The Softest Einkorn Sandwich Bread

Instructions

1. In a large bowl combine the milk, water, sugar, butter, oil and yeast.
2. Add flour and sprinkle the salt on top
3. Mix until the flour is absorbed by the liquid.  The dough will be very wet and very sticky, but do not add flour.  Cover the bowl with plastic wrap and let rise for 45 minutes.
4. Dust your work surface and the dough with a few tablespoons of flour.  Shape the loaf and place in a buttered 8½ x 4½-inch loaf pan.  Cover the pan with buttered plastic wrap and let rise for 30 minutes.
5. Preheat the oven to 400°F.  Remove the plastic wrap and place the loaf in the oven.  Reduce the oven temperature to 375°F and bake for 40 minutes until browned on top.
6. Allow the loaf to cool in the pan for 15 minutes then place the loaf on a cooling rack to cool completely before slicing.

• If you are baking with freshly ground whole grain flour from our einkorn wheatberries, this recipe was not tested with that flour.  This recipe is for use with our all-purpose flour and we cannot guarantee good results using flour from the wheat berries.
• If you cannot eat dairy, you can easily exchange a grain beverage like rice milk for the milk and vegetable spread or oil for the butter and the results will be pretty close.
• We also made this recipe with a sourdough preferment with fabulous results. Learn how to make your own starter and pre-ferment here. To make this recipe with pre-ferment, reduce the amount of milk to ½ cup (110g). The proofing times will be longer. We recommend 3-4 hours for the first rise and then 1-2 hours before baking.