Cover tightly with plastic wrap. Let rise for 45 minutes.
Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan.
Transfer the dough to a lightly floured work surface. The dough will feel very sticky and wet, but try not to add more additional flour than what you have dusted the work surface with or you may find dry flour baked in the bread. Shape the dough into a loaf. A bowl scraper is a great tool to help with shaping the sticky dough.
Place in the loaf pan, cover with oiled or buttered plastic wrap to inhibit the plastic from sticking the dough. Let rise for 30 minutes. Remove the plastic wrap.
Bake for 40 minutes. Let cool completely before slicing.
A few notes on this recipe:
The dough will feel very soft and wet, but refrain from adding more flour. Add just a few tablespoons during shaping.
You may substitute milk for the water 1:1.
You may use any fat of your choice, including vegetable oil, lard or coconut oil. If you use a solid fat, melt it and let it cool before combining the fat with the other ingredients.
The sweetener is not essential or if you prefer to omit sugar or honey, you may use a different sweetener like maple syrup or coconut sugar.
You may also make this loaf in a bread machine, just follow the instructions on our previous post about creating a custom setting for einkorn bread.
If you are on a salt-free diet, you may omit the salt. The bread won’t brown as much, but do not extend the baking time.
Sourdough bakers can also bake this loaf by substituting ½ cup (100 g) of refreshed starter for the dry active yeast and lengthening the first rise to 10 to 15 hours at room temperature. After shaping the loaf, the second rise should be lengthened to 60 to 90 minutes.