No Knead Quick Einkorn Bread Recipe

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Quick Einkorn Bread

Makes 1 x Loaf using a 1kg/2lb bread tin


This easy recipe makes a malty rustic loaf with a dense crumb and intense flavour.
 

Ingredients

  • 500g Einkorn Bread Flour (We used Allinson's Ancient Grains Einkorn Flour £2.85/1kg)
  • 8g Table salt.
  • 1 tbsp Honey
  • 7g Dried Active Yeast
  • 300ml Warm water

Method

  • Rub some oil around the inside of a 1kg/2lb bread tin.
  • Mix the warm water, honey and yeast in a jug and leave to rest for 15 minutes.
  • Put the flour and salt into a large bowl and blend them together.
  • Add the water and stir everything into a slightly sticky, doughy mass. Avoid kneading or adding flour.
  • Transfer the sticky dough to the prepared tin and smooth the top with damp hands.
  • Cover the tin with oiled cling film and leave it in a warm place to rise until it reaches the top of the tin.
  • Pre-heat the oven about 20 minutes before you are going to bake.
  • Remove the cling film and bake for 50-60 minutes at 200°C /180°C Fan /400°F /Gas Mark 6.
  • Turn the bread out of the tin and leave to cool on a wire rack for at least an hour.


 
 

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