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Olive-Rosemary Einkorn Bread & A New Jovial Product Annoucement

Olive-Rosemary Einkorn Bread & A New Jovial Product Annoucement

7J2A1957Making einkorn bread can be confusing because einkorn absorbs water differently than both regular wheat and gluten free flours. If einkorn bread dough is mixed up to be easy to handle, it may not have enough moisture to rise properly. However, when more liquid is added, the dough becomes very sticky and messy to handle. It’s important to learn how to work with wet, sticky einkorn dough because that’s how you bake great einkorn bread. If you shape wetter dough into a loaf and place it on a baking sheet to proof, it will expand and your loaf will become very flat. We would like to show you how we work around this.


One of the best tools to use in shaping wetter einkorn bread dough is a linen coucheCouche is a French word that means layers, and a linen couche is used in bread baking to hold shaped loaves in the final stage of proofing before baking. They are made from 100% flax linen with no added synthetic fibers and are customarily seen folded between traditional French baguettes. However, a linen couche is not just for baguettes, it can actually be an essential tool for many types of einkorn breads.


You may not have considered purchasing a linen couche before, but if you are baking einkorn bread at home, especially with jovial’s All-Purpose Einkorn Flour, then this simple tool can help you in many ways.

  • Heavy raw linen is nonstick without being synthetic, so you can cover breads or support free-form loaves without having the fabric stick to the dough. Many bread recipes instruct you to cover your bread with a damp kitchen towel, but placing a cotton towel on einkorn dough can lead to disaster if the towel sticks to the dough and ruins the shape of the loaf right before you get it ready for baking. Plastic wrap can also stick unless it is greased.
  • A linen couche will wick away moisture from the surface of the bread, which creates a thin, crispy crust that is so typical of a French baguette in Paris.
  • If you want to create a freestanding loaf of bread with a wetter einkorn dough, there really is no other way to hold the shape of your bread. If you shape a wet dough and place it on a baking sheet to rise, it will expand outward and your bread be very low. You can use a banetton basket to form the shape of the loaf, but if your dough is wet, it is more apt to stick to the basket than the linen.

7J2A2130Olive-Rosemary Einkorn Bread

This savory olive-rosemary bread has a thin crust and a soft crumb, with large fermentation bubbles that you will not get with a dryer einkorn dough. You may omit the olives and rosemary and bake the bread plain, or add other ingredients liked walnuts and raisins. We have developed this recipe utilizing both einkorn sourdough starter or dry active yeast.

Note to our whole grain einkorn bread bakers: This recipe will not turn out the same with whole grain flour so do not substitute 1:1. The linen couche is also not as important with 100% whole grain einkorn loaves because the dough is not as sticky as the bread made with our high-extraction, all-purpose flour. We are currently working on many new bread recipes and will have a dedicated post on whole grain bread coming next month.


Bread Made With Einkorn Sourdough Starter

Bread Made with Dry Active Yeast

  • 1 teaspoon dry active yeast
  • 1 teaspoon fine sea salt
  • 1½ cups (354 g) warm water
  • 4¼ cups (510g) jovial All-Purpose Einkorn Flour
  • 1 cup pitted black olives, sliced
  • two 4- inch sprigs of fresh rosemary, leaves stripped from stem and chopped


