April 28, 2016

No Knead Yeasted Einkorn Bread

Print Recipe
1 loaf


  • 5 cups Bluebird Einkorn Flour
  • 1 3/4 cups warm water (about 90F)
  • 1/4 teaspoon active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons honey


  • In small bowl add honey to warm water, stir until honey liquidates.
  • Mix flour, salt and yeast together in a large mixing bowl.
  •  Pour honey water into flour mixture  and stir with your hands or a silicone spoon until all ingredients are mixed well. Dough will be sticky which is normal with Einka flour.
  • With a spatula, push down the sides of the dough and flatten the top. Cover the bowl with plastic wrap and let rise in a dark place for 12-24 hours.
  •  Einka® can darken when exposed to light and air so be sure to let the dough rise in a dark place in a well sealed container.
  • Preheat oven to 500°F. Place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F.
  • Turn out the dough on a heavily floured work surface. Pat the dough flat, using a dough scraper or your hands, fold each of the four sides toward the center, using small amounts of flour to make a rounded shape.
  •  The dough should be very soft and it may be difficult to make a shape. 
  • Turn the dough into the heated ceramic or cast iron pot and baked covered for 40 minutes.
  •  Let the loaf cool for at least one hour before slicing.