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Jovial Recipes

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.

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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:
INGREDIENTS
  • 10g of dough (soon to be starter)
  • 25g of warm water
  • 55g of einkorn flour
INSTRUCTIONS
  • 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.

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