  1. In a large bowl, mix together the preferment and water (sourdough recipe) or the yeast and water (yeast recipe) until dissolved and creamy.
  2. In a medium bowl, combine flour and salt. (The most accurate way to measure flour is utilizing grams and a kitchen scale. If you use cups, spoon the flour into the cup without shaking or packing down the flour.)
  3. Add the flour mixture to the liquid mixture and mix the dough as much as you can with a stiff spatula. The dough will be very wet and sticky.7J2A1724-2
  4. Using a bowl scrape, turn the dough out onto a clean work surface. Add the olives and rosemary to dough and using the bowl scraper, cut them into the dough until evenly distributed. The dough will be very sticky and you may dust the dough with additional flour to make it more manageable, but do not add more than 1/4 of cup.7J2A1725-27J2A1733-2
  5. Return the dough to the bowl and cover tightly with plastic wrap. For the sourdough bread, let proof for 3 to 5 hours. For the yeast bread, let proof for 45 minutes. With yeasted einkorn bread, it is important to keep an eye on the proofing. You do not want the dough to overproof or einkorn’s weak gluten will not be able to sustain the bubbles formed during fermentation. This is how the dough will look with the right amount of proofing.7J2A1944
  6. Generously dust your work surface with flour and turn out the dough using the bowl scraper. Dust the top of the dough and fold the outside edges toward the center as if you were folding a letter. Continue dusting and folding in this manner, pinching and tucking the ends until you have rough 10 x 6-inch oval. Do not be concerned if the shape is a bit messy because the dough will expand in the linen and also while baking and correct itself.7J2A19537J2A19607J2A1967
  7. Generously dust the center of the linen and place the loaf on top. Generously dust the top and sides of the loaf. Do not be concerned about adding a lot of loose flour now because much of this added flour will be absorbed by the dough during the final proofing. The extra flour that remains will make the loaf beautiful after baking.
  8. Fold the linen over the loaf, one side at a time. You want the loaf to be lightly snug, but not too tight so that the bread has room to expand.7J2A19737J2A19747J2A1985
  9. Let the sourdough loaf proof for 1 hour and the yeast loaf for 45 minutes. Be careful to adhere to these times in the second proofing.
  10. Insert a baking sheet in the oven and preheat to 450°F. When the oven is hot, remove the baking sheet. Begin to unfold the linen on your counter until you have arrived at the loaf. Place the linen on the sheet, then flip the loaf onto it and remove the linen. Bake for 35 minutes.7J2A2077



We know you are going to love working with a linen couche when baking einkorn bread, so we searched for someone to manufacture this product for jovial.  In fact, we traveled all the way to a small inland town on the beautiful island of Sardegna and teamed up with a husband and wife team of professional weavers. Mario and Franca have worked for decades to preserve a type of antique textile called orbace. They were thrilled to be involved with the jovial linen project and sending their work all the way to the United States to our customers’ kitchens.


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Sardegna is known for its fantastic beaches and tourism, but in the center of the island where our linens are made, there is a different and difficult economic reality. Mario and Franca’s small business is one of the only left making traditional Sardinian textiles because less expensive replicas are coming in from other countries. We were so happy to team up with these two honorable artisans. The 100% untreated raw flax linen is grown on the island and woven on ancient looms into large pieces of linen. Each individual couche is hand cut and a simple hem is sewn with 100% cotton thread on each side to prevent fraying. Find out more about this great new jovial product here.



8 Responses to Olive-Rosemary Einkorn Bread & A New Jovial Product Annoucement

  1. Rita Morrow says:

    You have left out 1 teaspoon of salt in your Dry Active Yeast recipe. It will taste very flat and unappealing without salt.

  2. Rita says:

    This is another delicious Einkorn bread. Next time I make it I will increase the Rosemary to 4 sprigs. We cannot taste much Rosemary flavor in the bread, the olives seem to dominate.

  3. Mary Ann says:

    Made my first loaf of einkorn bread last weekend. Wonderful flavor. First time I used my hand grain mill with your berries. I did use your sandwich bread recipe and later figured out that the recipe was for the flour and not the whole grain. Nonetheless, the flavor was delicious! And the loaf was gone within days. Can’t wait for your whole grain recipes to be published.

  4. Rita Morrow says:

    I just made my second loaf of Olive-Rosemary bread. I turned out as rustically beautiful as your photo.
    I stir the rosemary into the flour/salt mixture, then add liquid to flour and leave the dough in the bowl, spreading it out as much as possible, I add my olives, mixing and scraping with your new stainless kneading tool, while adding a tablespoon or so of flour. I then turn it out onto floured surface and knead briefly before returning to the bowl. This process is much less messy! I doubled the rosemary this time and it is more pronounced, delicious!

  5. Marie says:

    Thank you for the couche tutorial. I hav just ordered a kitchen scale. I’m looking forward to seeing the difference in my bread.

    • jovial says:

      Using a baking scale will make such a difference. When using cups you can either get under the amount or over the required grams causing the dough to be the incorrect proportions. If you have a dry dough then your bread is going to bake dense and dry.

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