No-Knead Einkorn Bread

Sliced brown bread on a wooden board with one slice topped with jam and butter. A spoon with jam, butter slices, and a small dish of jam in the background.

This no-knead Einkorn bread has a soft, tender crumb and lightly nutty flavor. The sticky dough is mixed with a paddle attachment, shaped into a loaf and baked in a 9 × 5-inch pan for homemade toast and sandwiches.

Course Bread

Diet Vegetarian

Prep Time 20

Cook Time 45

Rising time 1 30

Total Time 2 35

Servings slices

Calories 171kcal

Author Jere' Cassidy

Equipment

Ingredients

1½ teaspoons active dry yeast
1¼ cups water heated to 105-110℉
3 tablespoons unsalted butter melted
2 tablespoons honey
4 cups Einkorn flour whole grain
1½ teaspoons kosher salt
1 egg white lighlty beaten, optional

Instructions

Add the yeast, warm water, melted butter and honey to the bowl of a stand mixer. Stir and let the mixture stand for 5–10 minutes, until the yeast looks creamy and foamy.
1½ teaspoons active dry yeast, 1¼ cups water, 3 tablespoons unsalted butter, 2 tablespoons honey
Add half of the Einkorn flour and all of the salt. Mix on low speed with the paddle attachment until combined.
2 cups einkorn flour, 1½ teaspoons kosher salt
Add the remaining flour and mix on low just until no dry patches remain. The dough will be soft and sticky and will not pull away from the sides of the bowl. Do not add more flour.
2 cups einkorn flour
Use a bench scraper or sturdy spatula to gather the dough into a ball. Transfer it to a buttered bowl, cover and let it rise for about one hour. It should look puffy and increase by roughly 40%, but it should not double.
Thoroughly butter a 9 × 5-inch loaf pan or add a silicone loaf-pan liner.
Turn the dough onto a very lightly floured or lightly buttered work surface. Gently press it into a rectangle about the width of the loaf pan. Roll the dough into a loaf, using the bench scraper to help lift the sticky dough if needed.
Place the loaf seam-side down in the prepared pan. Cover with buttered plastic wrap and let it rise in a warm place for 30–40 minutes. The dough should look noticeably puffy but should not double.
While the dough rises, preheat the oven to 375°F. For a shiny crust, lightly brush the risen dough with the beaten egg white before baking.
1 egg white
Bake for 40–45 minutes, until the crust is golden brown and an instant-read thermometer inserted into the center registers 200°F.
Let the bread cool in the pan for 10 minutes. Remove it from the pan and place it on a wire rack to cool completely before slicing.

Video

Notes

Notes:

Einkorn dough is naturally softer and stickier than dough made with modern bread flour. Resist adding extra flour because too much can make the loaf dry and dense.
Do not wait for the dough to double during either rise. Einkorn has a weaker gluten structure, so letting it rise too far can cause the finished loaf to fall or become dense.
Freezing has not been tested for this recipe.
Store the completely cooled bread in an airtight container or bag at room temperature for up to three days.

Nutrition