One of the world’s first domesticated crops, einkorn (Triticum monococcum) has gained popularity within the ancient grains resurgence over the past several years. While it falls behind modern wheat in gluten strength, it provides more protein, healthy fats, and certain micronutrients.
This bread mix is made with a base of whole wheat flour and malted spelt and a small amount of organic einkorn flour for its nutty flavor. You will still notice a dough that is less elastic than your typical wheat bread. Use einkorn’s fragile structure to your advantage by using only a series of stretch and folds and gentle shaping.
Yields 2 loaves, around 1# ea.
- Dry mix package contents (680 g or 1.5 lbs)
- Sourdough starter (100 g or 2/5 cups)
- -or active dry yeast (0.5 – 1 g or 1/6 – 1/3 tsp)
- Water (750 g or 25 oz)
- Salt (13 g or 2 ¼ tsp)
Mix: Add all but 50g (1.5 oz) water to a bowl wide enough to easily work your hands into. Dissolve yeast or starter into the water. Mix in flour with a spoon, rubber spatula, or hands until you achieve a wet clay-like mass. Cover and rest for 30 minutes. Dissolve the salt in the reserved water and add to the dough. Squeeze the salt water into the dough with your hands, and finish by briefly kneading.
Bulk ferment: Transfer dough to a bowl or plastic container, cover and rest for 30 minutes. After the first rest, gently stretch and fold the dough by carefully scooping up one side and pulling it to the opposite side. Rotate the bowl 180 degrees, then repeat from the opposite side. Now rotate 90 degrees and repeat the 180 degree stretch and fold for the last two sides. Repeat the process at 60 minutes and again at 120 minutes. There will be minimal gluten development. Rest for 30-60 minutes, until you see gas formation. Refrigerate the dough overnight.
Divide: Remove dough from the fridge, turn out onto a lightly floured work surface, and divide in half.
Pre-Shape: Gently form the dough into 2 rounds: Make sure your dough is on a lightly floured surface. With floured hands, quickly lift the left then right edges to the center, dipping your fingers under each edge so you are gripping the lightly floured underside. Repeat with the top and bottom edges, so you end up with a seal in the center and an imperfect square-shaped dough. Next, pull the four corners, one after the other in quick succession, to the center seam, and seal by pinching the dough. Quickly scoop up the round dough, seam side-up, with both hands (lightly floured of course), and flip over into a lined baskets or bowls. Final proof for up to 3 hours, or until dough has doubled in size.
Bake: Preheat oven to 500F. If using cast-iron skillets to bake, load skillets into the oven at this time. When the oven is hot, carefully turn dough out from bowl or basket into the hot skillet, or directly onto a baking tray lightly dusted with cornmeal, polenta, or bran, score x into top of loaves, quickly score the top of the loaf, and load into oven. Reduce oven to 450F and bake the bread for about 20 minutes, then remove any lids. Continue baking at 400 until a thermometer reads 200F when you insert it into the center, or when the crust is well caramelized.
Remove from oven, and wait at least one hour to slice into your finished loaf.