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5 from 2 votes

Easy Einkorn Sandwich Bread {with freshly milled flour}

No knead easy einkorn sandwich bread with freshly milled flour has open crumb and is kids' favorite.
Prep Time15 minutes
Cook Time45 minutes
Total Time45 minutes

Ingredients

SPONGE

  • 1 cup water
  • 1 scant teaspoon instant yeast
  • 1 teaspoon sugar
  • 1 cup all-purpose einkorn flour I use Jovial

DOUGH

Instructions

TO MAKE SPONGE:

  • Whisk 1 cup water with 1 teaspoon yeast and 1 teaspoon sugar until dissolved.
  • Add 1 cup all-purpose einkorn flour through a medium sieve.
  • Mix to combine, the sponge will look like liquid pancake batter. Leave to rise for 1-2 hours, until it looks airy and lifted. Look for the signs more than the time, the time will vary widely.

TO MAKE DOUGH:

  • Add 1 cup water to the sponge, whisk to combine.
  • Add 3 cups flour (1 cup all-purpose einkorn and 2 cups freshly milled einkorn flour).
  • Add 1 teaspoon salt.
  • Mix dough with a stiff spatula for a couple of minutes. Cover and leave for 1-2 hours. Again look for signs of rise more than time - the dough should become airy and puffed up, but not get to the point of deflation after peak rise.
  • Prepare bread pan (I use pullman loaf pan because it has straight up sides), and line it with parchment paper.
  • Transfer the dough into the loaf pan with a spatula trying to not deflate it.
  • Leave the dough in the loaf pan for 45 minutes to an hour or until it rises an inch or two.
  • Preheat oven to 400ºF. Bake for 20 minutes, reduce heat to 350ºF and bake for 20-25 more minutes, until the top browns.
  • Cool on wire rack before cutting.