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Whole Grain Einkorn Bread

16 oz. bag of einkorn wheat berries

1 1/2 cups of warm water

1/2 tsp. sea salt

2 tbsp. honey

1 1/2 tsp. dry active yeast

  1. Dissolve yeast and honey in water. Let stand for 5 minutes.
  2. Grind wheat berries to flour, mix with salt, then pour in wet yeast mixture.
  3. Mix with a wooden spoon. The dough will be the consistency of bran muffin batter, but you will need wet dough for lofty whole grain bread.
  4. Cover the mixing bowl and let dough rise for 30 minutes.
  5. Stir dough with a wooden spoon to deflate then pour in an oiled 8”x 4”  loaf pan. Dip a spatula in water and use it to smooth out the surface of the loaf.
  6. Let rise for 30 minutes, covered with plastic wrap, being careful that the dough does not rise enough to touch the plastic.
  7. Bake at 375F for 35-40 minutes. Let cool before slicing.