Oh y’all. This homemade Einkorn sandwich bread is AMAZING!
We love PB & J’s around here; especially with a big glass of chocolate milk. All made with organic peanut butter, homemade strawberry jam, homemade chocolate sauce and raw milk of course! 🙂
I had been making bread from regular flour (or *gasp* buying it from the store!)… but I decided with all the success of my recent Einkorn endeavors I would try some Einkorn bread.
And I am so glad I did!
Not only is it amazingly rich, but it is also very hardy. You don’t need as much to be full… and that’s not only great on the waistline, but great on the budget too!
Jason used to eat two full sandwiches every time he had a PB & J meal… But with the Einkorn bread (which makes a smaller loaf) he only needed one! And he said he was never going back to regular bread.
I have to say that I agree 100%.
Here’s the recipe, I actually didn’t manage to get a picture of the finished loaf because it went so fast!
Let me know what y’all think!
- 4 cups Einkorn flour
- 1 cup warm water
- 2 tsp. dry active yeast
- 1 tbsp. honey
- 1 tsp. sea salt
- Add yeast and honey to warm water. Mix with a fork or whisk until well combined. Let sit until "foam" on top is thick.
- In the bowl of an electric mixer, combine flour and salt.
- Once yeast mix is ready, combine wet and dry ingredients. Mix until combined.
- Remove dough from bowl and place on clean work surface.
- Kneed until dough is "smooth".
- Lightly grease a medium mixing bowl. Place dough in bowl and cover securely with plastic wrap.
- Let dough rise for 45-60 minutes.
Note: If you don't see your dough rising, turn your oven on and place the pan next to the heat vent.
- Remove dough from bowl and roll it into a loaf shape. Then place the loaf into a greased 8" x 4" loaf pan.
- Cover the pan securely with plastic wrap. You may need to go all the way around the pan to get a secure hold
- Let rise for 30 minutes.
- Preheat oven to 375° and bake for 25 minutes.
- Use a toothpick or a butter knife to check bread. If tool comes out clean, remove bread from the oven. If not, bake in 5 minute increments until done.
- Allow to cool. Slice with a bread knife. Store in an airtight container for up to 1 week or freeze for up to 6 months.