When I do and it’s mature, this will be my first bread recipe!Yay!! Thanks for hanging with me, Adrianne! This ancient wheat is known for its digestibility by people with gluten sensitivity, but it's also loved by bread enthusiasts for its unique characteristics. Also remember perfection is the enemy of good, and you will be smoothing the loaf out with a wet spatula once it’s in the pan anyway. I believe you can eat real food without going broke AND without spending all day in the kitchen - come join me!Copyright © 2020 Don't Waste the Crumbs  •  All rights reserved  •  Site Design by Subscribe to my newsletter and get instant access to Grocery stores use sneaky marketing tactics so you stay in the store longer, buy things you don’t need, and spend more money. Shape your “pan cover” by forming aluminum foil around the pan

From there, you can gauge if your dough should be on the shorter end or longer end of the second rise time. The photo galleries below show fermentation and proofing before and after photos to give you an idea of what I mean by proofing further.Finally, I noted I was aiming for an “easy to make bread.” This recipe doesn’t require any gluten development strategies.

This pushes the sourness a bit as well and the loaf stays flat when baking rather than doming up, so that should be factored into your recipe selection. Click here for more nutritional information. It’s not rock hard, but it’s a solid dough.

The flavor variation is through using water, milk and honey vs. only water in the dough.

In developing this recipe, I was striving for the optimal Optimal flavor and crumb are a little more subjective, so I created some variations on this recipe that allow for more or less of the grassy richness of einkorn to come through, and more or less of a honeycomb structure. Everyone in my family enjoyed both recipes, and over the course of five test bakes, the bread accompanied our soups and stews, was made into sandwiches, and was consumed as buttered toast, avocado toast and more. Meanwhile, prepare your Dutch oven.Let the Dutch oven preheat for 30-60 minutes while your dough finishes its second rise.Whether your dough needs 30 minutes or 60 minutes to rise will depend on your environment, and there’s no one-size-fits-all for this. That has been my problem with whole wheat einkorn sourdough bread. Proofed farther, crumb more open variation Finished loaf, cooled and rested overnight The dough will not be super firm and spring back to the touch like a traditional yeast dough.This step seems silly, but please don’t skip it! Tuck the top sides inward and then roll, repeat until you have a tube Also, after a few days in the refrigerator, the top of the starter turns a little grey, but this is not mold nor a problem.This bread is scaled for a 9″ x 5″ x 2.75″ loaf pan and you will also need aluminum foil for the steaming method I settled on as most beneficial. Cover the dough tightly with plastic wrap and place the banneton on the rack.Turn the oven light on and close the oven door. This recipe is actually in collaboration with the Homesteaders of America. All subsequent bakes, where the all purpose flour was essentially gone, did not open a score regardless of how much or little I proofed the dough, the oven temp or the steaming techniques I chose.I also observed that 100% hydration einkorn starter feels wet and fragile compared with other whole grain wheat starters I’ve worked with. In the further proofed variation, I actually skip the countertop and preshape altogether, and have you scrape the dough from the bulk proofing bowl directly into the loaf pan.I worked with an einkorn starter in order to have conditions similar to bakers who might be completely avoiding other wheat varieties. Thank you for creating a whole grain version for us Einkorn lovers. When the timer beeps, remove the lid and continue to bake for another 20 minutes.When the timer beeps again, remove the pot from the oven, and with your oven mitts on, reach in and remove the loaf of sourdough bread. *(except flour, grains, and some really heavy stuff)

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