Description
This No-Knead Einkorn Bread is a simple, wholesome loaf made with ancient einkorn flour, offering a mildly nutty flavor and tender crumb. The recipe requires minimal hands-on time as the dough rises leisurely without kneading. Perfect for beginners, this bread is softened with butter and sweetened slightly with honey, yielding a golden crust and shiny, beautiful finish with an optional egg white wash.
Ingredients
Scale
Wet Ingredients
- 1½ teaspoons active dry yeast
- 1¼ cups water (heated to 105-110℉)
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons honey
- 1 egg white (optional)
Dry Ingredients
- 4 cups Einkorn flour
- 1½ teaspoons kosher salt
Instructions
- Proof the yeast: In a large bowl or stand mixer bowl, combine the active dry yeast, warmed water (105-110℉), melted butter, and honey. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
- Mix the dough: Add half of the einkorn flour and all of the kosher salt to the yeast mixture. Mix on low speed using the paddle attachment or stir by hand with a wooden spoon until combined. Then add the remaining flour and mix completely. The dough will be sticky and won’t pull away from the sides of the bowl; resist adding more flour.
- First rise: Use a bench scraper to gather the dough into a small ball directly in the bowl. Cover the bowl tightly with plastic wrap and place it in a warm spot to rise for 45 minutes to 1 hour, until noticeably puffed.
- Prepare the bread pan: Butter a bread pan thoroughly or line it with a silicone bread pan liner to prevent sticking.
- Shape the dough: Lightly flour or butter your work surface (avoid extra flour for einkorn). Transfer the dough onto it and press into a square matching the size of your bread pan. Roll the dough into a loaf shape, using a bench scraper if needed to handle the sticky dough, and place it into the prepared bread pan.
- Second rise: Cover the bread pan with buttered plastic wrap and place it in a warm area to rise for 30-40 minutes until slightly puffed again.
- Preheat oven: Begin heating your oven to 375℉ while the dough completes its second rise.
- Optional egg white wash: Brush the top of the dough with the egg white to create a shiny, golden crust when baked.
- Bake: Bake the loaf at 375℉ for 40 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and store: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Store in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
Notes
- For best results, ensure the water temperature is between 105-110℉ to activate the yeast without killing it.
- Einkorn flour is more delicate than regular wheat flour; avoid adding extra flour during shaping to keep the bread tender.
- Using a bench scraper helps manage the sticky dough comfortably.
- The optional egg white wash enhances crust gloss but can be omitted for a rustic finish.
- Proofing yeast properly ensures a successful rise; look for a foamy surface before mixing flour.
- Store bread at room temperature in a sealed container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: no-knead bread, einkorn bread, homemade bread, easy bread recipe, ancient grain bread, no-knead baking, homemade einkorn loaf
