Quick & Easy No-Knead Einkorn Bread

I am a huge fan of sourdough…. but life situations change, and in my current life, there is no way that I am able to keep up with a sourdough starter. I still want the option of fresh, crusty bread, made with Einkorn flour, but without the hassle and abundance of a sourdough starter. Enter this quick, easy, crusty Einkorn bread recipe – baked in a Dutch oven. (If you don’t have a solid Dutch oven, let me recommend the 5.5 qt. Le Creuset, which is such a workhorse in the kitchen. https://amzn.to/4hu4cV1 – if you purchase with this link, I will earn a small commission, but the price remains the same).

Why Einkorn?

Einkorn flour has been such a blessing in our family. My son, now almost 23, had a facial tic. We tried many dietary alterations to try to find a connection between food and his tic. On one of our trips to Europe, he was eating gluten free. I didn’t want him to be a “needy American”, so I told him to just eat whatever, and we would deal with it when we got home. To our surprise, he ate whatever he wanted, with NO TIC! I then went on to investigate why, and found that Europe’s food supply is SO MUCH CLEANER than ours….. and their grains aren’t sprayed with glyphosate and other chemicals. Glyphosate is a neurotoxin, which, as it turns out, was a major contributor to his tic.

Upon coming home, I did research into different flours and grains, and landed upon Einkorn. It is a very ancient grain that has not been altered or cross bred. It is still in its ancient form. I found the purest form in the brand “Jovial”, which is imported from Italy. I now make 99% of all my baked goods with Einkorn, as it is almost a 1:1 substitution for American wheat flour, with some small adjustments. This quick & easy no-knead Einkorn bread is a great place to start your Einkorn adventure. Other great recipes to try: Einkorn Dinner Rolls: https://northwestfrench.com/einkorn-dinner-rolls-relatively-quick-super-easy/, Einkorn Biscuits https://northwestfrench.com/einkorn-biscuits-fluffy-buttery-and-flavorful/, or the Huckleberry/Blueberry Einkorn Scones: https://northwestfrench.com/huckleberry-scones-made-with-einkorn-flour/. If you need to purchase, you can click through on this link and get some headed your way. https://amzn.to/48RiZah

Quick & Easy No-Knead Einkorn Bread

5 from 1 vote

Quick, Crusty Einkorn Bread Recipe Baked in a Dutch Oven

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Prep Time:10 minutes mins

Cook Time:55 minutes mins

Proofing:1 hour hr 45 minutes mins

Course: Side Dish

Cuisine: American, French

Keyword: Dutch Oven Einkorn Bread, Easy Einkorn Bread, Einkorn Bread, Quick Einkorn Bread

Equipment

• Stand Mixer
• Large Metal Bowl
• 5.5 Qt Dutch Oven

Ingredients

• 570 grams (4¾ cups) Einkorn Flour I weigh out my flour for loaf consistency
• 2¼ tsp (One Packet) Instant Yeast I've had best luck with "Platinum" by Red Star
• 2 tsp Salt
• 1¾ cups Very Warm Water If you are using regular AP flour, adjust water to 2 cups
• 1 Tbsp Pure Maple Syrup
• 1 Tbsp Olive Oil

Instructions

• In a stand mixer, mix the Flour, Yeast and Salt until well combined.
• Add the Water, Maple Syrup, and Oil. Mix until all ingredients are incorporated, and the dough looks "shaggy".
  
• Transfer dough to well-greased bowl. Cover with lid or foil.
  
• Pop into oven and turn on your oven's "proofing" function. If you don't have "proofing" on your oven, simply turn on the oven light, which will create the perfect temperature for activating the yeast.
• Let dough rise in proofing temperature oven for 1 hour. After 1 hour, remove to room temperature and let rise another 30-45 minutes.
• At the 30 minute mark, place your Dutch Oven in your oven. Preheat your oven to 450℉ with your Dutch Oven inside.
• At the 45 minute mark of your dough rising, it should be fully proofed. It will look "bubbly" on top, and will have more than doubled in size.
• Prepare a large piece of parchment paper by sprinkling quite a bit of flour on it. Scrape the VERY moist dough out of bowl, onto the well-floured parchment.
  
• Fold dough in on itself about a dozen times. To fold dough, flatten to a rectangle and fold it into thirds – like you would a letter.
  
• Next, take the "letter" and fold it in half, which will create a square.
  
• Using you fingers, flatten out the folded square. Press back into a rectangle and repeat the folding steps until dough has firmed up enough to form a round loaf.
  
• The dough will start to tighten up and be able to hold a shape. Add flour as needed.
  
• Shape into a round.
  
• Move dough to new piece of lightly floured parchment paper, that will act as a "sling" to put your loaf into the Pre-Heated Dutch Oven.
• Lift your parchment "sling" with loaf into pre-heated Dutch Oven. Score the top of the loaf with a bread knife. **Optional** Add 2 ice cubes under/beside the parchment to add more steam to the Dutch Oven.
  
• Cover and move to pre-heated oven.
• Bake, covered, for 45 minutes. After 45 minutes, remove the lid, and continue cooking for another 10-15 minutes, until dark, golden brown.
• Remove with parchment "sling" and cool on wire rack.