Freshly Ground Einkorn Whole Wheat Bread

whole wheat einkorn honey wheat bread sliced on wooden cutting board

Freshly Ground Einkorn Whole Wheat Bread

Use your whole einkorn berries to create a light and fluffy einkorn whole wheat bread loaf! This recipe yields a delicious, honey wheat einkorn bread that the whole family will enjoy!

Course Bread

Cuisine American

Keyword Einkorn Bread, freshly ground einkorn flour, whole wheat einkorn bread

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 217kcal

Cost $5

Ingredients

5 1/2 cups fresh milled einkorn flour (660g) About 3 2/3 cups of berries
2 tsp instant yeast
1 tsp salt
1/4 tsp powdered ginger
1/3 cup oil (we use olive or avocado oil)
1/3 cup maple syrup (or honey, or sweetener of choice. Amount can be reduced)
1 1/2 cup warm water

Instructions

Grind the einkorn berries on the finest setting. Set the flour aside and gather remaining ingredients.
Add to the bowl of an electric mixer instant yeast, salt, powdered ginger, and your freshly ground einkorn flour. To the top of that, add oil, and honey or maple syrup.
Heat water to 115°F and start the mixer with the dough hook attachment. Slowly pour the water over the flour mixture and mix for 10 minutes on low. If the mix is very dry as it mixes, add more water about a tablespoon at a time, until the dough is smooth and sticky.
Transfer dough into a greased bowl and cover with cling wrap or lid. Rise for 30 minutes.
Turn dough into a greased 1lb loaf pan, like this bread pan from USA Pan and leave UNcovered. Rise for 60 minutes.
NOTE: This dough is STICKY. You will likely not be able to shape it, so just scoop the dough into the pan and gently smooth the top.
Pre-heat oven to 325°F. Bake for 40-45 minutes, or until you get a clean toothpick test from the center of the bread. Immediately remove bread from pan after removing from the oven, and coat the top of the loaf in butter to soften the crust.
Cool for 30-60 minutes before slicing.

Video

Notes

Store in a bread bag at room temperature for 3-5 days, in the fridge for up to 2 weeks, or in the freezer for 3-6 months.

Nutrition