Einkorn Lemon Poppy Seed Bread

Instructions

1. Preheat the oven to 350°F.  Grease a 9 x 5-inch loaf pan.
2. In a medium bowl, sift together flour, baking powder, salt, and baking soda.
3. In the bowl of a standing mixer fitted with a wire whip attachment, beat the eggs and sugar on high for 4 minutes until the mixture forms thick ribbons.
4. In a medium bowl, combine oil, yogurt, and lemon juice and lemon zest.
5. Fold half of the flour mixture into the egg mixture. Fold in half of the yogurt mixture. Repeat. Fold in poppy seeds.
6. Pour the batter in the loaf pan.
7. Bake for 40-42 minutes.
8. Let cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before slicing.
9. Meanwhile, make the glaze: in a small bowl, mix the powdered sugar and water together until smooth. Spread on top of the bread.
10. Store at room temperature for up to 3 days.