Einkorn Baked Bread

Here's my favorite recipe for crusty artisan bread made with einkorn, simple ingredients, no eggs, no dairy, no seeds, and no added starches. I like baking with organic einkorn from Jovial, all-purpose and sprouted flour. 

• 3 cups warm-hot water (100-130° F)
• 2 teaspoons active dry yeast
• 5 cups jovial bread flour
• 1 teaspoon sea salt
• 3 tablespoons Jovial Reserve Blend Extra Virgin Olive Oil
• 2 teaspoons apple cider vinegar
• ½ teaspoon baking soda

Preheat oven to 500°F. 

In a large bowl, mix the water and yeast until dissolved. Let sit for 30 minutes. Look for bubbles.

Add the flour and salt. Mix with your hands until all of the flour is absorbed. Add oil and mix until the oil is absorbed. The dough may be wet and sticky. Use flour to dust and cover your hands to make this dough ball manageable.

Cover the bowl. I hate using plastic wrap. Pain in the butt. I prefer using Pyrex bowls with tight rubber lids. 

Let rise for 60-120 minutes.

Put it on a baking sheet. Drop the oven temperature to 450° F. Bake for 30-35 minutes. The inside temperature should be around 200-210° F. 

Crusty brown exterior.

We ate it in one day. Delicious artisan crusty, gluen-easy, vegan bread made with organic einkorn. 

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