We notice you are using an outdated browser that may prevent you from viewing this site properly.

Please update to the latest version of Internet Explorer, Chrome, Firefox or Safari to access this site. Thank you.

Shop Jovial Gluten Free & Einkorn Products

Easy Einkorn Rye Bread

Rye and einkorn are kindred spirits of sorts, and they sure do taste great together in our new recipe for Easy Einkorn Rye Bread. Rye is high in gliadins, but lower in glutenins, so its gluten is weaker than modern wheat and therefore, it shares some of einkorn’s performance traits. Together, einkorn and rye make a delicious loaf of bread that is perfect for sandwiches.

We have tested this recipe with active dry yeast for a quick loaf that is ready in less than two hours, but have also included a sourdough version. If you are interested in developing an einkorn sourdough starter of your own, be sure to check out Carla’s video. You can make this loaf dairy-free by substituting the butter with olive oil, and using water, instead of milk. If you can eat dairy, milk will make the crumb just a little softer. Either way you bake it, we know you’ll love this recipe!

 

Einkorn Easy Rye Bread with Yeast

Makes one loaf

Ingredients

  • 1¼ cups (300 g) whole milk or water, warmed to 100°F
  • 2 tablespoons brown sugar
  • 1¾ teaspoons active dry yeast
  • 2 cups (240 g) jovial All-Purpose Einkorn Flour
  • 1 cup (120 g) rye flour
  • 1¼ teaspoons fine sea salt
  • 1 tablespoon caraway seeds (optional)
  • 2 tablespoons unsalted butter, melted, plus more for greasing

Instructions

  1. In a medium bowl, combine the milk or water, brown sugar, and yeast.
  2. In a large bowl, combine the flours, salt, and caraway seeds.
  3. Add the wet mixture to the flour and mix with a stiff spatula or an Einkorn Kneading Tool until the flour is almost absorbed. Work the butter into the dough until it is completely absorbed. Cover the bowl with plastic wrap and let the dough rise for 45 minutes.
  4. Generously butter an 8½ × 4½‐inch loaf pan.
  5. Transfer the dough with a bowl scraper to a work surface that has been lightly dusted with flour. Dust your hands with flour. Stretch and fold each end of the dough toward the center. Repeat. This will help smooth out the dough and give it some strength for shaping. Watch our video and see Carla demonstrate how to shape the dough and the loaf.
  6. To shape the loaf, you’ll stretch and tuck from the top of the piece of dough toward the center, working with one-quarter of the dough and pressing down to seal the seam as you go. Repeat this three times, then pinch the last seam to seal completely. Roll the loaf a few times on the counter to finish shaping it. 
  7. Place the dough, seam side down, in the prepared pan. Cover the pan with buttered plastic wrap. Let the dough rise at room temperature for 30 minutes, or until the top of the loaf rises about a ½ inch below the rim of the pan.
  8. Preheat the oven to 375°F.
  9. Bake the loaf for 40 minutes, until dark brown.
  10. Place the pan on a wire rack to cool for 15 minutes, then turn out the loaf and let it cool completely for 2 hours before slicing.
  11. Store in a loosely sealed plastic bag for up to 3 days, or freeze for up to 1 month.

 

Einkorn Sourdough Rye Bread

Makes one loaf

Ingredients

For the levain

For the dough

  • ¾ cup (177 g) whole milk or water, warmed to 100°F
  • 1½ cups (180 g) jovial All-Purpose Einkorn Flour
  • ½ cup (60 g) rye flour
  • 2 tablespoons brown sugar
  • 1¼ teaspoons fine sea salt
  • 1 tablespoon caraway seeds (optional)
  • 2 tablespoons unsalted butter, melted, plus more for greasing

Instructions

  1. Make the levain: In a glass container that you can seal tightly or in a medium bowl, mix the starter and water together with a fork, pressing on the starter until it dissolves. Add the flours and mix until the flours are dissolved. Seal tightly or cover tightly with plastic wrap and let rise in a dark place for 6 to 10 hours.
  2. Make the dough: In a medium bowl, combine the levain, and milk or water. In a large bowl, combine the flours, brown sugar, salt, and caraway seeds. Add the wet mixture to the flour and mix with a stiff spatula or an Einkorn Kneading Tool until the flour is almost absorbed. Work the butter into the dough until it is completely absorbed. Cover the bowl with a plate and let stand for 15 minutes.
  3. Lightly flour a work surface and using a bowl scraper, transfer the dough to it. Turn the dough by stretching the dough into a rectangle, then folding in each corner to the center. Fold again in half, then transfer the dough back to the bowl and cover with plastic wrap.
  4. Let the dough rise for 3 to 5 hours. You should see your dough rise by 30%.
  5. Generously butter an 8½ × 4½‐inch loaf pan.
  6. Transfer the dough with a bowl scraper to a work surface that has been lightly dusted with flour. Dust your hands with flour. Stretch and fold each end of the dough toward the center. Repeat. This will help smooth out the dough and give it some strength for shaping. Watch our video and see Carla demonstrate how to shape the dough and the loaf.
  7. To shape the loaf, you’ll stretch and tuck from the top of the piece of dough toward the center, working with one-quarter of the dough and pressing down to seal the seam as you go. Repeat this three times, then pinch the last seam to seal completely. Roll the loaf a few times on the counter to finish shaping it.
  8. Place the dough, seam side down, in the prepared pan. Cover the pan with buttered plastic wrap. Let the dough rise at room temperature for 60 to 90 minutes, or until the top of the loaf rises about ½ inch below the rim of the pan.
  9. Preheat the oven to 375°F
  10. Bake the loaf for 40 minutes, until dark brown.
  11. Place the pan on a wire rack to cool for 15 minutes, then turn out the loaf and let it cool completely for 2 hours before slicing.
  12. Store in a loosely sealed plastic bag for up to 3 days, or freeze for up to 1 month

2 Responses to Easy Einkorn Rye Bread

  1. Emily monroy says:

    I noticed this recipe is much different than the one included in the book.

    I have just mixed the recipe from the book, is on first proof right now. The dough seems VERY dry after the initial mix. I did turn the dough, which seems to make it even drier. This is my first time making the einkorn rye, and don’t yet know what the final result will be, but I was so shocked by the dryness of the dough, I searched online to see additional tips.

    Is the recipe posted here a replacement to what is in the book? Or is the dryness of the dough to be expected?

    • Jovial Customer Service says:

      The recipe in the book is dry so it will hold the batard shape. This recipe is wetter because it is baked in a sandwich loaf. You are welcome to add more water to the recipe in the book, but most people using the book are beginning bakers and when the dough is wet, it is much harder to handle.

Leave a Reply

Your email address will not be published. Required fields are marked *

×