I LOVE bread. Maybe because it tastes so good with butter? It’s a guilty pleasure that was once taken from me when I discovered that I have food allergies. Thanks to Jovial I have my life back! Here is a recipe that I adapted from here and here . So the first link is a youtube video. Before I learned of my food allergies I used to bake this guy’s recipe like once a week. The second link is an overnight bread in the New York Times by a famous baker in New York City. I use the recipe from the first and the baking / kneading technique in the second. I recommend you watch both videos so you get an idea of the techniques. I have found that the first videos recipe is slightly yeasty and salty. So I have slightly reduced both in my recipe.
3/4 tbsp Red Star active dry yeast ( I eyeball the measurement on the yeast and salt)
3/4 tbsp Himalayan salt
4 cups of einkorn flour ( I scoop the flour out from the jar or bag)
2-3 cups warm water (the measurement is eyeballed) I’ll explain this down below
1/2 cup Whole Wheat Einkorn Flour for dusting the board.
You must have a coated cast iron dutch oven with a lid to make this bread! I bought mine at HEB for $30.
Start by getting a bowl and putting your flour and salt in it. I fill the tablespoon measure until there is about an 8th of an inch of spoon showing. Set this aside.
Start your tap to make warm to the touch water. In a little bowl (I use a Corelle 18 oz bowl, it comes in all Corelle dish sets)
Fill the bowl 1/2 way with warm water and add in the yeast. I measure the yeast exactly the same as the salt with 1/8 of an inch showing on the spoon. Set aside to proof for a minute or two.
You can do this by hand, but since I have a Kitchenaid mixer now I use it. Use the bread hook for this. Pout in your flour and salt and briefly turn it on just to mix them together.
Pour in your yeast from the little bowl. (here come the hard part!)
You are going to take warm water from the tap and pour it in the mixer with the mixer running on medium. You want just enough water for the dough to come together and come away from the sides. I can’t say how much water that will be! It usually takes me about 2-3 half bowls of water to get it right.
Once you are all mixed up cover the bowl with plastic wrap and set aside for 1 hour. Einkorn flour proofs in half the time of regular flour! So you can start this late and still have bread by dinner.
After 1 hour get a board out and put some Whole Wheat Einkorn flour on it. This makes a really nice crust.
Turn your bread until you get a ball. It only takes a minute. With einkorn there is no need to knead! Coat the top of your loaf with the whole wheat flour and plop it seam side up in a kitchen towel. You want a towel that is not a terry cloth.
At this point you start your oven. Set it to 500° and place your dutch oven inside, leaving the lid out. Once your oven and pot is preheated you are ready to bake.
Pick up your towel and plop your loaf into the pot. This is why you left your dough seam side up in the towel so that when you plop it in the pot is will be seam side down. Shake your pot to even out the loaf. Cover the dutch oven and bake for about 20 minutes. After 20 minutes take the lid off and bake for another 15 minutes.
Allow your beautiful loaf to cool before cutting into it. It is best slathered in Kerrygold salted butter!
*This recipe is REALLY forgiving. On Sunday I made a loaf and added way too much water. I ended up adding a whole nother cup of flour pretty much to get it to be less messy. That being said it STILL turned out really good! I was certain it was not going to turn out!
This really is a simple recipe. It is just a little harder to explain in words than video. Watching both videos above will make this a whole lot easier for you!