Homemade wholesome organic bread (with Einkorn wheat)
France is GREAT for bread, as you know the baguette is really awesomely delicious. BUT, being from an Anglo Saxon country I do like my sliced bread. AND, the more organic, the better.
I have a fantastic bread machine that kneads and bakes. Honestly, lazy people’s bread. Or bread lover’s bread (you can make quantities of the stuff, from sweet to malted to wholemeal to white to whatever you want).
Here is a great great recipe for my orgnanic Einkorn bread (you can buy this type of flour in any health food store). Serve with Pot of Feu or just for breakfast with Apricot and Almond Jam (my personal favourite). That recipe will come soon too :-)
- 2 cups Einkorn Flour
- 1 cup Water, (warm)
- 1 packet (2 1/2 tsp) Active Dry Yeast
- 1 tsp Salt
- 1 tsp Sugar
If making by HAND
- Combine 1/4 cup of the water, the sugar, and the yeast together in a small bowl. Set aside.
- Sift 2 cups of einkorn flour into a large bowl.
- Add the salt, and mix together.
- And the remaining water, and the yeast mixture (slurry), and mix well until you have a tacky dough.
- Turn the dough out onto your countertop, and knead for 2-3 minutes. Note the the dough will be a bit stickier than regular bread dough. Resist the urge to flour it more; you’ll want a relatively high-moisture, tacky dough to develop into a nice crust.
- Put the dough back into the bowl, cover, and put in a relatively warm place in your kitchen (in your oven with the oven light only on is a good option) to allow it to rise. Give it a good 60 minutes, or until it has doubled in volume.
- Punch down the dough and reshape it into a loaf shape.
- Place into a loaf pan and allow to rise for another 45 minutes.
- Preheat your oven to 335 F (170 C).
- Place the loaf pan into the oven, and allow to bake for about 30 minutes. When done, the crust should be golden brown and should sound hollow if you knock it with your knuckles.
- Allow to cool for at least 10 minutes before removing from the pan. Allow to cool another 30 minutes on a cooling rack before attempting to slice. Enjoy!
Directions for bread machines
- Place all the ingredients in the bread pan. Isolate the water from the dry ingredients (especially the yeast) if you are using the delayed timer.
- Use the white bread cycle on your machine (if you’re using Jovial’s einkorn flour, which, as a high-extraction flour, behaves more like a white flour than a whole-wheat one) or whole wheat cycle if you are grinding your own einkorn flour from whole einkorn berries.
- Because the dough tends to be a bit gummier than most, “help” the bread machine by pushing all the flour and dough towards the paddle until it does wad up into a big dough ball (I do this using a wooden spoon)