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The Jovial Blog

Slow Rise, No-Knead Einkorn Bread

Many years back, there was a very popular article in the NY Times that explained how to make No-Knead bread. This recipe is based on that exact concept, meaning it has a long proofing time of 12-14 hours, utilizes less yeast than what is normally called for in a bread recipe and the loaf is baked in a ceramic or cast iron Dutch Oven stock pot in a very hot oven. Einkorn is always essentially No-Knead, meaning einkorn bread is best when the ingredients are just mixed together by hand and the kneading is kept to a minimum. The baking method at high temperatures in the sealed pot is conducive to good einkorn bread. This recipe can be made with either our flour or whole grain flour ground from our wheat berries and the proportions are the same.


  • 5 cups (6oog) of jovial einkorn flour or 3 cups (600g) of jovial wheat berries ground to flour
  • 1 3/4 cup of warm water
  • 1/4 tsp. dry active yeast
  • 1 tsp. sea salt


  • Mix flour, salt and yeast together in a large mixing bowl.
  • Add water and combine with your hands until all ingredients are mixed well. Your hands will be a sticky mess at this point, but that is normal with einkorn.
  • With a spatula, push down the sides of the dough and flatten the top.
  • Cover the bowl with plastic wrap and let rise in a dark place for 12-14 hours. Here is what the doughs should look like when ready to bake.

  • Remember, einkorn flour contains carotenoids that can oxidize if exposed to water and light for a long period of time. Just like a carrot peel can darken, einkorn dough will when exposed to light. Therefore, either store the bowl in a dark space or use a ceramic bowl and put a plate on top to protect the dough from light.
  • When the dough is ready, place a ceramic or cast iron dutch oven pot (at least 5 quarts) that is oven-safe and has a lid in the oven and heat for 30 minutes at 500°F then lower the temperature to 450°F.
  • Turn out the dough on a heavily floured work surface. Pat the dough flat, and using a dough scraper or your hands, fold each of the four sides toward the center, using added flour to make a rounded shape. This is not like forming a typical loaf since the dough is quite soft. Don’t worry yourself too much about the shape because the dough will have a quick rise in the oven and will correct itself, leaving you with a beautifully rustic bread.
  • Turn the dough right into the pot and baked cover for 30 minutes. Uncover and bake for 10-15 minutes more until the crust has darkened.
  • Lift the loaf out of the dish and place on a cooling rack. Let cool for at least an hour before slicing.
Baking in a dutch oven, even with a firm dough that is not slow rise, will always yield a nicer loaf because the steam in the pot and its intense heat will help form a nice crust.
The whole grain bread developed a nice crispy, thin crust and a delightfully soft crumb. The lighter loaf made with our einkorn flour was a bit loftier and had a really delicious flavor.
If you would like to keep a small piece of this dough before baking, you can develop it into a sour dough starter. It is not a true sour dough made from only flour and water, but as you continue to refresh with just flour and water, it will mature nicely. Here is how to refresh the starter:
  • 10g of dough (soon to be starter)
  • 25g of warm water
  • 55g of einkorn flour
  • In a small bowl, combine warm water and dough (soon to be starter) with your fingers until dissolved.
  • Add flour and roll in your hands until well combined.
  • Let rest in a covered container in a dark place for 12 hours and then refrigerate.
  • You should refresh the starter using this method at least one time per week.

19 Responses to Slow Rise, No-Knead Einkorn Bread

  1. Sarah Scott says:

    Very fine description of bread making, I’m going to have to pass it by for now since even the smallish amount of gluten in einkorn seems to still be too much for me, Maybe at some point in my future this bread is a possibility. Anyway thanks for taking the trouble to show all the beautiful steps that go into making this loaf,

  2. Rita Morrow says:

    This slow rise Einkorn bread is a staple in our house. I last made it with an added 2 tsp. garlic granules, and 2 tsp. onion granules, and 2 tsp. mixed Italian herbs. It was OMGosh good! I have also kneaded in about 1/3 cup of parmesan with the herbs. It makes a wonderful bread for dinner, or toasted with eggs for breakfast.

  3. Rita Morrow says:

    Correction :-) I should have said, “folded in”, not “kneaded in” the parmesan as there is no kneading, just folding before baking.

  4. Natalie says:

    When I’ve done a recipe like this with regular flour, it said you could leave the dough for 12 to 24 hours to rise. Would 18-20 hours ruin this one?

  5. Eileen says:

    I am having trouble with my Le Creuset dutch oven. Although I believe it is squeaky clean, it smokes terribly when placed in the oven according to instructions. Am I doing something wrong, or is there a way to clean the dutch oven so it won’t smoke? Alternatively, I have a large porcelain salad bowl which I could top with a dinner plate. Would this work?

    • jovial says:

      I had a similar experience with a Le Creuset Dutch oven.I roasted cauliflower and oil inside with curry and the flavor and bit of the oil remained for a very long time and it smoked when I preheated it for months. I tried soaking the pan with soap and water and then I covered the bottom with baking soda and let it stand for a few days, then washed it again. I know I have heard that boiling milk in the pot will also take away residues. It eventually went away on my end. For bread recipe testing, we use 5 quart Lodge Dutch Ovens, which cost under $50, just for bread baking. It’s worth it if you bake a lot, so you can have one dedicated pot that you wipe clean when your bread is finished.

      • Joey says:

        I use the Emile Henry dutch oven. I love it and have used it for bread making and other dishes in the oven and on the stove top.

  6. Dawn says:

    I just purchased an cast iron dutch oven with enamel coating. The instructions say that it is oven save up to 400 degrees. Can this bread be made at a lower temperature? Or do I need a different type of dutch oven?

    • jovial says:

      Hi Nicholas, usually when the bread comes out flat or does not rise all the way it is because there was too much liquid. Try the recipe again using these weighed measurements: 1/4 dry active yeast (or 60 g. starter), 720 g. all purpose flour (or 696 WG flour), 1.5 tsp salt and 472 g. warm water. Follow the same instructions but with these weighted measurements and see how it comes out.

  7. Nicholas says:

    i have been using an eikorn starter could that be the problem?
    it is mature and has a nice rise everyday
    i would prefer to use a sourdough starter
    just need more lift

  8. Eileen says:

    Like poster Nicholas above I was getting flat loaves for awhile, but now that my sourdough starter is 3 months old I am getting terrific results with this recipe! I had bought a very mild commercial starter, because I wanted to use the starter for both sweet and savory baking. However, when I make plain old bread, it is way too bland. Can I add extra salt to this recipe without affecting the rise? Are there other ingredients to avoid in case it will kill the rise?

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