This recipe is adapted from a recipe I used with a bread machine. Depending on how dry your flour is you may need just a touch more or less to get a loaf you can handle and get into your bread pan.
1 3/4 cups warm water, about 115º
1/3 cup organic coconut palm sugar
5 cups organic Einkorn wheat flour
1 tsp kosher salt
3 tsp dry active yeast
This is perhaps the most moist, delicious bread I’ve ever made.
I use a Kitchen Aide to do all the ‘hard work’ and would recommend you do the same, if you can.
Heat your water to about 115º, place in the mixing bowl, add the coconut palm sugar. Measure 4 cups of flour and place on top of the water. Make a well in the flour and add the salt and yeast.
Lock the mixer so the dough hook will stay down in the dough, and turn it on to a moderately slow mix. Allow it to mix until most of the flour is incorporated and then begin adding the remaining flour until a wet dough forms. Turn off and cover with a towel, allow it to rest for about 5 minutes.
When you return to the dough mix it for about 5 minutes, until you can see that the gluten has developed. Cover again and let rise for about 30 minutes. Meanwhile butter your bread pan.
Mix the dough down one more time, add just a little flour if the bread seems too wet. You want a very soft, sticky dough that you would not be able to work with your hands. Scrape the dough into your bread pan, smooth the top and put it into a cold oven.
Turn the oven on and set to 350º – at 35 minutes check your bread. It should be done about 40 minutes, it will have a nice brown crust and sound hollow when tapped. If you want a crisp crust remove it from the pan and let it sit on the oven rack for just a couple minutes. Then remove from the oven, cover with a towel, and allow it to cool on a rack at least 15-20 minutes before slicing.
If you like you can try other wheat types – I will try spelt one day soon and post an update for you here.
Please comment below!