Einkorn Olive Oil and Herb Quick Bread

If you're new to einkorn bread baking, this recipe is a great place to start. Tender and savory with a fresh herb swirl, this einkorn olive oil quick bread is simple to make and perfect served alongside soup or salad. Our wholesome All-Purpose Einkorn Flour and Extra Virgin Olive Oil give it a rich flavor and beautifully tender crumb. Best of all, there's no kneading, yeast, or proofing in this recipe—perfection is not required for this loaf to come out great!

Makes: One 9x5-inch loaf
Prep Time: 15 minutes
Bake Time: 50 minutes; Cool Time: 15 minutes
Total Time: 80 minutes 

Instructions

1. Make the Herb Swirl: In a small bowl, stir together the herbs, olive oil, garlic, and salt until they form a thick, spoonable paste. Set aside.
2. Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
3. Mix dry ingredients: In a large mixing bowl, whisk together the einkorn flour, baking powder, baking soda, and salt.
4. Mix wet ingredients: In a separate mixing bowl, whisk together the yogurt, milk, eggs, and olive oil until smooth.
5. Combine: Pour wet ingredients into dry ingredients and stir to combine. Fold in the asiago cheese.  
6. Layer and swirl: Pour half of the batter into the prepared pan. Dollop half of the herb mixture over the batter, and swirl by making 3-4 shallow figure-eight motions with a knife. This doesn’t need to be perfect. Add the remaining batter on top of your swirl and repeat swirling step with the remaining herb mixture. 
7. Bake for 45-50 minutes, or until golden on top and a tester inserted in center comes out clean. If the edges are browning too quickly, tent loosely with foil after 30 minutes.
8. Cool for 30 minutes in pan, then transfer to a rack to cool completely before slicing. Store bread at room temperature, covered well, for up to 3 days.