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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
Cook Time:55 minutes
Proofing:1 hour 45 minutes
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.