Makes one loaf
Easy Einkorn Rye Bread
- 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
- In a medium bowl, combine the milk or water, brown sugar, and yeast.
- In a large bowl, combine the flours, 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 plastic wrap and let the dough rise for 45 minutes.
- Generously butter an 8½ × 4½‐inch loaf pan.
- 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.
- 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.
- 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.
- Preheat the oven to 375°F.
- Bake the loaf for 40 minutes, until dark brown.
- 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.
- Store in a loosely sealed plastic bag for up to 3 days, or freeze for up to 1 month.