The einkorn bread, is a bread made with einkorn flour, also known as small spelt, in purity and with sourdough starter. It has a dense texture with an interior not airy at all, similar to rye bread, because like rye, it has a very low gluten content (less than 3%) and thus rises very little. Nevertheless, it is highly digestible and has an intense and persistent flavor as well as a very thick crust. It’s excellent for croutons, bruschetta, but I also love it simply with a drizzle of extra virgin olive oil and a pinch of salt. The einkorn is the ancestor of all wheat and gave rise to emmer wheat, the first cereal cultivated by humans around 7500 BC in the Middle East. If you like ancient grains, I recommend checking out the “Ancient Grains“ section where you can find both sweet and savory recipes like the Friselle with ancient grains made with a mix of Maiorca and Tumminia flours or the Focaccia with Russello flour, but also delicious Oil-based choux pastries. Are ancient grains intriguing to you? I recommend reading a wonderful book, “Ancient and Modern Grains“, by Monia Caramma, from which I have learned so much.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 5.75 cups einkorn spelt flour
- 10.5 oz sourdough starter
- 2.2 cups water
- 0.63 oz salt
Tools
- 1 Bowl
- 1 Stand mixer
- 1 Proofing basket
- 1 Baking tray
Steps
In the mixer bowl, pour the flour and water. Start the machine and stop it after 30 seconds. Cover with a cloth and let it rest for an hour. (autolyse)
Start the machine and add the crumbled sourdough starter. Let it work for 5 minutes, then add the salt. Once the salt is absorbed, about 2 minutes, stop the machine.
Transfer the dough into an oiled bowl, cover with plastic wrap, and let it rise until doubled at 79°F.
Flip the dough onto a lightly floured work surface, give it a round of stretch and fold, and shape into a loaf or a round loaf.
Transfer it to a well-floured proofing basket. Cover and let it rest in the refrigerator for 12-18 hours.
Preheat the oven to 428°F in static mode.
Take the bread out of the refrigerator and flip it onto a baking tray. Bake it directly from cold. Bake for 40 minutes at 428°F, then lower to 356°F for another 20 minutes with the vent open.
Remove from oven and let it cool on a rack or vertically.
Tips
It can be stored for up to 5 days wrapped in a cloth, in a cool, dry place.
It can be frozen after slicing.
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