Einkorn Bread Recipe (No Knead)

If you’re looking for an easy way to bake with ancient grains, this einkorn bread recipe delivers a rustic loaf with a crisp crust, tender crumb, and rich nutty flavor using just a few simple ingredients and a hot Dutch oven.

Course Breakfast, dinner, lunch

Cuisine American, French, Mediterranean

Keyword ancient grains, homemade, no-knead, rustic

Prep Time 10

Cook Time 45

Chilling Time 12

Servings Loaf

Calories 62kcal

Author Bon Appeteach

Ingredients

3 and 1/4 cups All Purpose Einkorn Flour extra flour for dusting/ shaping the dough
1 tsp Fine Sea Salt
1/2 tsp Yeast
1 and 1/3 cup Warm Water 110-115 degrees
1 tsp Honey
1 tsp Olive Oil

Instructions

In a large mixing bowl, whisk together the einkorn all-purpose flour, salt, and instant yeast. Add the water, honey, and olive oil. Stir using a spoon or spatula until all the flour is hydrated and a soft, sticky dough forms. Einkorn dough will feel looser than dough made with regular flour, this is expected.
Cover the bowl tightly with plastic wrap or a lid. Place the dough directly into the refrigerator and let it ferment for 10–12 hours. The dough will slowly develop air bubbles and a slightly risen structure during this time.
Remove the dough from the refrigerator and let it sit at room temperature for 20–30 minutes to take the chill off before shaping.
Place a piece of parchment paper on your work surface and lightly dust with flour. Gently turn the dough out onto the parchment. Using floured hands or a dough scraper, fold the edges inward once or twice to form a loose round loaf. Do not knead.
Let the dough rest for 30–45 minutes while the oven preheats.
Place a Dutch oven with lid into your oven and preheat to 450°F. Allow it to heat for at least 30 minutes to ensure it is fully hot.
Carefully remove the hot Dutch oven. Using the parchment paper as a sling, transfer the dough into the pot. Optionally score the top of the dough with a sharp knife or lame.
Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for an additional 10–15 minutes, until the crust is golden brown and crisp. The internal temperature should reach 200–205°F.
Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely for at least 1 hour before slicing to ensure the crumb sets properly.

Notes

Let it cool completely before slicing; cutting too soon can result in a dense or gummy texture. Cooling allows the crumb to set properly.

Nutrition