No-Knead Vegan Artisan Einkorn Bread

This einkorn bread loaf is quick to mix together, but requires you to let it sit overnight and rise. So, a little timing is important. It's vegan and made with einkorn flour.

• 2 cups of warm-hot water 
• 1/2 teaspoon of active-dry yeast
• 6 cups of einkorn flour (100% organic). I like sprouted.
• 1 teaspoon of real salt

That's it. Water, yeast, flour and salt. 

In a big bowl, mix the water and yeast until creamy. I use a hand whisk.

Add the flour and salt. Mix with your hand. It's going to look funky, chunky and dry until you see it start to absorb all of the water. 

Then, it becomes manageable. But sticky. So dust your hands. 

Knead it for 15-30 seconds. Not much more than that. Just enough to get the mix even, gluten going, and structure to form.

Make it into a ball with a tight skin. Put the ball onto parchment paper. 

Let it sit for 30 minutes.

Heat up a dutch oven and lid at 500℉. 

Pick up the ball with the paper and put it into the dutch oven (paper and ball). Cover it. Reduce the oven temperature to 450℉. Bake for 40 minutes. Inside temp should be around 200℉. 
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The dutch oven provides a fantastic way of baking the bread using steam. 

Delicious gluten-easy, vegan, artisan baked bread using a dutch oven. Yum. 

Where's the butter and blueberry jam?

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