a few more recipes- we have baking loaves for some time now everyday to get them perfect. Check our blog again soon.
      Thanks!

  5. Pam says:

    Jovial,

    I figured that was just the texture it produces but maybe not. So if using instant yeast instead of dry active yeast, you are saying it would be the same amount more then likely, even if using instant?

    Can’t wait to see the other variations next week.

  6. Pam says:

    Have a question after making this three times. It is about these huge air holes I guess you would call them. The first time I made I kind of had to “knock” it down because I did let it rise until it was starting to overflow and then it did not seem to have the big holes but with the last two times, I let it rise about 40 minutes with no “knock” down but it had a big air hole through the entire loaf both times, which makes it kind of hard to make sandwiches with say peanut butter, etc. It may be because of the amount of liquid it calls for but do you have any suggestions on how to help with that??? I make it pretty much just like your instructions. We love the bread because it stays so moist but again, do you have an ideas or suggestions on how to prevent this or does it just go with this type of loaf???

    • jovial says:

      Pam,
      When you add the batter to the loaf pan, you should wet a stiff spatula and run it along the top of the dough to flatten it out and remove any air pockets that have formed when you poured it in the pan. A 30 minute proofing time does not seem like enough, but in the summer, that might help too. Let us know if that works. We will also make test this again and get back to you if we have more suggestions.
      Thanks!

      • Pam says:

        Ok, that would be great if you come up with anything else if you remake it. If I go over 40 minutes, it flows over the top of the pan (and has) – unless I were to try pushing it down once and re-rising it again. Will see how that goes though next time, pending anything you find out.

        • jovial says:

          Pam,
          In the summertime when dough is rising fast, we would suggest you mix the batter and let rise right in your mixing bowl for 20 minutes. After this first proofing, you should mix the batter with a wooden spoon to push down the dough and degas the mixture. Then, pour it in your oiled loaf pan. To make the top look perfect, you can wet a spatula and push on the surface to smooth it out. Keep wetting and spreading until the surface looks good. Then cover with plastic wrap and let rise for 20 minutes more and bake. This should solve your problem, but let us know. In the cooler months, you can proof just once in the loaf pan.

  7. Pam says:

    Thanks, I will try. And per your email, I use SAF Instant Yeast at the 1 1/2 tsp you use for Active Dry Yeast. All else was as instructed. But will try the different rising methoc.

  8. Pam says:

    Still had no luck with additional instructions. I had a 1″ by 1 1/2″ hole through the entire loaf, minus the ends, so I threw away. I may also just “deflate” it once after it rises in the pan, and let rise again, as I did by accident the very first time I made it when it had gotten to the top of the pan before the oven was heated, and see if that prevents the issue. Wonder if it is a mixing issue in that I am mixing too much or not enough, etc.

  9. Diana Casey says:

    Just made this in my bread machine using the bread machine measurements for regular white bread 1.5 loaf. I omitted the powdered milk and cooked it on the french bread setting. It came out divine…..best sandwich bread I ever baked and I know it will make awesome toast tomorrow. This is going to be a staple for me….Einkorn flour has such a lovely flavor. The bread is light enough to be great alone with a little butter but slices into perfect sandwich slices and holds itself together perfectly. Thank you, thank you, thank you!

  10. Diana Casey says:

    Should anyone else want to try the recipe I used :
    1 Cup + 2 TBS water
    2 TBS Olive Oil
    11/2 TSP Salt
    2 TBSP Coconut Sugar (any sweetner will do)
    31/4 Cups Einkorn Flour
    1 3/4 TSP Active Dry Yeast
    put ingredients in machine in that order and set for French Loaf (regular would have worked I just like the crispy crust)

  11. KrIssY says:

    I’m very new to bread-making. But I would like to know your thoughts on soaking the flour for 24 hours before adding yeast etc. I am baking a loaf now, but was concerned because I had to add a good portion of the water the day before, in order to do so. I am hoping it turns out!

    • jovial says:

      This is similar to a French baking technique call autolyse, where the water is added to the flour before the yeast or sour dough and let rest. Adding yeast, which is acid-producing, would change the ph of the dough and enzymes work better in a neutral pH environment. So, by soaking your flour, you will be breaking down the gluten proteins. You should leave some of the water out of the flour for activating the yeast, then knead very briefly the next day when you make your loaf. You may need a little bit more water than what is in this recipe, if you are soaking for 24 hours. Let us know how it turns out.

  12. KrIssY says:

    I soaked in water and a couple tablespoons of liquid whey. I left about a half cup water out to activate the yeast. I actually, did not have to add extra water. Just the amount that I had left out was enough. Mixed together briefly, poured it up, let it rise about an hour and twenty minutes. Then, baked. It tastes delicious, but a little more dense than a regular sandwich loaf. I’ll be practicing.

    • jovial says:

      Great- maybe next time you should try to let it rise for 45 minutes, then punch down and knead a little, form the loaf and then rise 20 minutes before baking. With dry active yeast, the einkorn bread dough rises fast but if it doubles, the old wheat standard, it gets weak and sinks and does not turn out as good.

  13. Paul C says:

    Just to clarify – the recipe calls for “unsifted Einkorn flour” but in the photo the loaf certainly looks as though it was made from flour with little to no bran in it, such as the pre-ground and pre-sifted flour that Jovial sells. What adjustments should I make and what results can I expect if I use my own freshly ground unsifted flour from the whole berries? I was definitely planning on doing a soak, at least, with lemon juice for acidification.
    Thanks

  14. Pingback: Quick and Easy Einkorn Sandwich Loaf | Jovial Foods Blog | Just A Little While

  15. amy says:

    Most of your recipes are in weighted measurements but I see this one is not. Will you please convert this one into weights … thank you!

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