- Allison
Easy Whole-Grain Einkorn French Bread
Updated: Aug 30
Nutrition Facts:
Servings: 8 slices
Cal: 151 Total Fat: 4.5g Total Carbs: 21g Sugar: 1.6g Protein: 4.5g Fiber: 4.7g
Prep Time: 2 hr. 30 min.
Cook Time: 30 min.
Total Time: 3 hr.
Ingredients:
1 cup of warm water (110-115 degrees F)
2 1/2 tsp of active dry yeast (1 packet)
1 tbsp of sugar (optional)
3 cups of whole-grain einkorn flour + more for flouring surface (may need to add a couple more tablespoons to the dough if it is too wet)
1 1/2 tsp of salt
2 tbsp of olive oil + more for bowl
Instructions:
*Optional: Proof the yeast by combining the 1 packet of active-dry yeast, 1 tbsp of sugar, and 1 cup of water in a bowl and letting it sit for 5-10 minutes, or until foamy. If you decide not to proof your yeast, then mix the yeast in with the dry ingredients and omit the sugar.
Mix the 3 cups of einkorn flour, 1 1/2 tsp of salt, and 2 tbsp of olive oil together in a bowl. Pour in the water mixture and mix until all of the flour is incorporated.
Cover and let it sit for 15 minutes.
Flour your work surface and plop the dough onto it. Then, fold each side onto the middle (see pictures for an example) until it resembles a square.
Oil your bowl and put the dough back. Cover and let it rest in a warm spot for 1 hr. 30 min. It will NOT double in size.
After the dough has rested, pull it out onto a floured surface and flatten it into a rough rectangle. You can also use the residual oil from the bowl to prevent sticking.
Starting from the long side, roll the dough up into a log. Tuck the ends in and flip it over.
Let it rest, covered, on a greased baking sheet for 30 minutes.
Meanwhile, preheat your oven to 375 degrees F/190 degrees C.
When it is done resting, slice three diagonal lines into the top of the dough.
Bake for 20-25 minutes. Enjoy!
Hi!
As you probably know by now, my husband and I really enjoy bread, especially homemade bread.
I have been using einkorn flour for quite a few months now, and we really enjoy it! I was a bit intimidated at first to start working with einkorn flour, as my experience with whole wheat flour was an absolute failure. Hehe, picture a giant blob of melted dough. Yeah, it was pretty bad.
But, I have found that einkorn flour is not that bad to work with, even though it is very sticky. Read below to see what my special trick is for making it’s stickiness easier to deal with.
What Is Einkorn Flour?
Einkorn flour is the oldest variety of wheat, also known as an “ancient grain.” It is the healthiest wheat flour you can buy, as it is chock-full of nutrients. It has a higher protein amount and a lower carbohydrate amount than modern wheat, including whole wheat.
It has a very distinct nutty flavour, which makes any einkorn loaf far tastier than a traditional loaf of bread.
There are two types of einkorn flour: all-purpose and whole-grain. I have tried both, and I recommend starting out with all-purpose einkorn flour as it is a bit easier to work with than whole-grain einkorn flour. This recipe calls for whole-grain flour, though.
Be aware that it is NOT gluten-free, so it is not recommended for those with Celiac disease. Although, it can be a very healthy option for those with gluten sensitivity.
Einkorn flour is a lot stickier than modern wheat flour. I did not know this when I started baking with einkorn, so you can imagine my frustration when I was trying to handle this sticky, uncooperative dough. I was very pissed off at the end of baking my first loaf of einkorn because of its stickiness, and I even contemplated tossing the expensive bag of einkorn flour that I had just bought in the 450-degree oven to burn.
But, I found a simple solution to end my einkorn woes: oil. Yep, lots of olive oil.
In most of my einkorn bread recipes, I will use olive oil on my work surface and hands instead of flour. The oil does a better job of keeping the dough from sticking to your hands and preventing the dough from getting too dry.
However, in this recipe, I do flour my work surface, as the dough is not too sticky.
I currently get my einkorn flour from Dutch Meadows (an online farm), and I like the quality and freshness of it. It stores well in the fridge, too.
While bread made with modern flour tastes good, in my opinion, nothing beats einkorn. I strongly encourage you to give it a try and let me know in the comments if you like it!
Off to the recipe!
You can proof the yeast by combining 1 packet of active-dry yeast, 1 tablespoon of sugar, and 1 cup of water in a bowl and letting it sit for 5-10 minutes, or until foamy. If you decide not to proof your yeast, then mix the yeast in with the dry ingredients and omit the sugar. I hardly ever proof my yeast because I like to live dangerously.
Mix the 3 cups of einkorn flour, 1 1/2 teaspoons of salt, and 2 tablespoons of olive oil together in a bowl. Pour in the water mixture and mix until all of the flour is incorporated. This is what it should look like:
Cover and let sit for 15 minutes.
After the 15 minutes are up, flour your work surface and plop the dough onto it. Then, fold each side onto the middle until it resembles a square. Ignore the spilled flour, ha!
Oil your bowl and put the dough back. Cover and let rest in a warm spot for 1 hr. 30 min. It will NOT double in size.
Commercial break:
Here is a little tip I have learned over my years of baking bread. If you ever have hardened dough spots on your countertop after kneading bread, you are not alone.
These can be a big pain in the ass to get off because, for some reason, dry dough decides to turn into literal STEEL on my countertops.
So, what I usually do is start off by coating the section in a thin layer of flour and rubbing it with my fingers until it starts to form clumps. This will get rid of the majority of the spots.
Then, I sprinkle a light layer of baking soda onto the countertop (do not do this if you have wood or stone countertops) and spray a little vinegar on it. I then take a small scrub brush and gently scrub the area until all of the dough comes off and the surface is smooth. Be sure to wipe the area with a damp cloth to remove all of the baking soda.
It is hard to see the dough in the pictures below because of my countertop color, but you get the point.
*End of commercial break*
After the dough has rested, pull it out onto a floured surface and flatten it into a rough rectangle. You can also use the residual oil from the bowl to prevent sticking.
Starting from the long side, roll the dough up into a log. Tuck the ends in and flip it over.
Let it rest, covered, on a greased baking sheet for 30 minutes.
Meanwhile, preheat your oven to 375 degrees F/190 degrees C.
When it is done resting, slice three diagonal lines into the top of the dough.
Bake for 20-25 minutes.
Let cool and enjoy!
Thank you for taking the time to read this article, and I hope you give this recipe a try! Do let me know what you think of it by leaving a rating and a comment below.
If you do decide to try any of our recipes, send us some pics on our Instagram so we can see how it turned out! 😊
See you next Wednesday!