Einkorn bread

Einkorn bread

By
From
Scandinavian Comfort Food
Makes
1 loaf
Photographer
Columbus Leth

Over the last 30 years many different kinds of grains have emerged. For somebody like me, who loves baking, this is so exciting because it offers so many opportunities for working with new flavours and textures. This is a great bread for sandwiches, or toast for breakfast during the week. I like toasted bread with avocado and chilli flakes.

Ingredients

Quantity Ingredient
500ml buttermilk
500ml cold water
40g fresh yeast
20g honey
50ml extra virgin olive oil
700g einkorn flour
300g strong white bread flour
30g sea salt
butter, for greasing

Method

  1. Mix the buttermilk, water and yeast together in a bowl, then add the honey and olive oil. Mix both flours with the salt in a separate bowl, then add the dry ingredients to the yeast mixture, and mix really well, using a wooden spoon or a mixer. Keep mixing until the dough starts turning stringy and leaving the sides of the bowl. If you do it by hand, it’s OK to take breaks, but it’s important to give it a really good mix.
  2. Leave to rise in the bowl at room temperature for 30 minutes, then punch down the dough and stir again with a wooden spoon. Transfer to a 2-litre buttered loaf tin and leave to rise at room temperature for about 2 hours.
  3. Preheat the oven to 220°C. Bake the loaf for 30–35 minutes, then turn out onto a wire rack to cool.
Tags:
Scandinavian
Danish
Swedish
comfort food
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